Chicken Lo Mein

Chicken Lo Mein

from insanelygoodrecipes.com
30 min
4 servings

This easy chicken lo mein is just as good as your favorite takeout! With tender chicken, chewy noodles, and a tempting sauce, no one can resist it.

Ingredients

  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon oyster sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar (optional, for extra tenderness)
  • 1/2 teaspoon ground white pepper (or black pepper)
  • 1 pound boneless, skinless chicken breast or thighs, thinly sliced
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon dark soy sauce (optional but recommended for color)
  • 1 teaspoon sesame oil
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth or water
  • 8 ounces lo mein noodles (or spaghetti)
  • 2 tablespoons vegetable oil, divided (or sesame oil for extra flavor)
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 green onions, sliced (white and green parts separated)
  • 1/2 small onion, thinly sliced
  • 1 red bell pepper, julienned
  • 1 cup shredded carrots
  • 1 cup snap peas or snow peas
  • 1/2 cup sliced mushrooms (shiitake or button mushrooms)

Directions

  1. 1

    In a medium bowl, mix together all the marinade ingredients except the chicken.

  2. 2

    Add the sliced chicken to the bowl and toss to coat evenly. Let the chicken marinate for 10–15 minutes while preparing the other ingredients.

  3. 3

    In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), sesame oil, sugar, cornstarch, and chicken broth/water. Set aside.

  4. 4

    Bring a pot of salted water to a boil. Cook the lo mein noodles according to the package instructions. (Usually 4–5 minutes.) Drain and toss with a little oil to prevent sticking. Set aside.

  5. 5

    Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in an even layer. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove and set aside.

  6. 6

    In the same skillet or wok, add the remaining tablespoon of oil. Sauté the minced garlic, ginger, and white parts of the green onions for 30 seconds until fragrant. Add the onions, bell pepper, carrots, peas, and mushrooms. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.

  7. 7

    Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and veggies and cook for 1–2 minutes. Stir frequently and cook until the sauce thickens and everything is evenly coated. Add the cooked noodles and toss well to combine. Heat through for about 1 minute.

  8. 8

    Turn off the heat and garnish with the green parts of the sliced green onions. Serve immediately, topped with sesame seeds or a drizzle of extra sesame oil if desired. Enjoy!