Can I use chicken thighs instead of chicken breast?

Yes, boneless skinless chicken thighs work well and stay juicier, so just add 1-2 extra minutes to the searing time.

How can I store leftovers?

Refrigerate leftovers in an airtight container for up to 3 days, then reheat in a skillet with a splash of water until hot.

Can I make this recipe gluten-free?

Yes, use tamari instead of soy sauce and gluten-free noodles, and check that your hoisin and oyster sauces are labeled gluten-free. [tasty-recipe id="16384"]

Chicken Ramen Stir Fry Asian Honey Garlic Chicken

Easy Chicken Lo Mein Recipe for Quick Weeknight Dinners

Description

This Easy Chicken Lo Mein features tender chicken breast, crisp-tender broccoli, carrots, bell pepper, and sugar snap peas tossed with chewy noodles in a savory garlic-ginger sauce made with soy, hoisin, and oyster sauce.

It’s a perfect choice for busy weeknights or meal prepping for the week, delivering takeout-style flavor right from your own kitchen.

Ingredients

12 ounces Chinese-style lo mein noodles, cooked according to the package directions
1 cup chicken broth
2/3 cup soy sauce, or tamari for gluten-free
6 tablespoons hoisin sauce
6 tablespoons oyster sauce
5 tablespoons cornstarch
2 tablespoons fresh minced garlic, for the sauce
1 tablespoon fresh grated ginger, for the sauce
2 tablespoons light brown sugar, packed
1/2 teaspoon black pepper
3 tablespoons vegetable oil, divided, 1 1/2 tablespoons for the chicken and 1 1/2 tablespoons for the vegetables
1 tablespoon sesame oil
1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch cubes (about 4 cups)
1 small white onion, halved and sliced thin (about 1 1/2 cups)
2 cups carrots, cut into matchsticks, or buy pre-packaged matchsticks
1 red bell pepper, seeded and thinly sliced
3 cups fresh broccoli florets
1 cup fresh sugar snap peas
1 tablespoon fresh minced garlic, for the stir-fry
1 tablespoon grated ginger, for the stir-fry
2 green onions, sliced thin on the bias, optional garnish

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Instructions

Whisk the Sauce: In a medium bowl, whisk together the chicken broth, soy sauce, hoisin sauce, oyster sauce, cornstarch, brown sugar, black pepper, 2 tablespoons garlic, and 1 tablespoon ginger until smooth.
Set It Aside: Keep the sauce within reach and whisk it again right before adding it to the pan, since the cornstarch settles quickly.
Sear the Chicken: Heat 1 1/2 tablespoons vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until golden and cooked through to 165°F. Transfer the chicken to a plate.
Stir-Fry the Onion and Carrots: Add the remaining 1 1/2 tablespoons vegetable oil, the onion, and the carrots to the same pan, stirring for 3 minutes.
Add the Remaining Vegetables: Add the bell pepper, broccoli, and sugar snap peas, then stir-fry for 3-4 minutes until crisp-tender. Stir in 1 tablespoon garlic and 1 tablespoon ginger for 30 seconds until fragrant.
Start with the Noodles: Cook the lo mein noodles according to the package directions, usually 3-4 minutes, then drain and rinse them under cool water.
Combine Everything: Return the chicken to the pan, then add the noodles and sauce. Toss over medium-high heat for 2-3 minutes until the sauce thickens and coats every strand.
Finish and Garnish: Drizzle the sesame oil over the noodles, toss once more, and top with the sliced green onions before serving hot.

Prep Time: 20 minutes
Cook Time: 25 minutes