Pescatarian Maple Chicken Lo Mein
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried rice noodles (lo mein–style, medium width)
For the chicken
- 1 lb boneless, skinless chicken breasts or thighs, thinly sliced against the grain
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 tsp cornstarch
- 1 tsp tamari
For the sauce
- 3 tbsp tamari
- 1 tbsp sesame oil
- 1 tbsp maple syrup
- 1 tsp rice vinegar
- 1 tsp cornstarch
For the stir-fry
- 2 tbsp garlic-infused oil, divided
- 2 medium carrots, peeled and julienned or cut into thin matchsticks
- 1 medium red bell pepper, thinly sliced
- 2 cups baby bok choy, halved lengthwise
- 4 scallions, green tops only, thinly sliced
- 1 tsp fresh ginger, grated
- ¼ tsp white pepper
For serving
- 1 tsp sesame seeds (optional)
Instructions
- 1
Cook the rice noodles in a large pot of boiling water according to package directions until just tender with a slight chew, typically 4–6 minutes. Drain, rinse under cold water to stop cooking, and toss with a small drizzle of sesame oil to prevent sticking. Set aside.
- 2
In a small bowl, whisk together the 3 tbsp tamari, sesame oil, maple syrup, rice vinegar, and 1 tsp cornstarch until the cornstarch is fully dissolved. Set the sauce aside.
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