Easy Chicken Lo Mein Recipe

Ingredients

• 1 lb boneless, skinless chicken breast, sliced into thin strips
• 8 oz lo mein noodles (or spaghetti as a substitute), cooked according to package instructions
• 1 cup bell peppers, sliced (red and green for color)
• 1 cup carrots, julienned
• 1 cup snap peas (or other desired vegetables)
• 3 green onions, sliced (for garnish)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon sugar
• 2 cloves garlic, minced
• 1 teaspoon ginger, minced
• 2 tablespoons vegetable oil (for stir-frying)

Instructions

1. Begin by cooking the lo mein noodles according to the package instructions. Drain and set aside, ensuring they are not overcooked, as they will continue to cook slightly when added to the stir-fry. Be sure to rinse them under cold water to prevent sticking.
2. While the noodles are cooking, prepare the sauce. In a small bowl, mix together the soy sauce, oyster sauce, sesame oil, cornstarch, water, sugar, minced garlic, and ginger. Stir until smooth and set aside.
3. In a large wok or skillet, heat the vegetable oil over medium-high heat. Once the oil is hot, add the sliced chicken. Stir-fry for about 5-7 minutes, or until the chicken is cooked through and no longer pink. Remove the chicken from the pan and set aside.
4. In the same pan, add the sliced bell peppers, carrots, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
5. Return the cooked chicken to the pan and pour the prepared sauce over the mixture. Stir well to combine, cooking for an additional 2-3 minutes until the sauce thickens.
6. Add the cooked lo mein noodles to the pan. Toss everything together gently, ensuring that the noodles are well coated with the sauce. Cook for another minute to warm through.
7. Remove from heat and garnish with sliced green onions before serving.