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To make your Better-Than-Takeout Spicy Chicken Lo Mein, gather these ingredients: - 8 oz. lo mein noodles - 2 tablespoons vegetable oil, divided - 1 pound chicken breast, thinly sliced - 2 cloves garlic, minced - 1-inch piece of ginger, freshly grated - 1 bell pepper, sliced (red or green for color) - 1 cup snap peas, trimmed - 1 carrot, peeled and julienned - 3 green onions, chopped (whites and greens separated) - 3 tablespoons soy sauce - 1 tablespoon hoisin sauce - 1 tablespoon sriracha (adjust based on heat preference) - 1 teaspoon sesame oil - Salt and freshly ground black pepper to taste - Sesame seeds for garnish (optional) Fresh ingredients add great flavor. I suggest using fresh chicken, vegetables, and ginger. Fresh garlic gives a bright punch, too. However, frozen vegetables can work well. They save time and still taste good. Just thaw them before cooking. Fresh lo mein noodles are best, but you can use dried ones if needed. You can swap chicken for shrimp or tofu for a different taste. Try adding other veggies like broccoli or mushrooms. If you want less heat, use less sriracha. You can also try different sauces, like teriyaki, for a unique spin. Enjoy experimenting with these options! To start, bring a large pot of salted water to a boil. Once boiling, add 8 oz. of lo mein noodles. Cook them according to the package instructions until they are al dente. This usually takes about 4-5 minutes. After cooking, drain the noodles and rinse them under cold water. This stops the cooking and keeps them from sticking. Set the noodles aside while you prepare the other ingredients. Next, heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. When the oil is hot, add 1 pound of thinly sliced chicken breast. Season the chicken with salt and freshly ground black pepper. Cook for about 5-7 minutes. Stir it occasionally until the chicken turns golden brown and is fully cooked. Once done, transfer the chicken to a plate and set it aside. In the same pan, add the other tablespoon of vegetable oil. Then, add 2 cloves of minced garlic and 1-inch piece of grated ginger. Sauté for about 30 seconds until you smell the garlic and ginger. Now, toss in 1 sliced bell pepper, 1 cup of snap peas, and 1 julienned carrot. Stir-fry these veggies for 3-4 minutes. You want them to be tender but still crisp. It's time to bring it all together! Return the cooked chicken to the pan with the veggies. Add the drained lo mein noodles, 3 tablespoons of soy sauce, 1 tablespoon of hoisin sauce, 1 tablespoon of sriracha, and 1 teaspoon of sesame oil. Gently toss everything together for 2-3 minutes. Make sure everything is heated through. Taste the dish and adjust the seasoning with more salt, pepper, or sriracha if you like it spicier. Remove the pan from heat. Fold in the chopped green onion whites for added flavor. Transfer the lo mein to serving plates and sprinkle the green onion greens on top. If you like, add sesame seeds for garnish. Serve this dish right away for the best taste! Enjoy your perfect homemade spicy chicken lo mein! To make your lo mein pop, focus on fresh ingredients. Use ripe bell peppers and crisp snap peas. Fresh garlic and ginger add a punch that dried spices can't match. Cook chicken until golden for a rich taste. Always taste your sauce mix before adding to the pan, adjusting soy sauce or hoisin for balance. This small step can change the whole dish. Want it spicier? Add more sriracha to the chicken while it cooks. You can also sprinkle red pepper flakes in the veggie mix. If you prefer it milder, use less sriracha or skip it altogether. Remember, you control the heat! Always start with a little, and you can add more later if needed. Don’t overcook your noodles. They should be al dente and firm. Rinse them under cold water to stop the cooking process. When stir-frying, keep your veggies crisp; avoid sogginess by cooking them just until tender. Lastly, don’t skip the sesame oil; it adds a nice finish. Always serve the dish right after cooking for the best flavor and texture. {{image_4}} You can swap chicken for other proteins. Tofu is a great choice for a vegetarian option. Use firm tofu for the best texture. Just press and cube it before cooking. Shrimp is another tasty alternative. It cooks quickly and adds a nice flavor. Just sauté the shrimp until they turn pink. Both options give you a fun twist on this dish. Feel free to get creative with vegetables. You can add broccoli, bok choy, or mushrooms. They add more flavor and nutrients. If you want, replace snap peas with baby corn or bell peppers with zucchini. Just ensure all vegetables are cut into similar sizes for even cooking. This makes your dish colorful and fun to eat. Sauces can change the whole dish. Instead of soy sauce, try using tamari for a gluten-free option. You can also add oyster sauce for extra umami. For a sweeter version, mix in some honey or brown sugar. Experiment with different hot sauces if you want more heat. Each sauce gives a unique flavor, so don’t be afraid to mix it up! To keep your Better-Than-Takeout Spicy Chicken Lo Mein fresh, store it in an airtight container. Let the dish cool to room temperature first. Then, seal the container tightly. This helps to prevent moisture loss and keeps the flavors intact. Refrigerate the leftovers for up to three days. When you’re ready to enjoy your leftovers, use a skillet or a microwave. For the skillet, heat a little oil over medium heat. Add the lo mein and stir until hot. This method keeps the noodles from getting soggy. If you use a microwave, place the lo mein in a microwave-safe bowl. Cover it loosely with a damp paper towel and heat in 30-second intervals, stirring in between, until warm. To freeze your lo mein, portion it into freezer-safe bags or containers. Make sure to remove as much air as possible. This helps prevent freezer burn. Label the bags with the date. You can freeze it for up to two months. When you’re ready to eat, thaw it overnight in the fridge before reheating. Yes, you can. Use gluten-free lo mein noodles or rice noodles. Check labels to ensure no gluten is present. You can also swap soy sauce for tamari, which is gluten-free. To reduce the heat, cut back on sriracha. You can also skip it entirely. Add a bit more hoisin sauce for sweetness. A dash of sugar can help balance flavors too. You can use several noodles. Lo mein noodles are best, but you can also try egg noodles or even spaghetti in a pinch. Always cook them according to package instructions. Absolutely! Pre-cooked chicken saves time. Just make sure to heat it through before adding it to the dish. This keeps your meal quick and easy. Your spicy chicken lo mein will last about 3 to 4 days in the fridge. Store it in an airtight container for best results. Reheat in a pan or microwave before serving. This blog post covered everything you need to make a great lo mein dish. We looked at the ingredients, cooking steps, and tips for better flavor. You also learned about storage and common questions. Remember, you can customize this dish to fit your taste with different proteins and veggies. Don't be afraid to experiment. With practice, you will create a meal your friends and family will love, every time. Enjoy cooking!

