Description
A quick and savory weeknight dinner featuring tender chicken, chewy noodles, and crisp vegetables in a rich, umami-packed sauce. Ready in under 30 minutes with simple pantry ingredients.
Ingredients
- Lo Mein Noodles (fresh or dried egg noodles)
- Water (for boiling)
- Sesame oil or vegetable oil (for tossing noodles)
- Chicken Breast (boneless, skinless, sliced into thin strips)
- Vegetable Oil (for frying)
- Garlic (fresh, minced)
- Fresh Ginger (grated or minced)
- Broccoli Florets (bite-sized pieces)
- Green Onions (sliced, whites and greens separated)
- Soy Sauce (or tamari for gluten-free)
- Oyster Sauce
- Toasted Sesame Oil
- Rice Vinegar
- Sugar (or brown sugar)
- Water or Chicken Broth
- Cornstarch (mixed with water for slurry)
Instructions
- Pat chicken breasts dry and slice into thin strips. Toss with a splash of soy sauce and a teaspoon of cornstarch to velvet. Let sit for 5 minutes.
- Bring a large pot of salted water to a boil. Cook noodles according to package directions (3-4 mins for fresh, 6-8 for dried) until al dente. Drain, rinse with cold water, and toss with a teaspoon of sesame oil to prevent sticking.
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and water or chicken broth. Whisk in the cornstarch slurry just before use.
- Heat a large wok or skillet over high heat. Add vegetable oil and swirl. Sear chicken strips in a single layer for 2-3 minutes until golden brown, then flip and cook through. Remove chicken and set aside.
- In the same pan, add a little more oil if needed. Stir-fry garlic, ginger, and white parts of green onions for 30 seconds until fragrant. Add broccoli and stir-fry for 2-3 minutes. Add a splash of water, cover, and steam for 1 minute.
- Add cooked noodles and chicken back to the pan. Pour sauce over everything and toss vigorously until sauce thickens and coats the noodles. Add green onion greens, toss one last time, and serve immediately.
Notes
Ensure high heat for proper stir-frying to achieve ‘wok hei’ flavor. Prep all ingredients before cooking (mise en place) as the process moves quickly. Do not overcrowd the pan to avoid steaming the food. Rinse noodles with cold water after boiling to stop cooking and prevent mushiness. Leftovers can be stored in the refrigerator for 3-4 days; reheat with a splash of water or broth.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4
- Sodium: 800
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 50
- Fiber: 3
- Protein: 30
Keywords: chicken lo mein, easy dinner, weeknight meals, stir fry, noodle dish, family dinner, quick recipes, asian food