Sometimes, the best meals come from moments when you’re juggling too many things and need something that feels both comforting and a little bit special. This high protein chicken lo mein fits right into that space — it’s packed with tender chicken, crisp vegetables, and chewy whole wheat noodles all coated in a sauce that’s savory with just a hint of spice.
I remember the first time I made this dish, the kitchen was a bit chaotic — the phone was buzzing somewhere nearby, and I got distracted by a text right in the middle of tossing the veggies. The smell of garlic and ginger sizzling in the pan made me pause and actually pay attention, though, and that’s when I knew dinner was going to be worth the minor chaos. The noodles had just the right bite, and the sauce clung to everything in a way that made me want to keep going back for one more forkful — even if I was already full.
It’s the kind of dinner that feels like a little celebration after a long day, even if you’re eating it alone, slightly distracted but completely satisfied.
- Balanced with protein and fresh vegetables, it’s a meal you can feel good about.
- Wholesome whole wheat noodles add texture and a bit of extra fiber — though they do take a minute longer to cook than regular noodles.
- The sauce is flavorful without being overwhelming; it’s simple — and that’s kind of the point.
- Ready in about 30 minutes, making it a solid option for busy nights.
Don’t worry if you don’t have a wok or fancy equipment; a large skillet works just fine here. And while the recipe calls for a specific mix of veggies, I’ve swapped in whatever was fresh or on hand — sometimes a handful of snow peas or a few mushrooms instead of broccoli. It’s not an exact science, and that’s part of the fun.
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High Protein Chicken Lo Mein
- Total Time: 30 minutes
- Yield: 4 1x
Description
A delicious and nutritious high protein chicken lo mein packed with tender chicken, fresh vegetables, and whole wheat noodles in a savory sauce. Perfect for a satisfying and balanced meal.
Ingredients
8 ounces whole wheat lo mein noodles
1 tablespoon vegetable oil
1 pound boneless skinless chicken breast, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 medium carrot, julienned
1 cup broccoli florets
1 red bell pepper, thinly sliced
3 green onions, sliced
1 cup snap peas
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon crushed red pepper flakes
1/4 cup low sodium chicken broth
1 tablespoon cornstarch
2 tablespoons water
Instructions
Cook the whole wheat lo mein noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, chicken broth, and crushed red pepper flakes. Set the sauce mixture aside.
In another small bowl, mix cornstarch and water until smooth to create a slurry. Set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat.
Add the sliced chicken breast to the skillet and cook for 5-6 minutes, stirring occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and ginger and sauté for 30 seconds until fragrant.
Add the carrot, broccoli florets, red bell pepper, snap peas, and half of the green onions. Stir-fry the vegetables for 4-5 minutes until they are tender-crisp.
Return the cooked chicken to the skillet with the vegetables.
Pour the prepared sauce over the chicken and vegetables, stirring to combine.
Add the cornstarch slurry to the skillet and stir continuously until the sauce thickens, about 1-2 minutes.
Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce and heated through.
Remove from heat and garnish with the remaining green onions before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
For serving, a simple sprinkle of the remaining green onions on top adds a fresh pop. This dish pairs nicely with a light side salad or even just steamed edamame if you want to keep things simple. If you’re feeling adventurous, a dash of chili oil or some crushed peanuts on top can bring a nice crunch and a little extra heat.
As for variations, I usually stick with chicken, but I’ve tried tofu when I wanted a vegetarian twist — it soaks up the sauce nicely, though the texture changes a bit. Sometimes I swap whole wheat noodles for brown rice noodles or even soba, though the cooking times vary slightly and the sauce may cling differently. I haven’t tested all these swaps extensively, but it’s fun to experiment.
FAQ
Can I make this ahead of time? Yes, it keeps well in the fridge for a couple of days and reheats nicely in a skillet or microwave.
Is it spicy? Just a bit — the crushed red pepper flakes add a gentle kick, but you can easily adjust to your taste.
Can I use other meats? Chicken breast works best here, but thinly sliced beef or pork could work if you adjust cooking times.
So next time the clock’s ticking and you want something wholesome without fuss, give this high protein chicken lo mein a try. It’s a little bit of comfort, a little bit of nutrition, and a whole lot of flavor.