Description
A quick and flavorful home-cooked Chicken Lo Mein that can be ready in just 30 minutes, perfect for satisfying takeout cravings.
Ingredients
Scale
- 10 oz egg noodles
- 1 lb boneless, skinless chicken breast or thighs
- 1 large carrot, thinly sliced
- 1 bell pepper, thinly sliced
- 2 tbsp minced garlic
- 4 scallions, chopped
- 1 tbsp light soy sauce
- 1/2 tsp toasted sesame oil
- 1/2 tbsp cornstarch
- 1 tbsp cooking oil
- 1.5 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp sugar
- 2 tsp cornstarch
- 1/2 tsp pepper
- 1/4 cup water or low sodium chicken broth
Instructions
- Marinate the Chicken: Start by slicing the chicken into thin strips. Place the strips in a bowl and add 1 tbsp of light soy sauce, ½ tbsp of cornstarch, and 1 tbsp of cooking oil. Mix well to coat the chicken evenly and allow it to marinate for about 15 minutes.
- Prepare the Vegetables: Thinly slice one large carrot and one bell pepper. Take the scallions, chop the white parts lengthwise, and cut the green tops into 2-inch pieces.
- Make the Lo Mein Sauce: In a separate bowl, combine 1 tbsp of light soy sauce, 1.5 tbsp of dark soy sauce, 2 tbsp of oyster sauce, ½ tsp of sugar, 2 tsp of cornstarch, and ½ tsp of pepper. Mix everything until well combined.
- Cook the Noodles: Prepare the egg noodles according to the instructions on the package, then drain and rinse under cold water. Toss with a bit of oil to prevent sticking.
- Stir-Fry the Chicken: Heat 2 tbsp of cooking oil in a wok or large pan over medium-high heat. Add the marinated chicken and stir-fry until fully cooked and golden brown, about 5 minutes. Transfer the chicken to a bowl and set aside.
- Stir-Fry the Vegetables: In the same pan, add white parts of the scallions and stir-fry for about 1 minute. Add minced garlic and cook until fragrant, about 30 seconds. Toss in the sliced carrot until bright orange, then add bell pepper and stir-fry for about 2 minutes.
- Combine Everything: Return the cooked chicken to the pan with vegetables, pour in the sauce, and let it bubble for a minute.
- Add the Noodles: Add the cooked egg noodles and toss everything until coated with sauce.
- Finish with Scallions and Sesame Oil: Stir in the green tops of the scallions and drizzle ½ tsp of toasted sesame oil over the dish, then give everything another toss.
Notes
For a spicier kick, consider adding some red pepper flakes or a drizzle of sriracha when serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg