Bento Box Chicken Lo Mein

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There is no need to order Chinese take-out when you can make this easy version at home. The best part is that it is custom to you and the vegetables you like. Leftovers re-heat nicely making this perfect for work lunch. Get creative when it comes to filling the rest of your bento box. I used mini egg rolls, seaweed chips, crunchy chow mein noodles, snow peas, and grapes.

Submitted by Soup Loving Nicole
Published on July 16, 2017
Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
5 mins
Total Time:
35 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 1 pound skinless, boneless chicken breasts, cubed

  • 1 medium egg

  • 4 teaspoons cornstarch, divided

  • 1 tablespoon sesame oil

  • 1 (12 ounce) package Chinese egg noodles

  • 2 tablespoons vegetable oil, divided

  • 3 cups frozen stir-fry vegetables

  • 2 tablespoons cold water

  • 1 cup chicken broth

  • 3 tablespoons soy sauce

  • 3 tablespoons oyster sauce

Directions

  1. Mix chicken, egg, 2 teaspoons cornstarch, and sesame oil in a bowl.

  2. Bring a large pot of water to a boil over high heat. Add noodles and cook until soft, about 4 minutes. Drain and rinse under cold water to stop the cooking.

  3. Heat 1 tablespoon of vegetable oil in a wok over high heat. Add vegetables and stir-fry until soft, about 3 minutes. Transfer vegetables to a bowl using a slotted spoon.

  4. Add the remaining vegetable oil to the wok. Add chicken and stir-fry until no longer pink, about 5 minutes. Transfer chicken to a bowl using a slotted spoon.

  5. Mix the remaining cornstarch and water in a bowl until smooth; add to the wok. Add chicken broth, soy sauce, and oyster sauce, and cook over medium heat 3 minutes or until sauce starts to thicken.

  6. Add vegetables and chicken back to the wok and stir until sauce is evenly distributed. Turn off heat and let stand 3 minutes. Serve over noodles in a bento box.

Cook's Note:

You can use fresh or frozen vegetables. Suggested combination of vegetables include water chestnuts, bell pepper, mushrooms, green onions, broccoli, carrots, bean sprouts, snap peas, bamboo shoots, and baby corn.

Nutrition Facts (per serving)

644 Calories
19g Fat
78g Carbs
42g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 644
% Daily Value *
Total Fat 19g 24%
Saturated Fat 4g 19%
Cholesterol 183mg 61%
Sodium 1594mg 69%
Total Carbohydrate 78g 28%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 42g 85%
Vitamin C 30mg 34%
Calcium 136mg 10%
Iron 7mg 38%
Potassium 891mg 19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.