Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring tender chicken strips, fresh vegetables, and a savory soy-ginger sauce tossed with cooked pasta. Perfect for a quick weeknight dinner.
Ingredients
Scale
Protein and Vegetables
- 1 Tablespoon canola oil
- 1 pound chicken breasts, cut into thin strips
- 3 cloves garlic, minced
- 2 Tablespoons ginger, grated
- 1 (8 oz) mushrooms, thinly sliced (baby bellas or shiitake)
- 1 small onion, finely chopped
- 1 ½ cup Napa cabbage, finely shredded
- 1 cup matchstick carrots
Sauce
- 2 Tablespoons low sodium soy sauce
- ¼ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- ¼ cup low sodium soy sauce
- 1 teaspoon light brown sugar
Pasta
- 12 oz pasta, cooked according to package directions
Instructions
- Cook the Chicken: In a large skillet, heat canola oil over high heat. Add the chicken strips, minced garlic, grated ginger, and 2 tablespoons of low sodium soy sauce. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside, leaving any liquid or oil in the skillet.
- Sauté the Vegetables: Add the sliced mushrooms and chopped onions to the skillet. Cook for 3-4 minutes until the onions are soft and the mushrooms start to brown. Then add the shredded Napa cabbage and matchstick carrots, cooking for an additional 3 minutes until the vegetables are tender-crisp.
- Prepare the Sauce: While the vegetables cook, whisk together ¼ cup low sodium chicken broth, 1 teaspoon cornstarch, 1 tablespoon sesame oil, ¼ cup low sodium soy sauce, and 1 teaspoon light brown sugar until smooth. Pour this sauce mixture over the vegetables in the skillet and bring to a boil for about 1 minute, allowing the sauce to thicken slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir well to coat everything evenly with the sauce. Cook for another 1-2 minutes, allowing the sauce to fully thicken and the chicken to reheat.
- Toss with Pasta: Add the cooked pasta to the skillet and gently toss to combine all ingredients thoroughly so that the noodles are well coated with the sauce.
- Garnish and Serve: Transfer the Chicken Lo Mein to serving plates and garnish with sliced green onions as desired for freshness and added flavor. Serve immediately.
Notes
- Use low sodium soy sauce and chicken broth to control the salt content.
- You can substitute chicken breasts with thighs for a juicier result.
- Add more vegetables like bell peppers or snow peas for extra crunch and nutrition.
- If you prefer, use egg noodles traditionally used in lo mein instead of pasta.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free noodles.
