Chicken Lo Mein – make your own at-home takeaway by following this easy Chinese dish of chicken. With lots of veggies in just 20 minutes, dinner is served!

WHAT IS CHICKEN LO MEIN

Lo Mein is traditional Chinese dish made of noodles, vegetables and some type of protein. It could be chicken, pork or beef, or even seafood. In the US we have adapted the recipe quite a bit to make it a very sought-after take-away meal. I was browsing through Cooking Light a few months ago and came across the Lo Mein recipe that had many vegetables and tofu. I’m not a big tofu lover, so I decided to use chicken instead. However, it was so simple that I decided to give it a shot.

Also, anything with soy sauce like this Garlic Beef Noodle Bowl are always a big success for my family. If it’s got hoisin sauce as well that’s even better. Five Spice Pork Lo Mein is a popular family dish for many years.

WHAT’S IN CHICKEN LO MEIN

Chicken

Oil

Garlic

Ginger

Soy Sauce

Veggies

Chicken Broth

Cornstarch

Sesame Oil

Brown Sugar

Noodles

BEST VEGETABLES FOR LO MEIN

In this recipe I’m using the following ingredients: onions, carrots, mushrooms as well as cabbage. However, you can really use whatever you want! That’s the appeal of cooking your own meals at home, and not having to delivery. You can add whatever you enjoy.

Broccoli

Bell Peppers

Snow Peas

Zucchini

Green Onions

Spinach

HOW TO MAKE CHICKEN LO MEIN

It is recommended to use a large pot for this. It lets the vegetables and meat cook fast and evenly.

 

Begin with heating oil on a big pan. Add the chicken along with the ginger, garlic as well as soy sauce. This should be done for several minutes until the chicken is cooked. Then , remove it the chicken from the pan to ensure it does not over cook as the vegetables cook.

After that, add the onions and mushrooms because they require the most time to cook. If you would like to cook asparagus, broccoli or other vegetables, you can add them in this stage. You can use any vegetables you want and have available.

The carrots and the cabbage won’t require a lot of time for cooking, therefore when the other vegetables have softened, you add them and mix everything in. The vegetables will begin to soften down quickly.

Sprinkle the dressing over the food, then combine it all.

Then, you add the chicken back into the pan. Let the sauce cover everything and then thicken slightly.

Add the pasta you cooked are making and mix it all together. The whole thing is done in approximately 20 minutes and is an excellent meal to enjoy any time or day of the week!

WHAT NOODLES TO USE FOR LO MEIN

This recipe is shot with linguine noodles because that’s the one I used to cook it with. However, you can really use any other type of noodles!

Lo Mein Noodles (In the Asian section at the majority of supermarkets)

Spaghetti Noodles

Ramen Noodles

Asian Style Egg Noodles

STORAGE

Do not worry about leftovers, the leftovers of this can be enjoyed the next day. Like traditional take-out food, it can be eaten cold straight out of the fridge and not worry about it. Keep it the food in an airtight container within the refrigerator for about 4-5 days.

If you’re looking for a simple recipe to create your own take-out recipe this Chicken Lo Mein recipe will surely delight your family. Easy to prepare and ready in just a few minutes and is made from ingredients you will get at every grocery store!

 

Ingredients

MARINADE FOR THE CHICKEN:

1 cup 1 tablespoon ginger (peeled and crushed)

1 tablespoon honey

1 cup rice wine vinegar

1 teaspoon reduced sodium of soy sauce.

1 tablespoon sesame oil toasted

1 teaspoon cornstarch

4 skinless, boneless legs of chicken (cut into 1/4-inch thin strips)

LO MEIN STIR FRY:

1 Tablespoon vegetable oil

8 ounces of shiitake muschroms (thinly cut and stems removed)

1 clove of garlic (peeled and grated)

1 teaspoon of ginger (peeled and grated)

Two scallions (finely chopped)

3 cups Napa Cabbage (shredded)

Two tablespoons of reduced sodium Soy Sauce

1 Tablespoon rice wine vinegar

1 tablespoon sesame oil toasted

1/2 cup chicken stock

3 packs of dried Ramen noodles

salt and pepper that is kosher (to taste)

4 scallions (thinly cut on a bias for garnish)

1/2 cup cilantro leaves (for garnish)

1/4 cup peanuts (toasted and chopped for garnish)

1 jalapeno (thinly cut, to garnish)

Directions

in a bowl medium, combine honey, ginger and rice wine vinegar. Add sesame oil, soy sauce and cornstarch. Mix until well-combined. Add the chicken, and mix in a circular motion to mix. The chicken is marinated while you prepare the other ingredients to make the dish. In a large saute pan , or wok on medium-high heat Add oil. In the wok, add the chicken. Using the wooden spoon to stir the chicken frequently, for approximately 2 to 3 minutes. Add the garlic, mushrooms and ginger, as well as scallion and Napa cabbage. Stir and move aroundfor for about two minutes. Include the soy sauce the rice wine vinegar and sesame oil along with the chicken stock. In a large pan of salted, boiling water, add the ramen noodles , and cook for two minutes until they are they are tender. Drain them and add them into the pan of sauté. Add the noodles from the ramen, close the lid and complete the cooking. Serve with the lo mein chicken on a platter and garnish with cilantro, scallions along with peanuts and jalapeno. Serve right away! Tips You can marinate your chicken in advance to make this easy dish even quicker!