EASY CHICKEN LO MEIN RECIPE

I remember the first time I attempted Chicken Lo Mein; it was a college dorm room experiment involving questionable soy sauce and a single, lonely chicken breast. Despite the humble beginnings, the craving for that savory noodle dish was real, and the memory of that first, not-quite-right batch fueled a culinary quest to perfect it. Now, I’m thrilled to share my foolproof recipe with you, promising a delicious and authentic-tasting Chicken Lo Mein that’s surprisingly easy to make at home.

Let’s Make Amazing Chicken Lo Mein Together!

Hey there, fellow food lover! I’m so excited you’re here because we’re about to embark on a delicious adventure: crafting the perfect Chicken Lo Mein. Forget those takeout menus for tonight because I’m going to show you how to make this restaurant-quality dish right in your very own kitchen. And trust me, it’s way easier than you might think. We’ll break down each step, share some insider tips, and troubleshoot any potential hiccups along the way. Get ready to impress yourself (and your family!) with this flavorful and satisfying meal.

Why This Chicken Lo Mein Recipe Works

Okay, so there are a million and one Chicken Lo Mein recipes out there, right? What makes this one special? Well, I’ve spent years tweaking and perfecting it, focusing on a few key principles:

• Flavor Depth: We’re not just relying on soy sauce here. We’re building layers of flavor with ingredients like sesame oil, ginger, garlic, and a touch of oyster sauce (optional, but highly recommended!).
• Perfectly Cooked Noodles: No one wants mushy lo mein noodles! I’ll show you exactly how to cook them to al dente perfection.
• Tender Chicken: Dry, rubbery chicken is a lo mein disaster. We’ll use a simple velveting technique to ensure your chicken is juicy and tender.
• Customization: This recipe is a fantastic base, but it’s also incredibly adaptable. Feel free to add your favorite veggies or adjust the sauce to your liking.

What You’ll Need: Ingredients for Chicken Lo Mein

Let’s gather our ingredients. Don’t worry, most of these are pantry staples, and anything you don’t have is easily found at your local grocery store.

For the Chicken:

• 1 pound boneless, skinless chicken breasts: Cut into bite-sized pieces.
• 1 tablespoon soy sauce: Low sodium is preferred, so you can control the saltiness.
• 1 tablespoon cornstarch: This is the secret to tender, velvety chicken.
• 1 tablespoon vegetable oil: For stir-frying the chicken.

For the Noodles:

• 1 pound fresh lo mein noodles: You can usually find these in the refrigerated section of your grocery store, near the tofu and Asian ingredients. Dried egg noodles can be substituted, but fresh is definitely better.

For the Vegetables:

• 1 tablespoon vegetable oil: For stir-frying the vegetables.
• 1 cup sliced carrots: Matchstick carrots work great and save you time.
• 1 cup sliced celery: Adds a nice crunch and subtle flavor.
• 1 cup sliced mushrooms: I like using shiitake or cremini mushrooms.
• 1 cup sliced green onions: For a fresh, oniony flavor.
• 1 cup bean sprouts: Optional, but they add a nice texture.
• 1 red bell pepper, sliced: Adds color and sweetness.

For the Sauce:

• 1/4 cup soy sauce: Again, low sodium is best.
• 2 tablespoons oyster sauce: This adds a savory depth of flavor that’s hard to replicate. If you’re vegetarian, you can substitute hoisin sauce.
• 2 tablespoons sesame oil: This is essential for that authentic lo mein flavor.
• 1 tablespoon rice vinegar: Adds a touch of acidity to balance the flavors.
• 1 tablespoon brown sugar: For a touch of sweetness.
• 1 tablespoon cornstarch: To thicken the sauce.
• 1 teaspoon ground ginger: Or 1 tablespoon of freshly grated ginger for even more flavor.
• 2 cloves garlic, minced: Fresh is always best!
• 1/4 cup chicken broth: To thin the sauce and add moisture.
• Pinch of red pepper flakes: Optional, for a little heat.

Step-by-Step Instructions: Making Your Chicken Lo Mein

Alright, let’s get cooking! Follow these steps, and you’ll be enjoying a delicious bowl of Chicken Lo Mein in no time.

