Description
You’ll love this Chicken Lo Mein! It’s a quick and tasty dish perfect for busy weeknights. I’ve made it for my family, and it’s a hit every time! Give it a try this weekend!
Ingredients
10 ounces dry lo mein noodles or dry spaghetti works too
1/3 cup matchstick carrots shreds
1/2 cup snow peas or snap peas
2 medium skinless boneless chicken breasts cut into 1” chunks
2 tablespoons oil
1/2 cup spinach
2 1/2 garlic cloves minced
1/2 teaspoon minced fresh ginger
1 red bell pepper cut into thin strips
salt and black pepper to taste
2 green onions chopped
1/4 cup dark soy sauce
4 tablespoons oyster sauce
1 teaspoon hoisin sauce
2 1/2 teaspoons dark brown sugar
2 teaspoons of sesame oil
1 1/2 tablespoons corn starch
1/2 cup chicken broth
1 to 2 teaspoons Sriracha sauce to taste
Instructions
1. In a large bowl, whisk your sauce ingredients together until well combined and set aside.
2. Cook the noodles or spaghetti according to package instructions. Drain and set aside.
3. In a large non-stick sauté pan or wok, heat 1 tablespoon of oil on medium-high heat.
4. Add the chicken and sprinkle with salt and pepper. Cook until browned on both sides, about 5 minutes, then set aside.
5. Add the remaining oil to the same pan or wok. Add garlic and ginger, cooking for about 45 seconds. Then, add red bell peppers, carrots, spinach, and snow peas. Cook for an additional 2 minutes until tender.
6. Add the drained noodles and the cooked chicken back into the pan.
7. Pour the sauce over the noodles and toss well using tongs to make sure everything is completely coated.
8. Turn the heat to high to allow the sauce to heat up and thicken properly.
9. If the sauce is too thick, feel free to add more water slowly.
10. Toss again and sprinkle with green onions. Serve immediately.
Notes
Alternative Protein Options – If you prefer a different protein, you can swap the chicken for shrimp, beef, or tofu. Adjust the cooking time accordingly to ensure proper doneness.
Vegetable Variations – Feel free to mix in additional vegetables like mushrooms, bok choy, or broccoli for extra texture and flavor.
Gluten-Free Option – Use gluten-free soy sauce and oyster sauce, and substitute the noodles with rice noodles or gluten-free spaghetti to make this dish gluten-free.
Meal Prep Friendly – This dish stores well in an airtight container in the refrigerator for up to 3 days. Reheat in a pan over medium heat with a splash of water to refresh the sauce.
Nutrition
- Serving Size: 1 portion (¼ of the recipe)
- Calories: ~450 kcal
- Sugar: ~6g
- Sodium: ~1100mg (varies based on soy sauce)
- Fat: ~14g
- Saturated Fat: ~2.5g
- Unsaturated Fat: ~10g
- Trans Fat: 0g
- Carbohydrates: ~55g
- Fiber: ~4g
- Protein: ~30g
- Cholesterol: ~55mg
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