Chinese · Entree
Chicken Lo Mein
Tender chicken, noodles, and crisp vegetables tossed in a glossy homemade soy, oyster, and hoisin sauce.
- Prep time
- 20 minutes
- Cook time
- 15 minutes
- Total time
- 35 minutes
- Servings
- 4 servings
Ingredients
- 8 oz lo mein noodles (225 g)
- 2 boneless, skinless chicken breasts, thinly sliced (1 lb / 450 g)
- 2 Tbsp vegetable oil
- 2 cups shredded cabbage (140 g)
- 1 cup julienned carrots (110 g)
- 1 red bell pepper, thinly sliced
- 4 green onions, sliced
- 3 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1/4 cup low-sodium soy sauce (60 mL)
- 2 Tbsp oyster sauce (30 mL)
- 1 Tbsp hoisin sauce (15 mL)
- 1 Tbsp sesame oil (15 mL)
- 1 Tbsp brown sugar
- 1 tsp cornstarch
- 2 Tbsp water
- Sesame seeds (optional, for garnish)
Directions
- Cook the lo mein noodles according to the package directions. Drain and set aside.
- Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and water until smooth.
- Heat the vegetable oil in a large wok or skillet over medium-high heat.
- Add the chicken and cook until browned and cooked through. Remove and set aside.
- Add the garlic, ginger, cabbage, carrots, bell pepper, and most of the green onions. Stir-fry for 2–3 minutes until just tender.
- Return the chicken to the pan and add the cooked noodles.
- Pour in the sauce and toss everything together until the noodles are evenly coated and glossy.
- Garnish with the remaining green onions and sesame seeds, then serve immediately.