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.