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My family loves Chinese food. Okay, we just all like to eat good food! Chicken Lo Mein is one of my favorites, too.
Occasionally, we are blessed with an invitation to a friend’s house to eat authentic Mandarin cooking (his wife and mother-in-law are from there.) Otherwise, the idea of take-out for our family of 6 with 4 hungry boys sends my frugal mind into a frenzy.
In the past, we’ve relied heavily on bulk items from Costco (egg rolls, stir fry veggies, Hiroshima’s sauce, and pot stickers) to fill our desire for Chinese cuisine.
Thanks to a recent kids in the kitchen class at my 6th grader’s school, we now have a new dish that can be made at home, fill hungry bellies, and tastes great: Chicken Lo Mein.
The cookbook ( affiliate link: Children’s Quick & Easy Cookbook from DK) where the original recipe came from calls it Chicken Chow Mein. To me, the inclusion of egg noodles makes it more of a lo mein.
I’ve been playing around with the recipe a bit and will most likely continue to do so until I get it just right.
Chicken Lo Mein Recipe
While this is an easy dish to make, you do need to get everything in place as once you start cooking things can move quickly.
So, chop your chicken and vegetables, squeeze your lemon into a bowl which will also hold the soy sauce ( Bragg’s Liquid Amino’s is my preference), and have hot water ready for a quick warming and separating of the noodles.
Ideally, this is how you should always be cooking.
I’ll admit to not always getting prep work completely done before things start getting tossed into a pan. And I usually regret it.
- 16 ounce package of noodles (lo mein or other Chinese style)
- 1 tsp. oil
- 4 carrots
- 6 ounce package of snow peas
- 4 to 6 scallions
- 1 tsp to 1 Tbsp of ginger paste (depending upon how strong you want that flavor)
- 2 cloves garlic
- 2 Tbsp. oil
- 2 skinless chicken breasts
- 2 Tbsp. soy sauce
- 1 lemon
- 1/2 tsp. salt
- Cook your noodles according to package directions. If you are using ready made noodles from the refrigerator section, you'll just need to warm them in the water long enough to separate. Run cool water over the drained noodles, return them to the pan, and coat with about 1 tsp. of oil
- Preparing Ingredients:
- Peel carrots and then cut them into thin sticks (julienne.) Trim the snow peas, breaking in half if desired.
- Trim and slice the scallions.
- Measure up to 1 Tbsp of ginger paste OR use about 1 inch of fresh ginger that has been grated.
- Peel garlic and either crush with a press or chop finely.
- Slice the chicken breasts into bite sized pieces.
- Cooking the Lo Mein:
- Heat the oil in a wok or frying pan. Add the garlic, ginger, and sliced chicken. Stir-fry for a few minutes until golden brown.
- Add the carrots and stir-fry for another 4 to 5 minutes.
- Add the snow pease, scallions and noodles, mixing well and cooking for a few more minutes.
- Add the soy sauce, lemon juice and salt, mixing to coat and cooking long enough to heat thoroughly.
- Squeeze juice from the lemon into a small bowl. Add the soy sauce and salt, stirring to mix.
You can add other vegetable to the mix such as broccoli or green beans.
Is Chinese cuisine something your family loves?
Do you order take out or make dishes at home?