Chicken Lo Mein
Ingredients
Noodles
12 oz lo mein noodles or spaghetti
Water for boiling
Chicken
1 lb chicken breast, thinly sliced
1 tablespoon soy sauce
1 teaspoon cornstarch
½ teaspoon black pepper
Stir-Fry
2 tablespoons vegetable oil (divided)
3 cloves garlic, minced
1 teaspoon fresh ginger, minced (optional but recommended)
1 cup sliced mushrooms
1 cup shredded carrots
1 cup sliced bell peppers
3–4 green onions, sliced
Lo Mein Sauce
¼ cup soy sauce (low sodium preferred)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
¼ cup chicken broth or water
Step-by-Step Instructions
Step 1: Cook the Noodles
Bring a large pot of water to a boil.
Cook noodles according to package directions until al dente.
Drain and set aside (toss lightly with a little oil to prevent sticking).
Step 2: Prepare the Chicken
In a bowl, combine sliced chicken with:
1 tablespoon soy sauce
Cornstarch
Black pepper
Toss to coat evenly and set aside for 5–10 minutes.
Step 3: Make the Sauce
In a small bowl, whisk together:
Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Sugar
Chicken broth
Set aside.
Step 4: Cook the Chicken
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add chicken and cook for 3–4 minutes, stirring until cooked through.
Remove chicken from pan and set aside.
Step 5: Cook the Vegetables
Add remaining 1 tablespoon oil to the same pan.
Add garlic and ginger; stir for 30 seconds until fragrant.
Add mushrooms, carrots, and bell peppers.
Stir-fry for 3–4 minutes until tender-crisp.
Step 6: Combine Everything
Return chicken to the pan.
Add cooked noodles.
Pour sauce over everything.
Toss gently for 2–3 minutes until noodles are coated and heated through.
Step 7: Finish
Stir in green onions and cook for 30 seconds more. Taste and adjust seasoning if needed.
Serve & Enjoy
Serve hot on its own or with egg rolls, dumplings, or steamed vegetables.
