Description
This Chicken Lo Mein is a flavorful and easy-to-make Chinese-inspired stir-fry featuring tender chicken strips, fresh vegetables, and a savory soy-ginger sauce. Tossed with perfectly cooked pasta, this dish is a quick and satisfying meal that brings vibrant Asian flavors to your table in under 20 minutes.
Ingredients
Scale
Chicken and Marinade
- 1 Tablespoon canola oil
- 1 pound chicken breasts, cut into thin strips
- 3 cloves garlic, minced
- 2 Tablespoons ginger, grated
- 2 Tablespoons low sodium soy sauce
Vegetables
- 1 (8 oz) mushrooms, thinly sliced (baby bellas or shiitake)
- 1 small onion, finely chopped
- 1 ½ cups Napa cabbage, finely shredded
- 1 cup matchstick carrots
Sauce
- ¼ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- ¼ cup low sodium soy sauce
- 1 teaspoon light brown sugar
Pasta
- 12 oz pasta, cooked according to package directions
Garnish
- Sliced green onions for serving
Instructions
- Cook the chicken: Heat canola oil in a large skillet over high heat. Add the chicken strips along with minced garlic, grated ginger, and 2 tablespoons of low sodium soy sauce. Stir and cook the chicken for 4-5 minutes until browned and cooked through. Remove the chicken from the pan, leaving behind any liquid and oil.
- Sauté the vegetables: In the same skillet, add sliced mushrooms and chopped onions. Cook for 3-4 minutes until onions soften and mushrooms become lightly browned. Then add the shredded Napa cabbage and matchstick carrots, cooking everything together for an additional 3 minutes to soften the cabbage slightly while retaining some crunch.
- Prepare the sauce and thicken: While vegetables cook, whisk together chicken broth, cornstarch, sesame oil, ¼ cup soy sauce, and light brown sugar until smooth. Pour this sauce mixture over the cooked vegetables in the skillet. Bring to a boil and let it cook for 1 minute to activate the cornstarch and thicken the sauce.
- Combine chicken and sauce: Return the browned chicken strips to the pan with the vegetables and sauce. Stir everything to coat the chicken and vegetables evenly and allow the sauce to thicken further over medium heat for 1-2 minutes.
- Toss with pasta: Add the cooked and drained pasta to the skillet. Toss thoroughly so the sauce and ingredients are well combined, ensuring every strand of pasta is coated and flavorful.
- Garnish and serve: Serve the Chicken Lo Mein hot, garnished with freshly sliced green onions for a fresh, bright finish.
Notes
- Use low sodium soy sauce and chicken broth to control saltiness.
- Thinly slicing the chicken and vegetables helps them cook quickly and evenly.
- Use fresh ginger and garlic for the most vibrant flavors.
- Feel free to substitute pasta with traditional Chinese egg noodles if desired.
- Adjust vegetables based on your preference, adding bell peppers or snap peas for variety.
