Description
This restaurant-style Chicken Lo Mein recipe offers a flavorful and satisfying stir-fried noodle dish featuring tender chicken thighs, fresh vegetables, and a savory soy-based sauce. It’s quick to prepare, easy to customize, and delivers authentic takeout taste right in your own kitchen.
Ingredients
Scale
Noodles
- 1 pound fresh lo mein egg noodles
Chicken Marinade
- 8 oz. boneless skinless chicken thighs or chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 teaspoon oyster sauce
Sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables & Aromatics
- 1 clove garlic, minced
- 4 cups shredded cabbage
- 2 medium carrots, julienned (about 1 1/2 cups)
- 1 tablespoon Shaoxing wine
- 2 cups mung bean sprouts
- 2 scallions, julienned
Instructions
- Prepare the noodles: Determine if your lo mein noodles are raw or pre-cooked. If raw, boil according to package instructions until al dente, then drain and set aside. If pre-cooked, bring them to room temperature for stir-frying.
- Marinate the chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Mix well to coat evenly and let it sit briefly to develop flavor.
- Mix the sauce: In a separate bowl, dissolve salt and sugar in hot water. Then add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir until well combined and set aside.
- Cook the chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken and sear for a couple of minutes until browned and cooked through. Remove chicken from wok and set aside.
- Stir-fry vegetables: Add another 2 tablespoons of oil to the wok. Add minced garlic and stir for about 10 seconds until fragrant. Then add shredded cabbage and julienned carrots. Stir-fry on high heat for about one minute. Pour Shaoxing wine around the edges of the wok and let it cook off.
- Combine noodles and chicken: Return the noodles and cooked chicken to the wok. Pour the sauce mixture over the noodles. Using a spatula, mix gently from the bottom up for approximately 30 seconds to evenly distribute sauce and ingredients.
- Steam noodles: Reduce heat to medium and cover the wok. Let it steam for one minute to allow flavors to meld and noodles to soften fully.
- Finish stir-frying: Remove the cover and continue stir-frying the noodles. If the noodles appear dry, add 1/4 cup of water or broth and continue stir-frying until noodles become loose, slippery, and heated through.
- Add final vegetables: Stir in mung bean sprouts and julienned scallions. Stir-fry together for one more minute to gently cook the sprouts and combine flavors.
- Serve: Remove from heat and serve the Chicken Lo Mein hot for a delicious homemade takeout experience.
Notes
- This chicken lo mein recipe is surprisingly easy to make at home and tastes better than many takeout versions.
- Use fresh lo mein noodles if possible for the best texture, but pre-cooked noodles work well too.
- You can substitute chicken breast or thighs depending on your preference.
- Add other vegetables like bell peppers, snow peas, or mushrooms to customize your dish.
- Shaoxing wine can be substituted with dry sherry or omit if unavailable.
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 4 g
- Sodium: 502 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 58 mg
