Description
This Chicken Lo Mein recipe is a quick and flavorful stir-fry dish featuring tender chicken strips, crunchy vegetables, and a savory soy-ginger sauce all tossed together with perfectly cooked noodles. Ready in just 20 minutes, it’s a delicious weeknight meal that combines vibrant textures and Asian-inspired flavors.
Ingredients
Scale
Protein and Aromatics
- 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
Vegetables
- 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
Sauce
- ¼ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- ¼ cup low sodium soy sauce
- 1 teaspoon light brown sugar
Noodles
- 12 oz pasta, cooked according to package directions
Instructions
- Cook Chicken: In a large skillet, heat canola oil over high heat. Add the chicken strips along with minced garlic, grated ginger, and 2 tablespoons low sodium soy sauce. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove chicken from the pan and set aside, leaving any cooking liquid or oil in the pan.
- Sauté Vegetables: To the same pan, add sliced mushrooms and chopped onion. Cook for 3-4 minutes until the onions become soft and the mushrooms begin to brown. Then add shredded Napa cabbage and matchstick carrots, cooking for an additional 3 minutes until vegetables are tender but still crisp.
- Prepare Sauce: While vegetables are cooking, whisk together the chicken broth, cornstarch, sesame oil, remaining soy sauce, and light brown sugar in a bowl until smooth. Pour this sauce mixture over the cooked vegetables in the skillet and bring to a boil for about 1 minute, allowing the sauce to thicken slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir everything to combine well. Continue cooking for another minute or two until the chicken is heated through and coated with the thickened sauce.
- Toss with Noodles: Add the cooked pasta to the skillet and toss thoroughly to evenly coat the noodles with the chicken, vegetables, and sauce.
- Serve: Garnish the Chicken Lo Mein with sliced green onions if desired, and serve immediately while hot.
Notes
- Use low sodium soy sauce and chicken broth to control the sodium content.
- Feel free to substitute the chicken breasts with tofu or shrimp for a different protein option.
- Make sure to drain the cooked pasta well to prevent a watery dish.
- Ginger and garlic can be adjusted to taste depending on your preference for spice and aroma.
- For gluten-free, substitute regular soy sauce with tamari and use gluten-free noodles.
