Take-Out Style Chicken Lo Mein

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Take-Out Style Chicken Lo Mein

Take-Out Style Chicken Lo Mein is a healthier version of actual take out lo mein covered in a flavorful sauce and tossed with crunchy snow peas and peppers. The tender marinated chicken, sprinkled with sesame seeds makes this a deliciously complete meal.

Prep Time5

Cook Time15

Total Time20

Course: Main Course

Cuisine: Asian

Servings: servings

Calories: 461kcal

Author: Aimee Mars

Ingredients

SAUCE AND CHICKEN

1/4 cup Soy Sauce
2 tablespoons Dry Sherry
1½ teaspoons Cornstarch
1 teaspoon Brown Sugar
1/4 teaspoon Salt
1 lb Boneless, Skinless, Chicken Breast

NOODLES

8 ounces Lo Mein Noodles
3 tablespoons Oil
4 ounces Snow Peas
1 medium Red Bell Pepper sliced
2 Garlic Cloves minced
2 Scallions sliced

Instructions

Bring a large pot of salted water to a boil and prep your vegetables by slicing ahead of time.
Marinade and Sauce: In a small bowl whisk the soy sauce, dry sherry, cornstarch, brown sugar, and salt together until the cornstarch is completely dissolved. Slice the chicken breast in half, horizontally, and then slice diagonally into thin strips. Place the strips into the marinade mixture and set aside.
Place the Noodles into the boiling water and cook according to package directions (usually around 5 to 6 minutes), drain, and run cold water over to cool. Set aside as you’re cooking the vegetables.
Vegetables: Heat 1 tablespoon of oil in a wok or large skillet. Add the peas, bell pepper, garlic cloves, and scallions and stir-fry, tossing occasionally, until tender, but still crisp, about 2 to 3 minutes. Remove from wok or skillet and set aside on a plate.
Chicken: Add the remaining 2 tablespoons of oil to the wok or skillet and using kitchen tongs pick the chicken out of the marinade/sauce and place in a SINGLE layer in the wok (or skillet). Keep the marinade/sauce on the side. Let chicken brown for 2 minutes before flipping to the other sides and cooking for an additional 1 to 2 minutes.
Stir-Fry: Add the cooked noodles, vegetables, and leftover marinade/sauce to the wok or skillet. Toss until the sauce evenly coats the stir-fry and cook for 2 more minutes to allow it to thicken. Garnish with sesame seeds.

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