Chicken Lo Mein Recipe
A flavorful and speedy rendition of a classic takeout favorite, this chicken lo mein comes together in just 15 minutes. Featuring juicy chicken, vibrant vegetables, and savory Chinese egg noodles tossed in a glossy, umami-rich sauce, this dish offers a quick yet satisfying meal ideal for any day of the week.
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Servings: 4
Ingredients
- 1 lb chicken breast or thigh chopped into bite-sized pieces
- 1 tablespoon vegetable oil
- 16 oz fresh Chinese egg noodles or substitute with dried lo mein, spaghetti, linguine, or fettuccine
- 2 ½ cups stir fry vegetables sliced ¼ inch thick (see Notes)
- 1 stalk scallion finely chopped
- 2 teaspoons toasted white sesame seeds for garnish
Lo Mein Sauce:
- ½ cup chicken stock or substitute with vegetable stock or water
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic finely minced
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
Optional for Heat (choose one to include in sauce):
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- In a medium bowl, combine all ingredients for the lo mein sauce. Whisk until the brown sugar is completely dissolved and the mixture is smooth.
- Take 1 tablespoon of the prepared sauce and marinate the chicken pieces briefly while preparing the vegetables and noodles.
- Bring a pot of water to a boil and cook the egg noodles until just shy of al dente—about 1 to 2 minutes less than package instructions. Drain and rinse under cold water, then lightly coat with oil to prevent sticking.
- Note: If using pre-cooked noodles, separate the strands by rinsing them under hot water.
- In a wok or large skillet, heat vegetable oil over medium-high heat. Add the marinated chicken and stir fry until fully cooked through. Remove and set aside.
- In the same pan, add the sliced vegetables and stir fry for 2 to 3 minutes until tender-crisp.
- Return the cooked noodles to the pan along with the prepared sauce. Toss everything together for 1 to 2 minutes, allowing the sauce to thicken and coat the noodles with a glossy finish. Reintroduce the chicken and mix until evenly combined.
- Top with chopped scallions and toasted sesame seeds before serving.
Notes
Fresh Noodles: Raw fresh noodles are typically coated in flour, while pre-cooked varieties are vacuum-packed and lightly oiled.
Vegetables: A mix of carrots, red bell pepper, shiitake mushrooms, onions, and snow peas works well, though any stir fry vegetables on hand may be used.
Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 1 month.