Chicken Lo Mein
A comforting dish of savory noodles tossed with tender chicken and seasonal vegetables, all coated in a flavorful sauce.
Ingredients
Noodles and Protein
- 8 oz thick noodles (lo mein, egg noodles, or thick wheat noodles)
- 1 lb chicken breast, sliced thinly slice against the grain
Vegetables
- 2 cups mixed vegetables (e.g., bell peppers, carrots, broccoli)
- 2 cloves garlic, minced
- 1 inch ginger, minced (about 1 tsp when minced)
- green onions, chopped for garnish
Sauces and Seasoning
- 4 tablespoons soy sauce adjust to taste for saltiness
- 2 tablespoons oyster sauce adjust to taste for saltiness
- 2 tablespoons sesame oil
- salt and pepper to taste
Instructions
Preparation
- Cook the thick noodles according to package instructions. Drain and set aside.
- Tip: Cook noodles until just al dente; they’ll finish cooking in the skillet. Rinse briefly under warm water to stop cooking and prevent sticking.
Cooking
- In a large skillet or wok, heat sesame oil over medium-high heat.
- Add garlic and ginger, sautéing for 1–2 minutes until fragrant.
- Add the sliced chicken and cook until browned and cooked through, about 5–7 minutes.
- Stir in the mixed vegetables and sauté until they are tender, about 3–4 minutes.
- Add the cooked noodles, soy sauce, and oyster sauce to the skillet, tossing to combine everything evenly.
- Season with salt and pepper to taste.
Serving
- Serve hot, garnished with chopped green onions.
- Tip: For extra crunch, sprinkle toasted sesame seeds or crushed peanuts on top.
Notes
For a gluten-free version, use tamari instead of soy sauce and a gluten-free oyster sauce. You can also substitute thin spaghetti or udon if lo mein noodles aren’t available. Adjust soy and oyster sauce to taste.