Chicken Lo Mein

• 16 ounces chicken breast, cut into small pieces

• 2 tablespoons soy sauce

• 1 tablespoon fresh minced ginger

• 1 tablespoon fresh minced garlic

• 1 tablespoon light brown sugar

• 2 tablespoons soy sauce

• 2 tablespoons dark soy sauce

• 1 tablespoon oyster sauce

• 1/2 tablespoon hoisin

• 1 teaspoon sesame oil

• 2 cups cremini mushrooms, sliced

• 1 cup shredded carrot

• 1 cup sugar snap peas

• 1 cup diced onion

• 2 packages ramen noodles discard seasoning

• Chopped green onion for garnish
  

In a small bowl toas chicken with 2 tablespoons soy sauce, ginger and garlic.

In a large wok heat 2 tablespoons oil over high and once shimmering add your chicken. Cook until browned - 6 minutes. Use slotted spoon to remove chicken and set aside.

In same oil leftover still over high heat sauté all your veggies for 4 minutes.

Make ramen according to package directions. Drain and set noodles aside.

Make sauce for stir fry- whisk together sugar with 2 tablespoons soy sauce with 2 tablespoons dark soy sauce, oyster sauce, hoisin and sesame oil. Stir sauce into wok with chicken and noodles once veggies are done. Remove from heat after 30 seconds or so.

Top with scallions and drizzle with sriracha or more soy sauce if you want. My family and I loved it without any soy or sriracha. A nice light Asian flavor without too much salt.

Makes 8 servings.