Description
Skip the takeout and make this quick and easy chicken lo mein at home. Tender chicken, fresh vegetables, and noodles tossed in a savory sauce – it’s better than delivery!
Ingredients
Scale
- 8 oz lo mein noodles or spaghetti
- 2 boneless skinless chicken breasts, thinly sliced
- 3 tablespoons soy sauce, divided
- 1 tablespoon sesame oil
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 cup shredded carrots
- 1 cup snow peas
- 4 green onions, sliced
- Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/2 cup chicken broth
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Cook lo mein noodles according to package directions. Drain and set aside.
- In a bowl, toss sliced chicken with 1 tablespoon soy sauce and sesame oil. Set aside.
- In a small bowl, whisk together all sauce ingredients: 1/4 cup soy sauce, oyster sauce, hoisin sauce, sugar, white pepper, chicken broth, and cornstarch slurry. Set aside.
- Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Add chicken and cook until golden and cooked through, about 3-4 minutes. Remove and set aside.
- Add remaining 1 tablespoon vegetable oil to the wok. Add garlic and ginger, stir for 30 seconds.
- Add bell pepper, carrots, and snow peas. Stir-fry for 2 minutes until crisp-tender.
- Return chicken to the wok. Add cooked noodles and pour sauce over everything. Toss well to coat and cook for 1-2 minutes until sauce thickens.
- Garnish with sliced green onions. Serve hot.
Notes
For a vegetarian version, substitute chicken with extra firm tofu or mushrooms and use vegetable broth. You can also add other vegetables like broccoli or bok choy.
Nutrition
- Calories: 485 kcal
- Sugar: 8 g
- Fat: 18 g
- Carbohydrates: 48 g
- Protein: 32 g