Easy Chicken Lo Mein Recipe
This easy chicken lo mein recipe is a 30-minute weeknight winner that transforms leftover chicken into a savory, takeout-style meal the whole family will love. Packed with vitamin-rich vegetables and tossed in a delicious hoisin-soy sauce, it’s a healthy, budget-friendly alternative to restaurant noodles.
Equipment
- quart-sized Ziploc bag (for simple marinade)
- cutting board
- serrated knife
- 12-inch nonstick skillet with lid
- large colander
- small mixing bowl
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Ingredients
- 2 cups precooked chicken cut into thin strips
- 2 tablespoon hoisin sauce for optional chicken marinade
- 2 tablespoon low sodium soy sauce for optional chicken marinade
- 10 oz lo mein egg noodles may substitute with spaghetti
- 3 tablespoon hoisin sauce for main dish lo mein sauce
- 2 tablespoon low sodium soy sauce for main dish lo mein sauce
- 2 tablespoon water
- ¼ teaspoon ground ginger
- 1 large red bell pepper washed, seeded, and cut into strips
- 1 tablespoon canola or olive oil
- 20-22 oz. frozen vegetable medley with broccoli, carrots, sugar snap peas, and water chestnuts thawed; may substitute with frozen Asian stir-fry vegetable blend
- 15 oz can cut baby corn drained
- green onions sliced; optional topping
- crunchy chow mein noodles optional topping
Instructions
Optional Prep
- Place cooked chicken strips in a Ziploc bag. Add 2 tablespoon hoisin and 2 tablespoon soy sauce. Seal the bag and shake to coat; refrigerate. This should be done at least two hours prior to making the meal, but it can marinate this way for up to 24 hours.
Recipe Instrucions
- Cook lo mein noodles according to package directions, but reduce time by 30 seconds for al dente. Immediately transfer to colander and rinse under cold water; set aside.
- While noodles are boiling, make the main dish lo mein sauce. Whisk together 3 tablespoon hoisin sauce, 2 tablespoon soy sauce, 2 tablespoon water, ¼ teaspoon ground ginger; set aside.
- In large skillet, sauté pepper strips with oil over medium-high heat until just soft; add defrosted vegetables and canned corn. Reduce heat to medium and cook for about 5 minutes, stirring occasionally, or until vegetables are fork tender.
- Add precooked chicken; reduce heat to low. Cook for 5 minutes to warm chicken; stirring occasionally.
- Add the noodles and lo mein sauce to the skillet and gently stir to coat ingredients; warm over low heat for 5 minutes.
- Serve immediately. Garnish with sliced green onions and crunchy chow mein noodles if desired.
Notes
Slice your leftover chicken into thin strips and marinate them in a Ziploc bag with a savory sauce blend ahead of time for maximum flavor and speed.
Rinse your lo mein noodles under cold water immediately after boiling to stop the cooking process and remove excess starch, ensuring they stay perfectly chewy and don't stick together when tossed in the savory sauce.
To keep your chicken lo mein fresh, store any leftovers in an airtight container in the refrigerator for up to 3–4 days.
Nutrition
Calories: 567kcalCarbohydrates: 94gProtein: 32gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 49mgSodium: 1251mgPotassium: 1091mgFiber: 9gSugar: 13gVitamin A: 1296IUVitamin C: 157mgCalcium: 88mgIron: 2mg
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