Description
This Chicken Lo Mein is a quick and flavorful dish packed with tender chicken, fresh vegetables, and a savory sauce. Perfect for a weeknight meal, it’s a satisfying, homemade take on the classic Chinese favorite.
Ingredients
Scale
- 1 Tablespoon canola oil
- 1 pound chicken breasts, cut into thin strips
- 3 cloves garlic, minced
- 2 Tablespoons ginger, grated
- 2 Tablespoons low sodium soy sauce
- 1 (8 oz) mushrooms, thinly sliced (baby bellas or shiitake)
- 1 small onion, finely chopped
- 1 ½ cup Napa cabbage, finely shredded
- 1 cup matchstick carrots
- ¼ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- ¼ cup low sodium soy sauce
- 1 teaspoon light brown sugar
- 12 oz pasta, cooked according to package directions
Instructions
- Heat the canola oil in a large pan or wok over medium-high heat.
- Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Add the mushrooms, onion, Napa cabbage, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- In a small bowl, whisk together the chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar.
- Return the cooked chicken to the pan and add the cooked pasta.
- Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is well combined.
- Serve immediately and enjoy your homemade Chicken Lo Mein!
Notes
- You can customize this dish by adding other vegetables like bell peppers, snap peas, or broccoli.
- For extra heat, you can add a splash of chili oil or red pepper flakes.
- Use whole wheat or gluten-free pasta if you prefer a different type of noodle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese