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Chicken Lo Mein
This chicken lo mein is sauteed chicken and vegetables tossed with egg noodles in a savory sauce. A remake of the take out favorite that tastes even better than the restaurant version!
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Servings 4
Calories 336 kcal
1 tablespoon vegetable oil 3/4 pound boneless skinless chicken breasts cut into thin slices 10 ounces fresh egg noodles pre-cooked 1/2 cup thinly sliced yellow onion 1/2 cup shredded or julienned carrots 1/4 cup thinly sliced celery 1 cup shredded cabbage 1 teaspoon minced garlic 1/4 cup chicken broth 2 tablespoons hoisin sauce 2 tablespoons soy sauce 1 tablespoon sesame oil 2 teaspoons cornstarch 1/4 cup sliced green onion tops (only the dark green part) salt and pepper to taste
Preheat the oil in a large pan over medium high heat.
Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
Remove the chicken from the pan. Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
Add the garlic and cook for 30 seconds.
Add the noodles to the pan, along with the chicken. Toss to combine.
In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
Calories: 336 kcal | Carbohydrates: 37 g | Protein: 25 g | Fat: 11 g | Saturated Fat: 2 g | Cholesterol: 49 mg | Sodium: 706 mg | Fiber: 3 g | Sugar: 6 g