Chicken Lo Mein
Tender noodles tossed with quick-cooking chicken and crisp-tender vegetables in a savory soy-ginger sauce. Ready in under 25 minutes for a weeknight dinner that tastes restaurant-quality.
- Total time
- 22 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
- 6 oz dried lo mein or ramen noodles
- 12 oz chicken breast, boneless and skinless
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 2 cups mixed vegetables (carrots, bell peppers, broccoli florets)
Instructions
- 1
Fill a large pot with water and place it over high heat to bring to a boil, about 8 minutes. You'll see big bubbles rolling across the surface when it's ready.
- 2
Place the chicken breast on a cutting board and slice it horizontally into three thin layers. Then cut each layer crosswise into 1/2-inch-wide strips, like cutting ribbon noodles.
- 3
In a small bowl, stir together the soy sauce, minced ginger, and minced garlic until well mixed.
- 4
If any vegetables are large, chop them into bite-sized pieces about the size of a grape or smaller.
- 5
Add the noodles to the boiling water and stir gently to separate them. Cook for 4 minutes, or until they bend slightly when you fold one noodle with a fork but still have firmness in the center.
- 6
Drain the noodles in a colander, rinse with cold water until no longer steaming, then set them aside in a bowl.
- 7
Place a 12-inch skillet over medium-high heat and add 2 tablespoons of oil. Wait 90 seconds until the oil shimmers and slides quickly when you tilt the pan.
- 8
Add the chicken strips to the hot oil and let them cook undisturbed for 2 minutes until the bottom surface turns golden-brown, like the color of caramel.
- 9
Stir the chicken and cook for 2 more minutes, stirring once every 30 seconds, until no pink remains inside when you cut a thick piece in half.
- 10
Add the vegetables to the skillet and stir constantly for 2 minutes until they turn bright in color and soften slightly when you press them with the spoon.
- 11
Pour the soy sauce mixture into the skillet and stir for 30 seconds until the chicken and vegetables are evenly coated.
- 12
Add the drained noodles to the skillet and toss continuously with two forks or spoons for 2 minutes until every noodle is coated with the sauce and the dish is steaming hot.
- 13
Divide the lo mein between two bowls or plates and serve immediately while hot.
Tools you’ll need
- large pot
- colander
- cutting board
- chef's knife
- small bowl
- 12-inch skillet
- wooden spoon
- two forks or tongs
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