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Bowl of Chicken Lo Mein with colorful vegetables and noodles

Chicken Lo Mein

A savory dish featuring tender chicken, fresh vegetables, and lo mein noodles, all sautéed together with a rich soy sauce blend.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 3-4 pieces boneless, skinless chicken breasts
Rice/Grains
  • 1 pack Lo Mein noodles (fresh or dried) Use either fresh or dried noodles.
Veggies
  • 1 piece red bell pepper, sliced
  • 1 piece yellow bell pepper, sliced
  • 2 pieces carrots, thinly sliced
  • 2 pieces green onions, chopped
Sauce
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon sesame oil
Spices
  • 3 cloves fresh minced garlic

Method
 

Preparation
  1. Gather all ingredients and chop vegetables into bite-sized pieces.
  2. Cook the lo mein noodles according to package instructions until al dente, then drain and set aside.
Cooking
  1. Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from the skillet and set aside.
  2. In the same pan, stir-fry the bell peppers, carrots, and green onions until tender yet crisp, around 3-4 minutes.
  3. Return the cooked chicken to the skillet with the vegetables. Add the lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
  4. Serve hot with extra soy sauce if desired.

Notes

Store leftovers in an airtight container and refrigerate for up to 3 days. For a gluten-free option, use tamari instead of soy sauce and gluten-free noodles.