Chicken Lo Mein Recipe

Name: Chicken Lo Mein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless skinless chicken breasts or 4 chicken tenders, cut into thin strips; 1 tablespoon sesame oil; 3 teaspoons white sugar; 2 ½ tablespoons rice wine vinegar; ½ cup soy sauce; 2 tablespoons vegetable oil; 1 (2 ounce) package portabella mushrooms or 1 (2 ounce) package shiitake mushrooms; 6 broccoli florets, broken into small pieces; 2 medium carrots, diced; 6 scallions, diced; 1 can water chestnut; ½ cup chopped cabbage; 1 large red bell pepper, sliced; 1 ounce bean sprouts (Optional); 2 tablespoons minced garlic; 1 ½ cups chicken broth; ¼ cup water, if needed; 1 teaspoon grated gingerroot; ½ teaspoon curry powder; ¼ teaspoon crushed red pepper flakes; ½ teaspoon ground black pepper; 4 ounces fettuccine pasta or 4 ounces linguine or 4 ounces thin spaghetti; 2 tablespoons cornstarch

Servings: persons

4 boneless skinless chicken breasts or 4 chicken tenders, cut into thin strips
1 tablespoon sesame oil
3 teaspoons white sugar
2 ½ tablespoons rice wine vinegar
½ cup soy sauce
2 tablespoons vegetable oil
1 (2 ounce) package portabella mushrooms or 1 (2 ounce) package shiitake mushrooms
6 broccoli florets, broken into small pieces
2 medium carrots, diced
6 scallions, diced
1 can water chestnut
½ cup chopped cabbage
1 large red bell pepper, sliced
1 ounce bean sprouts (Optional)
2 tablespoons minced garlic
1 ½ cups chicken broth
¼ cup water, if needed
1 teaspoon grated gingerroot
½ teaspoon curry powder
¼ teaspoon crushed red pepper flakes
½ teaspoon ground black pepper
4 ounces fettuccine pasta or 4 ounces linguine or 4 ounces thin spaghetti
2 tablespoons cornstarch

1
In a medium glass bowl, combine chicken, 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce.
2
Mix well to coat the chicken.
3
Cover and place in the refrigerator to marinate at least one hour.
4
Cook the noodles according to the package instructions, drain and set aside.
5
In another bowl, combine the chicken broth, sesame oil, ground black pepper, curry, and red pepper with the remaining sugar, vinegar, and soy sauce.
6
Remove some of this mixture to a cup and mix in the cornstarch.
7
Add it back into the bowl and stir well.
8
Heat 1 tbsp vegetable oil in a wok or deep skillet over high heat until it smokes.
9
Add the chicken and stir fry for 4-5 minutes, until chicken is brown.
10
Place chicken and juices in a bowl.
11
Heat 1 tbsp of vegetable oil in the wok or skillet on high heat.
12
Add the garlic, ginger, carrots, scallions, broccoli, chestnuts, cabbage and peppers.
13
Cook approximatey 2-3 minutes.
14
Stirring constantly.
15
Add the reserved sauce mixture and then the chicken.
16
Simmer until the sauce begins to thicken, approximately 2 minutes.
17
Add in the noodles and toss gently to coat with sauce.
18
If you don't have enough sauce add more chicken broth or water.

672

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 boneless skinless chicken breasts or 4 chicken tenders, cut into thin strips, 1 tablespoon sesame oil, 3 teaspoons white sugar, 2 ½ tablespoons rice wine vinegar, and more.

Yes, Chicken Lo Mein falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Lo Mein

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