This easy-to-follow recipe teaches how to make delicious chicken lo mein at home. Perfect for a quick dinner that everyone will love!
Have you ever tried making Chinese food at home only to feel like something’s missing from the recipe? Well, don’t worry, because you’re not alone! We’ve spent a ton of time developing this recipe to get as close as possible to the flavors you know and love from your favorite Chinese restaurants.
In this blog post, I’m gonna walk you through how to make a mouthwatering chicken lo mein dish that’s gonna better than any takeout you’ve ever had. And the best part? We’re using simple ingredients and step-by-step instructions that anyone can follow, whether you’re a seasoned chef or new to cooking.
Lo Mein Vs Chow Mein (or Chao Main)
Depending on where you live, you may not find Lo Mein on the menu at your local Chinese restaurant. Now, you might be looking at pictures of Lo Mein and think it looks like Chow Mein. But there is a difference between these two dishes. The main difference lies in how the noodles are prepared.
Lo Mein noodles are boiled until they are soft and then mixed with veggies, meat, and sauce. On the other hand, Chow Mein noodles are partially boiled and then stir-fried until crispy. They are also mixed with veggies, meat, and sauce. I know there might be some confusion due to regional variations and adaptations in different countries.
The takeaway? The beauty of cooking at home is you can cook it however you like best.
Delicious By Design
We put a lot of effort into making our dish taste amazing. By blending oyster sauce and sesame oil, we gave it a rich, savory flavor. We then added a bit of Shaoxing wine to sweeten it up. But we didn’t stop there! We also mixed in fresh ginger and garlic to enhance the flavor even more. To add a fresh touch, we included green onions and balanced everything out with light soy sauce and sugar. The combination of chicken and vegetables with our special sauce makes every bite super delicious, leaving you wanting more.
Ingredient Spotlight
For a Chinese noodle stir-fry, the best noodles to use are ones that can hold up well to the stir-frying process without breaking apart or becoming too soft. Here are a few types of noodles that work well:
Lo Mein Noodles (Available on Amazon) are versatile wheat flour noodles, perfect for stir-fry dishes. They have a texture like spaghetti but are boiled then stir-fried.
Precooked egg noodles that don’t need boiling will also work, while rice noodles offer a gluten-free option.
Make It Your Own
Want to switch up your lo mein? Swap out the chicken for shrimp, tofu, or pork. For more veggies, add broccoli, baby corn, or mushrooms. And if you want to add a bit of spice, try red pepper flakes or sriracha. Feeling adventurous? Experiment with the sauce ratio or add hoisin sauce for a sweeter twist. Make this lo mein recipe your own and enjoy!
Set Yourself Up For Success
- Mise en Place: This French term translates to “everything in its place.” Before you heat the pan, prep all your ingredients by chopping veggies, marinating chicken, and measuring out sauces. Having everything ready to go keeps the cooking process smooth and prevents burning.
- High Heat, Short Time: This Chicken Lo mein thrives on high heat for quick cooking. Make sure your pan is nice and hot before adding the chicken. This sears the meat quickly, locking in its juices and preventing it from drying out. Likewise, cook the vegetables until crisp-tender, not mushy.
- Sauce Savvy: Whisk together your sauce ingredients in a separate bowl before adding them to the pan. This ensures all the flavors are well combined and avoids lumps forming in your final dish.
- Don’t Crowd the Pan: Overcrowding the pan steams the ingredients instead of searing them. Cook the chicken in batches if necessary to maintain high heat and achieve that beautiful golden brown color.
- Thicken to Perfection: The cornstarch in the marinade helps thicken the sauce slightly. If you prefer a thicker consistency, add a cornstarch slurry (mix a teaspoon of cornstarch with a tablespoon of water) to the pan and cook until the sauce reaches your desired texture.
Storage & Freezing Instructions ❄
Leftovers? No problem! Cool completely, store in airtight containers, and refrigerate for up to 3 days. Freeze portions in sealed containers for up to 3 months. Reheat gently in a skillet or microwave.
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Let’s Make Chicken Lo Mein
Ingredients
For the Marinade:
- ½ lb chicken breast sliced into 1/4″ strips against the grain
- ½ teaspoon salt
- ¼ teaspoon white pepper
- 1 tablespoon shaoxing wine or sherry
- 1 tablespoon low sodium light soy sauce
- ½ tablespoon cornstarch
- ½ tablespoon sesame oil
For The Lo Mein:
- 1 lb lo mein noodles fresh, if available
- 2 tablespoons vegetable oil canola oil or neutral oil
- 3 garlic cloves peeled and thinly sliced
- ½ inch piece fresh ginger grated
- 3 green onions sliced into thin rounds (whites and greens separated)
- 1 carrot medium, sliced
- 2 cups cabbage sliced
- 1 red bell pepper sliced
- 6 ounces snow peas (or snap peas) trimmed as needed
- 1 onion small, sliced
- ¼ cup chicken broth
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 1 tablespoons low sodium light soy sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch
- 1 tablespoon water
- Ground white pepper or black pepper, to taste
Instructions
- In a small bowl, toss the chicken with 1 tablespoon of soy sauce, cornstarch, and 1 teaspoon of sesame oil. Set aside for 10 minutes to marinate.
