Description
This Best Chicken Lo Mein recipe features tender chicken pieces stir-fried with fresh vegetables and egg noodles, all tossed in a savory, slightly sweet lo mein sauce. Perfect for a flavorful and quick Asian-inspired dinner, it uses accessible ingredients and simple techniques to deliver authentic taste.
Ingredients
Scale
Main Ingredients
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
- 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds for garnish
Lo Mein Sauce
- ½ cup chicken stock
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon ginger, grated
- 3 cloves garlic, minced
Optional Spice Add-ins (choose one)
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare Lo Mein Sauce: In a medium bowl, combine ½ cup chicken stock, 2 tablespoons oyster sauce, 1 ½ tablespoons dark soy sauce, 1 ½ tablespoons low sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, 1 teaspoon brown sugar, 1 teaspoon grated ginger, and 3 cloves minced garlic. Stir well until the sugar dissolves and the sauce is smooth.
- Marinate Chicken: Place the bite-sized chicken pieces in a bowl and add 1 tablespoon of the prepared lo mein sauce. Toss to coat evenly while you prepare the vegetables.
- Boil Noodles: Bring a large pot of water to a boil. Add the fresh Chinese egg noodles and cook just 1 to 2 minutes less than package instructions until al dente. Drain and rinse under cold water to stop cooking. Drizzle a small amount of vegetable oil over noodles and toss gently to prevent sticking.
- Stir Fry Chicken and Vegetables: Heat a wok or large pan over medium-high heat. Add 1 tablespoon vegetable oil and cook the marinated chicken until fully cooked through, about 4 to 5 minutes. Remove chicken and set aside. Then add the stir fry vegetables and cook for 2 to 3 minutes until tender-crisp.
- Add Noodles and Sauce: Return the cooked chicken to the pan. Add the noodles and remaining lo mein sauce. Toss everything together for 1 to 2 minutes until the sauce thickens and becomes glossy, coating all ingredients evenly.
- Garnish and Serve: Remove from heat and garnish with chopped scallions and toasted white sesame seeds. Serve immediately and enjoy your flavorful chicken lo mein.
Notes
- Fresh noodles can be distinguished by the presence of flour dusting if uncooked; pre-cooked fresh noodles are vacuum-packed and lightly oiled.
- Use any fresh vegetables you have on hand for the stir fry such as carrots, bell peppers, onions, mushrooms, and snow peas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
- To make it spicy, add one teaspoon of chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili pepper flakes to the sauce as desired.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
