Chicken lo mein is a beloved staple in Chinese cuisine, known for its harmonious blend of tender noodles, succulent chicken, and vibrant vegetables. This versatile dish offers a delightful combination of textures and flavors, making it a perfect choice for both weeknight dinners and special occasions. Best of all, you can easily recreate restaurant-quality lo mein in your own kitchen with this comprehensive guide.
Why You’ll Love This Chicken Lo Mein
Versatile and Customizable
One of the greatest features of chicken lo mein is its adaptability. You can tailor the vegetables and proteins to suit your preferences or what you have on hand. Whether you prefer adding bell peppers, broccoli, or snap peas, this dish accommodates any ingredient you choose.
Rich and Savory Flavor
The secret to a mouthwatering lo mein lies in its savory sauce. A combination of soy, oyster, and hoisin sauces creates a deep umami flavor that perfectly complements the tender chicken and crisp vegetables.
Quick and Easy to Prepare
Despite its restaurant reputation, chicken lo mein is surprisingly simple to make at home. With a few straightforward steps, you can have a delicious meal ready in under an hour.
Great for Leftovers
Lo mein tastes even better the next day. It’s an excellent option for meal prep, ensuring you have a tasty and convenient meal ready for busy days.
Ingredients
For the Marinade:
- 2 boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce:
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon dark soy sauce (optional, for color)
- 1 teaspoon cornstarch
- 1/4 cup chicken broth or water
- 1 teaspoon rice vinegar
- 1 teaspoon granulated sugar
- 1/2 teaspoon ground white pepper
For the Lo Mein:
- 8 ounces lo mein noodles (or spaghetti as a substitute)
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 medium onion, sliced
- 1 bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas or snow peas
- 1 cup mushrooms, sliced (shiitake or button)
- 3 green onions, chopped
- Sesame seeds (optional, for garnish)
How to Make Chicken Lo Mein
1. Prepare the Marinade
In a medium bowl, combine the sliced chicken with 2 tablespoons soy sauce, 1 tablespoon cornstarch, and 1 teaspoon sesame oil. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 10-15 minutes to enhance flavor and tenderness.
2. Make the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), cornstarch, chicken broth, rice vinegar, sugar, and ground white pepper. Ensure the cornstarch is fully dissolved to avoid any lumps in your sauce.
3. Cook the Noodles
Prepare the lo mein noodles according to the package instructions. Once cooked, drain them and toss with a little vegetable oil to prevent sticking. Set aside until ready to combine with the other ingredients.
4. Stir-Fry the Chicken
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in an even layer, allowing it to sear without moving for about 2 minutes. Stir-fry until the chicken is cooked through and lightly browned, approximately 4-5 minutes. Remove the chicken from the skillet and set aside.
5. Cook the Vegetables
In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant. Then, add the sliced onion, bell pepper, and carrot. Stir-fry for 3-4 minutes until the vegetables begin to soften but remain crisp. Add the snap peas and mushrooms, continuing to stir-fry for another 2-3 minutes.
6. Combine and Sauce It Up
Return the cooked chicken to the skillet with the vegetables. Pour the prepared sauce over the mixture, stirring continuously to ensure everything is well-coated. Let the sauce come to a simmer and thicken slightly, about 1-2 minutes.
7. Add the Noodles
Gently fold in the cooked noodles, ensuring they are evenly distributed throughout the sauce and vegetable mixture. Continue to stir-fry for another 2 minutes, allowing the flavors to meld together.
8. Garnish and Serve
Remove the skillet from heat. Sprinkle the chopped green onions over the top and, if desired, add a handful of sesame seeds for an extra burst of flavor and texture. Serve your homemade chicken lo mein hot, accompanied by your favorite side dishes.
Tips for the Best Chicken Lo Mein
1. Prep Everything Before You Start
Stir-frying is a fast process, so have all your ingredients chopped, measured, and ready to go before you begin cooking. This ensures a smooth and efficient cooking experience.
2. Slice Ingredients Uniformly
Cut your chicken and vegetables into similar sizes for even cooking. Consistent sizing helps maintain the texture and ensures that nothing overcooks or undercooks.
3. Use High Heat
Cooking on high heat allows you to achieve that perfect stir-fry sear without steaming the ingredients. It helps retain the crispness of the vegetables and the tenderness of the chicken.
4. Don’t Overcrowd the Pan
Cook the chicken and vegetables in batches if necessary. Overcrowding can lower the temperature of the pan, leading to soggy vegetables and uneven cooking.
5. Adjust the Sauce to Taste
Feel free to tweak the sauce ingredients to suit your palate. If you prefer a sweeter flavor, add a bit more sugar or hoisin sauce. For a spicy kick, incorporate some chili paste or red pepper flakes.
6. Enhance with Additional Flavors
Boost the umami by adding a splash of fish sauce or a sprinkle of MSG if you like. Fresh herbs like cilantro or basil can also add a refreshing twist to your lo mein.
