Chicken Lo Mein
To say this Chicken Lo Mein was a big hit with my family would be a huge understatement. My husband kept saying how good it was for the rest of the night and my almost-two-year-old who initially didn’t want to try it ended up eating a whole plate! Needless to say, this recipe is definitely going in our dinner rotation. Not only is it every bit as tasty as takeout, it’s healthier and easy to make at home! You should be able to find low mein noodles, hoisin sauce, and oyster sauce in the Asian aisle/section of your grocery store, but if you have trouble you can substitute spaghetti and replace the oyster sauce with additional soy sauce. Don’t skip the hoisin sauce though, it’s one of my favorite sauces and it provides such great flavor! As you’ll see in the ingredients, I skipped chopping up napa cabbage and just bought a bagged Asian slaw mix at my grocery store and it worked great. This Chicken Lo Mein comes together quickly and makes a great weeknight meal. Plus, a 1 ½ cup serving is just 311 calories or 7 Green, 6 Blue or 6 Purple WW SmartPoints!
Looking for more tasty Asian-inspired recipes you can make at home? Check out my Chicken Teriyaki Stir Fry, Teriyaki Steak Lettuce Wraps, Asian Chicken Wonton Cups, Thai Turkey with Carrot Noodles, Asian Sesame Chicken Salad, Cashew and Basil Chicken Lettuce Wraps, Teriyaki Chicken and Rice Casserole, Chicken Fried Quinoa, Thai Chicken Skewers with Peanut Sauce, Chicken Egg Rolls and more in the Asian section of my recipe index!
Chicken Lo Mein
- 10 oz dry package of lo mein noodles
- 1/3 cup reduced sodium chicken broth
- 2 tablespoons low sodium soy sauce
- 2 tablespoons Hoisin sauce
- 1 tablespoon oyster sauce
- 2 teaspoons sesame oil
- 2 teaspoons cornstarch
- 1 tablespoon canola oil
- 1 lb raw boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and black pepper, to taste
- 1 small onion, finely sliced
- 2 garlic cloves, minced
- 1 teaspoon minced ginger root
- 1 ½ cups finely chopped napa cabbage, if you don’t want to chop, my grocery store has bagged “Asian slaw” which is mostly shredded napa cabbage with a bit of celery and carrot and that’s what I use, you can also substitute traditional undressed bagged cole slaw
- 1 cup snow peas
- ½ cup shredded/julienned carrots
- 1 scallion, finely chopped
- Cook the lo mein noodles in a pot of boiling water according to package directions. Drain.
- Whisk together the broth, soy sauce, hoisin sauce, oyster sauce, sesame oil and cornstarch until smooth and set aside.
- At the same time as you are working on step one (boiling water for noodles), drizzle the oil in a large saute pan and bring over med-high heat. Add the chicken to the hot oil and sprinkle with salt and pepper. Stir to coat. Cook for 5-8 minutes, stirring occasionally, until chicken is cooked through. Remove the chicken to a side plate.
- Add the onions to the hot pan and reduce the heat to med-low. Cook the onions for 4-5 minutes, stirring occasionally, until softened and a bit golden. Add the garlic and ginger and stir. Cook for an additional 30-60 seconds until fragrant. Add the cabbage, snow peas, and carrots and stir together. Cook for another 2-3 minutes, stirring occasionally. Add the chicken and cooked, drained noodles to the pan and stir to combine.
- Add the sauce you whisked together in step 2 to the pan and stir to coat the noodles and ingredients. Cook for another minute and sprinkle with the scallions before serving.
7 per (1 & ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below) Nutrition Information per (1 & ½ cup) serving:
311 calories, 39 g carbs, 6 g sugars, 6 g fat, 1 g saturated fat, 22 g protein, 4 g fiber (from myfitnesspal.com) Adapted from Dinner at the Zoo