Chicken Lo Mein
A deliciously easy takeout recipe, this Chicken Lo Mein has flavorful ingredients and comes together in no time. The perfect main meal or side dish!
A DELICIOUS LO MEIN RECIPE
I really love recreating some of my favorite take-out foods (if you haven’t noticed that by now!) Sometimes you just don’t feel like going out or spending the money. So I’ve always taken it upon myself to make some of my favorite restaurant recipes at home like Chicken Lo Mein. I love meals like this one because I like to make extra to have leftovers. Bonus: this meal can actually be made in less than 30 minutes! If you want to skip takeout and make it at home, then this Chicken Lo Mein recipe is just for you.
FREQUENTLY ASKED QUESTIONS:
If you want to substitute the meat, try shrimp or beef instead of the chicken in this recipe. You could just use veggies too if you don’t like meat.
We used a frozen stir fry mixture from the grocery store. They make different varieties: sugar snap pea stir-fry and broccoli stir-fry. The sugar snap pea stir-fry mixture is the one we used in this recipe. It has a variety of vegetables including: sugar snap peas, broccoli, green beans, yellow squash, red peppers, carrots, yellow peppers, and water chestnuts. Frozen vegetables are frozen at the peak of freshness so are perfect to use without losing any nutrients!
We used frozen veggies in this recipe, but you can substitute with fresh vegetables. Your cook time may vary, so test your vegetables and cook according to your personal taste, some vegetables include broccoli, green beans, red peppers, snap peas, broccoli, yellow squash, peas, zucchini, mushrooms, or corn. Keep in mind: frozen vegetables are frozen at the peak of freshness so are perfect to use without losing any nutrients!
No problem! I recommend linguine, as it is very similar. Linguine is a thin, flat noodle.
This can be stored in an airtight container where it will keep for up to 3-4 days. You can rewarm in a wok or in the microwave. I don’t recommend freezing.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- chicken thighs
- olive oil
- sesame oil
- low sodium soy sauce
- hoisin sauce
- brown sugar
- rice vinegar
- ginger purée
- garlic
- frozen snap pea stir fry
- lo mein noodles
- green onions, optional
HOW TO MAKE CHICKEN LO MEIN:
In a small bowl, season chicken with a teaspoon each of hoisin sauce, sesame oil, and soy sauce. Then, place a tablespoon of olive oil in a large wok over medium high heat. Carefully add chicken with tongs and cook for 5-7 minutes, or until cooked through, with an internal temperature of 165°F. Remove chicken and set aside.
In a small mixing bowl, whisk together the sauce ingredients: brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar. Set aside.
Meanwhile, boil water in a medium pot over high heat. Add lo mein noodles and cook according to package directions, around 6 minutes (al dente). Drain and set aside.
Add olive oil to the wok over medium-high heat. Add minced garlic and ginger purée until aromatic. Next, add vegetables. Stir and cook for around 5-7 minutes, or until cooked as desired.
Reduce heat to medium. Stir in cooked chicken, lo mein noodles, and sauce. Toss to coat.
Remove lo mein mixture from the wok with tongs and serve in bowls. Garnish with sliced green onions and enjoy!
CRAVING MORE DELICIOUS RECIPES?
Chicken Lo Mein
Ingredients
Chicken:
- 1-1.5 pounds boneless skinless chicken thighs, cut into thin strips
- 1 Tablespoon classic olive oil
- 1 teaspoon sesame oil
- 1 teaspoon low sodium soy sauce
- 1 teaspoon hoisin sauce
Sauce:
- 1 Tablespoon brown sugar
- 3 Tablespoons hoisin sauce
- 3 Tablespoons low sodium soy sauce
- 1 teaspoon sesame oil
- 2 teaspoons rice vinegar
Main Dish:
- 1 Tablespoon classic olive oil
- 2 teaspoons ginger purée or minced fresh ginger
- 4 cloves garlic minced
- 20 ounce bag frozen snap pea stir fry about 5 cups of vegetables
- 7 ounces lo mein noodles ½ of a 14 ounce box
Garnish (optional):
Instructions
- In a small bowl, season chicken with a teaspoon each of hoisin sauce, sesame oil, and soy sauce. Then, place a tablespoon of olive oil in a large wok over medium high heat. Carefully add chicken with tongs and cook for 5-7 minutes, or until cooked through, with an internal temperature of 165°F. Remove chicken and set aside.
- In a small mixing bowl, whisk together the sauce ingredients: brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar. Set aside.
- Meanwhile, boil water in a medium pot over high heat. Add lo mein noodles and cook according to package directions, around 6 minutes (al dente). Drain and set aside.
- Add olive oil to the wok over medium-high heat. Add minced garlic and ginger purée until aromatic. Add vegetables. Stir and cook for around 5-7 minutes, or until cooked as desired.
- Reduce heat to medium. Stir in cooked chicken, lo mein noodles, and sauce. Toss to coat.
- Remove lo mein mixture from the wok with tongs and serve in bowls. Garnish with sliced green onions and enjoy!
Notes
- You can switch up the meats if you like.
- Use your favorite frozen stir fry mixture or use fresh vegetables.
- Double this recipe to serve more people.
- If you can’t find lo mein noodles, linguine can be used.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
