Chicken Lo Mein Recipe
This Chicken Lo Mein recipe is a homemade version of a popular Chinese takeout dish. Really easy and quick to make!
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
- 12 oz (340g) skinless, boneless chicken breast , cut into bite-sized pieces
- 6 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 4 teaspoons sugar
- 10 oz (280g) dried Chinese egg noodles or linguine
- 1/3 cup chicken broth
- 2 teaspoons cornstarch
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 4 cloves garlic , minced
- 1 carrot , julienned
- 1 red bell pepper , cut into strips
- 1 stalk celery , thinly sliced
- chopped scallions , for sprinkling
Combine 2 tablespoons soy sauce, rice vinegar, and 2 teaspoons sugar in a medium bowl. Add the chicken and toss to coat. Let marinate for 20 minutes at room temperature.
Cook the noodles according to package directions and set aside.
In a small bowl, combine the broth, cornstarch, remaining 4 tablespoons soy sauce, and remaining 2 teaspoons sugar. Set aside.
In a wok or a large skillet, heat the vegetable and sesame oil. Add the garlic and cook for about 30 seconds, stirring. Add the carrot, bell pepper, celery and cook for 2-3 minutes more, stirring. Remove the veggies from a skillet.
Drain the chicken, discarding the marinade, and add it to the same wok / skillet. Add more oil, if necessary, and cook for 3-4 minutes until no longer pink. Stir in the broth based sauce and cook, stirring, until thickened. Add the cooked noodles and prepared veggies. Toss the mixture using two spatulas until combined. Serve sprinkled with some chopped scallions over the top. Enjoy!