This chicken lo mein recipe is the perfect weeknight dinner.
I love my zero-point chili, but honestly, I was in no mood for it today although it was originally the game plan. I had plenty of points, and I bought some lo mein noodles during my weekly midnight food shopping, so I figured why not.
By the way, I have a three-year-old and a nine-month-old who are not the best in the grocery store. I decided to make Chicken Lo Mein and Chicken and Broccoli tonight to get something together quickly.
Late night shopping for Chicken Lo Mein
Over the past few weeks, I’ve been doing my food shopping solo at midnight at the Wegmans 20 minutes away. I’m living my best life.
By the time I get there, everything is restocked, nobody is there, and it is my weekly escape. My wife and I both teach, so weekdays are already exhausting. We come home to two kids, and we like to keep our weekends free for actually enjoying them.
Some people go out to the bar, I go midnight food shopping and leisurely scan all the lo mein noodles in Wegmans looking for the lowest points. I’m quite the party animal.
Once I decided to make Chinese food, I decided to go all out. Turns out, Chinese food made at home is pretty point friendly and it is a welcomed change to the typical.
I like that I only had to buy a few atypical items–oyster sauce, ginger, bok choy, and noodles. Yes, you can definitely substitute the noodles for spaghetti. I see it on blogs all the time, but these were cheap and worth the gamble.
This dinner came together pretty fast. My recommendation is to cut all the vegetables at once, then cut all the chicken. Next, cook the chicken off before doing the rest. Assemble the sauces while your chicken cooks.
I paired these with my wonton soup (recipe posted with my Asian Meatball recipe a few weeks ago).
PrintDwardcooks Lo Mein
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 1x
Print Recipe
Pin RecipeIngredients
- 4 Tbsp oyster sauce
- 4 Tbsp low sodium soy sauce
- 4 Tbsp cornstarch
- 2 cups reduced sodium beef broth
- 18 oz uncooked boneless skinless chicken breast (sliced very thin)
- 3 cups uncooked bok choy, sliced
- 1 ½ cup shredded carrots
- 1 Tbsp ginger root (grated)
- 3 garlic clove(s), minced
- 2 Tbsp rice wine vinegar
- 10 oz Roland Organic Noodles (Traditional Lo Mein)
Instructions
- Mince your garlic, grate your ginger, thickly slice the baby bok choy, and make carrot ribbons using a peeler.
- Want extra vegetables? Sure, throw them in. I’ve made this with snap peas, broccoli, sprouts, peas, and peppers before. I don’t do mushrooms, but knock yourself out. I see a ton of thinly sliced mushrooms in recipes all over the internet.
Notes
My store was out of matchstick carrots. I was going to shred them, but I decided to peel carrot ribbons instead. Basically, after you peel your carrots, keep peeling. Peel them until you have enough beautiful carrot ribbons your heart desires.
Check out my Instagram for more recipes! Follow me on Instagram at: dwardcooks. If you make this and post your food on Instagram like I do, be sure to tag me in any pictures and use the hashtag #dwardcooks ! I’d love to see them!
