Description
Quick, flavorful, and perfect for a cozy weeknight dinner, this Chicken Lo Mein combines tender chicken, crisp vegetables, and soft noodles tossed in a savory garlic sauce. Inspired by classic Chinese takeout, this homemade version is healthier, easy to make, and ready in just 30 minutes. It’s a family-friendly meal that’s both comforting and satisfying.
Ingredients
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12 oz (340 g) lo mein or spaghetti noodles
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2 tablespoons vegetable oil, divided
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1 lb (450 g) boneless, skinless chicken breast, thinly sliced
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3 cloves garlic, minced
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1 small onion, thinly sliced
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1 cup julienned carrots
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1 cup bell peppers, thinly sliced
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1 cup broccoli florets
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3 green onions, chopped
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1/2 cup snow peas
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2 tablespoons soy sauce (low-sodium if preferred)
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1 tablespoon oyster sauce or mushroom sauce
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1 teaspoon sesame oil
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1/4 teaspoon black pepper
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Optional garnish: toasted sesame seeds
Instructions
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Bring a large pot of salted water to a boil. Cook the noodles according to package instructions until just tender. Drain and toss with a teaspoon of vegetable oil. Set aside.
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Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, season with black pepper, and stir-fry 4–5 minutes until fully cooked. Remove from the skillet and set aside.
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In the same skillet, add remaining 1 tablespoon of oil. Sauté garlic and onions for 1–2 minutes until fragrant. Add carrots, bell peppers, broccoli, and snow peas. Stir-fry 3–4 minutes until tender-crisp.
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Return cooked chicken to the skillet. Add drained noodles and gently toss to combine.
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Pour soy sauce, oyster or mushroom sauce, and sesame oil over the mixture. Toss to coat evenly.
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Sprinkle chopped green onions on top and toss once more. Adjust seasoning as needed.
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Transfer to serving plates or a large bowl and garnish with toasted sesame seeds if desired. Serve immediately.
Notes
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Customize vegetables with zucchini, mushrooms, or baby corn. Keep vegetables crisp for texture contrast.
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Lo mein noodles can be swapped with spaghetti or linguine. Slightly undercook to prevent mushy noodles.
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Chicken thighs can be used for juicier meat; tofu works for a vegetarian option.
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Add chili garlic sauce or sriracha for a spicy version.
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Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes