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!

Course Main

Cuisine Asian

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 336kcal

Author Sara Welch

Ingredients

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

Instructions

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.

Nutrition