Chicken Lo Mein
Submitted by Gordy
Stir-fried chicken breast with angel hair pasta, snow peas, and carrots tossed in savory sauce and topped with sesame seeds. Better than takeout, ready at home.
YIELD
4 servingsPREP
45 minCOOK
40 minREADY
90 minForget the delivery app. This homemade chicken lo mein hits all the right notes and you control exactly what goes in it.
Thin-sliced chicken breast gets a quick marinade in stir-fry sauce, then seared fast in a screaming hot wok. Julienned snow peas and carrots keep their snap, angel hair pasta soaks up the sauce, and a scatter of toasted sesame seeds ties it all together.
The trick here is cooking everything in stages so nothing gets soggy or overcooked. High heat, quick hands, and you’ve got a takeout-style lo mein on your table.
Kitchen Tips
- Let the chicken marinate the full 30 minutes. That sauce needs time to penetrate the strips.
- Rinse the cooked pasta under cold water to stop the cooking and prevent clumping. It’ll reheat fast once it hits the wok.
- Keep your wok or skillet blazing hot. Lo mein needs that seared, slightly smoky flavor you only get from high heat.
- Toast the sesame seeds in a dry pan until golden. Raw sesame seeds don’t have nearly the same nutty punch.
Ingredients
Directions
Cut chicken into thin strips; coat with 1 tablespoon stir-fry sauce.
Let stand 30 minutes.
Meanwhile, cook pasta, omitting salt.
Drain; rinse to cool and drain thoroughly.
Combine ⅓ cup stir-fry sauce and 3 tablespoons water; set aside.
Heat 1 tablespoon oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 2 minutes; remove.
Heat remaining oil in same pan.
Add peas and carrot; sprinkle with salt.
Stir-fry 4 minutes.
Add sauce mixture, chicken, pasta and sesame seeds.
Cook, stirring, until all ingredients are coated with sauce and pasta is heated through.
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