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.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 644 Calories

Ingredients

• 2 tablespoons cold water
• 1 cup chicken broth
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 2 tablespoons vegetable oil, divided
• 3 tablespoons oyster sauce
• 1 pound skinless, boneless chicken breasts, cubed
• 1 medium egg
• 4 teaspoons cornstarch, divided
• 1 (12 ounce) package Chinese egg noodles
• 3 cups frozen stir-fry vegetables

Recipe Instructions

Step 1

Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.