Chicken Lo Mein Noodles (Printable Version)

Juicy chicken and veggies stir-fried with noodles in a rich, savory Asian-inspired sauce.

# Components:

→ Main Ingredients

01 - 1 tablespoon canola oil
02 - 1 pound boneless, skinless chicken breasts, thinly sliced
03 - 3 cloves garlic, minced
04 - 2 tablespoons fresh ginger, grated
05 - 2 tablespoons low-sodium soy sauce
06 - 8 ounces mushrooms, thinly sliced (baby bella or shiitake)
07 - 1 small onion, finely chopped
08 - 1 1/2 cups Napa cabbage, finely shredded
09 - 1 cup carrots, cut into matchsticks

→ Sauce

10 - 1/4 cup low-sodium chicken broth
11 - 1 teaspoon cornstarch
12 - 1 tablespoon toasted sesame oil
13 - 1/4 cup low-sodium soy sauce
14 - 1 teaspoon light brown sugar

→ Noodles

15 - 12 ounces spaghetti or lo mein noodles, cooked according to package instructions

# Preparation steps:

01 - Warm the canola oil in a large skillet or wok over medium-high heat.
02 - Add the sliced chicken breasts and sauté for 5–7 minutes until golden and fully cooked. Remove chicken and set aside.
03 - In the same pan, add minced garlic and grated ginger. Cook for 1–2 minutes, stirring, until fragrant.
04 - Add sliced mushrooms, chopped onion, shredded Napa cabbage, and matchstick carrots. Stir-fry for 3–4 minutes until vegetables are crisp-tender.
05 - In a small bowl, whisk together chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar until smooth.
06 - Return the cooked chicken and drained noodles to the pan with vegetables.
07 - Pour the prepared sauce over all ingredients, stirring thoroughly to coat. Cook for 2–3 minutes until the sauce thickens and everything is evenly combined.
08 - Serve immediately while hot.

# Expert Advice:

01 -
  • Quick enough for busy weeknights ready in about 25 minutes
  • Customizable depending on what veggies you have
  • Uses pantry staples for the delicious sauce
  • Tastes fresher and lighter than takeout with less oil
02 -
  • Chicken Lo Mein is high in protein and can be loaded with fiber rich vegetables
  • Keeps well as leftovers and tastes even better the next day
  • Easy to swap in your favorite proteins or veggies
03 -
  • Cut the vegetables and chicken as evenly as you can so everything cooks at the same speed
  • Do not overcrowd the pan or the chicken will steam not brown
  • Always whisk the cornstarch slurry until smooth to avoid clumps in the sauce
  • Taste before serving and add another splash of soy sauce or sesame oil if you want extra flavor

Return