Chicken Lo Mein Noodles (Print Version)
Tender chicken, veggies, and noodles stir-fried in savory sauce for a quick, satisfying meal.
# Ingredients:
→ Noodles
01 -
8 ounces dry lo mein noodles or spaghetti
→ Chicken
02 -
1 pound boneless skinless chicken breasts, thinly sliced
03 -
2 tablespoons soy sauce
04 -
1 tablespoon cornstarch
→ Vegetables
05 -
2 tablespoons vegetable oil
06 -
1 red bell pepper, thinly sliced
07 -
1 cup shredded carrots
08 -
1 cup snap peas or snow peas
09 -
3 green onions, sliced
→ Sauce
10 -
1/4 cup low-sodium soy sauce
11 -
2 tablespoons oyster sauce
12 -
1 tablespoon hoisin sauce
13 -
1 tablespoon sesame oil
14 -
1 tablespoon brown sugar
15 -
2 teaspoons minced garlic
16 -
1 teaspoon grated fresh ginger
17 -
1/4 cup chicken broth or water
# Steps:
01 -
Cook the lo mein noodles or spaghetti according to the package directions. Drain thoroughly and set aside.
02 -
In a bowl, combine the sliced chicken with soy sauce and cornstarch. Mix to coat the chicken evenly and let it rest for 10 minutes.
03 -
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken and cook until golden and cooked through, about 4–5 minutes. Transfer chicken to a plate.
04 -
Add the remaining tablespoon of oil to the pan. Add bell pepper, carrots, and snap peas. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
05 -
In a bowl, whisk together low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, minced garlic, ginger, and chicken broth until combined.
06 -
Return the cooked chicken to the skillet. Add cooked noodles and pour in the prepared sauce. Toss all ingredients together over medium heat for 2–3 minutes until coated and heated through.
07 -
Remove from heat, garnish with sliced green onions, and serve immediately while hot.
# Notes:
01 -
Substitute snow peas for snap peas based on availability and preference.