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.
Marinade:
- 1 tablespoon cornstarch
- 4 tablespoons CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon mirin
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground pepper
Dish:
- 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
- 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.
- Heat a large skillet or wok over medium-high heat. Add the onion and garlic, cook for 1-2 minutes until softened.
- Add the marinated chicken and cook until just cooked through, about 5-7 minutes, depending on thickness.
- Add the bell pepper and peas and cook for 3-4 minutes until slightly softened. Stir in the cooked lo mein noodles.
- Pour in the remaining marinade and 1/4 cup water. Toss everything together until the noodles are heated through and coated in the sauce.
- Garnish with the sliced green onions before serving.
