Chicken Lo Mein. Ready in under 30 minutes and tastes way better and is healthier that takeout!
I love making my favorite take out dishes at home. They taste so much better and not a lot of time to make! Besides fried rice, lo mein is my second favorite take out dish!
I used a mix of pre chopped veggies to keep it super easy. You can use any type of vegetable in this recipe. Frozen vegetables can also be substituted.
I start by sautéing the chicken first then the vegetables. While the chicken and veggies saute I mix together the sauce and boil the noodles. Once everything is cooked it gets tossed together. I serve the lo mein with a sprinkle of sesame seeds for garnish and dig in!
Chicken Lo Mein
- 8 ounces lo mein noodles I used wide lo mein noodles, you can also substitute spaghetti noodles
- 3 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons oil divided
- 1 pound boneless skinless chicken thighs cut into bite sized pieces
- 2 cups mixed vegetables I used a mix of broccoli, carrots and baby corn
- 1 small red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- sesame seeds for garnish if desired
Cook the noodles according to package instructions. Drain and set aside.
In a small bowl combine soy sauce, hoisin sauce, sesame oil, brown sugar and rice wine vinegar, set aside.
Heat 1 tablespoon of oil in a large skillet or wok. Add chicken (I had to cook it in two batches) and cook until browned and cooked through, 4-5 minutes. Transfer the chicken to a plate and set aside.
Add the other tablespoon of olive oil to the wok then add the mixed vegetables, bell pepper and ginger. Sauté for 2-3 minutes or until tender.
Add in the garlic and cook for an additional minute,
Add the sauce to the pan along with the cooked chicken and cooked noodles.
Toss everything together and serve immediately with sesame seeds for garnish, if desired.