Thai Peanut Chicken Lo Mein Recipe

Name: Thai Peanut Chicken Lo Mein
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 7 ounces Chinese-style chow mein stir-fry noodles; Peanut Sauce:; 1/4 cup soy sauce; 3 tablespoons creamy peanut butter; 3 tablespoons vegetable oil; 2 tablespoons white sugar; 4 teaspoons rice wine vinegar; 4 teaspoons sesame oil; Stir-Fry:; vegetable oil, divided; 2 teaspoons sesame oil, divided; 3 skinless, boneless chicken breast halves, cut into cubes; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger root; 2 cups thinly sliced cremini mushrooms; 2 cups bean sprouts; 1/2 cup chopped green onion; 1/4 cup chopped cilantro

Servings: persons

7 ounces Chinese-style chow mein stir-fry noodles
Peanut Sauce:
1/4 cup soy sauce
3 tablespoons creamy peanut butter
3 tablespoons vegetable oil
2 tablespoons white sugar
4 teaspoons rice wine vinegar
4 teaspoons sesame oil
Stir-Fry:
vegetable oil, divided
2 teaspoons sesame oil, divided
3 skinless, boneless chicken breast halves, cut into cubes
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
2 cups thinly sliced cremini mushrooms
2 cups bean sprouts
1/2 cup chopped green onion
1/4 cup chopped cilantro

1
Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
2
Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
3
Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
4
Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
5
Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

628

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 7 ounces Chinese-style chow mein stir-fry noodles, Peanut Sauce:, 1/4 cup soy sauce, 3 tablespoons creamy peanut butter, and more.

Yes, Thai Peanut 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.

That's it — enjoy your meal!

Thai Peanut Chicken Lo Mein

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions