Name: Chicken Lo Mein
Total time: 25 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.25 lb boneless skinless chicken breast; 10 oz lo mein noodles; 3 tbsp soy sauce; 2 tbsp oyster sauce; 1 tbsp sesame oil; 1 tbsp rice vinegar; 3 clove garlic; 1 tbsp fresh ginger; 2 tbsp vegetable oil; 1 whole bell pepper; 1.5 cup snap peas; 1 whole carrot; 3 stalk green onion; 0.25 cup water

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420 cal38g protein42g carbs11g fat920mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch25 min activeShortcut15 min active

Everyday 25nothing beyond the everyday cabinet

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Chicken Lo Mein

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Stir Fry25 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

Everything here is checked because you'll need it — uncheck anything you already have.

boneless skinless chicken breastcut into bite-sized pieces1.25 lb

lo mein noodles10 oz

soy sauce3 tbsp

oyster sauce2 tbsp

sesame oil1 tbsp

rice vinegar1 tbsp

garlicminced3 cloves

fresh gingerminced1 tbsp

vegetable oil2 tbsp

bell peppersliced into strips1 whole

snap peas1.5 cups

carrotjulienned1 whole

green onionGarnishsliced3 stalks

water0.25 cups

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Bring a large pot of salted water to a boil. Cook noodles according to package directions until tender, then drain and set aside.

2In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, rice vinegar, and water.

3Heat 1 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden and cooked through, about 6–7 minutes. Transfer to a plate.

4Add remaining 1 tbsp oil to the wok. Stir in garlic and ginger, cooking until fragrant, about 30 seconds.

5Add bell pepper, snap peas, and carrot. Stir-fry for 3–4 minutes until vegetables are tender-crisp.

6Return chicken to the wok. Add cooked noodles and sauce, tossing everything together until coated and heated through, about 2 minutes.

7Divide among bowls and garnish with green onion. Serve immediately.