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95% would make again

Chicken Lo Mein

featured in 5 Mouth-Watering Noodle Recipes

There are many benefits to making your favorite Chinese takeout meal at home — and that includes chicken lo mein! For one, you can add more fresh vegetables to your chicken lo mein, or use soy sauce with less sodium for a lighter version. To make it, all you have to do is stir-fry your chicken and veggies, add cooked egg noodles, and toss it all together with a simple sauce. Top with scallions, box up the leftovers, and you’ll have cheap, yummy eats for days.

Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

10 minutes

10 min

Total Time

25 minutes

25 min

Prep Time

15 minutes

15 min

Cook Time

10 minutes

10 min

Ingredients

for 4 servings

  • 1 lb chicken breast (455 g), sliced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons sesame oil, divided
  • ¼ cup chicken broth (60 mL)
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ cup shiitake mushroom, sliced
  • ½ cup onion, sliced
  • ½ cup carrot (61 g), sliced
  • ½ cup sugar snap peas (49 g), halved
  • 4 servings cooked egg noodles
  • 1 tablespoon scallions, chopped, for garnish

Preparation

  1. In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
  2. In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
  3. Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
  4. Add the garlic and ginger to the pan and cook until fragrant.
  5. Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
  6. Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
  7. Serve garnished with scallions.
  8. Enjoy!

Ingredients

for 4 servings

  • 1 lb chicken breast (455 g), sliced
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 teaspoons sesame oil, divided
  • ¼ cup chicken broth (60 mL)
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon cornstarch
  • 1 tablespoon vegetable oil
  • 2 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ cup shiitake mushroom, sliced
  • ½ cup onion, sliced
  • ½ cup carrot (61 g), sliced
  • ½ cup sugar snap peas (49 g), halved
  • 4 servings cooked egg noodles
  • 1 tablespoon scallions, chopped, for garnish

Preparation

  1. In a medium bowl, season the chicken with pepper, salt and 1 tablespoon of sesame oil. Mix thoroughly and set aside.
  2. In a separate medium bowl, combine the chicken broth, remaining tablespoon of sesame oil, soy sauce, hoisin sauce, and cornstarch. Mix thoroughly and set aside.
  3. Heat the vegetable oil in a wok or large pan over medium-high heat. Add the chicken and cook until no longer pink inside, 3-4 minutes. Remove the chicken from the pan and set aside.
  4. Add the garlic and ginger to the pan and cook until fragrant.
  5. Add the mushrooms, onions, carrots, and sugar snap peas. Stir fry until the vegetables are tender.
  6. Return the cooked chicken to the pan and add the cooked egg noodles and reserved sauce. Cook for 3 minutes, until everything is well-coated in the sauce.
  7. Serve garnished with scallions.
  8. Enjoy!

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