Chicken Lo Mein

If there’s one thing our whole family can agree on, it’s stir fry. Throw some noodles in and you’d think my kids had found themselves in Disneyland — they LOVE noodles! So when I combined them in this quick weeknight meal, I’m pretty sure I struck gold.

Chicken stir-fried with crisp veggies and coated in ginger, soy and hoisin? All in about 20 minutes. You can’t get better than that on a Wednesday night, right? As Kate, my third-grader, so eloquently put it… “This Lo Mein shall Re-main on our dinner schedule!”

p.s. We have a wok and it was perfect for this, but you could also do it in a large frypan.

Chicken Lo Mein

Chicken Lo Mein


4 ounces uncooked angel hair pasta

2 teaspoons cornstarch

1/4 cup reduced-sodium soy sauce

2 tablespoons rice vinegar

2 tablespoons hoisin sauce

1 tablespoon minced fresh ginger

1 teaspoon minced garlic

1 pound boneless skinless chicken breasts, cut into strips

2 tablespoons canola oil, divided

2 cups fresh broccoli florets

1 cup julienned carrots

1 cup snow peas

1 can chopped baby corn

1/4 cup salted peanuts, finely chopped


Cook pasta according to package directions. Meanwhile, in a small bowl, combine the cornstarch, soy sauce, vinegar, hoisin sauce, ginger and garlic; set aside.

In a large skillet or wok, stir-fry chicken in 1 tablespoon oil for 5-8 minutes or until no longer pink. Remove with a slotted spoon.

Drain pasta and set aside.

Stir-fry broccoli, carrots, snow peas and baby corn in remaining oil for 5-6 minutes or until crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and pasta; heat through. Sprinkle with peanuts.

Serves 4.

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  1. This looks so yummy! I love lo mien, and this seems like a super easy sauce to go with some quick cooking ingredient. Thanks for posting this!

  2. Just made this! Delicious!

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