Chicken Lo Mein Recipe

5 from 1 vote

Need an easy, 30-minute dinner idea? Try making our easy Chicken Lo Mein. With tons of fresh veggies and chicken, this recipe is a winner!

Course: Main Course

Servings:

Calories: 3kcal

Author: This Worthey Life

1 pound of pasta or lo mein noodles cooked according to the instructions on the box
½ pound of boneless and skinless chicken thighs or chicken breasts marinade the chicken in a 1/2 cup of Teriyaki Marinade in a Ziploc bag for about 15 minutes.
2 tablespoons of stir-fry or sesame oil
1 medium red bell pepper cut into large slices
1 medium green bell pepper cut into large slices
1 medium yellow or orange bell pepper cut into large slices
1 medium red onion chopped
4-6 cloves of garlic
1 cup of julienned carrots
½ tsp Chinese five-spice seasoning
½ tsp white pepper
sea salt to taste
3-4 stalks of green onion sliced on a bias

3 tablespoons of low-sodium soy sauce I prefer mushroom soy sauce; you can find it at an Asian market/store
3 tablespoons of House of Tsang Hoisin sauce Classic or General Tsu's sauce. We love this brand, and they also make a really good Peanut Sauce too!
1 teaspoon of light brown sugar or use agave syrup for a sweetener with a low glycemic index
2 tablespoons of Tsang stir-fry oil is my go-to or sesame oil
1 tsp of Chinese five-spice seasoning
½ tsp of white pepper

Cut 1/2 pound of boneless and skinless chicken breasts (or thighs) into cubes or small pieces. Then place them in a Ziploc bag and add 1/2 cup of Teriyaki Marinade. Let this marinade for about 15-20 minutes.
Cook the 1 pound of pasta or noodles until they are al dente, strain, and set aside.
Add 2 tablespoons of stir-fry or sesame oil to a wok over medium-high heat.
When the oil is hot, add the marinaded chicken pieces.
Cook the chicken with a bit of salt and white pepper to taste. (about 5-7 minutes)
When the chicken is done, remove the chicken with a slotted spoon and set it aside.
Add more oil as needed and sauté 1 medium chopped red onion, 1 medium red bell pepper, 1 medium green bell pepper, and 1 medium yellow or orange bell pepper for about 4-5 minutes until the vegetables soften. Then, add the 4-6 minced garlic cloves and 1 cup of julienned carrots and sauté for an additional 2-3 minutes.
Add the cooked noodles back into the wok with the vegetables. Pour the prepared sauce over the noodles and toss everything together until well-coated. Return the cooked chicken to the wok and mix to combine.
Serve with green onions. Optional garnishes like sesame seeds, red pepper flakes, or a drizzle of sesame oil can be added for extra flavor.

In a small bowl, mix together 3 tablespoons of low-sodium soy sauce, 3 tablespoons of hoisin sauce, 1 teaspoon of light brown sugar (or agave syrup), 2 tablespoons of stir-fry or sesame oil, 1 teaspoon of Chinese five-spice seasoning, and ½ teaspoon of white pepper. For extra flavor, you can add 1 tablespoon of rice vinegar and a pinch of red pepper flakes if desired.
Set the sauce aside.