chicken lo mein recipe
The Best chicken lo mein recipe
What I appreciate most about this recipe is how balanced it is. You get protein from the chicken, fiber from the vegetables, and carbs from the noodles, all in one bowl. It’s filling without being heavy, and you can easily swap in whatever veggies you have on hand. We usually use bell peppers, carrots, and snap peas, but broccoli or mushrooms work just as well. It’s also a great way to sneak in extra nutrients without anyone complaining—my kids don’t even realize they’re eating their veggies when they’re mixed into the noodles.
This dish is perfect for those nights when you need something fast but still want it to taste like you put in some effort. It comes together in about 20 minutes, which is a lifesaver on days when homework, sports practice, and everything else seems to pile up. And because it’s so versatile, it’s just as good for a casual family dinner as it is for a potluck or a quick lunch. I’ve even made it for friends who aren’t big on Asian food, and they always end up loving it. It’s one of those recipes that just makes everyone happy.
Classic Chicken Lo Mein
A savory and satisfying Chinese takeout favorite, this chicken lo mein features tender noodles, juicy chicken, and crisp vegetables tossed in a rich soy-based sauce. Quick to prepare and packed with flavor, it’s perfect for a weeknight dinner.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tbsp soy sauce
- 1 tbsp Shaoxing wine (or dry sherry)
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce (or additional regular soy sauce)
- 1 tbsp hoisin sauce
- 1 tbsp rice vinegar
- 1 tsp sugar
- 1 tsp sesame oil
- ½ tsp white pepper
- 12 oz (340g) fresh or dried lo mein noodles (or spaghetti)
- 2 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 cup shredded cabbage
- 1 cup sliced carrots
- 1 cup sliced bell peppers (any color)
- 4 green onions, cut into 2-inch pieces
- 1 cup bean sprouts (optional)
👨🍳Directions
-
1
Marinate the chicken: In a bowl, combine sliced chicken with soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let sit for 15 minutes. -
2
Prepare the sauce: In a small bowl, whisk together all the lo mein sauce ingredients. Set aside. -
3
Cook the noodles: If using dried noodles, cook according to package instructions until al dente. Drain, rinse with cold water, and toss with 1 tsp vegetable oil to prevent sticking. Set aside. -
4
Stir-fry the chicken: Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry for 3-4 minutes until cooked through. Remove chicken from the wok and set aside. -
5
Cook the vegetables: In the same wok, add the remaining 1 tbsp vegetable oil. Add garlic and ginger, stir-fry for 30 seconds until fragrant. Add cabbage, carrots, and bell peppers. Stir-fry for 2-3 minutes until crisp-tender. Add green onions and bean sprouts (if using), cook for another 1 minute. -
6
Combine everything: Return the cooked chicken to the wok. Add the cooked noodles and pour the prepared sauce over the top. Toss everything together with tongs for 2-3 minutes until the noodles are well coated and heated through. -
7
Serve: Transfer the lo mein to a serving platter or individual bowls. Garnish with additional green onions or sesame seeds if desired.
🔧Equipment
- Large pot
- Wok or large skillet
- Mixing bowls
- Tongs or spatula
- Knife and cutting board
- Measuring spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken Lo Mein Works
❓ Frequently Asked Questions About Chicken Lo Mein
1. What type of noodles should I use for chicken lo mein?
For the best results, use fresh or dried egg noodles, which are commonly used in lo mein. If you can’t find egg noodles, you can substitute with spaghetti or linguine in a pinch. Just make sure to cook them al dente before stir-frying.
2. Can I make chicken lo mein ahead of time?
Yes, you can prepare chicken lo mein ahead of time. Cook the noodles and stir-fry the chicken and vegetables separately, then store them in the refrigerator. When ready to serve, reheat the components in a wok or skillet with a bit of oil and toss everything together with the sauce.
3. What vegetables work best in chicken lo mein?
Classic vegetables for lo mein include bell peppers, carrots, cabbage, and bean sprouts. You can also add broccoli, snap peas, or mushrooms for extra flavor and texture. Feel free to customize the vegetables based on your preferences or what you have on hand.
4. How do I prevent the noodles from sticking together?
To prevent the noodles from sticking, make sure to cook them al dente and rinse them under cold water immediately after draining. Toss the noodles with a bit of oil to keep them separated. Additionally, stir-fry the noodles quickly over high heat and avoid overcrowding the wok or skillet.
5. Can I make chicken lo mein gluten-free?
Yes, you can make chicken lo mein gluten-free by using gluten-free noodles, such as rice noodles or gluten-free spaghetti. Ensure that your soy sauce and other condiments are gluten-free as well. Tamari is a good gluten-free alternative to soy sauce.
