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!

INGREDIENTS

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

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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

INSTRUCTIONS

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.

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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.

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NUTRITION

Calories: 336kcal | Carbohydrates: 37g | Protein: 25g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 49mg | Sodium: 706mg | Fiber: 3g | Sugar: 6g

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