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Chopsticks holding a twist of chicken lo mein with noodles, vegetables, and chicken, set against a blurred background.
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4.67 from 3 votes

Chicken Lo Mein

This chicken lo mein bursts with savory-sweet flavor and colorful veggies. Ready in under 30 minutes, it's your weeknight takeout fix made at home.
Photo-illustrated step-by-step instructions can be seen below the recipe.
Course Dinner, Main, Main Course
Cuisine Asian, Chinese
Keyword chicken lo mein, chicken lo mein recipes
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 559
Author Erren Hart

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
US Customary - Metric

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.

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

Calories: 559 | Carbohydrates: 100g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 37mg | Sodium: 1592mg | Potassium: 572mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4084IU | Vitamin C: 82mg | Calcium: 67mg | Iron: 2mg