This recipe should be called something like chicken stir fry noodles in an unreal Asian sauce, but it just doesn't sound good ya know.
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Technically, lo mein is a traditional Chinese dish made with egg noodles and chicken/beef/shrimp and vegetables. I have every shape of noodle ever made in my pantry, other than egg noodles, so linguine noodles honestly work just fine. You'll also see lo mein made with tons of different vegetables, so just feel free to pick your own: red & yellow bell peppers, broccoli florets, snap peas, shredded cabbage, carrots, white onion, whatever you fancy really.
This saucy little number is a mash up of lo mein and chicken veggie stir fry, as stir fry is typically served over rice. We all know my preferred means of carbs is pasta, so, do what makes you happy.
(You are missing out if you don't have noodles dripping in this sauce, though).
Anyways, let's get to the recipe. Make the sauce first and let it set aside for an hour or two before you start the rest of your meal, if possible. No biggie if not. Give it a stir occasionally to make sure the cornstarch does not stick to the bottom.
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Chicken Stir Fry Lo Mein
Ingredients:
3 large chicken breasts, cubed into 1-inch squares 1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 white onion, sliced
1/2 C. broccoli florets
1/3 c. julienned carrots
1 box linguine, or egg noodles
1-2 T. toasted sesame oil Salt and pepper, for the chicken & veggies. 2-3 T. extra virgin olive oil
The Sauce:
3/4 C. soy sauce
1 T. toasted sesame oil
2 T. brown sugar
1 T. cornstarch
5 cloves garlic, minced
1/4 tsp. ginger powder
1/2 tsp. salt
1/2 tsp. white pepper (black pepper is fine)
Directions: 1. Combine all sauce ingredients and set aside.
2. Heat 1 T. olive oil and 1 T. sesame oil over medium-high heat, add the veggies. Season with salt and pepper and cook for about 10 minutes, stirring occasionally. Remove to a bowl. You want your veggies to be bright, but soft. Don’t get them overly mushy.
3. Cook pasta al dente according to the box. Reserve 1/2 cup pasta water. You may not need it.
4. In the same frying pan as you cooked the veggies, turn the heat up to medium-high, heat another tablespoon of olive oil and add the chicken. Season with salt and pepper. Cook for 8-10 minutes. You don't want the chicken to get crispy, in this dish. So just keep an eye on it, you know your stove better than I do.
5. Pour the sauce in, stir until it starts thickening up which only takes a couple of minutes. Turn your heat way down.
6. Add the veggies back. Stir well to combine.
7. Add noodles into the stir fry.
8. Enjoy!!
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