Cluckin Lo Mein
Elevate your weeknight dinner game with Cluckin Lo Mein, a vibrant and savory stir-fry that’s as quick to make as it is delicious! This recipe combines tender slices of boneless, skinless chicken breast with perfectly cooked lo mein noodles and an array of colorful vegetables like crisp snap peas, sweet red bell peppers, and nutrient-packed broccoli. Tossed in a luscious homemade sauce featuring soy sauce, oyster sauce, and hoisin, this dish delivers the perfect balance of umami, sweetness, and tang. With just 20 minutes of prep time and a fast 15-minute cook, this one-pan meal is ideal for busy nights without sacrificing flavor. Garnished with fresh green onions for a pop of color and aroma, Cluckin Lo Mein is the ultimate comfort food that’ll have everyone coming back for seconds. Perfectly customizable and ready in no time—this dish is your new mealtime go-to!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breast
- 12 ounces lo mein noodles
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 tablespoon hoisin sauce
- 1 teaspoon sugar
- 1 teaspoon cornstarch
- 1 carrot
- 1 red bell pepper
- 2 cups broccoli florets
- 1 cup snap peas
- 3 green onions
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons vegetable oil
- 0.25 teaspoon black pepper
Instructions
Slice the chicken into thin strips and place in a bowl.
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, hoisin sauce, sugar, cornstarch, and black pepper to create the sauce. Set aside.
Cook lo mein noodles according to package instructions. Drain and toss with 1 teaspoon of sesame oil to prevent sticking. Set aside.
Prepare the vegetables: julienne the carrot and red bell pepper, cut broccoli florets into bite-sized pieces, and trim the snap peas. Finely chop the green onions, mince the garlic, and grate the fresh ginger.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook until no longer pink, about 4-5 minutes. Remove chicken from the skillet and set aside.
Add the remaining tablespoon of vegetable oil to the skillet. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the carrot, red bell pepper, broccoli florets, and snap peas to the skillet. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the skillet and toss with the vegetables.
Pour the sauce over the chicken and vegetables, stirring constantly to coat everything evenly. Cook for 2 minutes until the sauce slightly thickens.
Add the cooked noodles to the skillet and toss everything together until evenly combined. Cook for an additional 1 minute to heat through.
Garnish with chopped green onions and serve hot.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 23.0 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5397 mg | 235% | |
| Total Carbohydrate | 132.3 g | 48% | |
| Dietary Fiber | 19.9 g | 71% | |
| Total Sugars | 32.1 g | ||
| Protein | 179.4 g | 359% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 351 mg | 27% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2315 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
