This chicken lo mein is sauteed chicken and vegetables tossed with egg noodles in a savory sauce. A remake of the take out favorite that tastes even better than the restaurant version!
1 tablespoon vegetable oil
3/4 pound boneless skinless chicken breasts cut into thin slices
10 ounces fresh egg noodles pre-cooked
1/2 cup thinly sliced yellow onion
1/2 cup shredded or julienned carrots
1/4 cup thinly sliced celery
1 cup shredded cabbage
1 teaspoon minced garlic
1/4 cup chicken broth
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 tablespoon sesame oil
2 teaspoons cornstarch
1/4 cup sliced green onion tops (only the dark green part)
salt and pepper to taste
1 – Preheat the oil in a large pan over medium high heat.
2 – Add the chicken and season with salt and pepper to taste. Cook for 3-4 minutes per side or until golden brown.
3 – Remove the chicken from the pan. Add the onions, carrots, celery and cabbage to the pan and cook for 3-4 minutes or until just softened.
4 – Add the garlic and cook for 30 seconds.
5 – Add the noodles to the pan, along with the chicken. Toss to combine.
6 – In a small bowl, whisk together the chicken broth, hoisin sauce, soy sauce, sesame oil and cornstarch.
7 – Pour the sauce into the pan and bring to a simmer. Cook for 1 minute or until sauce is thickened. Sprinkle with green onions, then serve.
You Might Also LOVE:
REESE’S KRISPIE NO-BAKE COOKIES
PHILLY CHEESE STEAK CHEESY BREAD
Calories: 336kcal | Carbohydrates: 37g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 706mg | Fiber: 3g | Sugar: 6g
subscribe for more recipes meme
Leave a Comment