Quick Homemade Chicken Lo Mein (Print Version)
# Ingredients:
→ Noodles
01 -
Chinese style lo mein noodles - 12 oz
→ Sauce
02 -
Chicken broth - 1 cup
03 -
Soy sauce - ⅔ cup
04 -
Hoisin sauce - 6 tablespoons
05 -
Oyster sauce - 6 tablespoons
06 -
Cornstarch - 5 tablespoons
07 -
Fresh garlic, minced - 2 tablespoons
08 -
Light brown sugar, packed - 2 tablespoons
09 -
Fresh ginger, grated - 1 tablespoon
10 -
Black pepper - ½ teaspoon
→ Chicken and Vegetables
11 -
Vegetable oil - 3 tablespoons, divided
12 -
Sesame oil - 1 tablespoon
13 -
Boneless, skinless chicken breast, cubed - 1½ pounds
14 -
White onion, thinly sliced - 1 small
15 -
Carrots, cut into matchsticks - 2 cups
16 -
Red bell pepper, thinly sliced - 1
17 -
Fresh broccoli florets - 3 cups
18 -
Fresh sugar snap peas - 1 cup
19 -
Fresh garlic, minced - 1 tablespoon
20 -
Fresh ginger, grated - 1 tablespoon
21 -
Green onions, thinly sliced - 2 (optional garnish)
# Instructions:
01 -
Prepare lo mein noodles according to package directions. Drain and set aside.
02 -
Combine all sauce ingredients in a bowl and whisk until well mixed.
03 -
Heat 1½ tablespoons vegetable oil in large skillet over medium-high heat. Cook chicken 5-7 minutes until no longer pink. Remove and set aside.
04 -
Add remaining oil and sesame oil to pan. Sauté onions and carrots 3-4 minutes. Add bell pepper, broccoli, peas, garlic, and ginger. Reduce heat to medium and cook 3 minutes more.
05 -
Add sauce to vegetables and cook 1-2 minutes until thickened. Remove from heat, add chicken and noodles. Toss until coated. Garnish with green onions.
# Notes:
01 -
Ready in about 45 minutes
02 -
Leftovers keep for 3 days refrigerated
03 -
Can use pre-packaged matchstick carrots