Chicken Lo Mein Recipe
This easy Chicken Lo Mein comes together in just 30 minutes and has been one of my favorite weeknight dinners! As a busy mom, I’m always looking for quick, healthy meals that everyone will actually eat. I love that this healthier twist on classic takeout is simple enough for busy weeknights, but tasty enough for leftovers all week long! Flavorful chicken, loads of veggies, and slurp-worthy noodles tossed in a flavorful sesame garlic sauce. My kids love when I make this recipe - every bite is so good!
Servings 6 Servings
Calories 403kcal
Equipment
Ingredients
Chicken
- 2 Tablespoons avocado oil divided
- 1 Tablespoon tamari or soy sauce/coconut aminos
- 1 teaspoon minced garlic
- 1/2 teaspoon ginger powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 pounds boneless skinless chicken breasts about 2 medium
Noodles
- 6 cups water
- 2 teaspoons salt
- 8 ounces soba noodles or lo mein noodles
- 1 teaspoon toasted sesame oil
Vegetables
- 2-3 cups thinly sliced cabbage
- 3-4 medium green onion stalks, chopped
- 1 cup thinly sliced red bell pepper
- 1 cup matchstick carrots
- 1 1/2 cups sugar snap peas
- 1/4 cup water to deglaze pan
Sauce
- 1 teaspoon minced garlic
- 1 teaspoon ginger powder
- 2-3 Tablespoons honey
- 1/4 cup tamari or soy sauce/coconut aminos
- 1 teaspoon toasted sesame oil
Sriracha Drizzle (optional)
- 2 teaspoons honey
- 1 Tablespoon tahini
- 1 Tablespoon tamari
- 1/2 teaspoon toasted sesame oil
- 1 teaspoon sriracha
- 1 Tablespoon water
Garnish (optional)
- 1 teaspoon thinly sliced green onions
- 1/2 teaspoon Toasted sesame seeds
Instructions
- Mix 1 Tablespoon avocado oil with the tamari, garlic, ginger, salt, and pepper in a large mixing bowl.
- Cube the chicken and add it to the bowl, mixing and coating evenly. Set aside.
- Meanwhile, bring the water and salt to a boil in a large pot over high heat.
- Once boiling, add the soba noodles and cook for about 7 minutes, or until tender. Drain, rinse with cold water, then toss with the toasted sesame oil.
- While the noodles cook, thinly slice the cabbage, chop the green onions, and slice the red bell pepper. Measure out the matchstick carrots and sugar snap peas, place all of the vegetables in a bowl, and set aside.
- Heat the remaining 1 Tablespoon avocado oil in a skillet over medium-high heat. Add the seasoned chicken and cook for 8-10 minutes, stirring halfway and cooking until the internal temperature reaches 165 degrees F.
- While the chicken is cooking, whisk the sauce.
- Once the chicken is done, remove it from the pan and add the water and all of the vegetables to that same pan. Quickly stir, then cook until the cabbage has reduced to about half in size and the vegetables are just slightly tender, for about 5-7 minutes.
- Pour the sauce over the vegetables, add the noodles and chicken, and gently stir until everything is incorporated. Cook for 2-3 minutes until the sauce thickens and begins to look glossy.
- Make the optional drizzle by combining the ingredients and whisking together until smooth.
- Divide the Chicken Lo Mein into 6 bowls, drizzle with sauce, add garnishes and enjoy!
Notes
- I actually think this tastes amazing without the extra sauce drizzle, but if you want to take it up a notch feel free to add it! Either way, it's SO good.
- Feel free to swap the veggies for any veggies you want!
Nutrition
Calories: 403kcal | Carbohydrates: 45g | Protein: 33g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 2331mg | Potassium: 794mg | Fiber: 3g | Sugar: 12g | Vitamin A: 4124IU | Vitamin C: 60mg | Calcium: 74mg | Iron: 3mg