February 28, 2023
Review RecipeChicken Lo Mein
You’ll see how simple it is to skip the takeout and make this fresh tasty chicken lo mein dish at home!
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Chicken lo mein is always on the menu for Chinese takeout, and now you can cook this popular dish at home anytime you want. The authentic-flavored lo mein noodles are cooked with a sauteed sesame chicken and vegetable mix in a ginger and garlic seasoned lo mein sauce.
Chicken Lo Mein Ingredients
You’ll need:
- 12 ounces Chinese-style lo mein noodles, cooked according to the package directions
For the Sauce
- 1 cup chicken broth
- ⅔ cup soy sauce
- 6 tablespoons hoisin sauce
- 6 tablespoons oyster sauce
- 5 tablespoons cornstarch
- 2 tablespoons fresh minced garlic
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh grated ginger
- ½ teaspoon black pepper
For the Chicken and Vegetables
- 3 tablespoons vegetable oil, divided in half
- 1 tablespoon sesame oil
- 1½ pounds of boneless skinless chicken breasts, cut into 1-inch cubes (4 cups)
- 2 cups of carrots, cut into matchsticks or you can buy pre-packaged
- 1 small white onion, halved and sliced thin (1½ cup)
- 1 red bell pepper, seeded and thinly sliced
- 3 cups fresh broccoli florets
- 1 cup fresh sugar snap peas
- 1 tablespoon fresh minced garlic
- 2 green onions, sliced thin on the bias (optional garnish)
SUBSTITUTIONS AND ADDITIONS
OYSTER SAUCE: You can use soy sauce and brown sugar as an oyster sauce substitute. Use a slightly lesser amount of soy sauce and add a pinch of brown sugar to it for a similar sauce. If you are allergic to shellfish, you shouldn’t use oyster sauce!
BROCCOLI FLORETS: Substitute cauliflower or green beans for broccoli florets. Use an equal amount of either making it a 1:1 ratio.
CHICKEN: You can use any meat you desire in this recipe, but we suggest pork, beef, or shrimp for the best flavor. Chicken thighs are also a great substitute for chicken breasts.
BOK CHOY: Add some bok choy to your lo mein noodles if you desire. Use as much as you see fit.
OIL: You can substitute any oil as necessary for your taste, or what you happen to have on hand. Chinese recipes often use soybean, peanut, or vegetable oil.
NOODLES: You can substitute traditional lo mein noodles for any noodle you want. Fresh egg noodles or other types of Asian stir fry noodles work best. In a pinch, spaghetti noodles would also work in this recipe.
VEGETABLES: There are plenty of vegetable options if the ones listed in our recipe don’t appeal to you. Snow peas, bean sprouts, napa cabbage, and baby bok choy are all yummy options to add or substitute.
How To Make This Chicken Lo Mein Recipe
STEP ONE: Cook the noodles according to the package directions then drain and set aside.
OUR RECIPE DEVELOPER SAYS
Most lo mein noodles take only about 3 minutes to boil. Immediately run them under cold water once you’ve drained them to stop them from cooking further and to rinse away any starch that might make them stick together.
STEP TWO: To make your sauce, get a small mixing bowl and whisk all of the sauce ingredients together until they are completely combined.
PRO TIP:
Make sure the cornstarch isn’t lumpy before adding it in, or else the sauce will be lumpy too.
STEP THREE: Get a large skillet and warm it over medium-high heat. Then, add 1½ tablespoons of vegetable oil. Add in the cubed chicken breast and cook it for 5-7 minutes until it is no longer pink inside. Remove the chicken and set it aside.
PRO TIP:
Use a wok if you have one! Woks are amazing for cooking dishes like this one since they help the heat distribute across the whole pan very evenly.
STEP FOUR: Keeping the heat on medium-high, add in the remaining vegetable oil and the sesame oil. Add in the sliced onions and carrots and sauté for 3 to 4 minutes, stirring it constantly.
STEP FIVE: Add the sliced red peppers, broccoli florets, sugar snap peas, fresh minced garlic, and the grated ginger. Reduce the heat to medium to keep the garlic from burning. Continue to stir constantly and cook for 3 minutes.
STEP SIX: Whisk the sauce again, and pour it over the vegetables. Cook the vegetables for 1 to 2 minutes until the sauce begins to thicken. Then, remove the pan from the heat.
STEP SEVEN: Add the cooked chicken and cooked noodles back into the pan. Using tongs, toss the food to completely coat the chicken and noodles.
STEP EIGHT: When it’s hot, garnish the dish with the sliced green onions and serve.
How To Serve
This easy chicken lo mein recipe can be a meal on its own or you can add a couple of other dishes for a homemade Chinese “takeout” night. Try our fried rice and orange chicken.
If you like this lo mein dish, try our sesame chicken and our shrimp fried rice; both complimentary dishes for a fun dinner at home!
MORE CHINESE DISH RECIPES
Storage
IN THE FRIDGE: Store your noodles in the fridge for up to 3 days. Use an airtight container.
