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Chicken Lo Mein Recipe: 20-Minute Takeout Copycat

Super Easy 20-Minute Chicken Lo Mein

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients
  

  • 16 oz Lo Mein noodles Or use spaghetti if unavailable
  • 1 lb Chicken breast Thinly sliced
  • 2 tbsp Avocado oil Divided use
  • 3 cloves Garlic Minced
  • 3 stalks Green onions Sliced, whites and greens separated
  • 2 medium Carrots Julienned
  • 1 medium Red bell pepper Thinly sliced
  • 1/4 cup Low sodium soy sauce
  • 2 tbsp Oyster sauce
  • 1 tbsp Sesame oil
  • 1 tbsp Cornstarch

Instructions
 

  • In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, and cornstarch. Set aside.
  • Cook the lo mein noodles according to package instructions. Rinse under cold water, drain well, and set aside.
  • Heat 1 tablespoon of avocado oil in a large wok or skillet over high heat. Add the sliced chicken breast and stir-fry until fully cooked. Remove the chicken from the wok and set aside.
  • Add the remaining 1 tablespoon of avocado oil to the wok. Stir-fry the minced garlic and the white parts of the green onions for 30 seconds until fragrant.
  • Add the carrots and red bell pepper to the wok. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
  • Return the chicken and noodles to the wok. Pour the sauce mixture over the top.
  • Toss continuously for 2 minutes until everything is evenly coated and heated through.
  • Remove from heat, garnish with the green parts of the sliced green onions, and serve immediately.