Better than takeout Chicken Lo Mein with tender bites of chicken, fresh veggies, and Chinese noodles, all in a sweet and savory sauce with garlic and ginger.
Course main meal chicken
Cuisine Asian
Keyword chicken lo mein recipe, how to make chicken lo mein, what is chicken lo mein, what is in chicken lo mein
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Servings 4servings
Calories 391kcal
Author Beth Pierce
Ingredients
Lo Mein Sauce
¼cuplow-sodium soy sauce
1teaspoonsesame oil
1tablespoonbrown sugar or honey
1tablespoonChinese cooking wine
1tablespoonOyster sauce or Hoisin sauce
2clovesgarlic minced
1tablespoongrated fresh ginger or ginger paste
1tablespooncornstarch
Chicken Stir Fry
2-3tablespoonsolive oil
2large chicken breasts cut into thin strips
8ounceswhite button mushrooms or shiitake mushroomssliced
8ouncesChinese noodles or lo mein noodles
1medium onion diced
2medium carrots peeled and cut julienne
1red bell pepper sliced thin
2cupsshredded green cabbage or Napa cabbage
4green onions thinly sliced
Instructions
Whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes.
Add a little olive oil to a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned. Flip the chicken and cook until browned and cooked through. Plate the chicken and work in batches if needed so you don't crowd the pan.
Add a little more olive oil to the skillet over medium-high heat. Add the mushrooms and cook until golden brown. Add them to the plate with the chicken and cover to keep warm.
Meanwhile, bring a medium pot of lightly salted water to boil. Cook the noodles al dente according to package instructions. Don't overcook the noodles. Rinse and drain well.
If needed, add a little more olive oil to the skillet. Add the onion and carrots to the skillet over medium-high heat. Stir fry for 2 minutes, then add the bell pepper and stir fry for 2-3 minutes or until the veggies are crisp-tender. Plate the veggies and cover them loosely to keep them warm.
Add just a touch more oil and cook the cabbage for 2-3 minutes or just until it starts to wilt. Plate the cabbage with the other vegetables.
Reduce the heat on the skillet to medium-low. Whisk the sauce mixture that you set aside and add to the skillet, cooking until thickened while whisking frequently.
Add the chicken, veggies, and noodles to the skillet and toss to coat. Top with thinly sliced green onions and serve promptly.
Notes
Cut your chicken into small thin bite size pieces so they cook quickly. Think of what they will look like on the end of a set of chopsticks.
Honey can be substituted for brown sugar.
Only some people have access to oyster sauce or like it, so feel free to substitute Hoisin Sauce. The flavor will be a little different, but it is equally delicious. Hoisin Sauce can be found in the Asian section of your local grocery store with the other jarred sauces.
White button mushrooms, shiitake mushrooms, or cremini mushrooms (baby bella mushrooms) work with this recipe.
This recipe moves very quickly, so have everything you need in close proximity,
My family loves a ton of sauce, so I double the sauce ingredients. You can do the same, but it will increase the sodium content.
The sauce will thicken a little more as it cools.
Store leftovers in an airtight container in the fridge. Reheat on the stovetop in a skillet or in the microwave at reduced power.