Chicken Lo Mein
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This Chicken Lo Mein is like a hug in a bowl: tender bits of chicken, fresh veggies, and perfectly cooked noodles all swimming in a deeply flavorful sauce. It’s simple, hearty, and sure to win your heart with every bite.
What Is Chicken Lo Mein
Chicken Lo Mein is a classic Chinese noodle dish featuring tender strands of noodles stir-fried with juicy chicken pieces and a colorful assortment of vegetables. Infused with a savory sauce that blends ingredients like soy sauce, hoisin, and oyster sauce, it offers a harmonious mix of flavors and textures. Best of all, it’s ready in just 30 minutes!
Why You’ll Love This Chicken Lo Mein
- Easy and Quick: With familiar ingredients and straightforward steps, this Chicken Lo Mein recipe is a time-saver, perfect for those bustling weeknights when you want a scrumptious meal without the fuss.
- Versatile: Whether you’re feeding a family, entertaining guests, or just enjoying a solo meal, this dish can be easily adapted. Add your favorite veggies, switch up the protein, or adjust the sauce to your taste – the possibilities are endless.
- Flavor-packed: Each bite offers a delightful explosion of flavors – from the tender chicken and fresh veggies to the rich, savory sauce. It’s a comforting dish that hits all the right notes, making you come back for seconds (or thirds!).
- Brown Sugar: Adds a hint of sweetness to balance the savory elements. If you’re out, you can substitute with honey or maple syrup.
- Soy Sauce (low sodium): Provides a deep, salty flavor foundation. Tamari is a gluten-free alternative, or coconut aminos for a soy-free option.
- Dark Soy Sauce: Deepens the color and intensifies the umami flavor. If unavailable, regular soy sauce can be used but expect a slightly lighter color.
- Oyster Sauce: Imparts a unique, savory richness. For a vegetarian twist, you can opt for mushroom-based “oyster” sauce.
- Hoisin Sauce: Adds a tangy, sweet depth. A blend of soy sauce, honey, and a bit of vinegar can pinch-hit in a pinch.
- Ground Black Pepper: Brings a gentle kick of spice. White pepper could be a subtler substitute.
- Sesame Oil: Gives a distinct aromatic nuttiness. In its absence, a mild oil like grapeseed can be used, but the distinctive sesame flavor would be missed.
- Chicken Breasts: The meaty star, providing lean protein. Thighs or even tofu can jump in for variation.
- Fresh Ginger & Garlic: These two spice up the dish with their zingy and aromatic punch. In a hurry? Ground ginger or garlic powder can work, but fresh is best.
- Olive Oil: Used for stir-frying, ensuring nothing sticks. Canola or vegetable oil could also do the job.
- Shiitake Mushrooms: These add a meaty texture and earthy flavor. Button or cremini mushrooms could stand in their place.
- Chinese Cabbage: Brings a refreshing crunch. Regular cabbage or bok choy are good alternatives.
- Carrots: Offer a sweet crunch and vibrant color. Parboiled bell peppers could be an alternative.
- Onion: Adds a mild, sweet flavor foundation. Green onions or shallots could be used for a different twist.
- Lo Mein Noodles: The chewy base that soaks up all the goodness. Egg noodles, ramen or spaghetti can work if you’re in a bind.
- Green Onions: A garnish that adds a fresh, oniony pop. Chopped chives or cilantro can give a similar fresh finish.
Whipping up this Chicken Lo Mein is as easy as chatting over a cup of coffee! Let’s get those flavors dancing together, shall we?
First things first, grab those noodles and give them a quick boil just as the package says. Once they’re all soft and wiggly, drain ’em and put them aside.
Now, in a small bowl, let’s mix our sauce stars: brown sugar, both soy sauces, oyster sauce, hoisin sauce, that kick of black pepper, and a dash of sesame oil. Give it a good whisk and set it aside. That sauce is the soul of our dish!
For our chicken, let’s keep it simple. Toss those chicken pieces in some soy sauce, fresh ginger, and garlic. Make sure every piece gets some love!
Heat up a generous splash of olive oil in your wok (or big pan) till it’s sizzling. Now, let’s get that chicken cooking! A few minutes till it’s golden and cooked through, and then let’s set it aside on a plate.
In goes a bit more olive oil, followed by those shiitake mushrooms, Chinese cabbage, carrots, and onion. Give them a quick stir and toss, let them get acquainted!
