Using the cutting board, julienne the vegetables, including the onion and bell peppers. Set aside.

Next, prepare the chicken. Trim the fat off of the chicken before cutting it into long even strips.

Drizzle olive oil into the wok, setting the burner to medium-high heat. Once the olive oil starts to sizzle, add in the chicken thighs. Season the chicken with salt and Creole seasoning. If not able to find Creole seasoning, Chicken seasoning is applicable as well.

While the chicken is cooking, it’s time to boil the eggs. Place the uncooked eggs in the small pot, adding cold water. The water should cover the eggs by at least one inch.

Set the small pot on a burner, setting the burner on high to bring the pot’s contents to a boil. Once the contents are brought to a boil, cover the pot and turn the burner off. After 9 minutes remove the eggs from the pot and place them in a bowl of ice water. Allow the eggs to sit in the cold water for 10-15 minutes before removing the shells.

The chicken should be cooking on both sides, starting to brown. It’s now time to add in the julienned onion and bell peppers along with the minced garlic.

If the eggs are done, use the same pot to cook the Lo Mein noodles. Follow the cooking instructions on the box. Cook the noodles al dente.

The chicken should be done cooking now, reaching an internal temperature of 165 F. In the wok containing the chicken and vegetables, add the chicken broth, Creole seasoning, salt, pepper, water, and chicken bouillon. Stir. Allow the soup base to simmer for 5-10 minutes. So as not to overcook, add in the cooked Lo Mein noodles once done simmering. Turn off the heat.

Plate the Chicken Yok, adding the boiled egg and chopped green onion to garnish. The ketchup, soy sauce, and hot sauce are all topping used to garnish. The amount added to each depends on the individual’s tastes. Enjoy!