Honey Pepper Chicken Lo Mein

Sticky-sweet crispy chicken meets wok-charred lo mein noodles in the ultimate comfort dish.

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Course: Dinner

Cuisine: Chinese

Keyword: Asian noodle bowl, better than takeout, black pepper chicken, crispy chicken lo mein, fried chicken with noodles, homemade lo mein recipe, honey pepper sauce, quick weeknight dinner, sticky chicken noodles, sweet and spicy stir fry

Prep Time: 25

Cook Time: 20

Total Time: 45

Servings: servings

Calories: 554kcal

Cost: $18.50

Equipment

mixing bowls
wok
medium saucepan
tongs
colander

Ingredients

1 lb chicken breast cut into bite-sized pieces
0.5 cup cornstarch
0.25 cup soy sauce divided
0.25 cup honey
1 tbsp black pepper fresh cracked
2 tbsp rice vinegar
2 cloves garlic minced
1 tbsp ginger fresh grated
8 oz lo mein noodles cooked and drained
1 cup red bell pepper thinly sliced
1 cup snap peas trimmed
0.5 cup carrot julienned
2 tbsp scallions sliced, for garnish
2 tbsp neutral oil for frying and stir-fry

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Instructions

In a mixing bowl, toss the chicken breast pieces with 2 tablespoons soy sauce and cornstarch until evenly coated.
1 lb chicken breast, 0.5 cup cornstarch, 0.25 cup soy sauce
Heat neutral oil in a wok and use tongs to add chicken pieces in batches. Fry until golden and crispy, then transfer to a plate.
1 lb chicken breast, 2 tbsp neutral oil
In a medium saucepan, whisk together remaining soy sauce, honey, rice vinegar, black pepper, garlic, and ginger. Simmer 3–4 minutes until glossy.
0.25 cup soy sauce, 0.25 cup honey, 2 tbsp rice vinegar, 1 tbsp black pepper, 2 cloves garlic, 1 tbsp ginger
Add more oil to the wok and stir-fry red bell pepper, snap peas, and carrot until just tender, about 3 minutes.
1 cup red bell pepper, 1 cup snap peas, 0.5 cup carrot, 2 tbsp neutral oil
Drain the cooked lo mein noodles in a colander, then add to the wok with vegetables. Toss to combine.
8 oz lo mein noodles
Pour sauce over noodles and veggies. Add crispy chicken back in and toss everything together until evenly coated and heated through.
Transfer to serving bowls and top with sliced scallions.
2 tbsp scallions

Notes

To keep the chicken ultra-crispy, fry in small batches and don’t overcrowd the wok. You can prep the sauce ahead of time for faster weeknight cooking. For a flavor boost, finish with a drizzle of toasted sesame oil just before serving.

This recipe is an independent creation and is not affiliated with or endorsed by any restaurant or brand.

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