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Chicken Lo Mein

Homemade chicken lo mein with snow peas, carrots, red bell pepper, and mushrooms tossed in a large skillet
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A quick, easy, and delicious homemade version of the classic Chinese takeout. Tender chicken breast strips, crisp snow peas, carrots, red bell pepper, mushrooms, and springy lo mein noodles all tossed in a simple soy, oyster sauce, and sesame oil sauce. Ready in just 25 minutes.

Ingredients

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  • 3 tablespoons soy sauce (or tamari for gluten-free)
  • 3 tablespoons oyster sauce (or fish sauce or hoisin sauce in a pinch)
  • 1 teaspoon sesame oil
  • 8 oz lo mein noodles (Chinese egg noodles – or Italian spaghetti in a pinch)
  • 2 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast, sliced into small thin strips
  • Salt and pepper, to taste
  • 1/4 cup onion, chopped
  • 1 cup snow peas
  • 1 cup shredded carrots
  • 1 red bell pepper, sliced into strips
  • 8 oz mushrooms, sliced
  • 2 cloves garlic, minced
  • Sliced green onion, for garnish

Instructions

  1. In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil until fully combined. Set aside.
  2. Cook lo mein noodles according to package directions, pulling them out 1 minute early. Drain and set aside.
  3. Heat 1 tablespoon olive oil in a large skillet or wok over medium-high heat. Add sliced chicken, season with salt and pepper, and cook 5 to 7 minutes until browned and cooked through to 165 degrees F. Cook in batches if needed to avoid crowding. Transfer to a clean plate.
  4. Add remaining 1 tablespoon olive oil to the same skillet. Add chopped onion and cook 2 minutes until softened and translucent.
  5. Stir in snow peas, shredded carrots, sliced red bell pepper, and mushrooms. Saute 3 to 4 minutes until vegetables begin to soften but retain crispness. Add minced garlic and cook 1 more minute until fragrant.
  6. Add the drained noodles, cooked chicken, and prepared sauce to the skillet. Toss everything together for 1 to 2 minutes until noodles are evenly coated and sauce has thickened slightly.
  7. Garnish with sliced green onion and serve immediately.

Notes

  • Pull noodles 1 minute before the package time – they finish cooking in the hot sauce and overcooking them first leads to mushy noodles.
  • Never overcrowd the skillet when cooking chicken – cooking in batches produces properly browned strips rather than pale, steamed pieces.
  • Prep all vegetables and sauce before turning on the heat – this recipe moves fast once cooking begins.
  • Use low-sodium soy sauce to significantly reduce the sodium content per serving.
  • Sodium note: This recipe contains approximately 1,464mg of sodium per serving primarily from soy sauce and oyster sauce. Using low-sodium soy sauce helps manage this significantly.

Nutrition

Find it online: https://www.benefitiany.com/chicken-lo-mein/