Chicken Lo Mein

This recipe can easily be halved to make an easy dish for 1 person. Or, cook as is and refrigerate the leftovers for busy weeknights when you donʼt have time to cook.

Serves: 2Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 2


  • 2 skinless, boneless chicken thighs (3 oz. each), cubed
  • 1 Tbsp. soy sauce
  • 2 packages (3 oz.) ramen noodles, cooked
  • ½ cup chicken broth
  • 2 Tbsp. oyster sauce
  • 1 tsp. granulated sugar
  • 2 green onions, cut into 1" pieces
  • 1 Tbsp. vegetable oil
  • 2 cups chopped broccoli
  • 1 cup matchstick carrots


  • Toss chicken with the soy sauce and let marinate for 30 minutes.
  • In a small bowl, combine the chicken broth, oyster sauce, and sugar. Set aside.
  • Heat the vegetable oil in a skillet over medium heat. Add the chicken. Increase heat to medium-high and stir-fry the chicken cubes until white and nearly cooked.
  • Add the broccoli and carrots. Cook briefly, then add the chicken broth mixture. Bring to a boil, reduce heat to medium-low, and simmer for about 5 minutes. Stir in the noodles and green onion. Cook until heated through.