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Chicken Lo Mein

Chicken Lo Mein
Get started stir-frying with this simple but scrumptious basic recipe. Follow our Test Kitchen’s handy step-by-step photos below for a spur-of-the-minute supper special enough to serve guests!
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 ounces uncooked angel hair pasta
  • 2 teaspoons cornstarch
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 2 tablespoons hoisin sauce
  • 1 tablespoon minced fresh gingerroot
  • 1 teaspoon minced garlic
  • 1 pound boneless skinless chicken breasts, cut into strips
  • 2 tablespoons canola oil, divided
  • 2 cups fresh broccoli florets
  • 1 cup julienned carrots
  • 1/4 cup salted peanuts, finely chopped

Directions

  • Cook pasta according to package directions. Meanwhile, in a small
  • bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce,
  • ginger and garlic; set aside.
  • In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for
  • 5-8 minutes or until no longer pink. Remove with a slotted spoon.
  • Drain pasta and set aside.
  • Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or
  • until crisp-tender. Stir cornstarch mixture and add to the pan.
  • Bring to a boil; cook and stir for 2 minutes or until thickened.
  • Stir in chicken and pasta; heat through. Sprinkle with peanuts.
© Taste of Home 2013

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Chicken Lo Mein (continued)

Directions (continued)

  • Yield: 4 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013