Better-Than-Takeout Chicken & Veggie Lo Mein
Slurpable noodles tossed with tender chicken, broccoli, carrots and snow peas in a glossy, slightly sweet soy-garlic sauce. Faster than delivery and much lighter.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use tamari instead of soy sauce.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 8 oz Lo mein noodles or whole-wheat spaghetti
- 3/4 lb Boneless skinless chicken breast, thinly sliced
- 2 cups Broccoli florets
- 2 Carrots, cut into matchsticks
- 1 cup Snow peas
- 4 oz Mushrooms, sliced
- 1 tbsp Avocado or olive oil
- 3 tbsp Low-sodium soy sauce
- 2 tbsp Oyster sauce
- 1 tbsp Honey
- 2 tsp Toasted sesame oil
- 2 cloves Garlic, minced
- 1 tsp Fresh ginger, grated
- 2 Green onions, sliced
Directions
- Cook the noodles according to the package, drain and rinse briefly.
- Whisk the soy sauce, oyster sauce, honey, sesame oil, garlic and ginger.
- Heat the oil in a large skillet or wok over high heat. Stir-fry the chicken 4 to 5 minutes until cooked through and set aside.
- Stir-fry the broccoli, carrots, snow peas and mushrooms 3 to 4 minutes until crisp-tender.
- Add the noodles, chicken and sauce and toss 1 to 2 minutes until glossy. Top with green onions.
Calorie breakdown
Noodles 200 · chicken 94 · oil 30 · sesame oil 20 · honey 16 · broccoli 15 · carrots 12 · soy 8 · snow peas 7 · mushrooms 6 · oyster sauce 5 · garlic + ginger 3 · green onion 2
💡 Lighter tip: Clean out the crisper drawer: bell peppers, cabbage and zucchini all work in place of the veggies listed.
Helpful for this recipe
Carbon steel wokShop on Amazon →Wok spatulaShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →