Chicken Lo Mein

Eli Ben-Yehuda

Written by Eli Ben-Yehuda

On January 20, 2019

Chinese food has to be in the top 3 of my favorites when dining out. The only problem is with all the sodium and MSG, it is not exactingly heart healthy. So this week we want to share a more heart healthy version that you can try at home.

This recipe has all the flavor of a great “Chicken Lo Mein” without the large amounts of sodium. You can also serve this with a lovely side of stir-fried vegetables.


  • 4 boneless skinless chicken breasts
  • 1/2 red pepper diced
  • 8 oz bean sprouts
  • 1 tablespoon oil
  • 4 cloves minced garlic
  • 1 tablespoon fresh grated ginger
  • 4 scallions sliced
  • 1 package fresh egg noodles(8-10 oz. Asian style)
  • 1/2 cup Hoisin sauce
  • Snow Peas
  • Sauce:

  • 1/2 cup chicken broth use only low sodium
  • 4 tablespoons soy sauce
  • 2 tablespoons Hoisin Sauce
  • 2 tablespoons Oyster Sauce
  • 2 teaspoons sesame oil
  • 4 teaspoons corn starch
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    Pound chicken breasts to 1/2 inch thick. Marinate in Hoisin sauce 30 minutes (or up to 4 hours).

    Chop scallions and set the green part aside.

    Combine all sauce ingredients and mix well. Grill chicken over medium heat about 5 minutes each side or until cooked through. Slice diagonally.

    Cook noodles according to package directions (mine were “boil 1 minute”).

    Heat oil in a large pan or wok over medium heat. Add scallions, ginger and garlic. Cook until fragrant (about 1 minute). Add red pepper slices and cook 1 minute.

    Add cooked noodles, bean sprouts, sliced chicken and sauce. Stir over medium heat until sauce is thickened (about 2 minutes). Top with scallion greens and pea shoots.

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