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Chicken Lo Mein with Vegetables and Sesame-Ginger Sauce Recipe

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4.3 from 2 reviews

This Chicken Lo Mein recipe is a quick and flavorful Asian-inspired dish featuring tender chicken breast, fresh vegetables, and perfectly cooked lo mein noodles tossed in a savory homemade sauce. Ready in just 25 minutes, it's an easy weeknight meal that combines vibrant bell peppers and broccoli with a touch of heat from sriracha, all enhanced by toasted sesame oil and fresh ginger.

Ingredients

Noodles and Chicken

  • 8 ounces lo mein egg noodles (or spaghetti, soba noodles, or gluten-free noodles)
  • 1 pound boneless skinless chicken breast, thinly sliced
  • 1 large egg white (or 3 tablespoons whisked)
  • 2 teaspoons cornstarch
  • ½ teaspoon kosher salt

Oils and Aromatics

  • ½ tablespoon toasted sesame oil (divided)
  • ½ tablespoon avocado oil
  • 6 green onions, thinly sliced (divided)
  • 6 cloves garlic, minced
  • 1 tablespoon grated fresh ginger

Vegetables

  • 2 bell peppers (seeded and thinly sliced, preferably red and yellow)
  • 2 cups broccoli florets, chopped

Sauce

  • ⅓ cup reduced-sodium tamari (or reduced-sodium soy sauce or coconut aminos)
  • 1 tablespoon honey (or pure maple syrup or sugar-free alternative)
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sriracha (plus more for serving, if desired)

Instructions

  1. Prepare the Chicken: Slice the chicken breast thinly against the grain at a diagonal into ⅛-inch slices. Place the slices in a medium bowl and add the egg white, cornstarch, and kosher salt. Stir well to coat the chicken evenly, then refrigerate for 15-20 minutes to allow the mixture to marinate and tenderize the chicken.
  2. Make the Sauce: While the chicken marinates, combine the tamari, honey, grated fresh ginger, toasted sesame oil, and sriracha in a bowl. Whisk thoroughly and set the sauce aside. Meanwhile, prep the green onions, garlic, bell peppers, and broccoli so they’re ready to cook.
  3. Blanch the Chicken: Bring a medium pot of water to a boil. Add the marinated chicken slices to the boiling water and gently stir. Blanch the chicken for about 10 seconds until just cooked on the outside, then immediately drain the chicken to stop cooking.
  4. Cook the Noodles: In a separate large pot, bring salted water to boil. Add the lo mein noodles and cook until just shy of al dente, typically 1-2 minutes less than package directions recommend. Drain and set aside. The noodles should still have a slight bite to hold up during stir-frying.
  5. Cook the Chicken: Heat a wok or large deep skillet over medium-high heat. Add ½ tablespoon of avocado oil. Add the blanched chicken slices and cook 1 to 2 minutes on each side, until cooked through and golden on the edges. Remove the chicken from the pan and set aside.
  6. Sauté Aromatics and Vegetables: In the same skillet, add the remaining ½ tablespoon toasted sesame oil, half of the sliced green onions, and minced garlic. Sauté for 30 seconds over medium heat until fragrant, stirring frequently. Add the sliced bell peppers and chopped broccoli; cook for 2 to 3 minutes until vegetables are just tender but still crisp.
  7. Toss Everything Together: Return the cooked chicken to the skillet along with the cooked noodles and the prepared sauce. Toss well to combine all ingredients evenly and heat through. Taste and adjust seasoning with additional salt if needed.
  8. Serve: Divide the lo mein into four bowls and garnish with the remaining green onions. Serve immediately with extra sriracha on the side if desired.

Notes

  • Blanching the chicken briefly before stir-frying ensures it stays tender and juicy without overcooking.
  • Use reduced-sodium tamari or soy sauce to keep sodium levels lower.
  • You can substitute lo mein noodles with spaghetti, soba, or gluten-free noodles based on preference or dietary needs.
  • Adjust sriracha quantity to your preferred spice level, or omit for a milder dish.
  • For a vegetarian version, replace chicken with firm tofu and adjust cooking times accordingly.

Find it online: https://recipefeastful.com/chicken-lo-mein-with-vegetables-and-sesame-ginger-sauce-recipe/