My Chicken Lo Mein version is versatile, tender chicken pieces stir fried with crunchy vegetables, plenty of noodles drenched in a delicious simple flavorful savory stir-fry sauce, great for any weeknight meal. The best part of this Chicken Lo Mein dish you can use any vegetables you have on hands, one way to free up your fridge and amp up the nutrition on your dinner plate at the same time.
What is Chicken Lo Mein?
Chicken Lo Mein is a Chinese takeout noodle dish, where egg noodles, chicken, and vegetables are toasted together in a simple savory and sweet stir fry sauce.
It is a versatile dish for clearing out your fridge, and you can swap out the vegetables for whatever vegetables you have on hand.
What I love about stir-fry dishes is that you barely have to have to cook the vegetables. So, they stay sweet and crunchy, and keep their lovely vibrant color.
My chicken Lo Mein is made with few colorful vegetables, chicken thighs, and fresh noodles. they are tossed in a delicious savory and sweet sauce made of soy sauce, Chinese wine and oyster sauce. It is a healthy dish and ready in few minutes. You can use any protein you prefer.
Why you will love my Chicken Lo Mein
- The Sauce: It is an amazing deep, rich color from the dark soy sauce, with a hint of sweetness from the sugar. And the sesame oil adds a toasty nutty flavor that brings it all together.
- Versatile: The dish is very versatile, you can swap the chicken and vegies for any ingredients you have on hand.
- Fresh Noodles: The freshness adds w wonderful texture to the dish.
- Easy to Make: It is ready in less time, it takes to uber your take out.
All the Ingredients you will need
For the stir fry
- Chicken Thighs: I used boneless chicken thighs cut into small bite size pieces.
- Vegetables: My recipe uses red bell pepper, (for color), carrots, cabbage, but you can mixt and match vegetables you have in your fridge.
- Fresh Noodles: The ones in the picture are Japanese style stir fry noodles, sold in most Asian grocery. It is pre-cooked, so no boiling required, just rinse them under hot water to separate them
- Scallions: chopped scallions is for garnish.
For the sauce
- Cornstarch: it helps thicken the sauce
- Chicken broth: less sodium chicken broth will help control the salt level of the dish in general.
- Soy Sauce: I used dark soy sauce, it adds a rich color and sweetness to the sauce
- Oyster Sauce: The umami of the dish comes from it.
My Chicken Lo Mein recipe Instructions
In a medium bowl, combine the chicken with the cornstarch, water, oil, and oyster sauce. I prefer using boneless skinless chicken thighs in this recipe, but you can also use boneless skinless chicken breast if you prefer.
In a separate bowl, make the sauce mixture by combining the hot water, salt, and sugar until the salt and sugar are dissolved. Then add the light soy sauce, dark soy sauce, sesame oil, and white pepper.
In a wok over high heat, add 2 tablespoons oil, and sear the chicken for a couple minutes until browned. Remove from the wok and set aside.
Add another couple tablespoons of oil to the wok, and add the garlic. After 10 seconds, add the cabbage and carrots. Stir-fry the vegetables on high heat for a minute and add the wine in a circle around the perimeter of the wok.
Add the noodles and chicken back to the wok. Add the sauce mixture you made earlier on top of the noodles, and mix well from the bottom up for about 30 seconds.
Then reduce the heat to medium and cover the wok for one minute. Remove the cover and stir-fry the noodles. If the noodles are looking dry, add 1/4 cup of water or stock and continue stir-frying until they’re loose, slippery-looking, and heated through. Add the bean sprouts and scallions.
Stir-fry for one more minute And serve your home-cooked Chicken Lo Mein! Bon Appetite.
The Ultimate Chicken Lo Mein
DifficultyEasy
Servings4
Prep time7 minutes
Cook time7 minutes
Total time14 minutes
My chicken Lo Mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants. It is a delicious noodle dish that can feed a whole family with only few simple ingredients.
Ingredients
For the chicken
- 1 pound chicken thighs, sliced into 1/4″ strips against the grain , you can use any cut
- 1/2 Tablespoon sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
For the vegetables
- 1 medium carrot, sliced
- 1/2 cup cabbage, sliced
- 5 cloves garlics, minced
- 5 scallions, chopped
- 1 medium red pepper, sliced
- 1 tablespoon ginger, minced (optional)
For the Sauce
- 1/2 tablespoon cornstarch
- 3 tablespoons soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/2 tablespoon sugar
- 1 tablespoon chicken broth
Noodles
- 16 oz Lo Mein Noodles, fresh or dried
Instructions
- 1
Slice your chicken breast into 1/4″ strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, Shaoxing wine, corn starch and avocado oil. Let marinate for at least 45 minutes up to 24 hours; while you prepare the rest of your ingredients.
- 2
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Prepare the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
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- 3
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Premix the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using.
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- 4
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Cook the lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
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- 5
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Over high heat, sear your chicken in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
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- 6
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In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and vegetables. Sauté for 3 to 4 minutes until slightly wilted and charred. Add the lo mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
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