Give your delivery guy the night off, because this healthy version of chicken lo mein is better than any take-out place. Crispy and tender pieces of chicken are tossed with fresh stir-fried veggies like snow peas, bell pepper, and carrots. A sweet and tangy teriyaki glaze binds the whole thing together for restaurant quality right from your own kitchen.
Trim ends off snow peas. Stem, seed, and slice red bell pepper into thin strips. Trim and thinly slice green onions on an angle, keeping white and green portions separate. Rinse chicken breasts and pat dry. On a separate cutting board, cut chicken into ¾" dice. Season both sides with ¾ tsp. salt and ¼ tsp. pepper. Toss in a medium mixing bowl with cornstarch.
Cook the Lo Mein
Add lo mein noodles to boiling water. Cook until tender, 4 minutes. Drain in colander and return to pot. Toss with 1 tsp. olive oil and set aside.
Cook the Chicken
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil and chicken to hot pan, shaking off excess cornstarch. Cook undisturbed until browned, 4-5 minutes. Then stir occasionally and cook until browned on two sides and chicken reaches a minimum internal temperature of 165 degrees, 2-3 minutes. Transfer chicken to a plate and reserve pan; no need to wipe clean.
Start the Stir-Fry
Return pan used to cook chicken to medium-high heat. Add 1 tsp. olive oil, bell pepper, white portions of green onions, and matchstick carrots to hot pan. Cook, stirring often, until vegetables just begin to soften, 2-3 minutes. Add snow peas and cook until snow peas turn bright green and begin to soften, 2 minutes.
Finish the Stir-Fry
Add teriyaki glaze and ¼ cup water to pan with vegetables. Add green portions of green onions (reserve a pinch for garnish) and stir constantly until well-mixed and warmed through, 1-2 minutes. Add stir-fry ingredients and chicken to pot with lo mein noodles and stir to combine.
Plate the Dish
Serve lo mein on a plate or family style. Garnish with reserved green portions of green onions.