I needed something quick and easy for dinner earlier this week and had some chicken breast that needed to be used. I grabbed some other random ingredients out of the fridge and pantry and came up with this! I pulled inspiration from this glazed pork chop recipe and from this chicken stir-fry recipe to come up with an easy lo Mein recipe (using spaghetti noodles).
I loved how the sweetness of the brown sugar and the saltiness of the soy sauce really complemented each other. Next time you reach for the take-out menu, whip this up instead! Your wallet will thank you.
Chicken Lo Mein
- 4 oz. lo mein noodles (I used spaghetti, a mixture of regular and whole wheat)
- 2 boneless, skinless chicken breasts, diced
- sliced vegetables of your choice (I used green peppers and broccoli)
- olive oil
- salt and pepper
- 2-3 tablespoons brown sugar
- 1/4 teaspoon garlic salt
- 1/4 teaspoon paprika
- a pinch of red pepper flakes
- 1/2 teaspoon minced garlic
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
Prepare noodles according to package. Drain and set aside.
Meanwhile, combine brown sugar, garlic salt, paprika, and red pepper flakes in a small bowl. Heat 1-2 tablespoons olive oil over medium heat in a non-stick saucepan. Season the diced chicken with salt and pepper and add to hot pan. Sprinkle with brown sugar mixture. Cook the chicken over medium heat until cooked through, about 5-7 minutes, turning often. Once cooked, transfer to a plate and keep warm.
Add one tablespoon of olive oil to the same (now empty) pan and return to stovetop, over medium-high heat. Once oil is heated, add the vegetables. Cook until crisp tender. Add the minced garlic and cook for about 30 seconds. Reduce heat to medium.
Return the chicken to the pan and add the noodles. Add the hoisin sauce and soy sauce. Toss to coat and allow to cook for about one minute, just to heat up the sauce. Serve immediately.