Classic Chicken Lo Mein
A quick and flavorful Chinese takeout favorite made with tender chicken, fresh vegetables, and soft egg noodles tossed in a savory soy-based sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
8 ounces dried egg noodles
2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, thinly sliced
2 cloves garlic, minced
1 cup shredded carrots
1 cup sliced bell peppers (red or green)
1 cup sliced mushrooms
1 cup snow peas, trimmed
3 green onions, sliced
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon ground white pepper
Instructions
Cook the egg noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, and ground white pepper. Set sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken to the skillet and stir-fry until cooked through and lightly browned, about 5-6 minutes. Remove chicken from skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet.
Add minced garlic and stir-fry for 30 seconds until fragrant.
Add shredded carrots, sliced bell peppers, mushrooms, and snow peas to the skillet. Stir-fry for 3-4 minutes until vegetables are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Add the cooked noodles and pour the sauce mixture over the top.
Toss everything together gently to combine and heat through, about 2 minutes.
Remove from heat and stir in sliced green onions.
Serve immediately.