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Chicken Lo Mein Recipe

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3.8 from 4 reviews

This Chicken Lo Mein recipe features tender pieces of chicken breast stir-fried with fresh vegetables and chewy lo mein noodles, all coated in a savory, flavorful sauce made from soy sauce, oyster sauce, and aromatic seasonings. Ready in just 30 minutes, it is a perfect weeknight dinner packed with hearty ingredients and vibrant flavors.

Ingredients

Sauce Ingredients

  • 1 tablespoon brown sugar (packed)
  • 2 tablespoons soy sauce (low sodium)
  • 2 tablespoons dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon sesame oil

Chicken and Marinade

  • 1 pound chicken breasts (skinless and boneless, cut into small pieces)
  • 2 tablespoons soy sauce
  • 1 teaspoon fresh ginger (minced)
  • 3 cloves garlic (minced)

Vegetables and Others

  • 4 tablespoons olive oil (divided)
  • 2 cups shiitake mushrooms (sliced)
  • 1 cup Chinese cabbage (shredded)
  • 1 cup carrots (julienned)
  • 1 large onion (chopped)
  • 16 ounces lo mein noodles (or any other Asian style noodles)
  • 3 green onions (chopped, for garnish)

Instructions

  1. Cook the noodles: Boil the lo mein noodles according to the package instructions until tender. Once cooked, drain them thoroughly and set aside to keep warm.
  2. Make the sauce: In a small bowl, combine brown sugar, soy sauce (low sodium), dark soy sauce, oyster sauce, hoisin sauce, ground black pepper, and sesame oil. Whisk until smooth and the sugar dissolves; then set the sauce aside.
  3. Prepare the chicken marinade: In a medium bowl, toss the bite-sized chicken pieces with 2 tablespoons soy sauce, minced fresh ginger, and minced garlic. This will tenderize and flavor the chicken before cooking.
  4. Cook the chicken: Heat 2 tablespoons of olive oil in a large wok over high heat until hot. Add the marinated chicken in a single layer without overcrowding; cook for about 5 minutes, stirring occasionally, until the chicken is browned and no longer pink inside. Remove the chicken from the wok and set aside. Cook in batches if necessary to avoid steaming.
  5. Cook the vegetables: Add the remaining 2 tablespoons of olive oil to the hot wok. Toss in the sliced shiitake mushrooms, shredded Chinese cabbage, julienned carrots, and chopped onion. Stir-fry the vegetables for about 1 minute until they are slightly tender but still crisp, tossing continuously.
  6. Combine all components: Return the cooked chicken to the wok with the vegetables. Add the drained lo mein noodles and the prepared sauce. Toss everything together thoroughly to ensure the noodles and ingredients are evenly coated in the sauce. Turn off the heat once everything is combined and heated through.
  7. Garnish and serve: Sprinkle the chopped green onions over the dish as a fresh garnish. Serve the Chicken Lo Mein hot immediately for best flavor and texture.

Notes

  • Do not overcrowd the wok when cooking chicken to ensure it browns properly and cooks evenly.
  • Use fresh ginger and garlic for the best aromatic flavor in the marinade and sauce.
  • If lo mein noodles are unavailable, substitute with spaghetti or any other Asian wheat noodles.
  • Feel free to add other vegetables like bell peppers or snap peas to increase the dish’s vegetable content.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet or microwave.

Find it online: https://cozyplatter.com/chicken-lo-mein-recipe/