Although I love to slow down and cook leisurely meals on the weekends, from Monday through Thursday, I rely on simple, all-in-one meals like this Chicken Lo Mein. It’s fast, healthy, hits every food group in a single pan, and had both my husband and I going back for seconds. If you are looking for a new meal to add to your weeknight dinner rotation—or if you just have a soft spot for take out—this is the recipe for you.
This Chicken Lo Mein is a base recipe that can be easily adjusted to include any ingredients you love or have on hand. You can swap in any protein you prefer (I’ve made it with both thinly-sliced pork and tofu), as well as use any vegetables you may have in the refrigerator. On the day I made this version, I had a few nice bell peppers in my refrigerator from our farmers market, as well as a pint of mushrooms. In the winter when fresh, high-quality produce is harder to find, or on nights when I’m really rushed and don’t have time to do any prep at all, I’ll opt for mixed frozen stir-fry vegetables.
The lo mein sauce packs loads of flavor with only THREE ingredients: hoisin, soy sauce, and rice vinegar. All three can be found in the Asian food aisle of almost any grocery store, and if you cook stir fry with any kind of frequency, you’ll find yourself reaching for them often.
A few months ago, I installed this KitchenAid® Dual Fuel Double Oven Convection Range and I honestly don’t know how I cooked so long without it. My new gas range gives me complete control over the heat, I can adjust the temperature of my food quickly, and I find that it cooks evenly. It’s the perfect cooktop for this lo mein recipe!
Once you have cooked your pasta, the rest of the lo mein comes together in a single pan. I used my KitchenAid® Chef’s Pan. Nothing sticks to this baby.
Heat 1 teaspoon of canola oil and 1 teaspoon of sesame oil, then add the chicken and sauté until cooked through, about 6-8 minutes. Remove from the Chef’s Pan and set aside.
With a paper towel, gently wipe the Chef’s Pan clean. Heat the remaining 1 teaspoon of canola oil and 1 teaspoon of sesame oil over medium high. Add the mushrooms and bell peppers and cook until the mushrooms are soft and the peppers are crisp-tender, about 8 minutes. Add the garlic, ginger, and red pepper flakes and cook an additional minute. I used a little olive oil and sesame oil for flavor, but as you can see, the entire recipe has only 4 tiny teaspoons. The Chef’s Pan is also nice and deep, so it can hold all of the ingredients with room to spare.
Once your vegetables are cooked, add in the cooked noodles and chicken and pour the sauce over the top (made by simply stirring together the hoisin sauce, soy sauce, and vinegar). Toss to coat the ingredients with the sauce, and you are ready to serve.
The next time you feel the urge to order take out, give this quick and easy Chicken Lo Mein a try. It will be on your table faster than delivery, tastes fantastic, and is far healthier for you too!
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Chicken Lo Mein
Makes 4 servings
6 ounces whole wheat noodles, such as spaghetti or linguine
2 teaspoons canola or grapeseed oil, divided
2 teaspoons toasted sesame oil, divided
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 (10-ounce) package cremini mushrooms
2 orange, red, or yellow bell peppers, cut into thin slices
4 cloves minced garlic
1 tablespoon minced fresh ginger
1/4 teaspoon red pepper flakes
1/4 cup hoisin sauce
2 tablespoons low sodium soy sauce
1 tablespoon rice vinegar
1/4 cup chopped green onions, plus additional for serving
Bring a large pot of water to a boil and cook the noodles until al dente. Drain and set aside.
Meanwhile, heat 1 teaspoon of canola oil and 1 teaspoon of sesame oil over medium high heat in your KitchenAid® Chef’s Pan on the gas cooktop of your Dual Fuel Double Oven Convection Range. Add the chicken and sauté until cooked through, about 6-8 minutes. Remove from the pan and set aside. With a paper towel, gently wipe the pan clean.
Heat the remaining 1 teaspoon of canola oil and 1 teaspoon of sesame oil over medium high. Add the mushrooms and bell peppers and cook until the mushrooms are soft and the peppers are crisp-tender, about 8 minutes. Add the garlic, ginger, and red pepper flakes and cook 1 additional minute.
While the veggies cook, stir together the hoisin sauce, soy sauce, and vinegar. To serve, add the reserved noodles, reserved chicken, and green onions, then pour the sauce over the top. Stir to combine. Serve immediately, garnished with additional green onions.
*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*