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
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
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 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.