This must be the recipe I use since it's the only chicken one in my current files. It says it's by "adapted" which is easier to spell than "anonymous"
Chicken Lo Mein
2 boneless, skinless chicken breasts, cut into bite sized pieces or thin strips
2 Tbsp. olive or peanut oil
1 Tbsp. fresh ginger, peeled and minced
1 clove garlic, minced
1/2 lb. spaghetti or linguine
1 bag frozen stir-fry veggies or fresh vegies including broccoli, spring onion, carrot, peapods, et al or sliced leftover veggies
I onion, thin sliced
2 Tbsp. hoisin sauce or 1 tsp Tiger sauce
2 Tbsp. soy sauce
1/4 cup chicken broth
Splash of rice wine or sherry
1 Thai or dried chili pepper, crumbled
1 tsp. cornstarch
green onion tops, snipped for garnish
Bring a large pot of salted water to a boil and cook the noodles according to package directions.
In a large skillet or wok heat the oil over high heat. Add the ginger and garlic, cook until fragrant or about 2-3 minutes.
Add the vegetables and cook until crisp tender, remove from pan and set aside.
Add the chicken to the pan and cook until done and there is no more pink.
While the chicken cooks, combine the hoisin sauce, soy sauce, wine, chicken broth and cornstarch in a small bowl.
Once the chicken is cooked add the veggies back into the pan.
Drain the noodles and add them to the pan as well. Then pour the sauce over the whole thing and toss to coat.