Chicken Lo Mein
Servings: 4 servings
Calories: 348cal
Ingredients
- 5 teaspoons cornstarch divided
- 12 ounces boneless skinless chicken breasts cubed
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 Tablespoons vegetable oil for frying
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- ½ cup sliced onion
- 1 cup sliced cabbage
- ½ cup sliced red bell pepper
- 1 cup snow peas or snap peas
- 5 green onions white parts only
- ½ cup julienned carrots
- 3 ½ ounces lo mein noodles cooked
Lo Mein Sauce
- ¼ cup soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 2 teaspoons granulated sugar
Instructions
- In a medium bowl, whisk together sauce ingredients and 2 teaspoons of the cornstarch.1/4 cup soy sauce, 1 Tablespoon sesame oil, 2 Tablespoons oyster sauce, 2 teaspoons granulated sugar
- Place chicken pieces into a large bowl. Season with garlic salt, pepper, and remaining 3 teaspoons cornstarch and toss to coat with gloved hands.12 ounces boneless skinless chicken breasts, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
- Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir fry until no longer pink. Remove chicken from the pan.2 Tablespoons vegetable oil
- To the remaining oil, add the garlic, ginger, onion, cabbage, red bell pepper, snow/snap peas, green onion, and carrots. Stir fry for 3-4 minutes, or until vegetables are tender-crisp.1 Tablespoon minced garlic, 2 teaspoons minced ginger, 1/2 cup sliced onion, 1 cup sliced cabbage, 1/2 cup sliced red bell pepper, 1 cup snow peas, 5 green onions, 1/2 cup julienned carrots
- Add cooked chicken and sauce to the pan. Stir fry for 2-3 minutes to heat through. Allow sauce to bubble gently for a few minutes to thicken.
- Add cooked noodles to the pan stir everything together.3 1/2 ounces lo mein noodles
Notes
- *This recipe calls for lo mein noodles that are already cooked so take that into account when prepping your ingredients. After draining your cooked noodles you can rinse it with cool water to stop the cooking process, then add it back to a pot or large bowl of room temperature water until you need it. Alternatively, you can toss the cooked noodles with a small amount of olive oil. Either method will keep the noodles from sticking together while you prepare the rest of the recipe.
- Both lo mein or Cantonese egg noodles work great in this recipe. You’ll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles.
- If you don’t have all the vegetables on hand, nice replacements include mushrooms, broccoli and mini sweet peppers.
Nutrition
Serving: 1serving | Calories: 348cal | Carbohydrates: 34g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 1595mg | Potassium: 637mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3717IU | Vitamin C: 52mg | Calcium: 57mg | Iron: 2mg
