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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 51 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!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Diet: Low Lactose
Servings: 6 servings
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 broth
  • 1 tablespoon cornstarch
  • 1 pound chicken breast 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.
Original Recipe: This recipe was updated in March 2022. Here's the original recipe
  
   
   
   
  
   
  
  
  
  
For the Sauce
   
  
  
   
  
Instructions
  1. Cook the noodles according to package instructions; drain and set aside.
  2. In a small bowl whisk the sauce ingredients together; set aside.
  3. In a large skillet or wok, heat 1 tbsp canola oil, then add the chicken with salt/pepper and cook for about 5 minutes or until chicken starts to brown and is no longer pink inside.
  4. Pour about half the sauce over the chicken and stir-fry for an additional minute to coat. Then transfer the chicken to a bowl; set aside.
  5. To the same skillet, heat the other 1 tbsp canola oil and add the garlic, onions, mushrooms, peppers and carrots and cook for 2-4 minutes until fork tender. Add the spinach and sugar snap peas and toss for an additional minute until spinach wilts.
  6. Add the chicken back to the skillet. Add the cooked noodles, remaining sauce and gently toss everything together. Serve immediately

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

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