Chicken Lo Mein

Chicken Lo MeinThis Chicken Lo Mein is a light, refreshing meal that is quickly and easily put together.  If you stock the sauce ingredients in your pantry this can be made impromptu, using any veggies you have on hand, with great success.  I just love meals like this that are nutritious, tasty, easy to make, and easily adaptable.

Chicken Lo Mein


    For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon rice wine vinegar (or distilled white vinegar)
  • 1 tablespoon ketchup
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon sesame oil
  • For the Lo Mein
  • 10 ounces linguine pasta (or Chinese Lo Mein noodles)
  • 4 skinless, boneless chicken breasts, cut into 1/4-inch wide strips
  • 1 tablespoon canola oil
  • 1 large onion, coarsely chopped
  • 2 cups shredded carrots
  • 1-2 cups sliced mushrooms
  • 1 head broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
  • peanuts
  • For Serving
  • peanut halves
  • Sriracha or Thai Sweet Chili Sauce


    For the Sauce
  1. Whisk all of the ingredients together in a 1-quart bowl.
  2. For the Lo Mein
  3. Cook the noodles according to the package instructions. Drain and set aside.
  4. Heat the oil in an extra-deep skillet over medium heat.
  5. Add the onion and chicken. Cook, stirring occasionally until the chicken is completely cooked.
  6. Add the carrots, broccoli, and mushrooms and cook until the veggies are cooked to your desired doneness.
  7. Add the sauce and noodles.
  8. Stir to mix everything together and heat through.
  9. Served, garnished with the peanut halves and Sriracha or Thai Sweet Chili Sauce


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