Chicken Lo Mein

Chicken Lo Mein on a platter with a bowl full of chicken lo mein in the background

Chicken Lo Mein is a take out classic! My recipe is quick, easy, and oh so delicious. Forget ordering in, whip this up at home instead!

INGREDIENTS
For Sauce
  • 1 tbsp brown sugar packed
  • 2 tbsp soy sauce low sodium
  • 2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp hoisin sauce
  • 1 tsp ground black pepper
  • 1 tsp sesame oil
For Chicken
  • 1 lb chicken breasts skinless and boneless, cut into small pieces
  • 2 tbsp soy sauce
  • 1 tsp fresh ginger minced
  • 3 cloves garlic minced
  • 2 tbsp olive oil
For Veggies
  • 2 tbsp olive oil
  • 2 cups shiitake mushrooms sliced
  • 1 cup Chinese cabbage shredded
  • 1 cup carrots julienned
  • 1 large onion chopped
Other
  • 16 oz ramen noodles or any other Asian style noodles
  • 3 green onions chopped

INSTRUCTIONS

  • Cook the noodles according to package instructions. Drain and set aside.
  • In a small bowl whisk all the sauce ingredients together, then set aside.
  • In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
  • Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
  • Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
  • Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
  • Garnish with green onions and serve.

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