Chicken Lo Mein, a dish that dances on your palate with savory flavors and satisfying textures, is ready to become your new weeknight hero! Forget takeout – I’m going to show you how to create a restaurant-quality version right in your own kitchen, and trust me, it’s easier than you think. Have you ever wondered about the origins of this beloved noodle dish? Lo Mein, meaning “stirred noodles,” has deep roots in Chinese cuisine, evolving over centuries into the comforting and customizable meal we know and love today.
This isn’t just another noodle dish; it’s an experience. The beauty of Chicken Lo Mein lies in its versatility. You can load it up with your favorite vegetables, adjust the sauce to your liking, and even swap out the chicken for shrimp, beef, or tofu. But what truly makes it irresistible? It’s the perfect balance of tender noodles, succulent chicken, and a rich, umami-packed sauce that clings to every strand. People adore it for its comforting warmth, its satisfying chewiness, and the sheer convenience of having a complete and delicious meal ready in under 30 minutes. So, are you ready to ditch the delivery apps and embark on a culinary adventure? Let’s get cooking!
Ingredients:
- For the Chicken:
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of white pepper
- For the Noodles:
- 1 lb fresh or dried lo mein noodles (or spaghetti as a substitute)
- 2 tablespoons vegetable oil
- For the Vegetables:
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 cup shredded cabbage (napa or green)
- 1/2 cup sliced green onions
- 1/2 cup snow peas, trimmed
- 1/4 cup water chestnuts, sliced
- For the Sauce:
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional, but highly recommended!)
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional, for a little heat)
- Garnish (Optional):
- Sesame seeds
- Chopped green onions
Preparing the Chicken:
First, we’re going to get the chicken ready. This step is crucial because marinating the chicken makes it incredibly tender and flavorful. Trust me, don’t skip it!
- In a medium bowl, combine the bite-sized chicken pieces with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, 1/2 teaspoon of ground ginger, 1/4 teaspoon of garlic powder, and a pinch of white pepper.
- Mix everything together really well, ensuring that each piece of chicken is coated in the marinade.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. The longer it marinates, the better the flavor will be! I often let it sit for an hour or two if I have the time.
Cooking the Noodles:
While the chicken is marinating, let’s get the noodles cooked. The key here is to not overcook them – you want them to be al dente, with a slight bite to them.
- Bring a large pot of salted water to a boil.
- Add the lo mein noodles to the boiling water and cook according to the package directions. If you’re using fresh noodles, they’ll usually cook in just a few minutes. Dried noodles will take a bit longer.
- Once the noodles are cooked al dente, drain them immediately in a colander.
- Rinse the noodles with cold water to stop the cooking process and prevent them from sticking together.
- Toss the drained noodles with 2 tablespoons of vegetable oil. This will help keep them from clumping up while you prepare the rest of the dish. Set aside.
Preparing the Sauce:
The sauce is what really brings this dish together, so it’s important to get the balance of flavors just right. Don’t be afraid to adjust the ingredients to your liking!
- In a small bowl, whisk together the chicken broth, 1/4 cup of soy sauce, oyster sauce (if using), hoisin sauce, 1 tablespoon of sesame oil, 1 tablespoon of cornstarch, sugar, 1/2 teaspoon of ground ginger, 1/4 teaspoon of garlic powder, and a pinch of red pepper flakes (if using).
- Make sure there are no lumps of cornstarch in the sauce. Whisk until everything is smooth and well combined. Set aside.
Stir-Frying the Chicken and Vegetables:
Now comes the fun part – stir-frying! This is where all the flavors start to come together. Make sure you have all your ingredients prepped and ready to go, because the cooking process moves quickly.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the marinated chicken to the hot wok and stir-fry until it’s cooked through and lightly browned. This should take about 5-7 minutes. Make sure to stir frequently to prevent the chicken from sticking to the pan.
- Remove the cooked chicken from the wok and set aside.
- Add another 1 tablespoon of vegetable oil to the wok.
