Easy Chicken Lo Mein

Whip up our Easy Chicken Lo Mein for a flavorful, satisfying meal perfect for any weeknight. Quick, delicious, and sure to be a hit at your table!

Author: Yu Can Cook

Meal Type: Milk Free

Cuisine: Asian

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: 6 servings

Calories: 236 kcal per serving

Ingredients

8 ounces - Chinese Lo Mein Noodles
½ tsp - sesame oil
8 ounces - chicken breast
2 tablespoons - oil canola
1 clove - garlic
½ tsp - salt
½ tsp - sugar
1 tsp - soy sauce
1 ½ teaspoons - ShaoXing Wine
1 tsp - corn starch
¼ tsp - pepper
1 ½ tablespoons - corn starch
2 tablespoons - light soy sauce
2 teaspoons - dark soy sauce
2 tablespoons - oyster sauce
1 tsp - sesame oil
1 cup - water
2 tablespoons - oil canola
½ tsp - salt
1 slice - ginger
2 clove - garlic
1 - onion
3 stalk - celery
6 ounces - shiitake mushrooms
1 - red pepper
8 ounces - snap peas
3 stalk - green onions
1 tsp - sesame seeds

Instructions

If using dried noodles, boil the noodles as per the package instructions. . Cook al dente, do not overcook. If you're using fresh lo mein noodles, boil for 1 minute, until al dente. Rinse with tap water, drain, and set aside.
MIx drained noodles with a dash of sesame oil to prevent sticking together.
Spread into a large greased serving platter.
Keep warm and uncovered in an oven, at 200℉.
Slice meat into long strips on the diagonal. How you cut meat should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the meat should be cut also into long strips.
Heat up 2 tbsp oil, add garlic, meat, and stir-fry until just done for several minutes.
Set aside in a small bowl.
Mix corn starch, both light and dark soy sauce, and oyster sauce into 1 cup of water.
Stir until the cornstarch has dissolved into the liquid.
Slice vegetables on the diagonal into long thin strips. How you cut the vegetables should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the veggies should be cut also into long strips.
Heat 2 tablespoons canola or other cooking oil in a large skillet over medium-high heat until hot. Add the ginger, salt, and garlic (if using) and stir fry gently for 30 seconds until fragrant.
Then, add onion, celery and mushrooms. stir fry for 1 minute. Add peppers and peas.
Cook and stir-fry until the veggies just start to turn soft, another minute or so, but still crisp tender. Do not overcook.
With the heat on medium now, add the noodles and chicken you set aside previously.
Add the thickening sauce.
Toss the vegetables, meat and noodles until the liquid of the sauce thickens and coats everything. If the sauce turns too thick, add additional 3 tablespoons of water at a time, until sauce just coats everything.
Transfer to a serving plate and serve hot as a main dish.
Finish the noodles with diagonally sliced green onions and sesame seeds.
Optional: a little soy sauce, sesame oil, pepper, hot sauce, and salt may be added to the noodles if desired.

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