Yes, I found this recipe on the internet….but of course, I did some tweaking and that’s the recipe I will share with you here!
Be sure to read my notes at the end of the recipe and I would LOVE to know if you give this a try AND if you have some variations that you like best!
And if you need tips on how to freeze meals properly so they taste just like you made them the next time, here is a post that will help you!
Chicken Lo Mein
- 8 ounces Lo Mein noodles The package I purchased was 16 ounces.
- 1 tbsp sesame oil
Chicken, Peppers, Garlic and Ginger
- 2 tbsp oil I use MCT
- 1 1/2 pounds chicken breast or chicken tenderloins, sliced thin
- 1 large red bell pepper
- 1 tsp ginger, grated
- 2 large garlic cloves, minced or crushed
- 3/4 cup water
- 1/4 cup soy sauce, low sodium
- 2 tbsp cornstarch
- 1 tbsp oyster sauce
- 1 tbsp oil I use MCT
- 2 medium carrots, sliced thin
- 1 large green onion bunch, sliced thin
- 1 cup shredded cabbage I used coleslaw mix and add in more if omitting the bean sprouts.
- 1 cup bean sprouts These were not easy to find at the store and honestly, they weren't noticed in the dish at all in my opinion...
- Prepare all the vegetables and the chicken
- Prepare the sauce
- Cook the noodles 1 minute less than the instructions suggest, then drain and toss with the sesame oil...set aside.
Now, get your large skillet...
- In a large skillet, add the 2 T of oil and stir fry the chicken just until done, remove from the pan and set aside.
- Add the peppers, garlic and ginger and saute for 1-2 minutes.
- Add the sauce mixture to the pan, stirring as it starts to thicken.
- Add the carrots, onion and cabbage and cook for 1-2 minutes.
- Add in the chicken, bean sprouts and noodles and toss gently to combine everything.