Chicken Lo Mein
Chicken Lo Mein is a takeout favorite that's quick and easy to make at home. Tender chicken and crisp vegetables are tossed with lo mein noodles in a savory sauce that comes together in about 30 minutes.
Servings: 4 servings
Ingredients
Sauce:
- 3 tablespoons soy sauce
- 2 tablespoons sugar
- 1 1/2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
Lo Mein:
- 8 ounces lo mein noodles
- 1 tablespoon olive oil (plus more as needed)
- 1 pound boneless, skinless chicken breasts sliced into thin strips
- 2 garlic cloves minced
- 1 red bell pepper seeded and sliced into thin strips
- 1 cup sugar snap peas
- 1 cup shredded or sliced carrots
- 1 cup sliced mushrooms
- 1 cup bok choy roughly chopped
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Make the sauce. In a small bowl, whisk together soy sauce, sugar, sesame oil, and ground ginger until the sugar dissolves. Set aside.
- Cook the noodles. Bring a large pot of salted water to a boil. Cook lo mein noodles according to package directions, pulling them about a minute early so they're slightly al dente. Drain well and set aside.
- Cook the chicken. While noodles are cooking, heat olive oil in a large skillet or wok over medium-high heat. Season chicken strips with salt and pepper and add to the pan. Cook until golden and no longer pink, about 3 to 4 minutes per side. Transfer to a plate and cover loosely with foil.
- Stir fry the vegetables. Add another tablespoon of olive oil to the skillet if needed. Add garlic, bell pepper, snap peas, carrots, and mushrooms. Cook for about 4 minutes, stirring frequently, until crisp-tender. Add bok choy and continue cooking 3 to 4 minutes until wilted.
- Combine everything. Add the chicken back to the pan and stir until warmed through. Add the drained noodles and pour the sauce over everything. Toss with tongs until the noodles are evenly coated and the sauce is absorbed.
- Serve. Top with sesame seeds and serve immediately.
Notes
Sauce & Flavor:
- For a richer, more takeout-style flavor, add 1 tablespoon of oyster sauce to the sauce mixture.
- Add a drizzle of sriracha or chili garlic sauce for heat.
- An extra half teaspoon of sesame oil deepens the flavor.
- Pull noodles about a minute early. They finish cooking in the pan with the sauce.
- If you can't find lo mein noodles, use udon, ramen (discard the seasoning packet), or spaghetti.
- Toss cooked noodles with a small drizzle of sesame oil if not using them right away to prevent sticking.
- Chicken can be prepped ahead of time. Slice and store in the fridge for up to a day before cooking.
- Swap with shrimp (1 to 2 minutes per side), thinly sliced beef, ground pork, or tofu.
- Use whatever vegetables you have on hand. Broccoli, cabbage, zucchini, baby corn, and bean sprouts all work well.
- Add harder veggies first, leafy greens last.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over medium heat with a splash of soy sauce or water to loosen the noodles.
- Freezing is not recommended as the noodles tend to get soft and break apart.
Nutrition
Calories: 439kcal | Carbohydrates: 56g | Protein: 33g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1095mg | Potassium: 792mg | Fiber: 4g | Sugar: 11g | Vitamin A: 7360IU | Vitamin C: 65mg | Calcium: 54mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
