Back in my twenty-somethings, when my metabolism was much faster, I ate Asian take out for dinner several times a month. I also liked to frequent a little whole in the wall place up the street from where I worked for lunch. Chicken Lo Mein was one of my regular orders.
When I found a nearly-new wok at an estate sale, I decide to try some of my favorite Asian dishes at home and of course Chicken Lo Mein was on the list.
I scoured the internet and found lots of different recipes utilizing lots of different ingredients. Some simple, some complicated. I wanted something simple with lots of flavor that I could whip up for my family in a snap. After playing around with the ingredients I had on hand and knowing what my family likes, the recipe below is what I came up with. Warning: it’s pretty much “Americanized” but it sure is yummy!
Most of the recipes I found called for angel hair pasta or spaghetti noodles. I like authentic noodles so I usually use soba noodles.
Time saving tip – double this recipe and eat left overs for lunch the rest of the week.
More Asian inspired recipes: Teriyaki Chicken – Sweet & Sour Chicken
How to make Chicken Lo Mein….
Chicken Lo Mein
For the Sauce
- 3 tbs hoisin sauce
- 1/4 cup chicken broth
- 2 tsp sesame oil
- 2 tbs soy sauce
- 1 tsp corn starch
For the Chicken & Vegetables
- 1 pkg lo mein or soba noodles
- 1 tbs sunflower or sesame oil (divided)
- 2 chicken breast (cut into thin 1-inch long strips)
- 2 green onions (chopped)
- 2 cups baby carrots (julienned)
- 4 oz mushrooms (sliced)
- 2 cups broccoli florets
- Cook and drain noodles, set aside.
- Mix together ingredients for the sauce and set aside.
- Heat 1 teaspoon oil in wok or large skillet and stir fry chicken over high heat until no longer pink in the center.
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Remove chicken from wok and set aside.
- Heat another teaspoon of oil and add carrots and green onions. Cook until slightly tender.
- Add remaining teaspoon of oil and add mushrooms and broccoli.
- Cook until vegetables are tender, but not mushy.
- Add cooked chicken back into wok.
- Pour in sauce and mix well. Sauce will thicken a little as it heats.
- Serve over sticky white rice.