Chicken Lo Mein – get stir-frying with the easiest and most scrumptious chicken lo mein recipe. Forget take-out, whip this up at home!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6
- Calories: 578kcal
- 1 tbsp brown sugar packed
- 2 tbsp soy sauce low sodium
- 2 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp hoisin sauce
- 1 tsp ground black pepper
- 1 tsp sesame oil
- 1 lb chicken breasts skinless and boneless, cut into small pieces
- 2 tbsp soy sauce
- 1 tsp fresh ginger minced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 2 tbsp olive oil
- 2 cups shiitake mushrooms sliced
- 1 cup Chinese cabbage shredded
- 1 cup carrots julienned
- 1 large onion chopped
- 16 oz ramen noodles or any other Asian style noodles
- 3 green onions chopped
Cook the noodles according to package instructions. Drain and set aside.
In a small bowl whisk all the sauce ingredients together, then set aside.
In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
Garnish with green onions and serve.
- Cook time includes time to cook noodles.
- You can also use chicken thighs instead of chicken breast.
- If you don’t have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
- Oyster sauce could also be replaced with a soy sauce or fish sauce.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.