Chicken Lo Mein
A quick and comforting Chicken Lo Mein recipe that features tender chicken, glossy noodles, and crisp vegetables, all combined for a satisfying weeknight meal.
Ingredients
Main Ingredients
- 8 ounces lo mein or egg noodles or spaghetti in a pinch
- 1 pound boneless, skinless chicken breasts or thighs, thinly sliced thighs stay juicier
- 2 tablespoons vegetable oil for searing the chicken
- 1 small onion, thinly sliced adds sweet depth
- 2 carrots julienned for color and crunch
- 1 bell pepper thinly sliced red for sweetness
- 2 cups shredded cabbage or snap peas choose what you prefer
- 3 cloves garlic, minced aromatic backbone
- 1 tablespoon fresh ginger, grated bright warmth
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons oyster sauce adds rich depth; substitute hoisin for vegetarian twist
- 1 tablespoon sesame oil finishing flavor
- 1 tablespoon rice vinegar balances the sauce
- 1 teaspoon sugar or honey rounds the edge
- Salt and black pepper to taste
- Optional: sliced green onions and toasted sesame seeds for garnish
Instructions
Preparation
- Prepare the noodles according to package directions until just al dente. Drain and toss with a little sesame oil to keep them from sticking.
- Whisk the sauce: in a small bowl combine soy sauce, oyster sauce, rice vinegar, sugar or honey, and a splash of water. Taste — it should be savory with a touch of brightness.
Cooking
- Heat a large skillet or wok over high heat. Add 1 tablespoon vegetable oil. When shimmering, add the chicken in a single layer, seasoned lightly with salt and pepper. Sear until just cooked through, about 3–4 minutes. Remove and set aside.
- Add remaining oil to the pan. Toss in onions, carrots, and bell pepper. Stir-fry until vegetables start to soften but still have snap — about 2–3 minutes.
- Stir in garlic and ginger for 30 seconds until fragrant. Return chicken to the pan and pour in the sauce. Let it bubble and coat everything.
- Add the noodles and cabbage or snap peas. Using tongs, gently toss until noodles are glossy and evenly coated. Cook another 1–2 minutes until heated through.
- Finish with sesame oil, adjust seasoning, and garnish with green onions and sesame seeds. Serve immediately.
Notes
For a vegetarian version, use tofu and low-sodium soy sauce to reduce salt. You can also make it healthier with whole-wheat noodles and extra vegetables like broccoli.