Description
This quick and flavorful chicken lo mein comes together in under 30 minutes. Packed with tender chicken, crisp veggies, and a rich, slurp-worthy sauce, it’s your new go-to for takeout-style noodles at home.
Ingredients
- 1 lb boneless skinless chicken thighs, thinly sliced
- 8 oz lo mein noodles (or spaghetti)
- 2 tablespoons oil (for stir-frying)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snow peas or sugar snap peas
- 3 green onions, sliced
- 1/4 cup low-sodium soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon brown sugar
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
Instructions
- Boil noodles according to package directions. Drain and toss with a splash of sesame oil (optional). Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, ginger, and garlic to make the sauce.
- Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add sliced chicken and cook 5–6 minutes until golden and cooked through. Remove and set aside.
- Add remaining oil to the pan. Stir-fry carrots, bell pepper, and snap peas for 3–4 minutes until just tender.
- Return chicken to the pan, add noodles, and pour in sauce. Toss everything for 2–3 minutes until well coated and heated through. Add green onions and serve.
Notes
Swap soy sauce with tamari for a gluten-free version. Add broccoli or bok choy for variety. For heat, mix in sriracha or chili garlic sauce. Best enjoyed fresh, but leftovers reheat well.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Asian-Inspired