Chicken Lo Mein

Chicken Lo Mein

from smalltownwoman.com
Main meal chicken
35 min
4 servings
391 kcal / serving

Better than takeout Chicken Lo Mein with tender bites of chicken, fresh veggies, and Chinese noodles, all in a sweet and savory sauce with garlic and ginger.

Ingredients

  • ¼ cuplow-sodium soy sauce
  • 1 teaspoonsesame oil
  • 1 tablespoonbrown sugar or honey
  • 1 tablespoonchinese cooking wine
  • 1 tablespoonoyster sauce or hoisin sauce
  • 2 clovesgarlic minced
  • 1 tablespoongrated fresh ginger or ginger paste
  • 1 tablespooncornstarch
  • 2 tablespoonsolive oil
  • 2 largechicken breasts cut into thin strips
  • 8 ounceswhite button mushrooms or shiitake mushrooms (sliced)
  • 8 ounceschinese noodles or lo mein noodles
  • 1 mediumonion diced
  • 2 mediumcarrots peeled and cut julienne
  • 1red bell pepper sliced thin
  • 2 cupsshredded green cabbage or napa cabbage
  • 4green onions thinly sliced

Directions

  1. 1

    Whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes.

  2. 2

    Add a little olive oil to a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned. Flip the chicken and cook until browned and cooked through. Plate the chicken and work in batches if needed so you don't crowd the pan.

  3. 3

    Add a little more olive oil to the skillet over medium-high heat. Add the mushrooms and cook until golden brown. Add them to the plate with the chicken and cover to keep warm.

  4. 4

    Meanwhile, bring a medium pot of lightly salted water to boil. Cook the noodles al dente according to package instructions. Don't overcook the noodles. Rinse and drain well.

  5. 5

    If needed, add a little more olive oil to the skillet. Add the onion and carrots to the skillet over medium-high heat. Stir fry for 2 minutes, then add the bell pepper and stir fry for 2-3 minutes or until the veggies are crisp-tender. Plate the veggies and cover them loosely to keep them warm.

  6. 6

    Add just a touch more oil and cook the cabbage for 2-3 minutes or just until it starts to wilt. Plate the cabbage with the other vegetables.

  7. 7

    Reduce the heat on the skillet to medium-low. Whisk the sauce mixture that you set aside and add to the skillet, cooking until thickened while whisking frequently.

  8. 8

    Add the chicken, veggies, and noodles to the skillet and toss to coat. Top with thinly sliced green onions and serve promptly.