Chicken Lo Mein


9 Comments

December 13, 2021

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Chicken Lo Mein is so versatile – perfect for a weeknight meal or for making a large portion to feed a large group (like for the holidays!) The best part about this dish is you can use any vegetables you have in your fridge – so it’s also great for fridge clearing days!

I absolutely love making this dish when I have friends or family over, and every single one of them had said this is the best Chicken Lo Mein they’ve ever had! The noodles are chewy and paired with the crisp vegetables and tender chicken, it can’t be beat!

Watch the Chicken Lo Mein Recipe Video Below!

INGREDIENTS TIPS

NOODLES
I like the brand Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!

CHICKEN
I used chicken breast but you can sub with chicken thighs if that is what you prefer!

NEUTRAL OIL
My favorite neutral oil is avocado oil, but you can also use canola or vegetable oil! I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.

MSG
As always, this is optional 🙂

VEGETABLES
One of my favorite things about this recipe is that you can sub in (or remove) any vegetables of your choice! I used carrots, cabbage, shiitake mushrooms, and bean sprouts, but always adjust to your liking! This is YOUR dish and I want you to love it!

RECIPE TIPS

CORNSTARCH HACK
I added the cornstarch to the sauce to avoid having to add a cornstarch slurry at the end – this saves you both time AND an extra step!

CUT YOUR VEGETABLES!
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!

NOODLES

  • UNDERCOOK YOUR NOODLES: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the dish is done in the pan!
  • RINSE & TOSS IN OIL: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.

Chicken Lo Mein

5 from 4 votes
Servings 5

Ingredients
 
 

Chicken

  • 1/2 lb chicken breast sliced into 1/4" strips, against the grain
  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 1 tbsp shaoxing wine
  • 1 tbsp light soy sauce
  • 1/2 tbsp cornstarch
  • 1/2 tbsp avocado oil

Vegetables

  • 1 medium carrot sliced
  • 3 cups cabbage sliced
  • 1/4 white onion sliced
  • 5 scallions chopped, greens and whites separated
  • 1 tbsp ginger minced
  • 5 cloves garlic minced

Sauce

  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp shaoxing wine
  • 1 tsp sesame oil
  • 1/4 tsp white pepper
  • 1/2 tbsp sugar
  • 1 tbsp water
  • 1/2 tbsp cornstarch
  • 1/4 tsp msg optional

Noodles

  • 16 oz lo mein noodles fresh or dried

Oils

  • 1/2 tsp sesame oil
  • 3 tbsp neutral oil I used avocado oil

Instructions
 

  • Slice your chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients
  • Prepare your vegetables and set aside, separating your scallion whites and greens.
  • Premix your sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg.
  • Cook your lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
  • Over high heat, sear your chicken in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
  • In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and veggies. Sauté for a few minutes until slightly wilted, then add your noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
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Recipe Rating




  1. Your chicken chow mein receipt looks sand sounds wonderful!
    Would love to make Chinese vegetarian egg rolls and a dish similar to
    Panda Express Mushroom Chicken (with zucchini). Look. forward to your
    culinary artwork!

    1. Hi Jane! Thank you so much for the kind comment. I actually have a ‘Mushroom Chicken’ recipe on my site that is a Panda Express copycat 🙂 I hope you check it out! I’m working on two egg roll recipes now (one with meat and one vegetarian) – hope to publish those soon!

    1. Hi Lisa – thank you so much, I am so glad to hear you are enjoying this recipe!! I love making it at home and it makes me so happy to hear that others like it, too. Appreciate your support and kind words!

  2. 5 stars
    I’m glad that I’ve found you! Wow! I love this version, it’s super light! The only thing that my wok is too small and I’m unable to put everything together, as I’m cooking for at least 2 days.
    I’m like ‘adept’ in cooking, so I like simple recipes and here is my question, can I switch noodles? I would like to use for example Udon instead of Mein, but don’t know if this would be ‘profanation’. There is kind of rule which noodle I can use cooking soup or dish like this?

    1. Yes, feel free to swap the noodles to ones of your preference! I’m glad you’re enjoying the recipes!

  3. 5 stars
    Fantastic recipe. Followed it exactly as written and it creates the best lo me in dish I’ve ever made. I’ve tried so many recipes and I’ll definitely use this one again!