BENTO BOX CHICKEN LO MEIN

Bento Box Chicken Lo Mein image

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.

Provided by Soup Loving Nicole

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

1 pound skinless, boneless chicken breasts, cubed
1 medium egg
4 teaspoons cornstarch, divided
1 tablespoon sesame oil
1 (12 ounce) package Chinese egg noodles
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

Steps:

Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.
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.
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.
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.
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.
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 : Calories 644.4 calories, Carbohydrate 78.1 g, Cholesterol 183.3 mg, Fat 18.5 g, Fiber 6.7 g, Protein 42.4 g, SaturatedFat 3.8 g, Sodium 1593.7 mg, Sugar 5.9 g