Description
This Chicken Lo Mein recipe is a quick and flavorful stir-fry dish featuring tender chicken breasts, mixed vegetables, and lo mein noodles tossed in a savory, slightly sweet soy-based sauce with a hint of spice. Perfect for a weeknight meal, it combines vibrant vegetables and a rich sauce cooked together in just 30 minutes for a satisfying Asian-inspired dinner.
Ingredients
Proteins
- 2 small boneless skinless chicken breasts (just over 1 lb.)
Vegetables
- 2 ½ cups mixed stir fry vegetables (such as bell peppers, snap peas, carrots, broccoli)
- 3 cloves garlic (minced)
Noodles & Sauces
- 10 oz. lo mein noodles
- ¼ cup soy sauce
- ¼ cup dry white wine
- 1 cup chicken broth
- ¾ cup beef broth
- ¼ teaspoon toasted sesame oil
Oils & Fats
- 2 tablespoons peanut oil (plus more as needed, can substitute olive oil)
Other Ingredients
- Salt and pepper to taste
- 1 tablespoon brown sugar (can substitute honey)
- 2 tablespoons cornstarch
- 1 teaspoon hot sauce (Frank’s hot sauce or Sriracha)
- ¼ teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Instructions
- Prep Work: Begin by preparing all ingredients. Mince the garlic and wash and cut vegetables if not pre-cut. Add the sauce ingredients—soy sauce, chicken broth, beef broth, brown sugar, cornstarch, hot sauce, ground ginger, and toasted sesame oil—to a large measuring cup and stir well to combine. Transfer ¼ cup of this sauce mixture into a medium bowl for marinating the chicken.
- Marinate Chicken: Optionally tenderize the chicken breasts by covering with plastic wrap and pounding with a meat mallet. Then pat chicken dry and season with salt and pepper. Cut into bite-sized pieces and toss with the ¼ cup sauce in the bowl until well coated. Let it marinate while preparing the rest.
- Cook Chicken: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the marinated chicken pieces in a single layer and sear undisturbed for about 3 minutes to develop a golden crust. Toss and cook the other sides for another 2-3 minutes until cooked through. Remove chicken from skillet and set aside.
- Deglaze Skillet: With the skillet still over medium heat, pour in the dry white wine and use a spatula to scrape up any browned bits stuck to the bottom. Let the wine reduce by half, about 2 minutes, to concentrate the flavor.
- Cook Noodles: Meanwhile, bring a large pot of salted water to a boil. Add lo mein noodles and cook for 1 minute less than the package’s al dente timing. Drain noodles promptly and set aside.
- Sauté Vegetables: In the same skillet, add a little more oil if needed. Add the mixed stir fry vegetables and cook for about 3 minutes until slightly softened but still crisp.
- Add Sauce and Noodles: Pour the remaining sauce mixture into the skillet with the vegetables. Bring to a boil, then reduce to low heat. Gradually add the cooked noodles while tossing with tongs until reaching your preferred noodle-to-sauce ratio (about 8 oz. noodles works well). The noodles will absorb the sauce as it stands.
- Combine Chicken: Add the cooked chicken back into the skillet and toss everything together to coat evenly. Heat through for 1-2 minutes to meld flavors thoroughly.
- Serve: Garnish with your favorite toppings such as sliced green onions, sesame seeds, or chopped peanuts, and serve hot immediately.
Notes
- The white wine helps deepen the sauce flavor but can be substituted with additional broth or water.
- Mixed stir fry vegetables can include bell peppers, broccoli florets, snap peas, carrots, and mushrooms according to preference.
- Use lo mein noodles or substitute with spaghetti or egg noodles if unavailable.
- Adjust hot sauce and red pepper flakes to taste for desired spiciness.
- To tenderize chicken evenly, use a meat mallet but this step is optional.
- Serve with garnishes like sliced green onions, toasted sesame seeds, or chopped roasted peanuts for extra texture and flavor.