Time to reunite our chicken with the veggies. Toss in the cooked noodles, pour that gorgeous sauce over, and give it a good mix. You’ll see the dish come alive!
Just before you serve, sprinkle those chopped green onions for a fresh touch. There you go, dinner served with love and flavor!
Frequently Asked Questions
Can I use a different type of noodle if I don’t have lo mein noodles on hand?
Absolutely! While lo mein noodles give a great texture, you can also use ramen, egg noodles, spaghetti, or any other Asian-style noodle you have. Just follow the cooking instructions for whatever you choose.
I’m vegetarian. How can I adjust this recipe?
No worries! Swap out the chicken for firm tofu or even some tempeh. And for the oyster sauce, there are vegetarian versions available which use mushrooms as a base. Just make sure to adjust the cooking time as tofu might cook faster than chicken.
Can I make this dish ahead of time and reheat later?
Yes, you can. If you’re planning to eat it within a couple of days, just store it in the fridge. When you’re ready to enjoy, reheat it on the stove with a splash of water or broth to keep the noodles from drying out.
I don’t have a wok. Can I still make this dish?
Of course! While a wok gives that authentic touch, any large skillet or pan will work just fine. Ensure it’s heated well before you start cooking for the best results.
Expert Tips
- Prep Ahead: Having all your ingredients chopped, minced, and measured out before you start (often called “mise en place”) will make the cooking process seamless. Stir-fries move fast, and you don’t want to be caught mid-cook looking for an ingredient.
- High Heat is Key: Ensure your wok or skillet is heated to a high temperature before adding your ingredients. This ensures quick cooking, sealing in flavors, and giving your chicken and veggies a delightful sear.
- Noodle Know-How: To prevent your noodles from getting too soft or sticking together, consider slightly undercooking them by a minute or so. They’ll finish cooking when you add them back to the wok with the sauce.
- Veggie Variability: Feel free to adjust the vegetables based on what you have on hand or prefer. Just remember, harder veggies (like carrots) may need a bit more time in the wok than softer ones (like bell peppers).
- Sauce Sensation: If you love your Lo Mein extra saucy, consider making a double batch of the sauce. Set half aside to drizzle on the finished dish for an extra flavor boost.
Storage
No more styrofoam containers for our left over Chinese! Just store this in an airtight container and it will last 3 – 4 days in the fridge and up to 3 months in the freezer. Allow to thaw completely before reheating.
Discover More Asian Recipes
- Asian Style Udon Noodles with Pork and Mushrooms
- Hoisin Chicken Udon Noodles
- Spicy Black Pepper Shrimp with Udon Noodles
- Tofu Drunken Noodles
- Shrimp Shiitake Noodles
- Beef Broccoli Noodle Stir Fry
- Spicy Thai Chicken And Veggie Noodles
- Chow Mein
- Beef Lo Mein
- Asian Ground Beef Noodles
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Chicken Lo Mein
Video
Ingredients
For Sauce
- 1 tablespoon brown sugar (packed)
- 2 tablespoons soy sauce (low sodium)
- 2 tablespoons dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon hoisin sauce
- 1 teaspoon ground black pepper
- 1 teaspoon sesame oil
For Chicken
- 1 pound chicken breasts (skinless and boneless, cut into small pieces)
- 2 tablespoons soy sauce
- 1 teaspoon fresh ginger (minced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
For Veggies
- 2 tablespoons olive oil
- 2 cups shiitake mushrooms (sliced)
- 1 cup Chinese cabbage (shredded)
- 1 cup carrots (julienned)
- 1 large onion (chopped)
Other
- 16 ounce lo mein noodles (or any other Asian style noodles)
- 3 green onions (chopped)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl whisk all the sauce ingredients together, then set aside.
- In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
- Heat 2 tablespoons of olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside. Don't overcrowd the chicken, you might need to do this in 2 batches.
- Add the other 2 tablespoons of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
- Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
- Garnish with green onions and serve.
Notes
- For added flavor, marinate the chicken in the sauce for 15-30 minutes before cooking.
- Vegetarian? Swap chicken for firm tofu and use a vegetarian oyster sauce.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to refresh the noodles.
- If you love extra sauce, consider doubling the sauce ingredients and drizzling more on the finished dish.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
