Easy Chicken and Veggie Lo Mein

• 8 oz lo mein noodles
• 1 lb boneless chicken breast, sliced
• 2 cups mixed frozen vegetables
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon freshly grated ginger
• 2 tablespoons vegetable oil
• 2 green onions, sliced
• 1 tablespoon cornstarch mixed with 2 tablespoons water
• Salt and pepper to taste

Steps

1. 1 Cook noodles according to package instructions; drain and set aside.
2. 2 In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add chicken, season with salt and pepper, and cook until browned.
3. 3 Remove chicken and set aside.
4. 4 In the same skillet, add another tablespoon of oil, then garlic, ginger, and frozen vegetables. Stir-fry until veggies are tender.
5. 5 Push veggies to the side and add sesame oil to the skillet. Pour in soy sauce and oyster sauce, stirring to combine.
6. 6 Add cooked noodles and chicken to the skillet, tossing to coat with sauce.
7. 7 Stir in cornstarch mixture and cook until sauce thickens.
8. 8 Garnish with green onions before serving.

Equipment

• Large skillet or wok
• Cutting board and knife
• Measuring cups and spoons

Variations

• Add shrimp for a seafood twist.
• Substitute tofu for a vegetarian option.

Substitutions

• Use rice noodles if lo mein noodles are unavailable.
• Substitute hoisin sauce if oyster sauce is not preferred.

Pairings

• Serve with a crisp white wine or a ginger beer.

Nutrition

Tips

• For extra flavor, add a splash of rice vinegar to the sauce.
• Use fresh vegetables if available, adjusting cook time accordingly.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a little extra sauce.

Serving Suggestions

• Serve with a side of steamed dumplings.
• Pair with a simple cucumber salad.

FAQ