Easy Chicken Lo Mein (Print version)
Tender chicken, chewy noodles, crisp vegetables, and a glossy soy-hoisin sauce tossed together in about 30 minutes.
# Ingredients:
For the chicken
01 -
1 lb (450 g) boneless skinless chicken breast or thighs, thinly sliced
02 -
1 tablespoon low-sodium soy sauce
03 -
1 teaspoon cornstarch
04 -
1/4 teaspoon black pepper
For the sauce
05 -
1/4 cup (60 ml) low-sodium soy sauce
06 -
2 tablespoons hoisin sauce
07 -
1 tablespoon oyster sauce
08 -
1 tablespoon rice vinegar
09 -
1 teaspoon toasted sesame oil
10 -
1 teaspoon brown sugar
11 -
2 tablespoons water
For the noodles and vegetables
12 -
8 oz (225 g) lo mein noodles or spaghetti
13 -
2 tablespoons neutral oil, divided
14 -
3 cloves garlic, minced
15 -
1 teaspoon fresh ginger, grated
16 -
1 cup (100 g) shredded carrots
17 -
1 cup (70 g) thinly sliced green cabbage
18 -
1 red bell pepper, thinly sliced
19 -
1 cup (100 g) snow peas
20 -
3 green onions, sliced
# Instructions:
01 -
Whisk the soy sauce, hoisin, oyster sauce, rice vinegar, sesame oil, brown sugar, and water in a small bowl. Set it beside the stove.
02 -
Boil the noodles in salted water until one minute shy of tender. Drain well and set aside.
03 -
Toss the sliced chicken with soy sauce, cornstarch, and black pepper until lightly coated.
04 -
Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Cook the chicken for 4-5 minutes, stirring often, until browned and cooked to 165°F. Transfer to a plate.
05 -
Add the remaining 1 tablespoon oil to the pan. Add garlic, ginger, carrots, cabbage, bell pepper, and snow peas. Stir-fry for 3-4 minutes until crisp-tender.
06 -
Return the chicken to the pan. Add the noodles and sauce, then toss for 1-2 minutes until the noodles are glossy and hot. Sprinkle with green onions and serve right away.
# Good to know:
01 -
Cook the noodles slightly underdone so they finish in the sauce.
02 -
Slice the chicken thinly for quick, even cooking.
03 -
Best served hot from the skillet.