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Chicken and Veggie Lo Mein

Chicken and Veggie Lo Mein

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Tender noodles tossed with seared chicken and crisp vegetables. The sauce clings without sogginess, and the whole thing cooks faster than waiting for delivery. High heat sears the chicken and keeps vegetables crisp for a perfect weeknight dinner.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • lo mein noodles fresh egg noodles or dried spaghetti, cooked just shy of tender
  • chicken breast cut into ¼-inch strips across the grain
  • bell peppers sliced, red, yellow, or green
  • carrots sliced
  • snow peas trimmed
  • bok choy chopped
  • 1 tablespoon oil divided for cooking
  • 2 cloves garlic minced
  • 1 teaspoon ginger minced
  • 2 tablespoons soy sauce low-sodium recommended
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil added off heat at end
  • green onions or sesame seeds for garnish, optional

Equipment

  • Large skillet or wok For searing chicken and stir-frying vegetables and noodles

Method
 

  1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Pat chicken dry with paper towels, then add to pan in a single layer. Cook undisturbed for 2 minutes until browned, flip, and cook another 2 minutes. Remove to a plate.
  2. Add another tablespoon of oil to the same pan. Toss in sliced bell peppers and carrots. Stir-fry for 2 minutes until edges char slightly, then add snow peas and bok choy. Cook 1 more minute until greens wilt but stems stay crisp.
  3. Push vegetables to the side of the pan and add minced garlic and ginger to the center. Stir for 30 seconds until fragrant—watch closely so they don't burn.
  4. Add cooked noodles, soy sauce, and oyster sauce to the pan. Toss everything together for 1–2 minutes until noodles heat through and sauce coats evenly. Return chicken to pan and toss once more.
  5. Remove pan from heat and drizzle with sesame oil. Toss gently to distribute, then garnish with sliced green onions or sesame seeds if desired.

Notes

Pat chicken dry before searing to ensure proper browning and prevent steaming during cooking.

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