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Thai Peanut Chicken Lo Mein

Thai Peanut Chicken Lo Mein

Tonja

"Kids love this, and we always get rave reviews and requests for the recipe. You can add additional vegetables as desired (broccoli, snow peas, etc.), though you may then need to increase the amount of peanut sauce if you add significant amounts of veggies."
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Ingredients

45 m servings 463 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 463 kcal
  • 23%
  • Fat:
  • 28.5 g
  • 44%
  • Carbs:
  • 30.3g
  • 10%
  • Protein:
  • 23 g
  • 46%
  • Cholesterol:
  • 35 mg
  • 12%
  • Sodium:
  • 929 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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Reviews

Read all reviews 6
  1. 8 Ratings

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Most helpful positive review

Honestly, the only chow mein noodle that I’m familiar with is the fried type that you buy in the can. I hope you know what type noodles the recipe calls for because I couldn’t find them and end...

Most helpful critical review

Used Chuka Soba chow mein noodles in the Asian section of the grocers

Most helpful
Most positive
Least positive
Newest

Honestly, the only chow mein noodle that I’m familiar with is the fried type that you buy in the can. I hope you know what type noodles the recipe calls for because I couldn’t find them and end...

Used spaghetti noodles added pepper flakes. Red bell or shredded carrot would add some color. Tasty dish.I would make again.

The peanut sauce, the sesame oil and the cilantro are the keys. You can change the meat (pork might be nice), the vegetables (I added broccoli and carrots) or the noodles (I used whole wheat spa...

This recipe looks great, but it's not the one pictured

My family and I loved this recipe. The peanut butter was a bit much for me, but i know next time I can adjust the amount. Other than that my children loved it. Even my picky eater! ??

Used Chuka Soba chow mein noodles in the Asian section of the grocers

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