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 WW Points! To view your current WW Points for this recipe and track it in the WW app or site, click here!
Skip the takeout, you can make this filling, flavorful Chicken Lo Mein at home!
Yield: 6(1 & 1/2 cups) servings
Ingredients
10ozdry package of lo mein noodles
1/3cupreduced sodium chicken broth
2tablespoonslow sodium soy sauce
2tablespoonsHoisin sauce
1tablespoonoyster sauce
2teaspoonssesame oil
2teaspoonscornstarch
1tablespooncanola oil
1lbraw boneless skinless chicken breasts, cut into bite-sized pieces
Salt and black pepper, to taste
1small onion, finely sliced
2garlic cloves, minced
1teaspoonminced ginger root
1 ½cupsfinely 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
1cupsnow peas
½cupshredded/julienned carrots
1scallion, finely chopped
Instructions
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.
Notes
To view your current WW Points for this recipe and track it in the WW app or site, click here!WW Points per (1 & ½ cup) serving: 7 (SP calculated using the recipe builder on weightwatchers.com)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)MYWW SMARTPOINTS PER (1 & ½ cup) SERVING: (SP calculated using the recipe builder on weightwatchers.com)Green: 7 SmartPoints/ Blue: 6 SmartPoints/ Purple: 6 SmartPointsWeight Watchers Points Plus: 7 per (1 & ½ cup) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)Adapted from Dinner at the Zoo