chicken lo mein... 25 minutes

the goods:

2 boneless, skinless chicken breasts, cut into chunks

6 ounces dry lo mein noodles (can also use spaghetti)

3 teaspoon olive oil

2 garlic cloves, minced

1/2 teaspoon minced fresh ginger

1 red bell pepper, cored, seeded, and cut into thin strips

1/3 cup shredded carrots

1/2 cup snow peas, ends trimmed

2 cups baby spinach

sauce:

1 cup cold water

1 tablespoon cornstarch

2 tablespoons soy sauce

1 and 1/2 tablespoons oyster flavored sauce

1/2 tablespoon rice wine or dry sherry

2 teaspoons light brown sugar

1/2 teaspoon dark brown sugar

1 teaspoon fish sauce

1 teaspoon sesame oil

1/2 teaspoon chili garlic paste or sriracha

 In a large pot of boiling water, cook lo mein noodles according to package instructions; drain and set aside.
In a medium bowl, whisk together sauce ingredients and set aside.
Season chicken with salt and pepper. In a wok/large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Add chicken and cooked until browned and completely cooked, about 4 minutes per side. Remove cooked chicken to a plate.
Add additional 2 teaspoons of oil to the pan and saute garlic, ginger, red peppers, and snow peas. Cook for 2-3 minutes, stirring frequently. Toss in spinach and stir an additional minute until wilted.
Add drained noodles and chicken back into the pan and pour the sauce over it all. Toss with tongs to coat all the ingredients in the sauce.