Chicken Lo Mein (Printer-Friendly)
Tender chicken and vibrant veggies tossed with noodles in a savory, quick-cooked sauce.
# What You’ll Need:
→ Chicken
01 -
1 to 1.5 pounds boneless skinless chicken thighs, sliced into thin strips
02 -
1 teaspoon hoisin sauce
03 -
1 teaspoon sesame oil
04 -
1 teaspoon low sodium soy sauce
05 -
1 tablespoon olive oil
→ Sauce
06 -
1 tablespoon brown sugar
07 -
3 tablespoons hoisin sauce
08 -
3 tablespoons low sodium soy sauce
09 -
1 teaspoon sesame oil
10 -
2 teaspoons rice vinegar
→ Main Dish
11 -
1 tablespoon olive oil
12 -
2 teaspoons ginger purée or freshly minced ginger
13 -
4 cloves garlic, minced
14 -
20 ounces frozen snap pea stir-fry mix (approx. 5 cups vegetables)
15 -
7 ounces lo mein noodles (half of a 14-ounce box)
→ Garnish
16 -
Chopped green onions (optional)
# Steps to Follow:
01 -
In a small bowl, combine chicken strips with 1 teaspoon each of hoisin sauce, sesame oil, and low sodium soy sauce for seasoning.
02 -
Heat 1 tablespoon olive oil in a large wok over medium-high heat. Add seasoned chicken with tongs and stir-fry for 5 to 7 minutes until fully cooked and the internal temperature reaches 165°F. Remove chicken and set aside.
03 -
Whisk together brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar in a small bowl. Set aside.
04 -
Bring a pot of water to a boil and cook lo mein noodles for approximately 6 minutes until al dente. Drain and set aside.
05 -
Add 1 tablespoon olive oil to the wok over medium-high heat. Sauté minced garlic and ginger purée until aromatic. Add frozen snap pea stir-fry vegetables and cook, stirring, for 5 to 7 minutes or until vegetables reach desired tenderness.
06 -
Reduce heat to medium. Return cooked chicken to the wok, add drained noodles and prepared sauce. Toss everything to evenly coat and heat through.
07 -
Transfer the mixture from the wok to serving bowls. Garnish with sliced green onions if desired and serve immediately.
# Helpful Hints:
01 -
Frozen vegetables retain nutrients as they are frozen at peak freshness; fresh vegetables can be used but monitor cooking time accordingly.
02 -
Linguine can serve as an alternative if lo mein noodles are unavailable.
03 -
Leftovers keep well in an airtight container for 3 to 4 days and can be reheated in a wok or microwave; freezing is not recommended.