- Add the sliced onion and minced garlic to the wok and stir-fry for about 1-2 minutes, until the onion is softened and fragrant.
- Add the sliced carrots, celery, and mushrooms to the wok and stir-fry for another 3-4 minutes, until the vegetables are slightly tender.
- Add the shredded cabbage, sliced green onions, snow peas, and water chestnuts to the wok and stir-fry for another 1-2 minutes, until the cabbage is slightly wilted and the snow peas are bright green.
Combining Everything:
This is the final step, where we bring all the components together to create the delicious Chicken Lo Mein!
- Return the cooked chicken to the wok with the vegetables.
- Pour the prepared sauce over the chicken and vegetables.
- Bring the sauce to a simmer and cook for 1-2 minutes, until it thickens slightly. Stir constantly to prevent the sauce from burning.
- Add the cooked lo mein noodles to the wok with the chicken, vegetables, and sauce.
- Toss everything together really well, ensuring that the noodles are evenly coated in the sauce.
- Cook for another 1-2 minutes, until the noodles are heated through and everything is well combined.
Serving:
Time to enjoy the fruits of your labor! This Chicken Lo Mein is best served hot, right out of the wok.
- Serve the Chicken Lo Mein immediately.
- Garnish with sesame seeds and chopped green onions, if desired.
- Enjoy! This dish is delicious on its own, or you can serve it with a side of egg rolls or spring rolls for a complete meal.
Tips and Variations:
- Vegetarian Option: Substitute the chicken with tofu or tempeh for a vegetarian version.
- Spicy Kick: Add more red pepper flakes or a dash of chili oil for a spicier dish.
- Different Vegetables: Feel free to use other vegetables that you enjoy, such as broccoli, bell peppers, or bok choy.
- Protein Power: Add shrimp, beef, or pork along with the chicken for a more substantial meal.
- Make Ahead: You can prepare the chicken and sauce ahead of time and store them in the refrigerator until you’re ready to cook.
- Noodle Choice: While lo mein noodles are traditional, you can also use other types of noodles, such as udon or ramen.
- Oyster Sauce Substitute: If you don’t have oyster sauce, you can use a little extra soy sauce and a pinch of sugar.
Storing Leftovers:
Leftover Chicken Lo Mein can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply microwave or stir-fry until heated through.
Nutritional Information (Approximate):
Please note that the nutritional information is an estimate and may vary depending on the specific ingredients and portion sizes used.
- Calories: Approximately 500-600 per serving
- Protein: 30-40 grams
- Carbohydrates: 60-70 grams
- Fat: 20-30 grams
Why This Recipe Works:
This Chicken Lo Mein recipe is a winner because it’s:
- Flavorful: The combination of soy sauce, oyster sauce, hoisin sauce, and sesame oil creates a rich and savory flavor that’s irresistible.
- Easy to Customize: You can easily adjust the ingredients to your liking,
Conclusion:
And there you have it! This Chicken Lo Mein recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen. From the savory, perfectly cooked chicken to the satisfying chew of the noodles, all coated in that irresistible umami-rich sauce, it’s a dish that’s guaranteed to become a family favorite. I truly believe this recipe is a must-try because it delivers restaurant-quality taste without the restaurant price tag or the need to leave your cozy kitchen. It’s quick, it’s easy, and it’s packed with flavor – what more could you ask for?
But the best part? This recipe is incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. If you’re a veggie lover, toss in some extra broccoli florets, sliced bell peppers (red, yellow, or orange for a vibrant touch!), or even some snow peas for added crunch. Want to make it a complete meal? Serve it alongside some crispy spring rolls or a refreshing cucumber salad.
For a fun variation, consider swapping out the chicken for shrimp or tofu. Shrimp Lo Mein is a classic for a reason, and firm tofu, pressed and pan-fried until golden brown, makes a fantastic vegetarian option. You could even use leftover roasted pork or beef for a truly decadent treat! And if you’re short on time, pre-cooked rotisserie chicken works wonders in this recipe. Just shred it and add it to the wok – nobody will ever know your secret!
