Chicken Lo Mein

This Chicken lo mein is a delicious homemade version of your favorite take out dish – full of Chinese noodles, vegetables, and chicken! It will definitely be a family favorite.

Ingredients needed to make Chicken Lo Mein:

 

How to make Chicken Lo Mein:

Tips and Tricks: 

Lo Mein Variation Ideas:

• Try shrimp, pork, or beef instead of chicken in your lo mein. 
• You can also skip adding any meat at all, for a vegetarian option.
• If you’re allergic to shellfish, don’t use shrimp. And substitute extra soy sauce for the oyster sauce as called for in the recipe.
• If you can’t find lo mein noodles, you can substitute rice noodles, soba noodles, udon noodles, or even spaghetti noodles.
• Add a teaspoon of chili pepper flakes, chili garlic sauce, or sriracha sauce to your sauce to give it a spicy kick. 

How to store leftover lo mein?

Store any leftovers in an airtight container in the fridge, it will last up to 4 days. Reheat in the microwave until warm. 

 

3 TBS cornstarch
3/4 cup chicken broth
1/2 cup teriyaki marinade
2 tsp sesame oil
2 tsp chopped garlic
2 tsp chopped fresh ginger
8 oz wide lo mein noodles (the only noodles I could find are called yokoguri udon — and worked great)
1 lb chicken tenders (I used 2 chicken breasts)
3 cups broccoli
4 oz sugar snap peas
1 red bell pepper, sliced

1. Cook the noodles according to their package directions, cooking them 1 minute less than directed on package as they’ll continue cooking when added back to the mixture. Drain out the water, and toss them with oil to keep them from sticking together.

2. Cut chicken into thin slices. 

3. Add 1 TBS olive oil to the large skillet over medium high heat. 

4. Cook the chicken for a few minutes on each side, until each piece is cooked through. Remove from the pan and set aside.

5. Add another 1 TBS olive oil to the pan. 
6. Add in vegetables, and saute them for 3 to 5 minutes, until they’re crisp tender.
7. 

1. Make sauce by combining 1 TBS cornstarch, chicken broth, teritaki, sesame oil, garlic and ginger until blended. Set aside.
2. Cook noodles ad directed on package.
3. Cut chicken into 1/4 inch slices.
4. Place chicken and remaining 2 TBS cornstarch in large ziplock bag.
5. Seal and shake until chicken is evenly coated.
6. Heat 1 TBS oil in skillet over medium high heat.
7. Add chicken and cook about 4 minutes, until lightly browned and cooked thoroughly. Set aside.
8. Heat remaining 1 TBS oil in same skillet.
9. Stir fry broccoli, sugar snap peas, and red pepper about 5 minutes, until crisp-tender.
10. Stir sauce to reblend and add to skillet.
11. Cook for 30 seconds, until thickened.
12. Stir in chicken and noodles.

This was a pretty easy Asian meal to make, and it was tasty too. It was nice to have the variety of the noodles rather than the typical rice and stir-fry.

 

1 pound chicken

1 tsp minced ginger

2 TBS minced garlic

1 TBS olive oil

1 cup carrots

1 cup shredded napa cabbage

1/2 cup sliced red bell pepper

1/2 cup sliced onion

1/2 cup snow peas

1/2 cup chicken stock

1 TBS brown sugar

1/4 cup soy sauce

1 TBS oyster sauce

1 TBS hoisin

1 tsp sesame oil