Better-Than-Takeout Spicy Chicken Lo Mein

Craving takeout but want to make it at home? Try this Better-Than-Takeout Spicy Chicken Lo Mein! With tender chicken, colorful veggies, and a kick of heat, this dish is easy to prepare in just 30 minutes. Perfect for a quick dinner that thrills your taste buds. Discover the full recipe and bring restaurant flavors to your kitchen tonight! Click to explore mouthwatering details and get cooking!
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Ingredients
  

8 oz. lo mein noodles

2 tablespoons vegetable oil, divided

1 pound chicken breast, thinly sliced

2 cloves garlic, minced

1-inch piece of ginger, freshly grated

1 bell pepper, sliced (red or green for color)

1 cup snap peas, trimmed

1 carrot, peeled and julienned

3 green onions, chopped (whites and greens separated)

3 tablespoons soy sauce

1 tablespoon hoisin sauce

1 tablespoon sriracha (adjust based on heat preference)

1 teaspoon sesame oil

Salt and freshly ground black pepper to taste

Sesame seeds for garnish (optional)

Instructions
 

Cook the Noodles: In a large pot, bring salted water to a rapid boil. Add the lo mein noodles and cook according to the package instructions until al dente. Once cooked, drain the noodles and rinse them under cold running water to halt the cooking process. Set aside.

    Prep the Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Once hot, add the thinly sliced chicken breast. Season with salt and freshly ground black pepper. Sauté for 5-7 minutes, stirring occasionally, until the chicken is fully cooked and exhibits a light golden brown color. Transfer the cooked chicken to a plate and set aside.

      Stir-Fry the Vegetables: In the same pan, add the remaining tablespoon of vegetable oil. Introduce the minced garlic and grated ginger, sautéing for approximately 30 seconds or until fragrant. Next, add the sliced bell pepper, trimmed snap peas, and julienned carrot. Stir-fry the mixture for about 3-4 minutes, ensuring the vegetables remain tender yet crisp.

        Combine Everything: Return the browned chicken to the pan with the sautéed vegetables. Add the cooked lo mein noodles, soy sauce, hoisin sauce, sriracha, and sesame oil. Gently toss all ingredients together to combine thoroughly and heat through, approximately 2-3 minutes. Taste and adjust seasoning with additional salt, pepper, or sriracha as desired.

          Finish and Serve: Remove the pan from heat and fold in the chopped green onion whites. Transfer the spicy chicken lo mein to serving plates, garnishing with green onion greens and a sprinkle of sesame seeds if using. Serve immediately for maximum flavor!

            Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4

              - Presentation Tips: Serve in deep bowls or on a platter, and consider adding a few extra sesame seeds on top for a lovely finishing touch. Pair with chopsticks or forks for an authentic experience!