This simple, easy and quick chicken lo mein requires only a few ingredients and just fifteen minutes. You’ll have a good, nutritious meal in no time.
Hello there!!
And today, I guess a fifteen-minute chicken lo mein it is!
I’ve had a huge list of dishes I wanted to cook, shoot, and share. The fancy ones that don’t take time, but great for parties and to entertain, also amazing for family.
My teen loves to cook and eat, and while I was gone for a few weeks to India, he cooked quite a few dishes from the blog. He cooked the quick EGG CURRY, there was a huge pot of ZESTY AUTUMN SOUP, and there was this easy FISH CURRY. What is common with all of these dishes are: they’re easy, filled with flavor, and packed with nutrition. And the teen will be going off to college soon. He’ll fly to the other end of America, NY. Knowing him, he’ll need homemade Indian few times a week, and that’ll only be possible if he cooks it.
While fancy fun dishes are amazing, simple fifteen-minute recipes are always handy and satisfying. And not just for beginner cooks, but also for cooks like me. I’m doing the unthinkable and cutting myself off from my usual habit of creating unique “out of the box recipes,” and posting some everyday meals… I KNOW. Although I wanted to share a kofta recipe that needs 10 different ingredients, which I will post soon… I kept this post short and sweet instead, hopefully to encourage everyone (including the kids!) to cook more, and to know that cooking doesn’t have to be hard.
So this meal comes together in a snap, and the flavor is rockin’! The chicken cooks so fast – something I always love about it! – and that spicy sauce is the bomb.
Another wonderful thing about this recipe is that it will give you everything you need in a meal, and is still impressively easy. It can easily be made to suit vegetarians too.
It’s light, flavorful, colorful, nutritious, and full of flavor. So, here is Chicken Lo Mein for you.
What I used:
I used these EGG NOODLES.
- 8 ounces lo mein egg noodles* or sphagetti or linguine
- 1 tablespoon olive oil
- 5-6 cloves garlic, minced
- 1 chicken breast, thinly sliced(tip: freeze and slice it to 2inch thin slices)
- 1 red bell pepper, julienned
- 1 green bell pepper diced, julienned
- ½ cup snow peas(optional
- FOR THE SAUCE
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- ½ teaspoon ground ginger
- ½ teaspoon Sriracha, or more, to taste
- roasted salted peanuts
- thinly sliced green onions
- In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
- In a large pot of boiling water, cook noodles according to package instructions; drain well.
- Heat olive oil in a large skillet or wok over medium high heat. Add garlic, chicken and cook on high heat. Then add bell pepper and snow peas. Cook, stirring frequently, until tender, about 3-4 minutes.
- Stir in egg noodles and soy sauce mixture, and gently toss to combine.
- Serve immediately tossed with peanuts and scallions.
Indeed a very quick and delicious meal!
Easy to make colourful and looks great.
When do you add in the sauce?