Chicken Lo Mein
This is a very basic recipe and you can feel free to add veggies or switch out the protein to make a recipe your family will love.
Equipment
- wok 12-14"
- gas stove or propane burner if cooking outside
Ingredients
Lo Mein:
- 12 oz lo mein noodles cooked according to package directions
- 3 Tbsp avocado oil or vegetable oil
- 1 lg onion sliced
- 12 oz chicken breast thinly sliced and velveted (see how to velvet below)
- 1 bag coleslaw mix
Lo Mein Sauce:
- ⅓ cup lite soy sauce
- ⅓ cup oyster sauce
- ¼ cup sugar
- 1 Tbsp rice vinegar
- 3 tsp sesame oil
- 1 tsp granulated garlic
- 1 tsp ground ginger
- ½ tsp white pepper
Optional Veggies:
- grated carrots, pea pods, julienne peppers, sliced napa cabbage, sliced green onions All of these are optional and added before you add the noodles and cabbage if you wish to use them.
Instructions
- Cook noodles to package directions, drain, and cool with cold water. Drain again and set aside.
- Combine the sauce ingredients and set aside.
- Heat wok over med-high heat. When your wok is ready, add 3 Tbsp oil and cook onions until browned and caramelized. Add your velveted chicken and cooked until done and no longer pink.
- If you are going to add other veggies, then add them now and stir fry until soft.
- Then add the cooked noodles and coleslaw mix. Toss to begin heating everything through. Pour in the sauce and toss over hi heat until heated thoroughly and nicely browned.
- Portion and serve.
Notes
Tips: Prep all ingredients ahead of time and keep cooked noodles chilled until ready to use.
Velveting Chicken:
- 12 oz boneless skinless breast, sliced thin
- 2 Tbsp water
- 2 tsp soy sauce
- 2 tsp cornstarch
- 1 tsp vegetable oil
Instructions
-
First, slice your chicken into 1 ½ to 2-inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast. The meat is easier to slice when partially frozen.
-
Add the water and soy sauce to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
-
Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate. Then begin your stir fry process. (Excerpt from: https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/ )
Nutrition
Serving: 4gCalories: 617kcalCarbohydrates: 86gProtein: 30gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gTrans Fat: 0.01gCholesterol: 54mgSodium: 1986mgPotassium: 574mgFiber: 5gSugar: 19gVitamin A: 136IUVitamin C: 42mgCalcium: 62mgIron: 2mg
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Chicken Lo Mein
This is a very basic recipe and you can feel free to add veggies or switch out the protein to make a recipe your family will love.
Servings: 4 servings
Calories: 617kcal
Equipment
- wok 12-14"
- gas stove or propane burner if cooking outside
Ingredients
Lo Mein:
- 12 oz lo mein noodles cooked according to package directions
- 3 Tbsp avocado oil or vegetable oil
- 1 lg onion sliced
- 12 oz chicken breast thinly sliced and velveted (see how to velvet below)
- 1 bag coleslaw mix
Lo Mein Sauce:
- ⅓ cup lite soy sauce
- ⅓ cup oyster sauce
- ¼ cup sugar
- 1 Tbsp rice vinegar
- 3 tsp sesame oil
- 1 tsp granulated garlic
- 1 tsp ground ginger
- ½ tsp white pepper
Optional Veggies:
- grated carrots, pea pods, julienne peppers, sliced napa cabbage, sliced green onions All of these are optional and added before you add the noodles and cabbage if you wish to use them.
Instructions
- Cook noodles to package directions, drain, and cool with cold water. Drain again and set aside.
- Combine the sauce ingredients and set aside.
- Heat wok over med-high heat. When your wok is ready, add 3 Tbsp oil and cook onions until browned and caramelized. Add your velveted chicken and cooked until done and no longer pink.
- If you are going to add other veggies, then add them now and stir fry until soft.
- Then add the cooked noodles and coleslaw mix. Toss to begin heating everything through. Pour in the sauce and toss over hi heat until heated thoroughly and nicely browned.
- Portion and serve.
Notes
Tips: Prep all ingredients ahead of time and keep cooked noodles chilled until ready to use.
Velveting Chicken:
- 12 oz boneless skinless breast, sliced thin
- 2 Tbsp water
- 2 tsp soy sauce
- 2 tsp cornstarch
- 1 tsp vegetable oil
Instructions
-
First, slice your chicken into 1 ½ to 2-inch pieces, about ¼ inch thick. Remember to slice across the grain, especially if using chicken breast. The meat is easier to slice when partially frozen.
-
Add the water and soy sauce to the chicken in a medium bowl, and mix until the chicken is well-coated. Set aside for 5-10 minutes. In that time, most of the liquid will be absorbed into the chicken.
-
Add the cornstarch and vegetable oil and mix again until everything’s incorporated and the chicken is uniformly coated. For the best results, let the chicken sit for 15 to 20 minutes to marinate. Then begin your stir fry process. (Excerpt from: https://thewoksoflife.com/how-to-velvet-chicken-stir-fry/ )
Nutrition
Serving: 4g | Calories: 617kcal | Carbohydrates: 86g | Protein: 30g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1986mg | Potassium: 574mg | Fiber: 5g | Sugar: 19g | Vitamin A: 136IU | Vitamin C: 42mg | Calcium: 62mg | Iron: 2mg
