Chicken and Shrimp Lo Mein
Chicken and Shrimp Lo Mein
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch thick strips
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Lo Mein Sauce
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne powder, (optional, for heat)
- 2 tablespoons rice cooking wine
For the Lo Mein
- 1 pound lo mein noodles, (2 x 8-ounce packages)
- 2 tablespoons vegetable oil, divided
- 1/2 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 bell peppers, any color, thinly sliced
- 2 carrots, julienned or thinly sliced
- 2 cups napa cabbage, chopped
- 2 stalks celery, sliced diagonally
- 1/2 pound large shrimp, peeled and deveined
Instructions
- 1
In a medium bowl, combine the sliced chicken breast with 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min
- 2
While the chicken marinates, prepare the lo mein sauce. In a small bowl, whisk together 1/4 cup oyster sauce, 1/4 cup soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne powder (if using), and 2 tablespoons rice cooking wine. Set aside.
⏱️ 5 min
- 3
Cook the lo mein noodles according to package directions. Drain well and set aside.
⏱️ 10 min
- 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
⏱️ 6 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
⏱️ 3 min
- 6
Add the sliced bell peppers and julienned carrots to the wok. Sauté for 3-4 minutes until they are tender-crisp.
⏱️ 4 min
- 7
Stir in the chopped napa cabbage and sliced celery. Continue to sauté for another 2-3 minutes until the cabbage wilts slightly.
⏱️ 3 min
- 8
Add the cooked lo mein noodles, cooked chicken, and shrimp to the wok with the vegetables.
⏱️ 2 min
- 9
Give the prepared lo mein sauce a quick whisk, then pour it over the noodles, chicken, shrimp, and vegetables. Toss everything together thoroughly until all ingredients are well combined and coated with the sauce. Cook for 2-3 minutes, or until the shrimp are pink and opaque and the sauce has thickened.
⏱️ 3 min
- 10
Serve hot immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken and Shrimp Lo Mein
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast, sliced into 1/4-inch thick strips
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For the Lo Mein Sauce
- 1/4 cup oyster sauce
- 1/4 cup soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne powder, (optional, for heat)
- 2 tablespoons rice cooking wine
For the Lo Mein
- 1 pound lo mein noodles, (2 x 8-ounce packages)
- 2 tablespoons vegetable oil, divided
- 1/2 large onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 bell peppers, any color, thinly sliced
- 2 carrots, julienned or thinly sliced
- 2 cups napa cabbage, chopped
- 2 stalks celery, sliced diagonally
- 1/2 pound large shrimp, peeled and deveined
Instructions
- 1
In a medium bowl, combine the sliced chicken breast with 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Toss to coat evenly. Cover and refrigerate to marinate for at least 30 minutes, or up to 2 hours.
⏱️ 5 min - 2
While the chicken marinates, prepare the lo mein sauce. In a small bowl, whisk together 1/4 cup oyster sauce, 1/4 cup soy sauce, 1 tablespoon cornstarch, 1/2 teaspoon black pepper, 1/4 teaspoon cayenne powder (if using), and 2 tablespoons rice cooking wine. Set aside.
⏱️ 5 min - 3
Cook the lo mein noodles according to package directions. Drain well and set aside.
⏱️ 10 min - 4
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until browned and cooked through, about 4-6 minutes. Remove the chicken from the pan and set aside.
⏱️ 6 min - 5
Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the sliced onion, minced garlic, and grated ginger. Sauté for 2-3 minutes until fragrant and the onion begins to soften.
⏱️ 3 min - 6
Add the sliced bell peppers and julienned carrots to the wok. Sauté for 3-4 minutes until they are tender-crisp.
⏱️ 4 min - 7
Stir in the chopped napa cabbage and sliced celery. Continue to sauté for another 2-3 minutes until the cabbage wilts slightly.
⏱️ 3 min - 8
Add the cooked lo mein noodles, cooked chicken, and shrimp to the wok with the vegetables.
⏱️ 2 min - 9
Give the prepared lo mein sauce a quick whisk, then pour it over the noodles, chicken, shrimp, and vegetables. Toss everything together thoroughly until all ingredients are well combined and coated with the sauce. Cook for 2-3 minutes, or until the shrimp are pink and opaque and the sauce has thickened.
⏱️ 3 min - 10
Serve hot immediately.
⏱️ 1 min