Chicken Lo Mein
Better than takeout, this Chicken Lo Mein recipe comes together quickly, in one skillet, and is full of juicy chicken, tender lo mein noodles, and crisp tender veggies, all coated in a silky savory sauce! Stir fry recipes generally move quickly once you start cooking them, so my advice is to have everything prepped before you start the cooking process. In commercial kitchens, this is called mise en place, essentially having everything in order. I do this will all the meals I cook because it makes for a smooth, anxiety-free cooking experience.
Chicken – this recipe works great with boneless skinless chicken breast or boneless skinless chicken thighs. Other protein – if you’re not a huge chicken fan, feel free to swap it out for an equal amount of pork, shrimp, beef, etc.Vegetables – I chose the vegetables in this recipe because they’re our favorites, but they can be swapped out for approximately 5 cups of the vegetables of your choice. Spicy/Sweet – the great thing about making lo mein at home is that you can make it spicier, milder, sweeter, or more savory. Saucy – if you like a lot of sauce, feel free to double the sauce ingredients.
Ingredients:
- 10 oz dried lo mein noodles
- 1 lb. boneless skinless chicken breasts sliced into thin strips or bite sized pieces
- 1 tsp kosher salt
- 1/4 – 1/2 tsp black pepper
- 1 Tbsp toasted sesame oil
- 3 cloves garlic minced
- 1 Tbsp grated fresh ginger (ginger paste can be substituted)
- 2 Tbsp vegetable oil divided
- 1 1/2 cups pre-shredded carrots (or an equal amount of peeled, sliced, and julienned carrots)
- 1 red bell pepper thinly sliced
- 6 oz fresh snow peas
- 3 – 4 oz shiitake mushrooms sliced
- 1/4 cup reduced sodium chicken broth
- 1/4 cup reduced sodium soy sauce light or dark will work
- 1 – 2 Tbsp packed light brown sugar
- 1 Tbsp hoisin sauce
- 1 Tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- sliced green onions