Lo Mein Delight: A Chicken and Veggie Stir-Fry presents a tantalizing medley of fresh vegetables, succulent strips of chicken thighs, and savory noodles coated in a delectable stir-fry sauce.
This recipe offers an easy yet irresistible take on Chicken Lo Mein, a dish celebrated for its harmonious blend of flavors and textures. Lo Mein, meaning ‘tossed noodles,’ encapsulates the essence of this culinary creation, where cooked noodles are skillfully tossed with an array of vibrant vegetables and tender chicken.
Ingredients
- Chicken: Opt for chicken thighs to elevate the dish with their enhanced flavor and juiciness. However, chicken breasts can serve as a suitable alternative.
- Vegetables: Customize your stir-fry with an assortment of your favorite vegetables. In this rendition, carrots, red bell peppers, broccoli, and snow peas are featured, though feel free to incorporate additional favorites such as mushrooms, spinach, or water chestnuts.
- Sauce: Crafted with just two ingredients – soy sauce and hoisin sauce – the stir-fry sauce imparts a delightful balance of savory flavors.
Distinguishing Lo Mein from Chow Mein
Lo Mein and Chow Mein, while often confused, differ primarily in noodle preparation. Lo Mein, or ‘tossed noodles,’ involves cooking the noodles separately before combining them with other ingredients, while Chow Mein, or ‘fried noodles,’ integrates stir-frying the noodles alongside the other components.
Spicing Up Lo Mein
For those craving an added kick, consider incorporating spicy elements such as sriracha, crunchy garlic chili oil, or chili garlic sauce to elevate the flavor profile of your Lo Mein.
Storing & Freezing Leftovers
Leftover Lo Mein can be refrigerated for 3-4 days in an airtight container. For extended storage, freeze the dish in freezer-safe containers, ensuring proper labeling and dating. Frozen Lo Mein will maintain its quality for 2-3 months, with thawing recommended in the refrigerator overnight before reheating.
Ingredients
- 8 ounces (230 grams) lo mein noodles, cooked according to package directions
Chicken and Vegetables
- 1 pound (450 grams) boneless, skinless chicken thighs, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 large carrot, julienned
- 1 medium red bell pepper, julienned
- 1 cup (90 grams) broccoli florets
- 1 cup (100 grams) snow peas
- 2 green onions, thinly sliced
- 1 cup (250 milliliters) hot water
Sauce
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
Instructions
- Heat a large nonstick pan or wok over medium-high heat.
- Add olive oil to the hot pan, followed by sliced chicken. Cook until chicken is no longer pink, ensuring it reaches an internal temperature of 165°F (74°C). Transfer chicken to a plate and tent to keep warm.
- In the same pan, add minced garlic and cook for one minute. Add carrots, red bell pepper, broccoli, snow peas, and green onions. Cook until vegetables are softened.
- Pour hot water into the pan and bring to a boil.
- Stir in soy sauce and hoisin sauce.
- Return cooked chicken and noodles to the pan, tossing gently to combine.
- Serve immediately.