7. Choose the Right Noodles
Authentic lo mein noodles are best, but if you can’t find them, spaghetti or linguine make excellent substitutes. Ensure the noodles are cooked al dente to maintain their texture in the final dish.
8. Finish with Fresh Ingredients
Adding fresh green onions and a drizzle of sesame oil right before serving elevates the dish with brightness and a rich, nutty aroma.
How to Store
Storing Leftovers
Store any leftover chicken lo mein in airtight containers. To maintain the best texture, keep the noodles and sauce separate if possible. Refrigerate the leftovers promptly and consume them within 4 days.
Reheating Instructions
- Stovetop: Heat a splash of water or chicken broth in a skillet over medium heat. Add the lo mein and stir-fry until warmed through, about 3-4 minutes.
- Microwave: Place a portion of lo mein in a microwave-safe dish. Cover loosely and microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.
Freezing for Future Meals
Chicken lo mein can be frozen for up to 3 months. To freeze, separate the noodles from the sauce and place them in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating.
Serving Suggestions
With Side Dishes
Complement your chicken lo mein with classic Chinese sides such as:
– Spring Rolls: Crispy and filled with vegetables or meat.
– Steamed Dumplings: Choose from pork, chicken, or vegetable varieties.
– Egg Rolls: A hearty and savory option with a variety of fillings.
As Part of a Larger Meal
Incorporate lo mein into a multi-course meal by adding:
– Hot and Sour Soup: A tangy and spicy starter.
– Kung Pao Chicken: A flavorful main dish with peanuts and vegetables.
– Fried Rice: A versatile and filling side that pairs well with lo mein.
Healthier Alternatives
For a lighter version, consider:
– Whole Wheat Noodles: Swap regular noodles for whole wheat to increase fiber content.
– Extra Vegetables: Add more greens like bok choy or spinach.
– Lean Proteins: Use chicken breast instead of thighs for a leaner dish.
Making chicken lo mein at home is a rewarding experience that allows you to enjoy a delicious and satisfying meal without the need for takeout. By following this comprehensive recipe and incorporating the provided tips, you’ll master the art of lo mein and impress your family and friends with your culinary skills. Whether you stick to the traditional ingredients or experiment with your own variations, chicken lo mein is sure to become a favorite in your household.
Chicken Lo Mein
This easy chicken lo mein is just as good as your favorite takeout. It has tender chicken and chewy noodles. The sauce is tempting. No one can resist it.
Ingredients
- 1/2 teaspoon ground white pepper (or black pepper)
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon oyster sauce
- 1/4 cup chicken broth or water
- 1/2 small onion, thinly sliced
- 1 tablespoon oyster sauce
- 8 ounces lo mein noodles (or spaghetti)
- 1/2 cup sliced mushrooms (shiitake or button mushrooms)
- 1 tablespoon cornstarch
- 1 cup shredded carrots
- 1 cup snap peas or snow peas
- 1 teaspoon rice vinegar (optional, for extra tenderness)
- 1 tablespoon hoisin sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 2 tablespoons vegetable oil, divided (or sesame oil for extra flavor)
- 1/4 cup low-sodium soy sauce
- 1 red bell pepper, julienned
- 1 tablespoon dark soy sauce (optional but recommended for color)
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 3 garlic cloves, minced
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon fresh ginger, minced
Instructions
- In a medium bowl, mix together all the marinade ingredients. Do not include the chicken.
- Add the sliced chicken to the bowl. Toss to coat evenly. Let the chicken marinate for 10–15 minutes. Prepare the other ingredients during this time.
- In a small bowl, whisk together the soy sauce, oyster sauce, and hoisin sauce. Add the dark soy sauce (if using) and sesame oil. Stir in the sugar and cornstarch. Finally, add the chicken broth or water. Set aside.
- Bring a pot of salted water to a boil. Cook the lo mein noodles according to the package instructions. This usually takes 4–5 minutes. Drain the noodles. Toss them with a little oil to prevent sticking. Set them aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in an even layer. Cook for 4–5 minutes. Stir occasionally until the chicken is golden brown and fully cooked. Remove the chicken and set it aside.
- In the same skillet or wok, add the remaining tablespoon of oil. Sauté the minced garlic, ginger, and white parts of the green onions for 30 seconds until fragrant. Next, add the onions, bell pepper, carrots, peas, and mushrooms. Stir-fry for 3–4 minutes. Cook until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and veggies. Cook for 1–2 minutes, stirring frequently. Cook until the sauce thickens and everything is evenly coated. Add the cooked noodles and toss well to combine. Heat through for about 1 minute.
- Turn off the heat. Garnish with the green parts of the sliced green onions. Serve immediately. Top with sesame seeds or a drizzle of extra sesame oil if desired. Enjoy!
