An easy recipe for lo mein chicken at home, featuring pan-seared boneless, skinless chicken thighs, pasta, and vegetables.
Add the soy sauce, hoisin sauce, honey, sesame oil, garlic powder, cayenne, and salt to a small mixing bowl, and whisk to combine. Set aside until ready to use.
Place a large pot of heavily salted water over high heat, and bring to a roaring boil. Add the noodles and cook according to package directions. In the meantime, prepare the chicken.
Pat the chicken thighs dry with a paper towel and transfer to a cutting board. Cutting against the grain, slice into 1/4" strips. Drizzle the chicken with 1 tablespoon canola oil, and sprinkle with salt, ginger, and pepper. Massage oil and spices into the chicken and set aside until ready to use.
Add 2 tablespoons of canola oil to a large sauté pan over medium-high heat. Add the chicken and sear for 4 minutes. Turn, and sear for 3-4 minutes, until golden-brown and cooked through.
Remove the chicken from the pan, and transfer to a large mixing bowl. Add in all of the vegetables, and stir to coat with oil. Cook for 8-10 minutes, stirring a few times every minute or so. Once the vegetables have softened and cooked through, add them to the bowl with the chicken.
Add the strained pasta to the bowl, and pour over the sauce. Using a pair of tongs, toss the ingredients until well-combined. Serve and enjoy.
The Anthony Kitchen