Chicken and Veggie Lo Mein
This Chicken and Veggie Lo Mein is a quick and easy homemade version of the popular Chinese takeout dish. It's got lots of chicken and colorful veggies tossed with lo mein noodles and a flavorful sauce. I think it's even better than takeout!
Servings: 6
Calories: 388kcal
Ingredients
- 8 ounces spaghetti (or lo mein noodles)
- 1 pound boneless skinless chicken breasts, thinly sliced
- salt and pepper, to taste
- 2 tablespoons vegetable oil
- 1 (6-ounce) package fresh snow peas, trimmed and halved
- 2 large carrots, cut into thin strips
- 2 ribs celery, cut into thin strips
- 1 red bell pepper, cut into thin strips
- 1 large onion, sliced
- 8 ounces fresh mushrooms, sliced
- 1 teaspoon minced fresh ginger
- 4 cloves garlic, minced
- ½ cup soy sauce (I use less-sodium soy sauce)
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
Instructions
- Cook the lo mein noodles (or spaghetti) as per the package instructions. Drain and set aside.
- While the noodles are cooking, heat the oil in a wok or large pan over high heat. (Note: You will need a pretty big pan or pot. I use a 12-inch chef's pot that is shaped like a wok and holds about 5 quarts). Add the chicken, season lightly with salt and pepper, and stir-fry until cooked through, about 5 minutes. Remove the chicken from the pan using a slotted spoon; set aside.
- Add the snow peas, carrots, celery, bell peppers, onions, mushrooms, ginger, and garlic to the pan. Stir-fry just until the veggies are crisp-tender, about 5 minutes. Reduce the heat to low.
- Return the chicken to the pan, and add the noodles to the pan.
- Combine the soy sauce, sesame oil, and oyster sauce in a small bowl and add to the pan.
- Toss everything together to combine and coat the noodles evenly with the sauce. Cook until heated through, and enjoy!
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