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Chicken Lo Mein

This classic stir-fry gets a flavor boost with a rich marinade featuring CÓCOES Organic Coconut Flower Aminos and black soy sauce. Tender chicken mingles with crisp vegetables and springy lo mein noodles in a light sauce, making for a satisfying and quick meal.


  • 1 tablespoon cornstarch
  • 4 tablespoons CÓCOES Organic Coconut Flower Aminos
  • 1 tablespoon mirin
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon ground pepper


  • 1 pound boneless, skinless chicken breast or thighs, thinly sliced
  • 1/4 yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1 bell pepper, sliced (combination of colors welcome)
  • 1 bunch green onions, green parts only, thinly sliced
  • 1 bunch sugar snap peas
  • 4 ounces lo mein noodles
  • 1/4 cup water
  1. Marinate the chicken: In a bowl, whisk together the marinade ingredients. Add the chicken and 1 tablespoon of the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to overnight for deeper flavor.
  2. Heat a large skillet or wok over medium-high heat. Add the onion and garlic, cook for 1-2 minutes until softened.
  3. Add the marinated chicken and cook until just cooked through, about 5-7 minutes, depending on thickness.
  4. Add the bell pepper and peas and cook for 3-4 minutes until slightly softened. Stir in the cooked lo mein noodles.
  5. Pour in the remaining marinade and 1/4 cup water. Toss everything together until the noodles are heated through and coated in the sauce.
  6. Garnish with the sliced green onions before serving.