Description
A delicious and quick Chicken Lo Mein recipe featuring tender chicken strips stir-fried with fresh vegetables and tossed in a savory, slightly sweet soy-ginger sauce. Perfect for a hearty weeknight dinner, this dish combines tender noodles with a flavorful mix of mushrooms, cabbage, carrots, and green onions.
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
- 8 oz mushrooms (thinly sliced)
- 1 small onion (finely chopped)
- 1 1/2 cup Napa cabbage (finely shredded)
- 1 cup matchstick carrots
- 2 green onions (thinly sliced)
Sauce
- 1/4 cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- 1/4 cup low sodium soy sauce
- 1 teaspoon light brown sugar
Carbohydrates
- 12 oz noodles (cooked according to package directions)
Instructions
- Cook the Chicken: In a large skillet, heat canola oil over high heat. Add the thinly sliced chicken breasts along with minced garlic, grated ginger, and 2 tablespoons low sodium soy sauce. Stir-fry for 4-5 minutes until the chicken is nicely browned and cooked through. Remove the chicken from the pan, leaving any liquid or oil behind.
- Cook Vegetables: Add the sliced mushrooms and finely chopped onion to the same skillet. Cook for 3-4 minutes until the onions soften and mushrooms begin to brown. Then add the shredded Napa cabbage and matchstick carrots and continue cooking for another 3 minutes to slightly wilt the vegetables.
- Prepare Sauce: While the vegetables cook, whisk together the low sodium chicken broth, cornstarch, sesame oil, 1/4 cup low sodium soy sauce, and light brown sugar. Pour this sauce mixture over the vegetable mixture in the skillet and bring it to a boil. Let it boil for about 1 minute until it thickens slightly.
- Combine Chicken and Sauce: Return the cooked chicken back into the skillet with the vegetables and sauce. Stir thoroughly to coat everything evenly and allow the sauce to thicken further and cling to the ingredients.
- Toss with Noodles: Add the cooked noodles to the skillet and toss everything together until the noodles are well coated with the sauce and all ingredients are evenly distributed.
- Garnish and Serve: Sprinkle the thinly sliced green onions on top for freshness and color, then serve your homemade Chicken Lo Mein immediately while hot.
Notes
- Use low sodium soy sauce and chicken broth to control the salt level in the dish.
- Fresh ginger and garlic add a wonderful punch of flavor; don’t skip them.
- You can substitute chicken breasts with chicken thighs for juicier meat.
- Vegetable selection can be varied; try bell peppers or snap peas for extra crunch.
- Cook noodles just until tender to avoid them becoming mushy when tossed with sauce.
- If you want a spicier twist, add some crushed red pepper flakes during cooking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chicken Lo Mein, Chinese Noodles, Stir-fry, Easy Dinner, Asian Chicken Recipe
