Nutrition per serving may change if servings are adjusted.
2 tablespoons plus 2 teaspoons sesame oil, divided
3 tablespoons reduced-sodium soy sauce
¼ teaspoon crushed red pepper
12 ounces boneless, skinless chicken breast, cut into ¼-inch slices
8 ounces lo mein noodles
1 teaspoon chile-garlic sauce
3 tablespoons vegetable oil, divided
5 ounces mushrooms, thinly sliced
4 cloves garlic, minced
2 tablespoons chopped fresh ginger
1 bunch scallions, thinly sliced
2 cups small broccoli florets (about 1 large crown)
1 red bell pepper, sliced
1 cup snow peas, halved
4½ cups thinly sliced napa cabbage ( ½ head)
¾ cup unsalted chicken broth
1 teaspoon cornstarch
Combine 2 tablespoons sesame oil, soy sauce and crushed red pepper in a large bowl. Add chicken, toss to coat, and set aside.
Bring a large pot of water to a boil. Cook noodles in the boiling water according to package directions. Drain, transfer to a large bowl and toss with the remaining 2 teaspoons sesame oil and chile-garlic sauce. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add mushrooms and cook until juices are released and the mushrooms are golden and tender, 4 to 5 minutes. Stir in garlic, ginger and scallions and cook until fragrant, 1 minute. Transfer to a medium bowl.
Add 1 tablespoon vegetable oil to the pan and heat over medium-high heat until shimmering. Add broccoli, bell pepper, and snow peas. Cook until tender-crisp, 2 to 3 minutes. Stir in cabbage and cook until wilted, 2 minutes. Transfer to the bowl with the mushroom mixture.
Heat the remaining 1 tablespoon vegetable oil in the pan over medium-high heat. Add the reserved chicken, leaving the sauce in the bowl. Sauté the chicken until cooked through, 2 to 3 minutes. Meanwhile, add broth and cornstarch to the reserved sauce and whisk to combine. Add the sauce to the pan with the chicken; simmer until thickened, 1 to 2 minutes.
Add the vegetable mixture to the pan and toss to combine. Transfer the chicken and vegetables to the bowl with the noodles and toss to combine.
414 calories;23 g fat(3 g sat); 5 g fiber; 27 g carbohydrates; 26 g protein; 112 mcg folate; 64 mg cholesterol; 18 g sugars; 0 g added sugars; 3,126 IU vitamin A; 95 mg vitamin C; 101 mg calcium; 3 mg iron; 552 mg sodium; 769 mg potassium
Vitamin C (158% daily value), Vitamin A (63% dv), Folate (28% dv)