Chicken Lo Mein Recipe
Easy Lo Mein Noodles with Chicken is a quick, easy weeknight dinner made with tender chicken, fresh vegetables, and savory lo mein sauce, tossed with noodles in a wok. This homemade chicken lo mein recipe is better than takeout and perfect for busy nights.
Servings: 5
Ingredients
Ingredients for Stir Fry:
- 1 pound of pasta or lo mein noodles cooked according to the instructions on the box
- ½ pound of boneless and skinless chicken thighs or chicken breasts marinade the chicken in a 1/2 cup of Teriyaki Marinade (store-bought in a Ziploc bag for about 15 minutes).
- 2 tablespoons of stir-fry or sesame oil
- 1 medium red bell pepper cut into large slices
- 1 medium green bell pepper cut into large slices
- 1 medium yellow or orange bell pepper cut into large slices
- 1 medium red onion chopped
- 4-6 cloves of garlic
- 1 cup of julienned carrots
- ½ tsp Chinese five-spice seasoning
- ½ tsp white pepper
- sea salt to taste
- 3-4 stalks of green onion sliced on a bias
- sesame seed as garnish optional
- red pepper flakes for garnish optional
- extra drizzle of sesame oil as garnish optional
For the sauce:
- 3 tablespoons of low-sodium soy sauce I prefer mushroom soy sauce; you can find it at an Asian market/store
- 3 tablespoons of House of Tsang Hoisin sauce Classic or General Tsu's sauce. We love this brand, and they also make a really good Peanut Sauce, too!
- 1 teaspoon of light brown sugar or use agave syrup as a sweetener with a low glycemic index
- 2 tablespoons of Tsang stir-fry oil is my go-to or sesame oil
- 1 tsp of Chinese five-spice seasoning
- ½ tsp of white pepper
- If you plan to use additional liquid: 1 tablespoon of rice vinegar
Instructions
Directions for chicken:
- Cut 1/2 pound of boneless and skinless chicken breasts (or thighs) into cubes or small pieces. Then place them in a Ziploc bag and add 1/2 cup of Teriyaki Marinade. Let this marinade for about 15-20 minutes.
- Cook the 1 pound of pasta or noodles until al dente, then strain and set aside.
- Add 2 tablespoons of stir-fry or sesame oil to a wok over medium-high heat.
- When the oil is hot, remove the marinated chicken from the bag, discard the excess, and add the marinated chicken pieces to the wok.
- Cook the chicken with a bit of salt and white pepper to taste. (about 5-7 minutes)
- When the chicken is done, remove it with a slotted spoon and set it aside.
- Add more oil as needed, then sauté 1 medium, chopped red onion, 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow or orange bell pepper for about 4-5 minutes, until the vegetables soften. Then add 4-6 minced garlic cloves and 1 cup of julienned carrots, and sauté for an additional 2-3 minutes. [add sea salt as needed]
- Add the cooked noodles back into the wok with the vegetables. Pour the prepared sauce over the noodles and toss everything together until well-coated. Return the cooked chicken to the wok and mix to combine.
- Serve with green onions. Optional garnishes like sesame seeds, red pepper flakes, or a drizzle of sesame oil can be added for extra flavor.
Directions for the sauce:
- In a small bowl, mix together 3 tablespoons of low-sodium soy sauce, 3 tablespoons of hoisin sauce, 1 teaspoon of light brown sugar (or agave syrup), 2 tablespoons of stir-fry or sesame oil, 1 teaspoon of Chinese five-spice seasoning, and ½ teaspoon of white pepper. For extra flavor, you can add 1 tablespoon of rice vinegar and a pinch of red pepper flakes if desired.
- Set the sauce aside.
- *Note: I love serving this dish with a bit of plain white rice, chopped orange slices, and chopped peanuts.