Chicken Lo Mein Recipe
Ready to up your stir frying game? If so, you need this easy and better than take out Chicken Lo Mein Recipe. It is veggie packed and ready in 30 minutes!
Servings 4 servings
- 3 tablespoons of soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
- 1 1/2 pounds chicken thighs or breasts, cut into small cubes or strips
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger minced
- 3 cloves of garlic minced
For Veggies and Noodles:
- 6 oz. egg noodles chow-mein, lo-mein, or any other Asian style noodles
- 1 large head of broccoli approximately 2 cups - broken into pieces
- 2 tablespoons vegetable sesame, olive, or canola oil
- 1 medium sized onion sliced thinly
- 1 bell pepper cut into small pieces
- 1 ½ cups cabbage sliced thinly
- ¼ cup scallions chopped
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro chopped (optional)
- sliced lime optional
To make the sauce: Place all ingredients in a small bowl and give it a whisk. Set aside.
To prep the chicken: Place chicken thighs, soy sauce, ginger, and garlic into a bowl. Give it a mix. Cover it with stretch film and set aside while you are prepping the veggies.
To cook the noodles: Cook the noodles based on the packaging instructions. 2 minutes before the noodles are fully cooked add in the broccoli florets. Rinse and set aside.
To cook the chicken lo mein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown 4-5 minutes.
Stir in the cabbage, cooked noodles and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.
Garnish with scallions, sesame seeds and cilantro if using.
Serve with a wedge of lime.
- What to do with the leftovers: I doubt that you will have leftovers, but if you do they make the best lunch on the next day. Simply place your chicken lo mein in an airtight container and keep it in the fridge up to 2 days.
- Freezing Chicken Lo Mein: I tried freezing some of this dish and it ended up being okay. However, I can’t say the same thing about the way it looked after it was thawed. It looked mushy. Unless you have to, I do not recommend freezing this dish.
- The Toppings: I topped my noodles with scallions, sesame seeds, and some chopped cilantro. You could certainly serve this dish without the toppings, but if you are like me, live for the toppings, go for it.
Calories: 462kcal | Carbohydrates: 28g | Protein: 32g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 142mg | Sodium: 1560mg | Potassium: 1023mg | Fiber: 7g | Sugar: 13g | Vitamin A: 2468IU | Vitamin C: 188mg | Calcium: 114mg | Iron: 3mg