IN THE FREEZER: You can freeze your noodles in an airtight container or a freezer-safe bag for up to 3 months.
Next time you’re craving Chinese food takeout, give this authentic chicken lo mein recipe a try instead. It’s easy to make this delicious tender chicken and noodle dish that’s full of fresh vegetables in a rich and delicious savory sauce.
FREQUENTLY ASKED QUESTIONS
Can I use ramen noodles for this recipe?
Ramen noodles can work in place of lo mein noodles but keep in mind that ramen noodles tend to break when stir-fried as they are more delicate than lo mein noodles.
What is the difference between chicken chow mein and chicken lo mein?
Chow mein is a dry noodle dish that is cooked without sauce while lo mein is a saucy noodle dish. Chow mein noodles are stir-fried in a hot Chinese wok. In lo mein, the noodles are cooked together with ingredients such as chicken and vegetables.
What are good vegetables to use in chicken lo mein?
There are lots of vegetables that are popular and delicious in Asian-inspired dishes including carrots, bean sprouts, snow peas, peppers, bok choy, and bean sprouts.
More Recipes You’ll Love
- Better Than Take Out Fried Rice
- Chinese Chicken Salad
- Honey Garlic Chicken
- Mongolian Beef
- Chicken Fried Rice
- Mongolian Beef and Noodle Recipe
- Cabbage Rolls
- Bang Bang Shrimp
Chicken Lo Mein
You’ll see how simple it is to skip the takeout and make this fresh tasty chicken lo mein dish at home!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4
Ingredients
- 12 ounces Chinese-style lo mein noodles, cooked according to the package directions
Sauce
- 1 cup chicken broth
- ⅔ cup soy sauce
- 6 tablespoons hoisin sauce
- 6 tablespoons oyster sauce
- 5 tablespoons cornstarch
- 2 tablespoons fresh garlic, minced
- 2 tablespoons light brown sugar, packed
- 1 tablespoon fresh ginger, grated
- ½ teaspoon black pepper
Chicken and Vegetables
- 3 tablespoons vegetable oil, divided in half
- 1 tablespoon sesame oil
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes (4 cups)
- 2 cups carrots, cut into matchsticks or you can buy pre packaged
- 1 small white onion, halved and sliced thin (1½ cups)
- 1 red bell peppers, seeded and thinly sliced
- 3 cups fresh broccoli florets
- 1 cup fresh sugar snap peas
- 1 tablespoon fresh garlic, minced
- 2 green onions, sliced thin on the bias (optional garnish)
Instructions
- Prepare the noodles according to the package directions, drain and set aside.
- In a small mixing bowl, combine all sauce ingredients and whisk until completely combined.
- In a 12-inch skillet over medium-high heat, add 1½ tablespoons of the vegetable oil. Add the cubed chicken breasts and cook for 5 to 7 minutes, until no longer pink inside. Remove the chicken and set it aside.
- Keeping the heat on medium-high, add the remaining vegetable oil and the sesame oil. Add the sliced onions and carrots. Sauté for 3 to 4 minutes, stirring constantly.
- Add the sliced red peppers, broccoli florets, sugar snap peas, fresh minced garlic, and grated ginger. Reduce the heat to medium, to keep the garlic from burning. Continue to stir constantly and cook for 3 minutes.
- Whisk the sauce then pour over the vegetables. Cook for 1 to 2 more minutes until the sauce begins to thicken. Remove the pan from the heat.
- Add in the chicken and cooked lo mein noodles. Using tongs, toss to completely coat the chicken and noodles.
- Garnish with the sliced green onions and serve while hot.
Video
Notes
- Most lo mein noodles take only about 3 minutes to boil. Immediately run them under cold water once you’ve drained them to stop them from cooking further and to rinse away starch which might make them stick together.
- Make sure the cornstarch isn’t lumpy before adding it in, or else the sauce will be lumpy too.
- Use a wok if you have one. Woks are amazing for cooking dishes like this one since they help the heat distribute across the whole pan very evenly.
Nutrition
Calories: 846kcal | Carbohydrates: 111g | Protein: 53g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 4030mg | Potassium: 1419mg | Fiber: 8g | Sugar: 20g | Vitamin A: 12431IU | Vitamin C: 128mg | Calcium: 128mg | Iron: 4mg
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Even More Easy Recipes
- Thai Noodles
- Mongolian Beef and Noodle Recipe
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- Beef Ramen Stir Fry
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Comments
Vicki says
Hi Stephanie!!
Is the nutrition count for the entire recipe? (I’m hoping so! 😬😁) Thanks so much 🙂
Layne Kangas says
Hi, Vicki – it’s per serving. We made this recipe as four servings. Enjoy!
Gloria says
One of my absolute favorite meals!!!
Laura says
Fantastic and easy meal – very flavorful, everyone in our family loved it!
Marlene Wilkins says
Looking forward to your Chinese recipes. M
Suzanne says
Very good and easy to make for a stress free dinner! The flavor was not overly intense but just the right balance along with the noodles. I used black bean noodles instead and they turned out wonderful. I could even see using two types of protein in this dish.