Chicken Lo Mein

6 oz. lo mein noodles
1 tbsp. oyster sauce
2 tbsp. low-sodium soy sauce
1/4 c. chicken broth
Pinch red pepper flakes
1/2 tbsp. canola oil
1 med. chicken breast, cut into bite-sized pieces
1/2 sm. onion, chopped
1 bell pepper, seeded and sliced thin
1 c. snow peas
4 oz. sliced mushrooms
3 cloves garlic, minced
1 tsp. sesame oil

Bring a pot of water to boil. Cook lo mein noodles according to package directions. Drain and set aside. In the meantime, make sauce by combining oyster sauce, soy sauce, chicken broth, and red pepper flakes in a small bowl. Whisk well and set aside.

Heat canola oil in a large nonstick skillet or wok over medium-high heat. Add chicken to pan and cook until browned and cooked through. Add vegetables, each a few minutes apart, starting with onion and bell pepper and ending with mushrooms. Cook just until tender-crisp. Add garlic and saute just until fragrant, about 1 minute.

Add sauce to pan, and then cooked lo mein noodles. Toss mixture well to coat everything. Drizzle with sesame oil and toss once more. Serve immediately.