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Chicken and vegetables lo mein in a large cast iron skillet with chopsticks grabbing a bite
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5 from 47 votes

Chicken and Vegetable Lo Mein

This easy Chicken and Vegetable Lo Mein recipe is inspired by the Chinese takeout dish, with a flavorful lo mein sauce, crisp veggies, chicken, and noodles!
Course Main Course
Cuisine Asian
Diet Low Lactose
Prep Time 15 minutes
Cook Time 15 minutes
0 minutes
Total Time 30 minutes
Servings 6 servings
Calories 350kcal
Author Yumna Jawad

Equipment

Ingredients

  • 8 ounces lo mein noodles Chinese egg noodles
  • 4 tablespoons avocado oil divided
  • ¼ cup oyster sauce
  • 2 tablespoons soy sauce
  • 2 teaspoon toasted sesame oil
  • ½ cup Chicken stock/broth
  • 1 tablespoon cornstarch
  • 1 pound chicken breasts thinly sliced
  • 2 garlic cloves minced
  • 1 1- inch fresh ginger peeled and finely chopped
  • 2 cups green cabbage thinly sliced
  • 1 red pepper thinly sliced
  • 1 cup matchstick carrots
  • 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

Storage: Store any leftover chicken lo mein in an airtight container in the fridge for up to four days.

Nutrition

Calories: 350kcal | Carbohydrates: 36g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 823mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4290IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 1mg