Chicken-Vegetable Lo Mein
This chicken-vegetable lo mein is the perfect stir-fry Asian dinner — and you don’t even need to use a wok!
I used to joke, “Am I even Jewish if I don’t like Chinese food?!” I never cared for the strong flavors or the heavy sauces. But over the past few months, I’ve started liking it more and more—especially a good lo mein like this one! I find that when I make my own Asian-style dishes, I enjoy them much more because I can control how light or rich the sauce is.
This chicken-vegetable lo mein is similar to one I posted a while back, but with slightly different ingredients in the sauce for a different flavor. You can view that one here — it’s also delicious!
Now, I know that, technically, stir-frying should be done in a proper wok. Confession: I don’t own one. Instead, I use my large stainless steel skillet that I absolutely love for frying and sautéing, and it works perfectly!
If you plan to make this recipe ahead of time, I recommend keeping the pasta separate and tossing everything together right before serving. I wouldn’t freeze this dish, but you can easily prepare it the night before or earlier in the day.
This recipe is best with authentic lo mein noodles, but when I first made it, I didn’t have any on hand, so I used linguine instead—and it worked great! You can really use any pasta you like. And if you’re gluten-free, just use your favorite gluten-free noodles.
Chicken-Vegetable Lo Mein
Ingredients
- 1 lb. linguine (or any pasta), cooked and drained according to package directions
Stir-Fry:
- 1 Tbsp oil
- ½ red onion, sliced into strips
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- 1 8-oz. box mushrooms, sliced
- 1 small zucchini, sliced into half moons
- 1½ lbs. chicken cutlets, cut into cubes
Sauce:
- 1 tsp soy sauce
- ¼ cup apricot jam
- 1 Tbsp chicken soup consommé
- 1 tsp honey
- 3 cloves garlic, minced
- ¾ cup hot water
Instructions
- Heat the oil in a large skillet. Add onion and sauté, 3-5 minutes. Add remaining vegetables and saute about 5 minutes more.
- Meanwhile, combine all sauce ingredients in a small bowl and set aside.
- Add cubed chicken to the pan. Sauté until the chicken is mostly cooked through, about 5 minutes. Add the sauce, cover and simmer for about 10 minutes.
- Add pasta and toss to combine.
Recipe by Faigy Murray | https://mykitchenmystudio.com/chicken-vegetable-lo-mein/
