Step 1

Cut chicken breast, against the grain, at a diagonal to form ⅛-inch slices. Add into a medium bowl with egg whites, starch, and salt. Stir to combine and distribute. Place in the refrigerator for 15-20 minutes.

Step 2

While you wait for the chicken, whisk together all the sauce ingredients in a bowl and set aside. Prep the remaining ingredients.

Step 3

Fill a medium pot of water and bring it to a boil. Add the chicken slices to the pot and stir gently. Blanch for about 10 seconds, then drain immediately.

Step 4

Meanwhile fill a large pot with water and salt and bring to a boil. Cook the noodles until just shy of al dente and drain. You want the noodles to be a little under-cooked.

Step 5

Heat a wok or large deep skillet over medium-high heat and add ½ tablespoon of the avocado oil.  Add velveted chicken breast slices and cook for 1 to 2 minutes each side until cooked and golden around edges. Remove and set aside.

Step 6

Add remaining ½ tablespoon of sesame oil, ½ cup green onions and garlic, sauté over medium for 30 seconds, until fragrant, stirring often. Add bell peppers and broccoli and cook 2 to 3 minutes more.

Step 7

Add the noodles, chicken and sauce to the skillet and toss with the vegetables. Taste and season with more salt if needed. Divide the lo mein into four bowls and garnish with green onions.