Chicken Lo Mein

5 from 2 votes

Delicious and satisfying Chicken Lo Mein is ready in just 30 minutes making it perfect for busy weeknights! Made with a savory and scrumptious stir fry sauce, this easy dish is full of vibrant flavors, fresh veggies and tender chicken. Sure to delight kids and adults alike!

Course Main Course, Main Dish

Cuisine Asian

Keyword chicken lo mein, chicken lo mein recipe, lo mein chicken

Prep Time 15

Cook Time 15

Servings

Calories 404kcal

Author Trish - Mom On Timeout

Ingredients

10 ounces lo mein noodles
16 ounces boneless skinless chicken breast or chicken thighs, sliced into thin strips
1 tablespoon toasted sesame oil
1 teaspoon sea salt
½ teaspoon black pepper freshly ground
3 tablespoons extra virgin olive oil divided
1 tablespoon minced garlic
1 tablespoon ginger paste or finely chopped or minced ginger
1 ½ cups carrots julienned
4 ounces mushrooms sliced, I used shiitake
1 red bell pepper cut into thin strips
6 ounces snow peas

Stir Fry Sauce

¼ cup chicken broth low sodium
¼ cup soy sauce low sodium
2 tablespoons light brown sugar packed
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
1 teaspoon corn starch
1 teaspoon toasted sesame oil

Garnish (Optional)

green onions optional
sesame seeds optional

Instructions

Heat water to boiling in a large pot or dutch oven. Cook the lo mein noodles just to al dented, according to package directions. Drain well and set aside.
10 ounces lo mein noodles
While the noodles are cooking, toss the chicken with toasted sesame oil, salt and pepper in a medium bowl.
16 ounces boneless skinless chicken breast, 1 tablespoon toasted sesame oil, 1 teaspoon sea salt, ½ teaspoon black pepper
Add one tablespoon of extra virgin olive oil to a wok or deep skillet over medium-high heat. Add the seasoned chicken and cook until done, flipping halfway through, about 3 to 4 minutes.
3 tablespoons extra virgin olive oil
Stir in the garlic and ginger in and cook for one minute, stirring constantly. Remove everything from the skillet and set aside.
1 tablespoon minced garlic, 1 tablespoon ginger paste
Add two tablespoon of extra virgin olive oil to the clean skillet. Add the carrots, mushrooms and red bell pepper and cook for 3 minutes, stirring frequently.
1 ½ cups carrots, 4 ounces mushrooms, 1 red bell pepper, 3 tablespoons extra virgin olive oil
Add the snow peas and cook for 2 minutes, stirring frequently.
6 ounces snow peas
While the veggies are sautéing, combine the stir fry sauce ingredients in a medium bowl and whisk until combined.
¼ cup chicken broth, ¼ cup soy sauce, 2 tablespoons light brown sugar, 1 tablespoon hoisin sauce, 1 tablespoon oyster sauce, 1 teaspoon corn starch, 1 teaspoon toasted sesame oil
Add the chicken and noodles to the veggies in the skillet. Pour in the sauce and gently toss to coat. Bring just to a simmer and cook for 3 to 5 minutes or until the sauce thickens and all the ingredients are heated through.
Garnish with green onions and/or sesame seeds if desired. Serve immediately. Enjoy!
green onions, sesame seeds

Notes

Storage Information

Make Ahead: Prepare the noodles, chicken, sauce, and stir fry the veggies. Refrigerate in an air tight container for up to 3 days. To prepare, combine everything in a wok or deep skillet and bring sauce to a simmer. Cook, stirring frequently, until sauce has thickened and all the ingredients are heated through.
Storage: Leftovers should be stored in an airtight container, in the refrigerator, for up to 3 days.
Freezing: I do not recommend freezing as the noodles tend to get soggy and mushy when thawed.
Reheating: To reheat, place leftovers in a skillet with a splash of water or chicken stock and heat over medium heat until heated through. Leftovers can also be reheated in the microwave.

Nutrition