Easy Chicken Lo Mein Recipe
This easy Chicken Lo Mein is packed with tender chicken, colorful vegetables, crunchy water chestnuts, and noodles tossed in a sweet and savory homemade lo mein sauce. Ready in just 30 minutes!
Servings: 6 servings
Calories: 403kcal
Equipment
Ingredients
Chicken Lo Mein
- 10 oz lo mein noodles gluten-free noodles or spaghetti
- 1 lb boneless, skinless chicken thighs thinly sliced
- ½ teaspoon garlic powder or to taste
- ½ teaspoon onion powder or to taste
- 1 teaspoon sea salt
- black pepper to taste
- 1 small onion sliced
- 1 medium carrot thinly sliced
- 1 medium bell pepper sliced
- 1 medium zucchini sliced (about 2 cups)
- 2 cups broccoli florets cut into bit size pieces
- 8 oz water chestnuts drained and sliced
- 2 teaspoon avocado oil
- 1 teaspoon sesame oil for tossing noodles
- 1 tablespoon sesame seeds for garnish
Lo Mein Sauce
- 1 cup chicken broth
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 teaspoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger peeled and grated
- ⅛ teaspoon white pepper or black pepper
- 1 tablespoon cornstarch
Instructions
- Cook the noodles: Cook noodles according to package directions, about 1 minute less than recommended. Drain and toss with 1 teaspoon sesame oil. Set aside.
- Make the sauce: In a bowl or measuring cup, whisk together chicken broth, soy sauce, brown sugar, sesame oil, garlic, ginger, pepper, and cornstarch until smooth.
- Cook the chicken: Heat avocado oil in a large wok or skillet over high heat. Add chicken and season with garlic powder, onion powder, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
- Cook the vegetables: Add onion and bell pepper to the same wok and stir-fry for 2 minutes. Add zucchini and carrots and cook for another 2 minutes. Add broccoli and water chestnuts and cook for 2–3 minutes, until the vegetables are tender-crisp.
- Add the sauce: Return chicken to the wok. Whisk the sauce again, then pour it over the chicken and vegetables. Stir and cook for 1–2 minutes, until the sauce thickens.
- Add the noodles: Add cooked noodles and toss everything together until evenly coated with sauce and heated through.
- Garnish and serve: Remove from heat, sprinkle with sesame seeds, and serve immediately.
Notes
- Noodles: Lo mein noodles are best, but spaghetti works great as an easy substitute.
- Chicken: Boneless, skinless chicken breasts can be used instead of thighs.
- Vegetables: Add mushrooms, snap peas, cabbage, bean sprouts, or your favorite stir-fry vegetables.
- Water chestnuts: Add them near the end so they stay crunchy.
- Spicy: Add red pepper flakes or chili oil for a little heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of chicken broth or water.
Nutrition
Calories: 403kcal | Carbohydrates: 60g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1282mg | Potassium: 615mg | Fiber: 5g | Sugar: 14g | Vitamin A: 2593IU | Vitamin C: 61mg | Calcium: 66mg | Iron: 2mg