Chicken Lo Mein - Homemade Takeout Style!
- Servings
- 4
Ingredients
- 10 oz dry lo mein noodles OR dry spaghetti works too
- 3/8 cup matchstick carrots shreds
- 1/2 cup snow peas or snap peas
- 2 medium skinless boneless chicken breasts cut into 1" chunks
- 2 tbsp oil
- 1/2 cup spinach
- 2 1/2 clove garlic minced
- 1/2 tsp fresh ginger minced
- 1 red bell pepper cut into thin strips
- salt and black pepper (to taste)
- 2 green onions chopped
- 1/4 cup dark soy sauce
- 4 tbsp oyster sauce
- 1 tsp hoisin sauce
- 2 1/2 tsp dark brown sugar
- 2 tsp sesame oil
- 1 1/2 tbsp corn starch
- 1/2 cup chicken broth
- 1 tsp Sriracha sauce - to taste
Method
-
In a large bowl, whisk your sauce ingredients together until well combined and set aside.
-
Cook the noodles/spaghetti according to package, Drain and set aside as well.
-
In a large non stick saute pan/wok, heat 1 tablespoon oil on medium high-heat.
-
Add chicken and sprinkle salt and pepper, mix and cook until browned on both sides, roughly 5 minutes or so, set aside.
-
Add remaining oil to same pan/wok, add in the garlic and ginger and cook for about 45 seconds, then add in the red peppers, carrots, spinach & snow peas, then cook and additional 2 minutes, until tender.
-
Add in your drained noodles and the cooked chicken back into the same pan.
-
Pour the sauce over noodles and toss WELL using tongs, making sure its completely coated.
-
Turn the heat to a high temp to allow sauce to heat up and properly thicken
-
feel free to add more water slowly if sauce is too thick.
-
Toss again once more and sprinkle with green onions - serve immediately
-
ENJOY!
Nutrition per serving
Counted from 0 of the 1 ingredients; the rest have no figures recorded, so this is not a complete total.
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