Chicken Lo Mein
Tender cubes of chicken breast, slices of red bell pepper, mushrooms, snow peas and carrots mingle with warm lo mein noodles in this classic Chicken Lo Mein recipe.
For the Chicken Lo Mein
- 16 ounces lo mein noodles or rice sticks
- 1 pound boneless chicken breasts, sliced or cubed
- 1 small red bell pepper, sliced
- 1 cup snow peas
- 1 cup carrot shreds
- 1 cup baby bella mushrooms, sliced
- 2 tablespoons extra virgin olive oil, for cooking
- Sea salt and pepper, to taste
- Green onion, cilantro, and/or crushed peanuts, optional, for garnish
Boil your noodles according to the packaged directions, then set aside.
Add a light drizzle of extra virgin olive oil to the bottom of a medium sized frying pan or wok. Add your cubed chicken breasts to the pan and season with salt and pepper. Saute on medium-high heat until the chicken pieces are cooked through. Remove chicken and place on a separate plate.
In the same pan, add your sliced red peppers, mushrooms, and carrot shreds. Drizzle a little bit more olive oil on top of the vegetables and saute for roughly 5 minutes on medium heat. Next, add in your snow peas and cook for an additional 2 minutes.
In a separate bowl, prepare the sauce by mixing together the olive oil, soy sauce, garlic, ground ginger, brown sugar, peanut butter and red pepper flakes. Mix until well combined. If the sauce seems too thick, you may add a little more olive oil.
Turn the stove down to the low setting. Add the prepared noodles and cooked chicken to the frying pan with the vegetables. Pour the sauce evenly on top the lo mein and gently toss to combine. Heat on low for 2-3 minutes, until everything is nicely warmed.
Calories: 533kcal | Carbohydrates: 64g | Protein: 26g | Fat: 20g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 826mg | Potassium: 533mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4163IU | Vitamin C: 28mg | Calcium: 31mg | Iron: 1mg