Description
This Classic Chicken Lo Mein is a quick and delicious Chinese takeout favorite made with tender chicken, fresh vegetables, and soft egg noodles tossed in a savory soy-based sauce. Perfect for a satisfying weeknight dinner.
Ingredients
8 ounces dried egg noodles
2 tablespoons vegetable oil
1 pound boneless, skinless chicken breast, thinly sliced
2 cloves garlic, minced
1 cup shredded carrots
1 cup sliced bell pepper (red or green)
1 cup sliced mushrooms
1 cup snow peas, trimmed
3 green onions, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1/4 teaspoon ground white pepper
1/4 cup chicken broth
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, white pepper, and chicken broth. Set the sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and stir-fry for 4-5 minutes until cooked through and lightly browned. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the shredded carrots, sliced bell pepper, mushrooms, and snow peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Add the cooked egg noodles and pour the sauce mixture over everything.
Toss everything together gently and stir-fry for another 2-3 minutes until the noodles are heated through and evenly coated with the sauce.
Remove from heat and stir in the sliced green onions.
Serve hot.
- Prep Time: 15 minutes
- Cook Time: 15 minutes