Chicken Lo Mein

Ingredients:

• 8 ounces lo mein egg noodles
• 1 large egg white
• 1 lb. chicken breast, boneless, skinless, sliced
• 1/2 teaspoon salt
• 2 teaspoons cornstarch
• 1/2 Tablespoon avocado oil
• 1/2 Tablespoon sesame oil, split
• 6 cloves garlic, minced
• 6 green onions, sliced
• 2 cups broccoli, chopped
• 2 bell peppers, seeded and thinly sliced

Sauce:

• 1 Tablespoon ginger, grated
• 1/3 cup low sodium tamari
• 1 Tablespoon maple syrup
• 1 Tablespoon sesame oil
• 2 teaspoons sriracha

Instructions:

1. Cut the chicken breast, against the grain, at a diagonal to form ⅛-inch slices. Next, add the chicken into a bowl with the cornstarch, egg whites, and salt. Stir to combine, then place it in the refrigerator for 15-20 minutes.
2. While the chicken is in the fridge, in a small bowl add all of the sauce ingredients and mix together.
3. Bring a medium pot of water to a boil. Then add in the chicken slices into the water and gently stir. Blanch it for about 10 seconds and then drain. 
4. Bring a larger pot of water to a boil and cook the egg noodles according to the package.
5. Heat a large deep skillet over medium-high heat and add 1/2 Tablespoon of avocado oil. Add the chicken strips into the skillet and cook on each side for 1-2 minutes. Remove and set aside.
6. Add remaining ½ tablespoon of sesame oil, ½ cup green onions and garlic, then sauté over medium heat for 30 seconds, stirring often. Add the bell peppers and broccoli and cook 2 to 3 minutes more.
7. Lastly, add the egg noodles, chicken, and sauce into the skillet and toss with the vegetables. Divide the lo mein into four bowls and top with the sliced green onions.
8. Serve and enjoy!

Nutrition Information:

Serving Size: 1 3/4 cups

Calories: 479

Fat: 12 g

Carbohydrates: 57 g

Fiber: 5 g

Sodium: 1770 mg

Sugar: 9 g

Protein: 40 g