Description
This Chicken Lo Mein recipe is a quick and flavorful stir-fry dish featuring tender chicken strips, fresh vegetables, and noodles tossed in a savory homemade sauce. Perfect for a weeknight dinner, it combines classic Asian ingredients with simple cooking techniques for a satisfying meal.
Ingredients
Scale
Protein and Vegetables
- 1 pound chicken breasts, cut into thin strips
- 3 cloves garlic, minced
- 2 Tablespoons ginger, grated
- 1 (8 oz) mushrooms, thinly sliced (baby bellas or shiitake)
- 1 small onion, finely chopped
- 1 ½ cups Napa cabbage, finely shredded
- 1 cup matchstick carrots
Sauce and Oils
- 1 Tablespoon canola oil
- ¼ cup low sodium soy sauce
- 2 Tablespoons low sodium soy sauce
- ¼ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- 1 teaspoon light brown sugar
Other
- 12 oz pasta, cooked according to package directions
Instructions
- Heat the oil: Heat the canola oil in a large pan or wok over medium-high heat to prepare for stir-frying the chicken.
- Cook the chicken: Add the chicken strips to the hot pan and cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Then remove the chicken from the pan and set aside.
- Sauté aromatics: In the same pan, add the minced garlic and grated ginger. Sauté for 1-2 minutes until they become fragrant and release their flavors.
- Cook vegetables: Add the sliced mushrooms, chopped onion, shredded Napa cabbage, and matchstick carrots to the pan. Stir-fry the vegetables for 3-4 minutes until they are tender but still maintain a crisp texture.
- Prepare the sauce: In a small bowl, whisk together the low sodium chicken broth, cornstarch, sesame oil, low sodium soy sauce, and light brown sugar until smooth to create a flavorful sauce.
- Combine ingredients: Return the cooked chicken to the pan along with the cooked pasta. Toss everything together to combine evenly.
- Add the sauce: Pour the prepared sauce over the chicken, vegetables, and noodles. Stir thoroughly to coat all ingredients evenly with the sauce. Cook for an additional 2-3 minutes until the sauce thickens and everything is well combined.
- Serve: Remove from heat and serve immediately for a delicious homemade Chicken Lo Mein.
Notes
- Use low sodium soy sauce and chicken broth to control the salt content.
- Ensure the vegetables are cooked until just tender to maintain their crunch.
- Pasta can be substituted with traditional Chinese egg noodles if desired.
- For a spicier version, add a dash of chili flakes or sriracha sauce.
- Leftovers can be refrigerated and reheated within 2 days for best taste.
