Chicken and Vegetable Lo Mein
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
Asian
Chicken and Vegetable Lo Mein
Description
This Chicken and Vegetable Lo Mein involves stir-frying thinly sliced chicken breast until lightly browned then cooking fresh vegetables including green cabbage, red pepper, carrots, and the white parts of green onions with garlic and ginger. A sauce made from oyster sauce, soy sauce, toasted sesame oil, chicken broth, and cornstarch thickens gently on the heat, coating the ingredients. The cooked chewy lo mein noodles are tossed with the sauce and chicken, finishing with a sprinkle of the green parts of sliced green onions for freshness.
The result is a multi-textured dish with tender chicken, crisp-tender vegetables, and slippery noodles under a glossy savory sauce. The flavor is balanced with umami, garlic, and a hint of toasted sesame. This makes a filling dinner or lunch and can be served on its own.
Leftover lo mein pairs well with a quick reheat and can be kept refrigerated up to four days. The use of fresh aromatics and quick stir-frying maintains the vibrancy of the vegetables and the tenderness of the chicken.
Ingredients
- 8 ounces lo mein noodles Chinese egg noodles
- 4 tablespoons avocado oil divided
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon sesame oil toasted
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 pound chicken breast thinly sliced
- 2 garlic minced, cloves
- 1 1- inch ginger peeled and finely chopped, fresh
- 2 cups green cabbage thinly sliced
- 1 red pepper thinly sliced
- 1 cup carrot matchstick cut
- 3 green onions thinly sliced diagonally, white and dark green parts separated
Instructions
- Cook lo mein noodles in a pot of boiling water until just cooked (they should still be very chewy). Drain and toss with 1 tablespoon vegetable oil. Keep warm.
- In a small bowl, stir together oyster sauce, soy sauce, sesame oil, chicken stock and cornstarch until well combined to make the sauce. Set aside.
- In a large, heavy-bottomed pan, heat 2 tablespoons avocado oil over medium-high heat. Add chicken and cook, stirring, until browned, about 2 minutes. Remove to a plate.
- Add remaining 1 tablespoon vegetable oil, garlic and ginger to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Then add cabbage, pepper, carrots, white parts of green onions and cook, stirring constantly, until cabbage is wilted, 2 minutes.
- Add sauce and browned chicken and cook until vegetables are tender and the sauce has thickened slightly, about 2 minutes more.
- Add noodles and toss to coat with the sauce. Sprinkle with dark sliced green onions and serve.
Notes
- Store leftovers in an airtight container in the fridge for up to four days to preserve freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 36g | 12% |
| Protein | 21g | 42% |
| Fat | 13g | 20% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 823mg | 34% |
| Potassium | 478mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4290IU | 86% |
| Vitamin C | 38mg | 42% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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