Thai Peanut Chicken Lo Mein

Thai Peanut Chicken Lo Mein
  • 7 ounces Chinese-style chow mein stir-fry noodles
  • Peanut Sauce:
  • 1/4 cup soy sauce
  • 3 tablespoons creamy peanut butter
  • 3 tablespoons vegetable oil
  • 2 tablespoons white sugar
  • 4 teaspoons rice wine vinegar
  • 4 teaspoons sesame oil
  • Stir-Fry:
  • vegetable oil, divided
  • 2 teaspoons sesame oil, divided
  • 3 skinless, boneless chicken breast halves, cut into cubes
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger root
  • 2 cups thinly sliced cremini mushrooms
  • 2 cups bean sprouts
  • 1/2 cup chopped green onion
  • 1/4 cup chopped cilantro


  1. Bring 2 quarts lightly salted water to a boil. Cook chow mein in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain.
  2. Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil, sugar, vinegar, and 4 teaspoons sesame oil together in a bowl until smooth.
  3. Heat 2 teaspoons vegetable oil and 1 teaspoon sesame oil in a large skillet over medium-high heat. Saute chicken, garlic, and ginger in hot oil until chicken is no longer pink in the center, 5 to 10 minutes. Remove chicken mixture with a slotted spoon to a bowl, retaining drippings in the skillet.
  4. Heat an additional 1 tablespoon vegetable oil and 1 teaspoon sesame oil in the skillet with the drippings; saute mushrooms until fragrant, 15 to 30 seconds.
  5. Return the chicken to the skillet; add drained chow mein noodles, bean sprouts, and green onion. Toss mixture to distribute chicken and vegetables throughout the noodles. Drizzle peanut sauce over the noodles and toss to coat; cook until sauce is warmed, about 1 minute. Remove skillet from heat and garnish with cilantro.

05/04/2018
Thai Peanut Chicken Lo Mein, recipe PT15M PT1H 5 455 calories

Comment on this content
rosemary and goat cheese crostini with walnuts and honey
rosemary and goat cheese crostini with walnuts and honey
Preheat oven to 350 degrees F (175 degrees C).Place baguette..
4.1
7158
ginger beer
ginger beer
Finely shred ginger into a bowl. Zest lemons and add zest to..
3.9
5520
black bean avocado hazelnut mocha cake
black bean avocado hazelnut mocha cake
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-i..
4.4
4308
asparagus summer soup
asparagus summer soup
Cut asparagus stalks into 1-inch pieces; reserve tips in a b..
3.4
4135
caribbean sangria
caribbean sangria
Place orange slices, peach slices, lemon slices, and lime sl..
4.2
4237
smoked paprika chicken, kale, and bean stew
smoked paprika chicken, kale, and bean stew
Heat olive oil in a large pot over medium heat. Add chicken ..
3.7
4277
japanese-mexican fusion quesadillas
japanese-mexican fusion quesadillas
Combine soy sauce, sugar, ginger, and garlic in a large bowl..
2.9
5242
vegan oven-fried zucchini sticks
vegan oven-fried zucchini sticks
Preheat oven to 350 degrees F (175 degrees C). Spread olive ..
2.1
4754
flourless triple chocolate cookies
flourless triple chocolate cookies
Preheat oven to 400 degrees F (200 degrees C). Spray 2 bakin..
3.4
4577
Thai Peanut Chicken
Thai Peanut Chicken
Combine the rice and water in a saucepan over medium-high he..
1151
chicken pad thai with peanut sauce
chicken pad thai with peanut sauce
Place noodles in a large bowl and cover with cold water. Soa..
564
thai peanut yakitori chicken
thai peanut yakitori chicken
Whisk coconut milk, peanut butter, rice vinegar, lime juice,..
504
chicken stir-fry with thai peanut sauce
chicken stir-fry with thai peanut sauce
Whisk peanut butter, 1/3 cup hot water, brown sugar, soy sau..
596
Thai Peanut Dip
Thai Peanut Dip
Stir together peanut butter, garlic, brown sugar, mayonnaise..
1132
Chicken Lo Mein
Chicken Lo Mein
In a medium, non-reactive bowl, combine the chicken with 2 1..
5
1609
Thai Peanut Dressing
Thai Peanut Dressing
Dissolve the cornstarch in 1/2 cup of cold water; set aside...
1305