Print: Bento Box Chicken Lo Mein

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.

Prep

31 min

Cook

63 min

Servings

Difficulty

Hard

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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/bento-box-chicken-lo-mein