How Do You Make Chicken Lo Mein Easy Chicken Lo Mein Stir-Fry Recipe

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Prep:
15 mins

Cook:
5 mins

Total:
20 mins

Servings:
2
to 4 servings

Nutrition Facts (per serving)
307 Calories
15g Fat
20g Carbs
23g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 2
to 4
Amount per serving
Calories 307
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 9%
Cholesterol 49mg 16%
Sodium 1297mg 56%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 23g
Vitamin C 3mg 14%
Calcium 43mg 3%
Iron 2mg 12%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken lo mein makes a great lunch, dinner or late night snack. If you want a thicker sauce, whisk 2 teaspoons cornstarch into the sauce before adding into the wok.
Traditionally, this dish is made with thin lo mein noodles (available in Asian markets). Spaghetti or linguini can be substituted, or you can also use thicker noodles if desired. 

Ingredients

  • 1/2 pound boneless, skinless chicken breast

For the Marinade:

  • 2 teaspoons light soy sauce

  • 1 teaspoon rice wine, or dry sherry

  • 1/4 teaspoon sesame oil

  • 1 teaspoon cornstarch

For the Sauce:

  • 3/4 cup chicken broth

  • 2 tablespoons plus 1 teaspoon oyster sauce

  • 3/4 teaspoon sugar

For the Stir-Fry:

  • 1/2 pound lo mein noodles

  • 1 cup shredded carrots, from about 1 carrot

  • 1 (8-ounce) can straw mushrooms

  • 3 tablespoons vegetable oil, or peanut oil

  • 1 teaspoon chopped garlic

  • 1/4 teaspoon salt, or to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken lo mein

    The Spruce / Christine Ma


  2. Cut the chicken into thin strips about 2 inches long.

    Cut the chicken

    The Spruce / Christine Ma


  3. In a medium-sized bowl, add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.

    chicken and marinade in the bowl

    The Spruce / Christine Ma


  4. While the chicken is marinating, combine the sauce ingredients in a bowl and set aside.

    sauce in a bowl

    The Spruce / Christine Ma


  5. Cook the noodles in boiling water until they are cooked al dente (tender, but still firm). This will take about 3 minutes for fresh noodles, and 4 to 5 minutes for dried noodles.

    noodles in a pot

    The Spruce / Christine Ma


  6. Drain, rinse with cold water, and drain again.

    drained noodles in sieve

    The Spruce / Christine Ma


  7. Cut the carrot into thin strips to match the chicken.

    carrots cut into strips

    The Spruce / Christine Ma


  8. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.

    mushrooms in a sieve

    The Spruce / Christine Ma


  9. Heat 1 tablespoon of oil over medium-high to high heat. Add the garlic and stir-fry for a few seconds until aromatic.

    garlic cooking in a wok

    The Spruce / Christine Ma


  10. Add the chicken and stir-fry until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water).

    chicken cooking in a wok

    The Spruce / Christine Ma


  11. Remove the chicken and clean out the wok.

    chicken removed from wok

    The Spruce / Christine Ma


  12. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute.

    carrots and mushrooms cooking in a wok

    The Spruce / Christine Ma


  13. Then add the chicken and the noodles, stirring to mix in with the other ingredients.

    noodles and chicken added to the vegetables in the wok

    The Spruce / Christine Ma


  14. Add the sauce into the wok, mixing well.

    sauce added to the noodle mixture in the wok

    The Spruce / Christine Ma


  15. Cook for 2 more minutes. Taste and add salt or pepper if desired.

    Chicken Lo Mein Stir-fry in a wok

    The Spruce / Christine Ma


Tip

  • It’s easiest to cut the chicken into strips if the chicken is slightly frozen.

Video about How Do You Make Chicken Lo Mein

BETTER THAN TAKEOUT – Easy Chicken Lo Mein Recipe

🔪 BROWSE MY KITCHENWARE – https://linkpop.com/soupeduprecipes
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🥢 PRINTABLE RECIPE – https://soupeduprecipes.com/chicken-lo-mein-recipe/

This is a perfect recipe for when you come home from work and you got hungry kids to feed. Everything can be ready within 20 minutes. Better and faster than take out. You can also take it to work as lunch because it reheats in the microwave really well. The flavor if impeccable, it is nutty, savory. The chicken is tender and soft. The noodles are very filling but well balanced with the veggies.

INGREDIENTS
1 lb of fresh egg noodles
12 oz (340 grams) of chicken breast
1/3 tsp of salt
1/3 tsp of baking soda
1/2 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Bhf1r)
Black pepper to taste
3 cloves of garlic, sliced thinly
1/2 inch of ginger, julienne
4 oz of carrot, julienne
1/2 of a red bell pepper, julienne
3 mushroom, sliced thinly
4 oz of snap peas

To Make The Sauce
1.5 tbsp of Soy sauce (Amazon Link – https://geni.us/5YFGa)
1 tbsp of dark soy sauce (Amazon Link – https://geni.us/DxB8)
1 tbsp of oyster sauce (Amazon Link – https://geni.us/nmsF8)
1 tbsp Hoisin sauce (Amazon Link – https://geni.us/ZAdyXZk)
1 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/Bhf1r)
1/2 tbsp of pure Peanut butter (Amazon Link – https://geni.us/fbVrF)
1/2 cup of water

INSTRUCTIONS

Slice the chicken breast thinly. Marinade with garlic, ginger, salt, Chinese cooking wine, black pepper, and baking soda. Baking soda will break down the meat fibers and tenderize the chicken. It will give you that melt in your mouth texture.

Julienne the carrot, bell pepper. Slice the mushroom. Cut the scallions. To save time, you can buy a bag of pre-cut, mixed vegetables from the supermarket.

In a sauce bowl, combine all the sauce ingredients thoroughly. The peanut butter makes the sauce creamier and thicker, helps the flavor to wrap around the ingredients. You have to break up the peanut butter a little bit first so it doesn’t clump up.

Bring a pot of water to a boil and cook the noodles until 80% done. Drain completely. Do not over cooked the noodles otherwise they will turn soggy when you finish them in the wok with that lomein sauce.

Meanwhile, turn the heat to high and heat your wok until smoking hot. Toss in the marinade chicken and stir for 2 minutes or until it just changes color. Add all the vegetables except for the scallions. continue to stir for 1 minute. Add the well-drained noodles along with the lomein sauce. Keep stirring over medium heat until all the sauce is absorbed. As soon as the sauce is gone, you have to turn off the heat. Otherwise the noodles will start sticking to the wok.

Add the scallions and serve.

Videography / Editing by Austin Schargorodski – https://austinschargorodski.com/

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