Chicken Lo Mein (or Chow Mein – if you stir fry the noodles) is one of my favorite Chinese take out dishes and as we are on a never ending quest to find creative and fun freezer meals we asked ourselves, “will this make a good freezer meal?”. We are happy to report that this dish freezes great and you will be blown away by the restaurant style of flavor that it delivers.
Turning this classic take out dish into a freezer meal is fairly straight forward. Under cook the noodles.
The noodles used to make this dish cook really fast (generally in 3 minutes), so all we have to do (to turn this into a delicious freezer meal) is undercook the noodles. When this dish is reheated the noodles will cook all the way through, leaving you with a freezer meal that’s incredible.
Should you velvet the chicken?
Velveting the chicken is a technique used by Asian restaurants to deliver tender and juicy chicken every time. This is an optional step but I have found that if you velvet your chicken in freezer meals the chicken comes out incredible, even breast meat!! It doesn’t take very long and it’s totally worth it!!
There are several different techniques when it comes to velveting your chicken. The one I tend to gravitate towards is the Baking Soda Technique. This technique works when your meat is sliced thinly and can be used for beef, chicken, or pork. This method only requires that you mix some baking soda in a little bit of water and soak the sliced meat in it for 30 minutes. After 30 minutes, rinse everything off and you are finished.. It’s as simple as that.
As far as the rest of this recipe goes, stir fry the vegetables, make the sauce, then toss everything together. If you have any questions be sure to let me know and if you make this recipe be sure to drop me a line and let me know how it turned out.
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Chicken Lo Mein
- 2 pound chow mein noodles
For the Vegetables
- 5 oz onions sliced
- 1 tbsp garlic minced
- 7.5 oz broccoli cut into florets
- 10 oz carrots grated
- 10 oz green cabbage sliced
- 7.5 oz green bell pepper sliced
- 7.5 oz red bell pepper sliced
For the chicken
- 16 oz chicken breast cut into thin slices
- 1 tbsp baking soda for velveting (optional)
- 1 cup water for velveting (optional)
- 5 tbsp light soy sauce
- 2 tsp salt
- 2 tsp corn starch
Velvet and marinate the chicken
- Cut your chicken into thin slices, against the grain.
- If you are going to velvet the chicken. Mix the baking soda and water together and add your sliced chicken to it. Cover and refrigerate for 30 minutes. Once finished rinse well with water.
- Combine the marinade ingredients (soy sauce, salt, corn starch) and add the chicken to it. Mix well to combine. Marinate for 10-15 minutes.
- Once you finish marinating, stir fry the chicken in a skillet with a little oil. Set the cooked chicken to the side
Stir Fry the Vegetables
- In your cooking skillet, add enough oil to stir fry the vegetables till they start to soften. Start with the onions. As soon as they start to turn translucent add the garlic. Set the vegetables in a bowl.
- Continue by stir frying each one of the vegetables till they start to soften, placing each one in your bowl once finished.
Prepare the sauce
- Combine all of the ingredients for the sauce in a sauce pan and heat on a medium heat till the sauce starts to thicken.
Cook the noodles
- Prepare the noodles by adding them to boiling water and boil. If you are making this recipe for a freezer meal then boil the noodles for 2 minutes. If you are making this as a fresh dinner then boil the noodles for 3 minutes.
- Once finished remove the noodles from the water and spray them down with cool water to stop the cooking process. Set to the side.
Assemble the dish
- Toss all of the vegetables, sauce, and chicken together and serve.
- Portion the Lo Mein in freezer friendly containers and freeze. If you are freezing in a vacuum pouch this freezer meal will last 8-10 months. If you are packaging this in a container with a lid, this freezer meal will last 3-4 months.
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