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Chicken Lo Mein

This classic stir-fry gets a flavor boost with a rich marinade featuring CÓCOES Organic Coconut Flower Aminos and black soy sauce. Tender chicken mingles with crisp vegetables and springy lo mein noodles in a light sauce, making for a satisfying and quick meal.

15-20 Mins

10-15 Mins

4-5

Chicken

Shop Ingredients

Made with Coconut Aminos LiteCrafted with organic ingredients for the best result

Ingredients

Marinade:

1 tablespoon cornstarch
4 tablespoons CÓCOES Organic Coconut Flower Aminos
1 tablespoon mirin
1 teaspoon toasted sesame oil
1/4 teaspoon ground pepper

Dish:

1 pound boneless, skinless chicken breast or thighs, thinly sliced
1/4 yellow onion, thinly sliced
2 garlic cloves, minced
1 bell pepper, sliced (combination of colors welcome)
1 bunch green onions, green parts only, thinly sliced
1 bunch sugar snap peas
4 ounces lo mein noodles
1/4 cup water

Method

Marinate the chicken: In a bowl, whisk together the marinade ingredients. Add the chicken and 1 tablespoon of the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
Heat a large skillet or wok over medium-high heat. Add the onion and garlic, cook for 1-2 minutes until softened.
Add the marinated chicken and cook until just cooked through, about 5-7 minutes, depending on thickness.
Add the bell pepper and peas and cook for 3-4 minutes until slightly softened. Stir in the cooked lo mein noodles.
Pour in the remaining marinade and 1/4 cup water. Toss everything together until the noodles are heated through and coated in the sauce.
Garnish with the sliced green onions before serving.