Chinese food made at home! This dish was so fast and easy, it is a great choice for a busy weeknight dinner.
This lo mein could easily be made with steak or shrimp instead of chicken, and is a great way to use up any veggies in your fridge!
Chicken Lo Mein
- 8 ounces lo mein egg noodles (whole wheat spaghetti noodles will work if you can’t find lo mein noodles)
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 8 ounces chicken, sliced into 1 inch pieces
- 1 red bell pepper, julienned
- 1/2 sweet onion, sliced
- 1/2 cup snow peas
- 1/2 cup shredded carrots
- 1 1/2 cups baby spinach, torn
- 2 1/2 Tablespoons reduced sodium soy sauce
- 2 teaspoons sugar
- 1 1/2 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1 teaspoon Sriracha
- 1 teaspoon crushed red pepper (optional)
- Boil water for pasta.
- In bowl, mix soy sauce, sugar, sesame oil, ground ginger, Sriracha, and crushed red pepper. Set aside.
- Saute chicken and garlic in olive oil, about 5 minutes, or until chicken is almost cooked.
- Add in red bell pepper, carrots, and onion, stirring frequently, cooking for another 4-5 minutes.
- Stir in snow peas, cooking for another 2-3 minutes.
- Add in pasta and spinach, mixing well until spinach is wilted.
- Pour sauce over pasta, mix gently to combine.
Adapted from: Damn Delicious
14 thoughts on “Chicken Lo Mein”
Awesome recipe. Made it for dinner tonight and used fresh grated ginger. Next time I will double the sauce.
I made this for dinner and it was a keeper! I had to adapt for a low sodium diet but it worked. I used 1/2pound of lean ground beef in stead of chicken.
Gluten free if you use rice noodles and coconut aminos instead of soy sauce!
Delicious! It brings the heat. Yum
Awesome!! The fresh ginger sounds delicious 😋
So amazing! The whole family loves it! I used fresh ginger. YUM
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Very nice recipe. I doubled the sauce and used regular spaghetti (thick, cooked al dente) because that’s what I had on hand and it turned out great. Everyone loved it. We named it Wuhan Lo Mein just for a bit of comic relief.
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I’m glad you liked it!
I made this tonight with only a couple alterations. I added about 3/4 cup of low sodium chicken broth with a little cornstarch because my husband likes saucy Asian dishes. I thinly sliced baby carrots instead of shredding them, We loved it! I will definitely make this again! Thanks!
I’ve made this a couple of times now and it is SO good. I followed the recipe (only double it) It tastes so authentic and satisfies the craving for take out! Thank you for the recipe!
Very salty and I used low sodium soy sauce
I wonder why? There isn’t any other salt listed in the recipe ingredients…hmm…
Diane, did you add any extra salt in somewhere? I hope you enjoyed it otherwise!