Description
A flavorful and easy-to-make Chicken Lo Mein featuring tender chicken, fresh egg noodles, and crisp stir-fried vegetables tossed in a savory homemade sauce perfect for a quick dinner.
Ingredients
Scale
Noodles and Chicken
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
Vegetables and Garnish
- 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds
Lo Mein Sauce
- ½ cup chicken stock
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
Optional Spice
- 1 teaspoon chili garlic sauce or 1 teaspoon Lao Gan Ma Spicy Chili Crisp or 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare the Lo Mein Sauce: In a medium bowl, combine the chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir until the sugar dissolves and the mixture is well blended.
- Marinate the Chicken: Toss the bite-sized chicken pieces with 1 tablespoon of the prepared sauce. Let it marinate while you prep your vegetables.
- Cook the Noodles: Boil the fresh Chinese egg noodles until they are just al dente, about 1-2 minutes less than the package instructions. Drain and rinse under cold water to stop cooking. Drizzle a small amount of oil over them to prevent sticking.
- Stir-Fry Chicken and Vegetables: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until fully cooked. Remove the chicken from the pan and set aside. Add the stir fry vegetables to the pan and cook for 2 to 3 minutes until tender but crisp.
- Toss Noodles and Sauce: Add the cooked noodles and remaining lo mein sauce to the pan with the vegetables. Toss everything together for 1 to 2 minutes until the sauce thickens and becomes glossy.
- Combine and Garnish: Return the cooked chicken to the pan, mixing it well with the noodles and vegetables. Garnish with chopped scallions and toasted white sesame seeds. Serve immediately and enjoy.
Notes
- Fresh noodles can be identified by a dusting of flour if uncooked or a light coating of oil if pre-cooked and vacuum-packed.
- Use any stir-fry vegetables you prefer or have on hand; common choices include carrots, bell peppers, onions, mushrooms, and snow peas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
- Add spicy ingredients sparingly as they can be salty: chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
