Chicken Lo Mein
Ingredients
The noodles
-
10
oz
dry lo mein noodles
The sauce
-
⅓
cup
reduced sodium chicken broth
-
2
tablespoons
low sodium soy sauce
-
2
tablespoons
hoisin sauce
-
1
tablespoon
oyster sauce
-
2
teaspoons
sesame oil
-
2
teaspoons
cornstarch
The chicken and vegetables
-
1
tablespoon
canola oil
-
1
lb
raw boneless skinless chicken breasts, cut into bite-sized pieces
-
Salt and black pepper
to taste
-
1
small
onion, finely sliced
-
2
cloves
garlic, minced
-
1
teaspoon
minced ginger root
-
1 ½
cups
finely chopped napa cabbage (or bagged Asian slaw)
-
1
cup
snow peas
-
½
cup
shredded/julienned carrots
-
1
scallion
finely chopped
Instructions
- Cook the lo mein noodles in boiling water according to package directions and then drain them.
- Whisk together the chicken broth, soy sauce, hoisin sauce, oyster sauce, sesame oil, and cornstarch until smooth and set aside.
- In a large sauté pan, heat the canola oil over medium-high heat and add the chicken, seasoning with salt and pepper. Cook until the chicken is cooked through, then remove it from the pan.
- In the same pan, reduce the heat to medium-low and cook the onions until softened. Add garlic and ginger, cooking until fragrant.
- Add the napa cabbage, snow peas, and carrots to the pan and stir together, cooking for a few minutes.
- Return the chicken and cooked noodles to the pan, mixing everything together.
- Pour the sauce over the mixture, stir to coat, and cook for an additional minute. Sprinkle with scallions before serving.
Nutrition Facts (estimated)
Servings
6
Calories
311
Total fat
6g
Total carbohydrates
39g
Total protein
22g
Sodium
0mg
Cholesterol
0mg
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