Description
A quick and easy chicken veggie lo mein that’s better than takeout. Packed with fresh vegetables and tender chicken in a savory sauce.
Ingredients
Scale
- 8 oz lo mein noodles (or spaghetti)
- 1 lb chicken breast, thinly sliced
- 2 tbsp oil (avocado or vegetable), divided
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup bean sprouts
- 1/2 cup carrots, matchstick-cut
- 1/2 cup bell pepper, thinly sliced
- 3 green onions, sliced (optional)
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp brown sugar (or honey)
- 1 tbsp sesame oil
- 2 tsp cornstarch
- 1/3 cup chicken broth (or water)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced (optional)
Instructions
- Cook noodles according to package directions. Drain and toss with a tiny splash of oil to prevent sticking.
- Whisk sauce ingredients together in a bowl until smooth; set aside.
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry 4–6 minutes until cooked through. Remove to a plate.
- Add remaining 1 tbsp oil. Stir-fry broccoli, snap peas, carrots, and bell pepper for 3–4 minutes until crisp-tender.
- Add bean sprouts and cooked noodles to the pan. Return chicken to the skillet.
- Pour in the sauce and toss continuously for 1–2 minutes until glossy and thickened.
- Top with green onions and serve hot.
Notes
- Use any vegetables you prefer.
- For a vegetarian version, substitute chicken with tofu.
- Adjust sauce sweetness or saltiness to taste.
- Prep Time: 12 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 8g
- Sodium: 950mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 75mg