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+ servings

Chicken Lo Mein

5 from 5 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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