- Cook the noodles according to the package directions, drain, and set aside.
- In a large skillet over high heat, heat the vegetable oil and stir-fry the chicken for about 10 minutes or until cooked through and golden. Transfer to a plate and keep warm.
- Add the garlic and ginger in the same skillet over medium-high heat and cook for about 1 minute, stirring, until fragrant.
- Add the cabbage, red peppers, snow peas, and carrot and cook for about 5 minutes, stirring, until crisp-tender.
- Whisk together the chicken broth, oyster sauce, hoisin sauce, sugar, and the remaining 1 tablespoon of soy sauce and 1 teaspoon of sesame oil in a small bowl.
- Add the sauce and the noodles to the skillet and toss to combine. Cook for about 5 minutes, stirring, until the sauce is slightly thickened and the noodles are well coated.
- Add the green onions and season with salt and pepper to taste.
- Serve hot with more green onions if desired.
Tips + Notes
- Prep is Key: Chop veggies, marinate chicken, whisk sauce – Mise en place for a smooth stir-fry!
- Heat is King: High heat sears the chicken and keeps veggies crisp-tender.
- Batch Cook: Don’t overcrowd the pan – cook chicken in portions for a beautiful sear.
- Sauce Savvy: Mix sauce ingredients separately to avoid lumps.
- Thicken Up: Add a cornstarch slurry for a thicker final sauce (optional).
Nutrition Information:
Step By Step Instructions
Prepare the Ingredients: Slice 1 pound (450g) of chicken breast into thin strips. Chop your vegetables into bite-sized pieces.
Marinate the Chicken: First, we’ll prep the flavor-packed chicken. In a medium bowl, toss together 1/2 pound (225 grams) boneless, skinless chicken breasts, sliced into thin ¼-inch (6-millimeter) strips against the grain, with 1 tablespoon (15 milliliters) soy sauce, ½ tablespoon (7.5 milliliters) cornstarch, ½ tablespoon (7.5 milliliters) sesame oil, 1 tablespoon (15 milliliters) Shaoxing wine or sherry (or substitute with sherry), ½ teaspoon salt, and ¼ teaspoon white pepper. Let the chicken marinate for at least 10 minutes while you prepare the other ingredients.
Cook 8 ounces (225g) of lo mein noodles according to package instructions, then drain and set aside.
Sear the Chicken: Heat 2 tablespoons (30 milliliters) of vegetable oil in a large skillet or wok over high heat. Once the oil is hot and shimmering, add the marinated chicken. Stir-fry the chicken for 8 to 10 minutes or until it’s cooked through and beautifully golden brown on all sides. Be sure to stir occasionally for even browning. Once cooked, transfer the chicken to a plate and set it aside.
Transfer the chicken to a plate and keep it warm while you cook the veggies.
Aromatics and Vegetables: While the pan is still hot, reduce the heat to medium-high. Add 3 garlic cloves, peeled and thinly sliced, and ½-inch (1.25-centimeter) piece fresh ginger, grated, and stir-fry for about 30 seconds, until fragrant.
Next, toss in the sliced green onion whites (separate from the greens), 1 red bell pepper, sliced into thin strips, 1 medium carrot, sliced into thin strips, 2 cups (500 milliliters) shredded cabbage, and 6 ounces (170 grams) snow peas, trimmed as needed. Stir-fry the vegetables for 4 to 5 minutes or until they are crisp-tender.
Sauce Time! In a small bowl, whisk together 2 tablespoons (30 milliliters) oyster sauce, 1 tablespoon (15 milliliters) low-sodium light soy sauce, 1 teaspoon (5 milliliters) sugar, 2 teaspoons (10 milliliters) cornstarch, and 1 tablespoon (15 milliliters) water to create a smooth sauce.
Bring it Together: Pour the prepared sauce into the pan with the vegetables. Increase the heat to high and add the cooked noodles and reserved chicken back to the pan. Toss everything together to coat the noodles and chicken evenly in the flavorful sauce.
Finishing Touches: Cook for an additional 3 to 4 minutes or until the sauce thickens slightly and the noodles are heated through. Finally, stir in the green onion greens (previously separated) and season the dish with ground black or white pepper to taste.
The Perfect Pairings
For a full homemade Chinese meal, make this chicken lo mein alongside Chinese chicken and broccoli, chicken with black bean sauce, or our beef and broccoli stir fry.
Carla says
I made this for dinner last night. It was really delicious! I was so impressed with how much it tasted like the loyalty mean from my favorite restaurant!
Erren's Kitchen says
Carla, that is wonderful!! I am so glad you were able to make a restaurant quality meal with this recipe! Thank you so much for giving feedback.