Step 1: Marinate the Chicken

In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly. This is the velveting process, and it’s crucial for tender chicken. Let it marinate for at least 15 minutes, or up to an hour in the refrigerator. The longer it marinates, the more tender it will be!

Step 2: Cook the Noodles

Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, usually about 3-5 minutes. Be careful not to overcook them! You want them to be al dente, meaning they should still have a slight bite to them. Drain the noodles and rinse them under cold water to stop the cooking process. This prevents them from sticking together. Toss the noodles with a little bit of sesame oil to keep them from clumping while you prepare the rest of the dish.

Step 3: Prepare the Sauce

In a small bowl, whisk together the remaining soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, cornstarch, ground ginger, minced garlic, chicken broth, and red pepper flakes (if using). Set aside. This sauce is the heart and soul of our Chicken Lo Mein, so make sure everything is well combined.

Step 4: Stir-Fry the Chicken

Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.

Step 5: Stir-Fry the Vegetables

Add the remaining 1 tablespoon of vegetable oil to the wok. Add the carrots, celery, mushrooms, and red bell pepper and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. Add the green onions and bean sprouts (if using) and stir-fry for another minute.

Step 6: Combine Everything

Pour the sauce over the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes. Add the cooked chicken and noodles to the wok and toss everything together to coat evenly with the sauce. Cook for another minute or two, until everything is heated through.

Step 7: Serve and Enjoy!

Serve your delicious Chicken Lo Mein immediately. Garnish with extra green onions or a sprinkle of sesame seeds, if desired. Enjoy!

Tips and Tricks for Perfect Chicken Lo Mein

Want to take your Chicken Lo Mein to the next level? Here are a few tips and tricks I’ve learned over the years:

• Don’t overcrowd the wok: Stir-frying is all about high heat and quick cooking. If you overcrowd the wok, the vegetables and chicken will steam instead of stir-fry. Cook in batches if necessary.
• Adjust the sauce to your liking: Feel free to add more or less of any ingredient to suit your taste. If you like it sweeter, add more brown sugar. If you like it spicier, add more red pepper flakes.
• Use high-quality ingredients: The better the ingredients, the better the final dish will be. Use good quality soy sauce, sesame oil, and oyster sauce.
• Prep your ingredients ahead of time: This recipe comes together quickly, so it’s helpful to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, mince your garlic, and whisk together your sauce.
• Make it vegetarian: Simply omit the chicken and add extra vegetables, or substitute tofu or tempeh.

Variations and Additions

One of the best things about Chicken Lo Mein is how customizable it is! Here are a few ideas to get you started:

• Add protein: Try adding shrimp, beef, pork, or tofu instead of or in addition to the chicken.
• Add more vegetables: Broccoli, snow peas, bok choy, and water chestnuts are all great additions.
• Make it spicy: Add more red pepper flakes, sriracha, or chili oil.
• Add nuts: Toasted peanuts or cashews add a nice crunch.
• Experiment with different sauces: Try using hoisin sauce, black bean sauce, or teriyaki sauce.

Serving Suggestions

Chicken Lo Mein is a complete meal on its own, but it also pairs well with a variety of side dishes. Here are a few ideas:

• Egg rolls or spring rolls
• Wonton soup
• Steamed rice
• Asian slaw

Storage and Reheating Instructions

Storage: Store leftover Chicken Lo Mein in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat in a skillet over medium heat, adding a splash of chicken broth or water to prevent it from drying out. You can also microwave it, but it may not be as good as reheating it in a skillet.

Troubleshooting

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues and how to fix them:

• Noodles are sticking together: Make sure you rinse the noodles under cold water after cooking and toss them with a little bit of sesame oil.
• Chicken is dry: Don’t overcook the chicken! The velveting process helps to keep it tender.
• Sauce is too thick: Add a little bit of chicken broth or water to thin it out.
• Sauce is too thin: Whisk together 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the sauce while it’s simmering.

