Delicious homemade chicken lo mein served in a bowl with colorful vegetables.

Quick and Easy Chicken Lo Mein

BySam
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There’s something incredibly nostalgic about the aromas wafting from a busy kitchen, especially when it involves a stir-fry sizzling away. I still remember the first time I concocted this Quick and Easy Chicken Lo Mein in my tiny apartment, inspired by late-night cravings and a desire to recreate a favorite takeout dish. As I tossed those tender noodles and vibrant veggies together, the steam rising enveloped the room like a warm hug. This recipe holds a special place in my heart, not just for its convenience but also for uniting my family around the dinner table during busy weeknights. It’s quick, satisfying, and packed with flavor a dish that can turn any evening into a cozy gathering.

What Makes This Recipe Special

This Quick and Easy Chicken Lo Mein stands out for its simplicity and versatility. Not everyone has the luxury of time for elaborate meals, and that’s where this recipe shines. It’s a real time-saver, allowing you to whip up a delicious dish in less than 30 minutes. The combination of fresh vegetables, succulent chicken, and savory sauce makes it a family favorite all while keeping it healthier than takeout.

Ingredients You’ll Need

For the Chicken and Noodles

  • 8 oz egg noodles (or whole wheat noodles for a healthier option)
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp vegetable oil

For the Vegetables

  • 1 cup bell peppers, thinly sliced (colorful varieties make it more appealing)
  • 1 cup snap peas (or snow peas)
  • 1 carrot, julienned
  • 3 green onions, chopped (reserve some for garnish)

For the Sauce

  • 3 tbsp soy sauce (low-sodium if preferred)
  • 2 tbsp oyster sauce (optional)
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced

Note: Fresh ingredients are key to enhancing the flavors. Feel free to substitute chicken with shrimp or tofu for a variation.

How to make Quick and Easy Chicken Lo Mein

Step 1: Cook the noodles

Boil a large pot of salted water. Add the egg noodles and cook according to package instructions, usually about 3-5 minutes until al dente. Drain and set aside.

Step 2: Prepare the sauce

In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, ginger, and garlic. Whisk until combined and set aside.

Step 3: Hand the chicken

In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until no longer pink and slightly golden.

Step 4: Add the veggies

Toss in the sliced bell peppers, snap peas, and carrots to the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender and vibrant.

Step 5: Combine everything

Add the cooked noodles to the skillet, followed by the sauce. Toss everything together for about 2-3 minutes, ensuring the noodles are well coated and heated through.

Step 6: Garnish and serve

Remove from heat and sprinkle with chopped green onions. Serve immediately while hot and enjoy!

Tips & Recipe Variations

  • Use leftover chicken: Great way to save time! Just toss it in the skillet during the last few minutes.
  • Vegetarian version: Substitute chicken with tofu and add extra veggies like mushrooms or broccoli.
  • Low-carb alternative: Swap noodles with zucchini noodles or shirataki noodles for a lighter meal.
  • Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a bit of water to keep it from drying out.
  • Avoid soggy noodles: Make sure to drain the noodles well and toss them with a little oil before adding to the skillet.

How to Serve

This Chicken Lo Mein can be served as a star dish with sides like crispy spring rolls or a fresh cucumber salad. For drinks, a chilled iced tea or ginger ale pairs beautifully. A pop of color on the plate enhances the appeal, so consider tossing in additional green onions or sesame seeds for garnish.

FAQ Section

Can I make this recipe ahead of time?

Absolutely! You can prepare the vegetables and chicken in advance. Just cook everything together when you’re ready to serve.

Can I freeze the leftovers?

Yes, you can freeze the dish, but noodles may be a bit softer after thawing. It’s best enjoyed fresh.

What can I use instead of oyster sauce?

You can use soy sauce or a mixture of soy sauce and a bit of sugar for sweetness.

How do I prevent the dish from becoming watery?

Ensure not to overcook the rinsed noodles and drain them well. The right sauce consistency will also help.

Can I make this vegetarian or dairy-free?

Yes! Simply replace the chicken with tofu and make sure all sauces you use are vegan-friendly.

Conclusion

As the aromas waft through your kitchen while making this Quick and Easy Chicken Lo Mein, you’re not just preparing a meal; you’re creating memories. This dish has a way of bringing people together, and every bite is a reminder of the warmth of home-cooked meals. I hope you give it a try, share it with loved ones, and enjoy the delightful flavors it brings. Feel free to comment on your experience; I’d love to hear how your version turned out!

“This Chicken Lo Mein is everything I want in a weeknight meal quick, flavorful, and absolutely satisfying! My family loved it, and I loved how easy it was to whip up.” – A Happy Home Cook

Delicious homemade chicken lo mein served in a bowl with colorful vegetables.

Chicken Lo Mein

A quick and satisfying stir-fry that combines tender chicken, fresh vegetables, and savory sauce, perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken and Noodles
  • 8 oz egg noodles (or whole wheat noodles for a healthier option)
  • 1 lb boneless, skinless chicken breasts, thinly sliced
  • 2 tbsp vegetable oil
For the Vegetables
  • 1 cup bell peppers, thinly sliced (colorful varieties make it more appealing)
  • 1 cup snap peas (or snow peas)
  • 1 medium carrot, julienned
  • 3 stalks green onions, chopped (reserve some for garnish)
For the Sauce
  • 3 tbsp soy sauce (low-sodium if preferred)
  • 2 tbsp oyster sauce (optional)
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tsp ginger, minced
  • 2 cloves garlic, minced

Method
 

Preparation
  1. Boil a large pot of salted water. Add the egg noodles and cook according to package instructions, usually about 3-5 minutes until al dente. Drain and set aside.
  2. In a bowl, mix the soy sauce, oyster sauce, hoisin sauce, sesame oil, ginger, and garlic. Whisk until combined and set aside.
Cooking
  1. In a large skillet or wok, heat 2 tablespoons of vegetable oil over medium-high heat. Add the sliced chicken and stir-fry for about 5-7 minutes, or until no longer pink and slightly golden.
  2. Toss in the sliced bell peppers, snap peas, and carrots to the chicken. Stir-fry for an additional 3-4 minutes until the vegetables are crisp-tender and vibrant.
  3. Add the cooked noodles to the skillet, followed by the sauce. Toss everything together for about 2-3 minutes, ensuring the noodles are well coated and heated through.
  4. Remove from heat and sprinkle with chopped green onions. Serve immediately while hot.

Notes

Use leftover chicken for a quicker preparation; vegetarian variation with tofu and more veggies is possible. Leftovers can be stored in an airtight container for up to 3 days. Avoid soggy noodles by draining them well and tossing with a little oil before adding to the skillet.
Sam
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