There is no need to order Chinese take-out when you can make this easy version at home. The best part is that it is custom to you and the vegetables you like. Leftovers re-heat nicely making this perfect for work lunch. Get creative when it comes to filling the rest of your bento box. I used mini egg rolls, seaweed chips, crunchy chow mein noodles, snow peas, and grapes.
Ingredients
- 1 pound skinless , boneless chicken breasts, cubed
- 1 medium egg
- 4 teaspoons cornstarch , divided
- 1 tablespoon sesame oil
- 1 , 12 ounce
- 2 tablespoons vegetable oil , divided
- 3 cups frozen stir-fry vegetables
- 2 tablespoons cold water
- 1 cup chicken broth
- 3 tablespoons soy sauce
- 3 tablespoons oyster sauce
Instructions
-
1
Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
-
2
Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.
-
3
Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.
-
4
Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.
-
5
Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.
-
6
Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.
Nutrition Facts
Per serving
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