Other Delicious Chicken Recipes to Try

If you’re a chicken lover like me, you’re always looking for new and exciting ways to prepare it! Here are a few of my other favorite chicken recipes:

• Craving something creamy and comforting? Then you should check out Chicken Scampi Pasta.
• For a fun and flavorful twist, try my Street Corn Chicken Bowl. It’s packed with fresh ingredients and a delicious kick of spice.
• If you’re in the mood for something rich and aromatic, you absolutely MUST try my Butter Chicken. It’s a guaranteed crowd-pleaser.
• Looking for a great potluck recipe? My Chicken Macaroni Salad is always a hit.
• For a hearty and satisfying pasta dish, try my Chicken Rigatoni!
• And for a quick and easy weeknight meal, you can’t go wrong with Creamy Tomato Chicken Pasta.

Chicken Lo Mein Recipe

Here’s the full recipe, all in one place for your convenience:

Yields: 4-6 servings

Prep time: 20 minutes

Cook time: 20 minutes

Ingredients:

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce (low sodium)
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil

For the Noodles:

• 1 pound fresh lo mein noodles

For the Vegetables:

• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup sliced mushrooms
• 1 cup sliced green onions
• 1 cup bean sprouts (optional)
• 1 red bell pepper, sliced

For the Sauce:

• 1/4 cup soy sauce (low sodium)
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Pinch of red pepper flakes (optional)

Instructions:

1. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly. Let it marinate for at least 15 minutes.
2. Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, about 3-5 minutes. Drain the noodles and rinse them under cold water. Toss with a little sesame oil to prevent sticking.
3. In a small bowl, whisk together the remaining soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, cornstarch, ground ginger, minced garlic, chicken broth, and red pepper flakes (if using).
4. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the carrots, celery, mushrooms, and red bell pepper and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. Add the green onions and bean sprouts (if using) and stir-fry for another minute.
6. Pour the sauce over the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
7. Add the cooked chicken and noodles to the wok and toss everything together to coat evenly with the sauce. Cook for another minute or two, until everything is heated through.
8. Serve immediately. Garnish with extra green onions or sesame seeds, if desired.

Final Thoughts

There you have it! Your very own homemade Chicken Lo Mein, ready to impress! I hope you enjoyed this culinary journey as much as I did sharing it with you. Don’t be afraid to experiment and make this recipe your own. After all, the best cooking comes from the heart (and a little bit of delicious soy sauce!). Happy cooking!

Easy Chicken Lo Mein

This Easy Chicken Lo Mein recipe delivers a flavorful and satisfying restaurant-quality meal right at home. Tender chicken, perfectly cooked noodles, and a rich savory sauce combine for a quick and customizable dish that’s sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Asian

Calories: 600

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon soy sauce low sodium
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 pound fresh lo mein noodles
• 1 tablespoon vegetable oil
• 1 cup sliced carrots
• 1 cup sliced celery
• 1 cup sliced mushrooms
• 1 cup sliced green onions
• 1 cup bean sprouts optional
• 1 red bell pepper, sliced
• 1/4 cup soy sauce low sodium
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• 1 teaspoon ground ginger
• 2 cloves garlic, minced
• 1/4 cup chicken broth
• Pinch of red pepper flakes optional

Equipment

• Large bowl
• Medium bowl
• small bowl
• large pot
• colander
• Wok or large skillet
• whisk
• measuring cups and spoons
• cutting board
• knife

Method

 

1. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce and 1 tablespoon of cornstarch. Toss to coat evenly. Let it marinate for at least 15 minutes.
2. Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, about 3-5 minutes. Drain the noodles and rinse them under cold water. Toss with a little sesame oil to prevent sticking.
3. In a small bowl, whisk together the remaining soy sauce, oyster sauce, sesame oil, rice vinegar, brown sugar, cornstarch, ground ginger, minced garlic, chicken broth, and red pepper flakes (if using).
4. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through, about 5-7 minutes. Remove the chicken from the wok and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the carrots, celery, mushrooms, and red bell pepper and stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. Add the green onions and bean sprouts (if using) and stir-fry for another minute.
6. Pour the sauce over the vegetables and bring to a simmer, stirring constantly until the sauce thickens, about 1-2 minutes.
7. Add the cooked chicken and noodles to the wok and toss everything together to coat evenly with the sauce. Cook for another minute or two, until everything is heated through.
8. Serve immediately. Garnish with extra green onions or sesame seeds, if desired.

Notes

For best results, prep all ingredients before starting. Don’t overcrowd the wok. Adjust the sauce to your liking by adding more or less of any ingredient. Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet with a splash of broth or water.