- 6 ounces uncooked lo mein noodles or vermicelli
- 1 pound boneless skinless chicken breasts, cut into thin strips
- 4 tablespoons reduced-sodium soy sauce, divided
- 3 garlic cloves, minced
- 1/4 cup hoisin sauce
- 3 tablespoons water
- 1 teaspoon sugar
- 4 teaspoons sesame oil
- 1 package (9 ounces) fresh spinach
- Cook noodles according to package directions. In a large bowl, combine the chicken, 1 tablespoon soy sauce and garlic; toss to coat. Marinate at room temperature for 10 minutes.
- Meanwhile, in a small bowl, mix the hoisin sauce, water, sugar and remaining soy sauce until smooth. In a large skillet, heat oil over medium-high heat. Add chicken mixture; stir-fry until no longer pink. Stir in sauce mixture and spinach.
- Drain noodles; add to skillet and toss to combine. Cook and stir just until spinach is wilted. Yield: 4 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Chicken Lo Mein Stir-Fry
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"This was very good, and I will make it again. I added a cup of chopped celery and a can of sliced water chestnuts for added crunch. I love spinach and is one of the reasons I chose this particular recipe. For those that don't like spinach, it could be omitted without jeopardizing the outcome - so don't let that keep you from trying it. My husband prefers rice to noodles, so I made rice for him but I loved it over the vermicelli. I will make this again."
"Very good. I did add a rib of celery, 2 green onions and a bag of deluxe stir-fry. Will make again!"
"Very good. I did add a rib of celery, 2 green onions, and a bag of deluxe stir-fry. Will make again for sure!"
"Wonderful! Next time we will add green onions, but it was great how it was!"
"Yummy marinade and sauce. The sesame oil made the kitchen smell so good! I made it with sauted celery, red bell pepper, and green onion instead of the spinach. We served it on leftover spaghetti and rice (eater's pick). We thought it was better over rice."