This easy Chicken Lo Mein is a great weeknight meal. Â It can be made in under 30 minutes and I think it tastes better than the restaurant stuff!! Â (it’s also not full of msg)
My family loves chinese food, but I don’t love the way it makes you feel after you eat it. Â Someone always gets sick. Â I think it is all of the extra junk they put in it. Â So I have been trying to make some dishes at home to satisfy our cravings.
I use regular spaghetti because it’s what I always have on hand, but don’t be afraid to go fancy and use lo mein egg noodles. Â Just be sure to cook whatever pasta you are using to al dente. Â DON’T overcook the pasta!!! Â It will not hold up very well if it is mushy.
Also, feel free to use whatever kind of veggies you desire! Â I use stir fry veggies because it is easy to just buy it and toss it in, I know I’m lazy. Â Just use whatever you have on hand or prefer.
Chicken Lo Mein
Ingredients
- 2 large skinless boneless chicken breast sliced into thin strips
- 1 16 oz pkg spaghetti
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar
- 4 teaspoon honey
- 2 teaspoon sesame oil
- pepper
- 2 tablespoon vegetable oil or any oil that can handle high heat
- 2 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 16 oz pkg stir fry vegetables (feel free to use what ever blend you like) thawed and drained
Instructions
- Cook pasta according to package directions.
- While the pasta is cooking, whisk together the soy sauce, vinegar, honey, sesame oil and pepper in a small bowl and set aside. (it is very important to have all of your ingredients ready to go before you start cooking)
- Heat oil in a very large skillet or wok over medium high heat. When oil starts to ripple add in the chicken and lightly season with salt and pepper. Cook for 3-5 minutes or until cooked through and no longer pink. Move the chicken to the outside of the pan creating a large circle. The middle of the pan should be empty. Add in the veggies, garlic and ginger to the middle of the pan and cook until tender crisp, about 3-5 minutes.
- Stir in drained noodles and soy sauce mixture. Toss to combine then remove from heat.
Sounds great! Thanks for stopping by Felicia!
I definitely know what you mean about that “extra junk”; it’s always a great idea to make your take-out favorites fresh at home so you know exactly what’s in them! I’m a vegetarian, so I think I’ll try this recipe soon with grilled Asian tofu!