Skip the take out and make this easy Chicken Lo Mein at home in minutes. Quick and simple, it's a great way to use up leftover vegetables, too!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dinner
Cuisine: American, asian, Chinese, take out
Keyword: chicken lo mein, chicken stir fry, Stir Fry Noodles
Servings: 6
Calories: 403kcal
Author: Kellie
Cost: $10
Equipment
1 wok or large skillet
Ingredients
16oz.lo mein noodles
8oz.boneless skinless chicken breast cut into bite size pieces
2teaspoonscornstarch
1teaspoonscanola oilplus more for cooking
2clovesgarlicminced
1cupdiced onion
1red bell pepperjulienned
4cupscabbageshredded
1cupmatchstick cut carrots
1 1/2tablespoonsMirin or other dry cooking wine
1/3cupsoy sauce
2tablespoonhoisin sauce
1tablespoonminced fresh ginger
2teaspoonhoney
2teaspoonsesame oil
1/4teaspoonsalt
2cupsmung bean sprouts
2scallionsjulienned
Instructions
Heat generously salted water over medium heat and cook the noodles according to the package instructions. Drain and set aside.
In a medium bowl, toss the chicken with cornstarch and 1 teaspoon oil.
In a wok over high heat, add 2 tablespoons oil, and sear the chicken until browned, approximately 3-4 minutes. Remove from the wok, and set aside.
Add another tablespoon of oil to the wok, and add the garlic. Cook for 20-30 seconds then add the onion and bell pepper. Cook for 1-2 minutes.
Add the cabbage and carrots stir-frying on high heat for a minute and add the wine in a circle around the perimeter of the pan.
Add the noodles and chicken back to the wok and mix well for about 30 seconds being sure to toss the noodles from the bottom of the pan. (If the noodles are sticking together, add 1/4 cup water to loosen them.)
Reduce the heat to medium and cover the pan for one minute.
In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, salt and honey.
Uncover and stir in the sauce mixture. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.