Chicken Lo Mein (30-Minute Recipe)
A simple and tastier-than-takeout Homemade Chicken Lo Mein Recipe that's loaded with veggies and ready in just 30 minutes! This popular Asian dish is a quick and easy chicken dinner, perfect for any night of the week. Once you try it, you'll never order from a restaurant again.
Ingredients
For Sauce
- 3 tablespoons of soy sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon rice wine vinegar
- 1 teaspoon sesame oil
- 1 tablespoon honey
For Chicken
- 1 1/2 pounds chicken thighs, or breasts, cut into small cubes or strips
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger, minced
- 3 cloves of garlic, minced
For Veggies and Noodles:
- 6 oz. egg noodles, chow-mein, lo-mein, or any other Asian style noodles
- 1 large head of broccoli, approximately 2 cups – broken into pieces
- 2 tablespoons vegetable, sesame, olive, or canola oil
- 1 medium sized onion, sliced thinly
- 1 bell pepper, cut into small pieces
- 1 ½ cups cabbage, sliced thinly
As Garnish:
- ¼ cup scallions, chopped
- 1 tablespoon sesame seeds
- 2 tablespoons fresh cilantro, chopped (optional)
- sliced lime, optional
Instructions
- To make the sauce: Place all ingredients in a small bowl and give it a whisk. Set aside.
- To prep the chicken: Place chicken thighs, soy sauce, ginger, and garlic into a bowl. Give it a mix. Cover it with stretch film and set aside while you are prepping the veggies.
- To cook the noodles: Cook the noodles based on the packaging instructions. 2 minutes before the noodles are fully cooked add in the broccoli florets. Rinse and set aside.
- To cook the chicken lo mein: Heat vegetable oil in a large skillet or wok over medium-high heat. Add in onion and bell pepper. Cook, stirring frequently, for 4-5 minutes. Add in the chicken and cook until it starts to brown 4-5 minutes.
- Stir in the cabbage, cooked noodles and broccoli, and stir in the prepared sauce. Cook for 2-3 minutes while gently tossing everything around using tongs.
- Garnish with scallions, sesame seeds and cilantro if using.
- Serve with a wedge of lime.
Notes
- What to do with the leftovers: I doubt that you will have leftovers, but if you do they make the best lunch on the next day. Simply place your chicken lo mein in an airtight container and keep it in the fridge up to 2 days.
- Freezing Chicken Lo Mein: I tried freezing some of this dish and it ended up being okay. However, I can’t say the same thing about the way it looked after it was thawed. It looked mushy. Unless you have to, I do not recommend freezing this dish.
- The Toppings: I topped my noodles with scallions, sesame seeds, and some chopped cilantro. You could certainly serve this dish without the toppings, but if you are like me, live for the toppings, go for it.
Nutrition
Calories: 462kcalCarbohydrates: 28gProtein: 32gFat: 26gSaturated Fat: 7gCholesterol: 142mgSodium: 1560mgPotassium: 1023mgFiber: 7gSugar: 13gVitamin A: 2468IUVitamin C: 188mgCalcium: 114mgIron: 3mg
Tried this recipe?Let us know how it was!