Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring tender chicken breasts, mixed stir fry vegetables, and perfectly cooked lo mein noodles tossed in a savory homemade sauce. Ready in just 30 minutes, this dish is a perfect weeknight dinner full of bold Asian flavors.
Ingredients
Scale
Protein
- 2 small boneless skinless chicken breasts (just over 1 lb.)
- Salt and pepper to taste
Oils and Sauces
- 2 tablespoons peanut oil (plus more as needed, can substitute olive oil)
- ¼ cup soy sauce
- ¼ teaspoon toasted sesame oil
- 1 teaspoon hot sauce (Frank’s hot sauce or Sriracha works well)
Liquids
- ¼ cup dry white wine
- 1 cup chicken broth
- ¾ cup beef broth
Vegetables
- 2 ½ cups mixed stir fry vegetables (such as bell peppers, carrots, snap peas, broccoli)
- 3 cloves garlic, minced
Carbohydrates
- 10 oz. lo mein noodles (about 8 oz. preferred for desired noodle-to-sauce ratio)
Other Ingredients
- 1 tablespoon brown sugar (can substitute honey)
- 2 tablespoons cornstarch
- ¼ teaspoon ground ginger
- 1 pinch red pepper flakes (optional)
Instructions
- Prep Work: Prepare all ingredients by gathering and measuring them. Optionally tenderize the chicken breasts under plastic wrap using a meat mallet. Pat chicken dry, season with salt and pepper, then cut into bite-sized pieces.
- Mix Sauce: Combine chicken broth, beef broth, soy sauce, brown sugar, cornstarch, garlic, hot sauce, toasted sesame oil, ground ginger, and red pepper flakes in a large measuring cup with a spout and stir until smooth. Transfer ¼ cup of this sauce to a separate medium bowl.
- Marinate Chicken: Add the chicken pieces to the ¼ cup of sauce and toss with kitchen tongs to coat. Let it sit while preparing vegetables and boiling water for noodles.
- Sear Chicken: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the marinated chicken pieces and sear undisturbed for about 3 minutes until golden. Toss and cook other sides for 2-3 minutes until cooked through. Remove chicken and set aside.
- Deglaze Skillet: Add dry white wine to the same skillet over medium heat. Use a silicone spatula to scrape the bottom and sides to lift flavorful remnants. Let wine reduce by half, about 2 minutes.
- Cook Noodles: Add lo mein noodles to boiling salted water and cook for 1 minute less than package al dente instructions. Drain and set aside.
- Sauté Vegetables: If needed, add a bit more oil to the skillet and add mixed stir fry vegetables. Cook for about 3 minutes to slightly soften.
- Add Sauce and Simmer: Pour the remaining sauce mixture into the skillet with vegetables. Bring it to a boil, then reduce heat to low.
- Combine Noodles: Using kitchen tongs, slowly add cooked noodles into the sauce and vegetables a bit at a time until you reach desired noodle-to-sauce ratio (about 8 oz. noodles works well). The noodles will absorb sauce and flavors will meld as it stands.
- Reintroduce Chicken: Return the cooked chicken to the skillet and toss everything to coat evenly. Heat through for 1-2 minutes to combine flavors.
- Serve: Garnish with your favorite toppings such as chopped green onions, sesame seeds, or crushed peanuts if desired. Serve hot and enjoy!
Notes
- Dry white wine enhances flavor but can be omitted or substituted with additional broth.
- Mixed stir fry vegetables can include bell peppers, carrots, snow peas, broccoli, or your favorites.
- Adjust the noodle quantity depending on preferred noodle-to-sauce ratio; using 8 oz. instead of full 10 oz. helps avoid overly saucy noodles.
- Optional garnishes: chopped green onions, toasted sesame seeds, or crushed peanuts.
- You can substitute peanut oil with olive oil if preferred.
