Print

The Best Chicken Lo Mein Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

This Best Chicken Lo Mein recipe delivers a deliciously savory and satisfying stir-fry noodle dish packed with tender chicken, crisp vegetables, and a flavorful homemade lo mein sauce. Using fresh Chinese egg noodles and a combination of oyster and soy sauces, this quick and easy meal is perfect for weeknight dinners and can be customized with your favorite stir-fry vegetables.

Ingredients

Lo Mein Sauce

  • 2 Tablespoons oyster sauce
  • 1 ½ Tablespoons dark soy sauce
  • 1 ½ Tablespoons low sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon grated ginger
  • 3 cloves garlic, minced
  • 1 teaspoon chili garlic sauce (use sparingly)
  • 1 teaspoon Lao Gan Ma Spicy Chili Crisp (use sparingly)
  • 1 teaspoon Thai chili pepper flakes

Chicken and Vegetables

  • 1 lb chicken breast or thigh, cut into bite-size pieces
  • 1 tablespoon vegetable oil
  • 2 ½ cups stir fry vegetables (sliced ¼ inch thick; examples: bell peppers, carrots, broccoli)
  • 1 stalk scallion, chopped
  • 2 teaspoons toasted white sesame seeds (for garnish)

Noodles and Stock

  • 16 oz fresh Chinese egg noodles
  • ½ cup chicken stock (or substitute with vegetable stock or water)

Instructions

  1. Make the sauce: In a medium-sized bowl, combine oyster sauce, dark and low sodium soy sauces, cornstarch, toasted sesame oil, brown sugar, grated ginger, minced garlic, chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, and Thai chili flakes. Stir well until the sugar is dissolved and the sauce is smooth.
  2. Marinate the chicken: Add one tablespoon of the prepared lo mein sauce to the bite-sized chicken pieces and marinate while preparing the vegetables, allowing the flavors to infuse.
  3. Cook the noodles: Bring a large pot of water to boil and cook the fresh Chinese egg noodles until just al dente, 1-2 minutes less than package instructions. Drain and rinse under cold water to stop cooking, then drizzle lightly with oil to prevent sticking. (If using pre-cooked yellow egg noodles, simply rinse under hot water to separate strands.)
  4. Stir fry chicken and vegetables: Heat a wok or large skillet over medium-high heat and add vegetable oil. Add marinated chicken and stir fry until fully cooked and lightly browned, about 4-5 minutes. Remove chicken from pan and set aside. Next, add the sliced vegetables and stir fry for 2-3 minutes until tender-crisp.
  5. Add the noodles and sauce: Return the chicken to the pan and add the cooked noodles along with the remaining lo mein sauce and chicken stock. Toss and stir continuously for 1-2 minutes so the sauce thickens and coats the noodles, chicken, and vegetables evenly, creating a glossy finish.
  6. Garnish and serve: Remove from heat, sprinkle chopped scallions and toasted white sesame seeds over the top. Serve hot and enjoy your flavorful homemade chicken lo mein!

Notes

  • Use fresh Chinese egg noodles for best texture. If unavailable, substitute with dried egg noodles or spaghetti.
  • For vegetables, use any combination such as bell peppers, carrots, broccoli, snow peas, and mushrooms sliced about ¼ inch thick.
  • The chili garlic sauce and Lao Gan Ma Spicy Chili Crisp add saltiness and heat, so use sparingly to taste.
  • Make sure not to overcook the noodles; they should be slightly underdone as they’ll finish cooking when stir-fried.
  • To make the dish gluten-free, choose gluten-free soy sauce and oyster sauce alternatives.

Find it online: https://bitezly.com/the-best-chicken-lo-mein-recipe/