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Easy Chicken Lo Mein

This Easy Chicken Lo Mein recipe brings the comfort of takeout to your kitchen with fresh, vibrant flavors and customizable ingredients. It's a simple, step-by-step guide to creating a healthier and more satisfying version of a classic favorite.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon cornstarch
  • 1/2 teaspoon sesame oil
  • Pinch of white pepper
  • 1 pound fresh or dried lo mein noodles
  • 1 tablespoon vegetable oil
  • 1 onion, sliced
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1 cup sliced carrots
  • 1 cup sliced celery
  • 1 cup sliced mushrooms
  • 1 cup shredded cabbage
  • 1/2 cup sliced green onions
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 2 tablespoons brown sugar
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 1/4 cup chicken broth or water
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon white pepper

Equipment

  • Large wok or skillet
  • Medium bowl
  • small bowl
  • cutting board
  • knife
  • measuring cups and spoons
  • Strainer or colander
  • spatula or wooden spoon

Method
 

  1. In a medium bowl, combine the chicken pieces with 1 tablespoon soy sauce, 1 tablespoon rice wine vinegar, 1 teaspoon cornstarch, 1/2 teaspoon sesame oil, and a pinch of white pepper (if using). Mix well and let it marinate for at least 15 minutes, or up to an hour in the refrigerator.
  2. While the chicken is marinating, cook the lo mein noodles according to the package directions. Be careful not to overcook them; you want them to be al dente. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process. Toss them with a little sesame oil to prevent them from sticking together.
  3. In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 2 tablespoons brown sugar, 1 tablespoon sesame oil, 1 tablespoon cornstarch, 1/4 cup chicken broth (or water), 1 teaspoon rice wine vinegar, 1/2 teaspoon ground ginger, and 1/4 teaspoon white pepper (if using). Set aside.
  4. Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until it's cooked through and lightly browned, about 5-7 minutes. Remove the chicken from the wok and set aside.
  5. Add the onion, garlic, and ginger to the wok and stir-fry until fragrant, about 1 minute. Then, add the carrots, celery, and mushrooms and stir-fry for another 3-5 minutes, until they're slightly softened. Finally, add the cabbage and stir-fry for 1-2 minutes, until it's wilted.
  6. Return the cooked chicken to the wok. Pour in the sauce and bring it to a simmer, stirring constantly, until the sauce has thickened, about 1-2 minutes.
  7. Add the cooked noodles and toss everything together until the noodles are evenly coated with the sauce.
  8. Garnish with sliced green onions and serve immediately.

Notes

For best results, don't overcrowd the wok when stir-frying. Use high heat to achieve a slightly smoky flavor. Adjust the sauce ingredients to your liking, adding more brown sugar for sweetness or red pepper flakes for spice. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the microwave or skillet. Consider adding other proteins like shrimp, beef, or tofu, or extra vegetables like bean sprouts, bell peppers, or broccoli. For a spicy kick, add chili garlic sauce or sriracha to the sauce. Use gluten-free soy sauce and noodles for a gluten-free version.