Serving suggestions are endless! I personally love to garnish my Chicken Lo Mein with a sprinkle of toasted sesame seeds and some thinly sliced green onions for a pop of color and flavor. A side of chili oil is also a welcome addition for those who like a little extra heat. And don’t forget the fortune cookies for a fun and festive touch!
I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s the perfect balance of savory, sweet, and umami, and it’s sure to satisfy your cravings for authentic Asian cuisine.
So, what are you waiting for? Grab your wok, gather your ingredients, and get cooking! I promise you won’t be disappointed. This Chicken Lo Mein is a guaranteed crowd-pleaser, whether you’re serving it to your family, friends, or even just yourself.
And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any modifications? What did you think? Share your photos, your tips, and your stories in the comments below. I can’t wait to see your culinary creations and hear all about your adventures in the kitchen. Happy cooking! I hope you enjoy this recipe as much as I do. Let me know what you think!
Chicken Lo Mein: Easy Recipe & Delicious Variations
Quick and easy Chicken Lo Mein packed with tender chicken, stir-fried vegetables, and a savory sauce. Perfect for a weeknight dinner!
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of white pepper
- 1 lb fresh or dried lo mein noodles (or spaghetti as a substitute)
- 2 tablespoons vegetable oil
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 cup sliced mushrooms
- 1 cup shredded cabbage (napa or green)
- 1/2 cup sliced green onions
- 1/2 cup snow peas, trimmed
- 1/4 cup water chestnuts, sliced
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (optional, but highly recommended!)
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon cornstarch
- 1 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of red pepper flakes (optional, for a little heat)
- Sesame seeds
- Chopped green onions
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, sesame oil, ginger, garlic powder, and white pepper. Mix well, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
- Cook the Noodles: Bring a large pot of salted water to a boil. Add the lo mein noodles and cook according to package directions until al dente. Drain and rinse with cold water. Toss with vegetable oil and set aside.
- Prepare the Sauce: In a small bowl, whisk together chicken broth, soy sauce, oyster sauce (if using), hoisin sauce, sesame oil, cornstarch, sugar, ginger, garlic powder, and red pepper flakes (if using). Ensure there are no lumps. Set aside.
- Stir-Fry the Chicken: Heat vegetable oil in a wok or large skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned (5-7 minutes). Remove from the wok and set aside.
- Stir-Fry the Vegetables: Add more vegetable oil to the wok. Add onion and garlic and stir-fry until softened (1-2 minutes). Add carrots, celery, and mushrooms and stir-fry until slightly tender (3-4 minutes). Add cabbage, green onions, snow peas, and water chestnuts and stir-fry until cabbage is wilted and snow peas are bright green (1-2 minutes).
- Combine Everything: Return the cooked chicken to the wok with the vegetables. Pour the prepared sauce over the chicken and vegetables. Bring to a simmer and cook until the sauce thickens slightly (1-2 minutes), stirring constantly.
- Add Noodles: Add the cooked lo mein noodles to the wok. Toss everything together until the noodles are evenly coated in the sauce. Cook until heated through and well combined (1-2 minutes).
- Serve: Serve immediately, garnished with sesame seeds and chopped green onions (optional).
Notes
- Vegetarian Option: Substitute the chicken with tofu or tempeh.
- Spicy Kick: Add more red pepper flakes or a dash of chili oil.
- Different Vegetables: Use other vegetables like broccoli, bell peppers, or bok choy.
- Protein Power: Add shrimp, beef, or pork along with the chicken.
- Make Ahead: Prepare the chicken and sauce ahead of time and store them in the refrigerator.
- Noodle Choice: Use udon or ramen noodles instead of lo mein.
- Oyster Sauce Substitute: Use extra soy sauce and a pinch of sugar if you don’t have oyster sauce.
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or stir-fry.
