There’s just something about Asian-inspired cooking that makes my mouth water. From the sauciness, to the layering of flavors, and vegetables galore to balance it all out, this type of cuisine is just oh so yummy. This Chicken Lo Mein recipe is packed with some kick – grill your chicken for some smoky flavor that you just can’t beat.
We cooked this lo mein in a Ballarini Firenze Wok. The non-stick power on this pan is great for stir-frying, and it’s nice and light so you don’t have to struggle while you cook. You and your family won’t be able to get enough of this dish – and it’s just as good the next day for lunch leftovers!
- 4 boneless skinless chicken breasts or 6-8 boneless chicken filets
- ½ red pepper, finely sliced
- 8 oounces bean sprouts
- 1 tablespoon oil
- 4 cloves garlic, minced
- 1 tablespoon fresh grated ginger
- 4 green onions, chopped & divided
- 1 package (8-10 ounces) fresh egg noodles
- ½ cup Hoisin sauce
For the sauce
- ½ cup chicken broth
- 4 tablespoons soy sauce
- 2 tablespoons Hoisin Sauce
- 2 tablespoons Oyster Sauce
- 2 teaspoons sesame oil
- 4 teaspoons corn starch
Pound chicken breasts or filets to ½ inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).
Chop scallions and set the green part aside.
Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.
Combine all sauce ingredients and mix well.
Cook noodles according to package directions being careful not to overcook.
Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.
Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with green onions.