Pineapple Chicken Lo Mein
Elevate your dinner game with this Pineapple Chicken Lo Mein, a vibrant fusion of sweet and savory flavors perfect for your weeknight rotation. Tender strips of seasoned chicken pair beautifully with fresh vegetables like bell peppers, snap peas, and carrots, creating a colorful medley of textures. Juicy pineapple chunks add a tropical twist, while a rich homemade sauce made from soy sauce, oyster sauce, and a touch of honey ties it all together. Tossed with perfectly cooked lo mein noodles, this recipe is a quick and satisfying stir-fry that comes together in just 40 minutes. Garnish with sesame seeds and green onions for added crunch and a burst of freshness. Whether you're craving takeout at home or looking for a crowd-pleasing dish, this Pineapple Chicken Lo Mein is bound to be a hit!
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Recipe Information
Ingredients
- 8 oz lo mein noodles
- 1 lb boneless, skinless chicken breast
- 1 cup pineapple chunks (fresh or canned, drained if canned)
- 1 cup carrots
- 1 cup bell peppers (any color, sliced thinly)
- 1 cup snap peas
- 4 green onions (sliced thinly, whites and greens separated)
- 0.25 cup soy sauce (low sodium preferred)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp honey
- 2 tsp sesame oil
- 1 tsp ginger (grated)
- 3 cloves garlic (minced)
- 2 tbsp vegetable oil or canola oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 tsp sesame seeds (optional, for garnish)
Instructions
Cook the lo mein noodles according to package instructions. Drain, rinse with cold water, and set aside.
Slice the chicken breast into thin strips and season with salt and pepper.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, honey, and sesame oil to create the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5-7 minutes, stirring often, until cooked through. Remove the chicken from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Add minced garlic and grated ginger, cooking for 30 seconds until fragrant.
Stir in the carrots, bell peppers, and snap peas. Cook for 3-5 minutes, stirring frequently, until the vegetables are tender but still crisp.
Add the pineapple chunks and the chicken back to the skillet. Stir to combine.
Pour the sauce over the chicken and vegetables, then toss in the cooked lo mein noodles. Gently mix everything together until well-coated and heated through.
Remove from heat and garnish with sliced green onion greens and sesame seeds, if desired.
Serve immediately and enjoy your Pineapple Chicken Lo Mein!
Nutrition Facts
Calories |
2080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 15.0 g | 75% | |
| Polyunsaturated Fat | 12.1 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 5743 mg | 250% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 70.6 g | ||
| Protein | 168.2 g | 336% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 350 mg | 27% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 3048 mg | 65% | |
*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.
