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Chicken and Vegetable Lo Mein Recipe

Name: Chicken and Vegetable Lo Mein
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Ingredients: 8 ounces lo mein noodles (Chinese egg noodles); 4 tablespoons avocado oil (divided); ¼ cup oyster sauce; 2 tablespoons soy sauce; 2 teaspoon toasted sesame oil; ½ cup Chicken stock/broth; 1 tablespoon cornstarch; 1 pound chicken breasts (thinly sliced); 2 garlic cloves (minced); 1 1- inch fresh ginger (peeled and finely chopped); 2 cups green cabbage (thinly sliced); 1 red pepper (thinly sliced); 1 cup matchstick carrots; 3 green onions (thinly sliced diagonally, white and dark green parts separated)

Feel Good Foodie

This easy Chicken and Vegetable Lo Mein recipe is inspired by the Chinese takeout dish, with a flavorful lo mein sauce, crisp veggies, chicken, and noodles!

Ingredients

8 ounces lo mein noodles (Chinese egg noodles)

4 tablespoons avocado oil (divided)

¼ cup oyster sauce

2 tablespoons soy sauce

2 teaspoon toasted sesame oil

½ cup Chicken stock/broth

1 tablespoon cornstarch

1 pound chicken breasts (thinly sliced)

2 garlic cloves (minced)

1 1- inch fresh ginger (peeled and finely chopped)

2 cups green cabbage (thinly sliced)

1 red pepper (thinly sliced)

1 cup matchstick carrots

3 green onions (thinly sliced diagonally, white and dark green parts separated)

Method

Cook lo mein noodles in a pot of boiling water until just cooked (they should still be very chewy). Drain and toss with 1 tablespoon vegetable oil. Keep warm.

In a small bowl, stir together oyster sauce, soy sauce, sesame oil, chicken stock and cornstarch until well combined to make the sauce. Set aside.

In a large, heavy-bottomed pan, heat 2 tablespoons avocado oil over medium-high heat. Add chicken and cook, stirring, until browned, about 2 minutes. Remove to a plate.

Add remaining 1 tablespoon vegetable oil, garlic and ginger to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Then add cabbage, pepper, carrots, white parts of green onions and cook, stirring constantly, until cabbage is wilted, 2 minutes.

Add sauce and browned chicken and cook until vegetables are tender and the sauce has thickened slightly, about 2 minutes more.

Add noodles and toss to coat with the sauce. Sprinkle with dark sliced green onions and serve.

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