Zesty Lemon Chicken Chow Mein

🕒 Prep: 10 min
🔥 Cook: 20 min
🍽 Serves: 4
★★★★★
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Welcome to a delightful twist on a takeout classic: Zesty Lemon Chicken Chow Mein. This dish brings a refreshing lemony zing to your palate, paired with savory flavors and a satisfying crunch of fresh vegetables. It's a quick, vibrant meal perfect for any weeknight.

Ingredients for Zesty Lemon Chicken Chow Mein

The heart of this dish is the tender boneless chicken thighs, which are flavorful and cook quickly. The zing comes from fresh lemon juice and zest, adding brightness to the dish. Garlic and ginger provide a warm, aromatic base, crucial for that authentic chow mein experience. For the noodles, we're using chow mein noodles — quick-cooking and perfect for soaking up all the flavors. The veggie mix of red bell pepper, snow peas, and carrot brings color and crunch. Soy sauce and oyster sauce add depth and umami, while green onions finish the dish with a fresh, mild oniony note.

Tips & Tricks

  • For an extra kick, add a pinch of red pepper flakes when cooking the garlic and ginger.
  • Use a non-stick wok or a well-seasoned cast-iron pan to prevent sticking.
  • If you prefer a vegetarian version, substitute chicken with tofu or extra veggies.

Serving Suggestions

This Zesty Lemon Chicken Chow Mein pairs beautifully with a side of steamed dumplings or a fresh cucumber salad. A chilled glass of white wine or iced tea complements the dish nicely, balancing the flavors with a refreshing touch.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, chicken breast can be used, but it might not be as juicy. Adjust the cooking time accordingly to avoid drying out the meat.
What can I use instead of chow mein noodles?
You can substitute with spaghetti, lo mein, or even rice noodles for a gluten-free option.
How long will leftovers last?
Stored in an airtight container in the refrigerator, leftovers should last for 3 to 4 days.

Zesty Lemon Chicken Chow Mein Recipe Walkthrough

Start by heating 1 tablespoon of olive oil in a large wok over medium-high heat. Add the sliced chicken thighs and cook them until browned and cooked through, which should take about 5 to 7 minutes. Once done, remove the chicken from the wok and set it aside.

In the same wok, add the remaining tablespoon of olive oil along with the minced garlic and grated ginger. Sauté them for about a minute until they're fragrant, which will infuse the oil with their flavors.

Next, toss in the julienned red bell pepper, snow peas, and sliced carrot. Stir-fry these vegetables for about 3 to 4 minutes until they are tender-crisp, maintaining a bit of bite to them.

While the veggies are cooking, prepare the chow mein noodles according to their package instructions. Once cooked, drain them well and set them aside for later.

Return the cooked chicken to the wok and add the soy sauce, oyster sauce, lemon juice, and zest. Toss everything together to ensure the chicken and veggies are well coated with the sauce.

Finally, add the cooked noodles to the wok, mixing everything well to allow the noodles to soak up all the delicious flavors. Cook for an additional 2 minutes, ensuring everything is heated through.

Sprinkle the chopped green onions on top as a garnish, and serve the dish immediately to enjoy it at its best.

Why You'll Love This Recipe

  • Bright and refreshing lemon flavor enhances the dish.
  • Quick and easy — ready in about 30 minutes.
  • Perfect balance of protein, veggies, and noodles.
  • Customizable with your favorite vegetables.
  • Great for meal prep and leftovers hold up well.

Ingredients

2 tbsp olive oil
1 lb boneless chicken thighs, sliced
1 lemon, juiced and zested
3 cloves garlic, minced
1 inch ginger, grated
8 oz chow mein noodles
1 red bell pepper, julienned
1 cup snow peas
1 carrot, peeled and sliced into thin rounds
3 tbsp soy sauce
1 tbsp oyster sauce
2 green onions, chopped
Salt and pepper to taste

Step-by-step Instructions

1. Heat 1 tbsp of olive oil in a large wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes.
2. Remove chicken from wok and set aside. In the same wok, add remaining olive oil, garlic, and ginger. Sauté until fragrant, around 1 minute.
3. Add bell pepper, snow peas, and carrot to the wok. Stir-fry vegetables for 3-4 minutes until they are tender-crisp.
4. Meanwhile, cook chow mein noodles according to package instructions, then drain and set aside.
5. Return chicken to the wok, add soy sauce, oyster sauce, lemon juice, and zest. Toss to combine all ingredients.
6. Add cooked noodles to the wok, mixing well to coat noodles with sauce. Cook for an additional 2 minutes.
7. Garnish with green onions and serve immediately.

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