I recreated Sesame Chicken and Mushroom Lo Mein, a favorite takeout dish with McCormick’s Sesame Chicken Stir-Fry Sauce. It will never disappoint!
This recipe was first published in full on the blog kimchi MOM as part of a campaign for McCormick. We are pleased to share it with you here for Weekday Supper.
- 12-ounce package dried Chinese egg noodles (mein)
- 2 tablespoons sesame seed oil
- Cooking oil
- 1 teaspoon minced ginger
- 2 teaspoons minced garlic
- 3-4 green onion stalks, cut into 2-inch sections
- 1 pound skinless boneless chicken thighs, sliced thinly
- 4-5 shiitake mushrooms, sliced thinly
- 1 package McCormick Sesame Chicken Stir-Fry Sauce
- Prepare the noodles according to the directions on the package. Drain, toss with sesame seed oil (to prevent sticking) and set aside.
- Heat a couple of tablespoons of cooking oil in a large skillet or wok over medium-high heat. Add the ginger, garlic, green onions, and chicken to the skillet. Saute the chicken until it loses its pink color. Add the mushrooms and continue cooking until the mushrooms are softened.
- Add the cooked noodles and McCormick Skillet Sauce to the skillet. Quickly toss the noodles and chicken until they are well coated with the sauce. Transfer to a platter and serve!
If you are looking for more inspiration for easy dinners with McCormick’s Skillet Sauces, make sure you follow McCormick’s Easy Skillet Dinners Pinterest board!
You can find more information on McCormick’s website, become a fan of theirs on Facebook, see what inspires them on Pinterest, and check out their images on Instagram!
This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
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