Portobello Chicken Lomein
Elevate your weeknight dinner game with this Portobello Chicken Lo Mein, a quick and flavorful stir-fry that combines tender chicken, hearty Portobello mushrooms, vibrant vegetables, and savory-sweet sauces for an irresistible meal. This Asian-inspired dish features 12 oz of lo mein noodles tossed with juicy chicken breast strips, earthy mushrooms, crisp carrots, and sweet red bell peppers, all coated in a rich sauce made from soy, oyster, and hoisin sauce with a hint of sesame oil. Perfectly balanced and ready in just 35 minutes, this one-pan recipe is ideal for busy nights. Garnished with fresh green onions for a pop of color and freshness, it’s a versatile and delicious dinner that will have your family asking for seconds. Whether you're craving takeout flavors at home or need a simple recipe to make ahead, this Portobello Chicken Lo Mein is a must-try!
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Recipe Information
Ingredients
- 12 ounces lo mein noodles
- 1 pound boneless skinless chicken breast
- 8 ounces Portobello mushrooms
- 1 large carrot
- 1 medium red bell pepper
- 4 stalks green onions
- 3 cloves garlic cloves
- 0.25 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.25 teaspoon ground black pepper
Instructions
Cook the lo mein noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Slice the chicken breast into thin strips and season with ground black pepper.
Clean the Portobello mushrooms with a damp paper towel, remove stems, and slice into thin strips.
Peel the carrot and julienne it into thin matchstick-like strips. Slice the red bell pepper into thin strips and chop the green onions into 1-inch pieces. Mince the garlic cloves.
In a small bowl, combine soy sauce, oyster sauce, hoisin sauce, sesame oil, cornstarch, and water. Mix until the cornstarch is fully dissolved, and set aside.
In a large wok or skillet, heat 1 tablespoon of vegetable oil over medium-high heat. Add the chicken strips and stir-fry until they are golden brown and fully cooked through, about 5-6 minutes. Remove the chicken from the pan and set aside.
Add the remaining tablespoon of vegetable oil to the wok. Toss in the garlic and sauté until fragrant, about 30 seconds.
Add the Portobello mushrooms, carrots, and red bell peppers to the wok. Stir-fry for 4-5 minutes until the vegetables are tender-crisp.
Return the cooked chicken to the wok and mix well. Add the cooked noodles to the pan.
Pour the prepared sauce over the mixture and toss everything together until the noodles, chicken, and vegetables are evenly coated and heated through, about 2-3 minutes.
Sprinkle the green onions on top and give it a final stir. Serve immediately.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1178 mg | 51% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 5.9 g | ||
| Protein | 43.2 g | 86% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 780 mg | 17% | |
*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.
