Chicken Lo Mein
This dish is all about stir-fried noodles with chicken and vegetables in a flavorful sauce. It's a classic Chinese-American takeout favorite, and for good reason.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces dried lo mein noodles
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small onion sliced
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1 cup shredded cabbage
- Sliced Green Onions for garnish
- Sesame seeds for garnish
Instructions
- Cook the lo mein noodles according to the package directions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add garlic and onion. Cook until onion softens, about 2 minutes. Add carrots, bell peppers, mushrooms, and cabbage. Stir-fry until vegetables are tender-crisp, about 3-5 minutes.
- Add cooked chicken back to the skillet with vegetables. Pour sauce over and stir to coat.
- Add cooked lo mein noodles to the skillet. Toss to coat noodles with sauce and heat through, about 2-3 minutes.
- Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.