Easy Chicken Lo Mein
A flavorful and nutritious meal perfect for busy families, combining tender chicken, colorful veggies, and savory noodles in a quick stir-fry.
Ingredients
For the sauce
- 2 tablespoons Low Sodium Soy Sauce Adds savory depth without overwhelming saltiness.
- 1 tablespoon Hoisin Sauce Delivers a sweet and tangy kick that enhances flavor.
- 1 tablespoon Sesame Oil Infuses a nutty aroma and taste to the dish.
Main ingredients
- 8 ounces Lo Mein Noodles Provides the hearty base that makes lo mein so enjoyable.
- 2 teaspoons Olive Oil Used for sautéing, providing a healthy fat source.
- 2 cloves Minced Garlic Essential for flavor; brings warmth and aroma.
- 1 pound Boneless, Skinless Chicken Breasts The main protein source, lean and healthy.
- 1 cup Shredded Carrots Adds color and a slight sweetness, excellent for nutrition.
- 1 cup Snow Peas Brings a wonderful crunch and is rich in vitamins.
- 2 cups Fresh Spinach Adds nutrients and bright color to the dish.
Instructions
Preparation
- Gather all your ingredients and equipment, including a large skillet or wok for cooking and a pot for boiling noodles.
- Thinly slice the chicken breasts into strips for even cooking.
- Mince the garlic, shred the carrots, and rinse the snow peas and spinach.
- Cook the lo mein noodles according to package instructions until al dente.
Cooking
- Heat 2 teaspoons of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 30 seconds until fragrant.
- Increase heat to medium-high and add sliced chicken. Cook for 4-5 minutes until the chicken is no longer pink.
- Add shredded carrots, snow peas, and spinach. Sauté for an additional 2-3 minutes until vegetables are tender yet vibrant.
- Pour in the low sodium soy sauce, hoisin sauce, and sesame oil. Stir well to coat.
Serving
- Add the cooked lo mein noodles to the chicken and vegetable mixture in the skillet.
- Toss everything together gently to coat the noodles evenly with sauce.
- Serve immediately in bowls, garnished as desired.
Notes
For best results, marinate chicken in soy sauce for 15 minutes before cooking. Use fresh vegetables for maximum crunch and color. Store leftovers in an airtight container in the fridge for up to 4 days.