HomeDishes & BeveragesStir-FryChicken Stir-Fry

Stir-Fry Chicken Lo Mein

This simple, yet scrumptious chicken lo mein recipe is the perfect stir-fry meal. Follow our handy step-by-step video below for a spur-of-the-minute supper special enough to serve guests! —Taste of Home Test Kitchen

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. Stir-fry broccoli and carrots in remaining oil for 5-6 minutes or until crisp-tender.
Drain pasta. 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.

Stir Fry Chicken Lo Mein

What noodles are used in lo mein?

Chinese-style egg noodles are the traditional base for lo mein. You can also use Japanese yakisoba or udon noodles, rice noodles, or even spaghetti or fettuccine (al dente).

What other variations of lo mein can I make?

For other versions of lo mein, swap the chicken for whatever protein you have on hand. Try Broccoli Beef Lo Mein, Shrimp Lo Mein or Pork and Vegetable Lo Mein.

What is the difference between chow mein and lo mein?

Both of these popular Chinese take-out recipes feature the same type of egg noodles. For chow mein, you fry the noodles before tossing them with sauce and other ingredients. (Try out the technique with this Tofu Chow Mein recipe.) Lo mein recipes don’t call for frying the noodles, which results in a different texture and lower fat content.

Nutrition Facts

1-1/2 cups: 410 calories, 15g fat (2g saturated fat), 63mg cholesterol, 940mg sodium, 36g carbohydrate (8g sugars, 4g fiber), 32g protein.

Reviews

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Average Rating:

John
Nov 18, 2020
What a lot of work for a bland tasteless dish. Lots of prep work. Special ingredients purcased.. We anticipated a flavorful Chinese dish, this was very disappointing.
ktype
Nov 12, 2020
No comment left
robbrd
Dec 21, 2016
Enjoyed the flavor of this dish. Recipes go in 3 places in our house: 1. Binder - really good and will make many more times; 2. Recipe box - good enough to make again if you want to shake things up; and 3. Trash - not worth it. This is a #2 for us. I would put it in the binder but no else agrees with me so in the recipe box it goes.
klesso6
Aug 27, 2016
I made this tonight and OmG it was so delicious! I added some crushed red pepper just to spice it up a bit and it was amazing. I will definetely be making this again.
jlb5025
Aug 7, 2012
My children can be picky eaters but they loved this recipe. It was very tasty.
jlb5025
Aug 7, 2012
My children can be picky eaters but they loved this recipe. It was very tasty.
krislix
Mar 5, 2012
Great...I love the flavor, but due to sweetness, I would cook broccoli and then add it with chicken and pasta.
ksmylie
Feb 24, 2010
This was tasty - I added crushed red pepper as it was a little on the sweet side, and I like some kick. I also used frozen broccoli florets; one of those steam-in-the-bag deals. I just partially steamed before stir frying. Very easy!
mitaikostas
Jan 14, 2010
No comment left
foag
Oct 15, 2008
One of the best stir-frys I have ever made and all with simple ingredients. I did not have hoisin sauce so I used additional soy sauce and I did not add gingerroot or peanuts...was still amazing! :)