This Thai-inspired chicken lo mein is made with chow mein noodles, bean sprouts, and mushrooms in a salty-sweet peanut sauce.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
463 Calories
Recipe Instructions
Step 1
Make the sauce: Whisk soy sauce, peanut butter, vegetable oil, sugar, vinegar, and sesame oil together in a bowl until smooth. Set aside until needed.
Step 2
Make the stir-fry: Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until cooked through but still firm to the bite, about 12 minutes; drain.
Step 3
Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Add chicken, garlic, and ginger; sauté until chicken is no longer pink in the center, 5 to 10 minutes. Use a slotted spoon to transfer chicken mixture to a bowl; leave drippings in the skillet.
Step 4
Add 1 tablespoon vegetable oil and remaining 1 teaspoon sesame oil to the skillet with the drippings. Add mushrooms and sauté until fragrant, 15 to 30 seconds.
Step 5
Return chicken mixture to the skillet. Add drained noodles, bean sprouts, green onion, and reserved peanut sauce. Combine ingredients gently, lifting and turning with tongs until all are coated with sauce. Cook until sauce is heated through, about 1 minute. Remove from the heat and garnish with cilantro.
Ingredients
2 tablespoons white sugar
1 tablespoon vegetable oil
2 teaspoons vegetable oil
3 tablespoons vegetable oil
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
4 teaspoons sesame oil
3 tablespoons creamy peanut butter
2 teaspoons sesame oil, divided
2 cups bean sprouts
3 skinless, boneless chicken breast halves, cut into cubes
