Chicken Lo Mein
This Chicken Lo Mein recipe combines tender chicken, colorful vegetables, and chewy noodles in a savory sauce for a comforting homemade dish reminiscent of restaurant takeout.
Ingredients
Main ingredients
- 1 lb boneless skinless chicken breast, sliced thinly Ensure the chicken is sliced thinly against the grain for tenderness.
- 8 oz lo mein noodles, cooked according to package instructions
- 1 cup bell peppers, sliced thinly Use a mix of colors for a vibrant dish.
- 1 cup carrots, julienned
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 3 tbsp soy sauce Use tamari for a gluten-free option.
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- to taste salt and pepper Adjust to your preference.
Instructions
Cooking
- Heat the vegetable oil in a large skillet or wok over medium-high heat for about one minute.
- Add the chicken slices, cooking for three to four minutes until they're browned and cooked through, stirring occasionally.
- Stir in the minced garlic and ginger, and sauté for an additional one minute until fragrant.
- Add the bell peppers and carrots into the skillet, and stir-fry for about three minutes until they begin to soften.
- Incorporate the cooked lo mein noodles, soy sauce, oyster sauce, and sesame oil, tossing everything together for two minutes and ensuring the sauce coats the ingredients evenly.
- Sprinkle salt and pepper to taste, adjusting for your preference, and continue to stir-fry for another minute until everything is combined and heated through.
- Remove from the heat and let the dish rest for one minute to allow the flavors to meld.
- Serve immediately, garnishing with fresh green onions or sesame seeds if desired.
- For extra flavor, prepare with a squeeze of lime juice or a sprinkle of crushed red pepper.
- Enjoy the vibrant colors, aromas, and flavors right at your dinner table.
Notes
Chicken Lo Mein can be stored safely for 2 to 3 days in the refrigerator in an airtight container. Reheat gently to avoid mushy noodles. Freeze leftovers for up to 3 months, noting texture may alter slightly upon thawing.