30-Minute Southwest Quinoa Salad
A fast and flavorful weeknight dish, this Chicken and Vegetable Lo Mein combines juicy chicken breast, crisp vegetables, and chewy noodles tossed in a savory homemade sauce. Packed with protein, loaded with fresh veggies, and ready in 30 minutes—it’s a healthier takeout-style meal made right in your kitchen.
Equipment
- 1 Chef’s Knife – for slicing chicken and chopping vegetables
- 1 Cutting Board – non-slip, for safe food prep
- 1 Garlic Press – to quickly mince garlic
- 1 Mixing Bowl – for whisking the sauce
- 1 Balloon Whisk – for combining sauce ingredients
- 1 Large Skillet or Wok – for stir-frying chicken and vegetables
- 1 Pot – to cook lo mein noodles
Ingredients
Noodles & Oil:
- 8 oz lo mein noodles Chinese egg noodles
- 4 tablespoons avocado oil divided
Lo Mein Sauce:
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- ½ cup low-sodium chicken broth
- 1 tablespoon cornstarch
Chicken & Aromatics:
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 garlic cloves finely minced
- 1- inch fresh ginger peeled and finely chopped
Vegetables:
- 2 cups green cabbage finely shredded
- 1 red bell pepper thinly sliced
- 1 cup matchstick carrots
- 3 green onions sliced on a diagonal (whites and greens separated)
Instructions
- Cook the Noodles: Bring a large pot of water to a rolling boil and cook the lo mein noodles until just tender—al dente with a springy bite. Drain and toss with 1 tablespoon of avocado oil to prevent sticking.Set aside and keep warm.
- Make the Sauce: In a small bowl or measuring cup, combine the oyster sauce, soy sauce, sesame oil, chicken broth, and cornstarch. Whisk until smooth and well blended. Set the sauce mixture aside for later use.
- Sear the Chicken: In a large skillet or wok, heat 2 tablespoons of avocado oil over medium-high heat. Add the sliced chicken breast and stir-fry until golden and cooked through, about 2–3 minutes. Transfer the chicken to a plate and keep warm.
- Sauté the Aromatics: Add the remaining tablespoon of oil to the pan. Stir in the minced garlic and chopped ginger, cooking for about 1 minute or until aromatic and slightly golden.
- Stir-Fry the Vegetables: Add the shredded cabbage, sliced bell pepper, matchstick carrots, and the white parts of the green onions to the pan. Stir-fry for 2–3 minutes, just until the cabbage starts to soften and everything is crisp-tender.
- Combine Sauce and Chicken: Return the cooked chicken to the skillet, pour in the prepared sauce, and stir everything together. Cook for another 2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Toss in Noodles and Serve: Add the cooked noodles to the skillet and toss gently with tongs until they’re fully coated in sauce and evenly mixed with the chicken and veggies. Sprinkle with the green parts of the scallions and serve hot.
Notes
- Storage Tips: Leftover lo mein stores well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through.
- Vegetable Variations: Feel free to substitute or add vegetables like snow peas, baby bok choy, broccoli, or mushrooms based on availability and preference.
- Protein Swaps: Try using shrimp, beef strips, or even tofu for a different twist on the classic lo mein.
- Gluten-Free Option: Use tamari instead of soy sauce and rice noodles in place of egg noodles for a gluten-free version.
- Make It Spicy: Add a dash of chili garlic sauce or crushed red pepper flakes to the sauce for a spicy kick.
