Chicken Lo Mein
Chicken Lo Mein. Ready in under 30 minutes and tastes way better and is healthier that takeout!
Ingredients
- 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
Instructions
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Cook the noodles according to package instructions. Drain and set aside.
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In a small bowl combine soy sauce, hoisin sauce, sesame oil, brown sugar and rice wine vinegar, set aside.
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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.
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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.
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Add the sauce to the pan along with the cooked chicken and cooked noodles.
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Toss everything together and serve immediately with sesame seeds for garnish, if desired.
Recipe Notes
Originally published November 2, 2017