Chicken Lo Mein is a classic Chinese-American dish that’s beloved for its savory, umami-rich flavors and quick, easy preparation. This stir-fried noodle dish features tender strips of chicken and an assortment of colorful vegetables tossed with a flavorful sauce made from soy sauce, garlic, and ginger. The dish is versatile, allowing you to adjust the ingredients based on what you have on hand, and it’s perfect for a weeknight dinner or a casual gathering. The key to a great Chicken Lo Mein is in the balance of flavors and textures—tender chicken, crisp vegetables, and chewy noodles all coated in a rich, savory sauce.
Recipe
Ingredients:
- 8 oz (225 g) lo mein or egg noodles (or use spaghetti if unavailable)
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, thinly sliced
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 cup bell peppers (any color), thinly sliced
- 1 cup carrots, julienned or thinly sliced
- 1 cup snap peas or snow peas
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (or hoisin sauce for a sweeter option)
- 1 tablespoon dark soy sauce (for color and depth, optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening, optional)
- 1 teaspoon sesame oil (for flavor)
- 2 green onions, chopped (for garnish)
- Sesame seeds (optional, for garnish)
Instructions:
- Cook the Noodles:
- Bring a large pot of salted water to a boil. Cook the lo mein or egg noodles according to the package instructions until al dente. Drain and set aside.
- Prepare the Chicken:
- In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken and stir-fry until cooked through and lightly browned, about 4-5 minutes. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables:
- In the same skillet, add the remaining 1 tablespoon of vegetable oil. Add the sliced onion and cook for about 2 minutes until it starts to soften. Add the garlic and ginger and cook for another 30 seconds, until fragrant.
- Add the bell peppers, carrots, and snap peas. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.
- Make the Sauce:
- In a small bowl, combine the soy sauce, oyster sauce, and dark soy sauce (if using). If you like a thicker sauce, mix the cornstarch with water and add it to the sauce mixture.
- Combine and Serve:
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and vegetables and stir well to combine. Cook for another 2 minutes, allowing the sauce to thicken slightly.
- Add the cooked noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce and heated through. Drizzle with sesame oil and stir to combine.
- Garnish with chopped green onions and sesame seeds if desired.
- Serve:
- Serve the Chicken Lo Mein hot, straight from the skillet. Enjoy it on its own or with a side of steamed rice or additional vegetables.
This Chicken Lo Mein recipe is highly adaptable—feel free to swap in your favorite vegetables or add other proteins like shrimp or tofu. The balance of savory, sweet, and slightly spicy elements makes it a favorite for any meal!
