Chicken Lo Mein

Name: Chicken Lo Mein
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 6 servings
Cuisine: Chinese
Ingredients: 1.5 pound chicken breast (boneless, skinless, sliced into thin strips); 12 ounce egg noodles (uncooked); 3 cup broccoli (cut into small bite-sized florets); 2 carrots (peeled and julienned); 4 clove garlic (minced); 1 tablespoon ginger (peeled and finely grated); 4 green onions (sliced, whites and greens separated); 0.25 cup low-sodium soy sauce; 2 tablespoon hoisin sauce; 1 tablespoon toasted sesame oil; 2 tablespoon vegetable oil (divided); 0.5 teaspoon salt; 0.25 teaspoon black pepper (ground)

Tender strips of chicken breast tossed with egg noodles, broccoli, and crisp carrots in a savory garlic-soy sauce.

Prep: 15 min
Cook: 12 min
Total: 27 min
Servings: 6
Cuisine: Chinese
Difficulty: Easy
Cost: $3.13/serving

Dietary

Dairy-Free
Nut-Free
High-Protein
Low-Sugar
Low-Saturated-Fat
Low-Fat
Low-Calorie

Ingredients

1.5 pound chicken breast (boneless, skinless, sliced into thin strips)
12 ounce egg noodles (uncooked)
3 cup broccoli (cut into small bite-sized florets)
2 carrots (peeled and julienned)
4 clove garlic (minced)
1 tablespoon ginger (peeled and finely grated)
4 green onions (sliced, whites and greens separated)
0.25 cup low-sodium soy sauce
2 tablespoon hoisin sauce
1 tablespoon toasted sesame oil
2 tablespoon vegetable oil (divided)
0.5 teaspoon salt
0.25 teaspoon black pepper (ground)

Instructions

Bring a large pot of water to a boil over high heat. Cook the egg noodles according to package instructions until tender (about 3-4 minutes). Drain thoroughly, rinse quickly with cold water to halt cooking, and set aside.
In a small bowl, whisk together the low-sodium soy sauce, hoisin sauce, toasted sesame oil, and 2 tablespoons of warm water until well combined.
Season the sliced chicken breast evenly with the salt and black pepper.
Heat 1 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Add the seasoned chicken breast strips in a single layer and cook undisturbed for 2-3 minutes until browned on the bottom, then stir and cook 2 minutes more until the chicken reaches an internal temperature of 165°F and is cooked through. Transfer chicken to a plate.
Add the remaining 1 tablespoon of vegetable oil to the same skillet over medium-high heat. Add the broccoli, carrots, and the white parts of the green onions. Sauté for 3 minutes until vegetables are crisp-tender.
Add the minced garlic and grated ginger to the vegetables, stirring constantly for 30 seconds until fragrant.
Return the cooked chicken and drained noodles to the skillet. Pour the prepared sauce over everything and toss continuously over medium heat for 1-2 minutes until noodles are heated through and evenly coated in sauce.
Remove from heat, sprinkle with the sliced green parts of the green onions, and serve warm.

Notes

Store cooled leftovers in airtight containers in the refrigerator for up to 4 days. Reheat in a skillet or microwave with a splash of water.

Nutrition (per serving)

Calories: 456
Protein: 36.1 g
Carbohydrates: 49.2 g
Fat: 12.4 g
Fiber: 4 g
Sodium: 851 mg
Saturated Fat: 2.5 g
Sugar: 6.9 g
Cholesterol: 151 mg