Chicken Lo Mein Recipe

Introduction

Chicken Lo Mein is a classic Chinese takeout favorite that’s easy to make at home. Tender chicken strips and fresh vegetables are tossed with flavorful noodles and a savory sauce for a satisfying meal. This recipe delivers the perfect balance of textures and tastes in every bite.

Ingredients

• 8 ounces skinless boneless chicken breast, cut into thin strips (about 1 chicken breast)
• 1 tablespoon water
• 1 teaspoon Shaoxing rice wine (optional)
• ¼ teaspoon Kosher salt (fine salt is okay too)
• ⅛ teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon oil (any neutral oil)
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce (low sodium)
• 1½ tablespoons granulated sugar
• 1 tablespoon dark soy sauce
• 16 ounces lo mein noodles (fresh egg noodles, usually 1 pouch)
• ½ small yellow onion, sliced
• ½ large carrot, peeled and julienned
• 4 ounces napa cabbage, sliced
• 1 rib celery, julienned
• 2 stalks green onion, cut into 1 inch pieces (whites and greens separated)
• 1 tablespoon garlic, minced (about 2 to 3 cloves)
• 1 tablespoon Shaoxing rice wine (optional)
• 2 teaspoons sesame oil
• 2 tablespoons oil (or as needed for cooking, any neutral oil)

Instructions

1. Step 1: Marinate the chicken by adding water, Shaoxing rice wine, salt, and baking soda to the chicken strips. Mix well until the chicken absorbs the liquid.
2. Step 2: Add cornstarch to the chicken mixture and stir to combine. Finish by adding 1 teaspoon oil and mix thoroughly. Let the chicken marinate for 5 to 10 minutes while preparing other ingredients.
3. Step 3: Prepare the lo mein sauce by mixing oyster sauce, soy sauce, sugar, and dark soy sauce in a bowl until sugar dissolves. Set aside.
4. Step 4: Bring a pot of water to a boil, then reduce to a high simmer. Add the marinated chicken and gently stir to separate strips. Cook for 30 seconds to 1 minute until just cooked through, then strain and set aside.
5. Step 5: In the same pot, cook the lo mein noodles according to package instructions (usually 3 to 5 minutes).
6. Step 6: During the last 30 seconds of noodle cooking, add napa cabbage, yellow onion, carrot, celery, and the white parts of the green onions. Drain noodles and vegetables together and set aside.
7. Step 7: Heat 2 tablespoons of oil in a wok or large sauté pan over medium-high heat. Add minced garlic and stir-fry until fragrant, about 15 to 30 seconds.
8. Step 8: Add the drained noodles with vegetables and cooked chicken to the wok. Stir-fry briefly to combine. Drizzle Shaoxing rice wine around the wok and stir until fragrant and fully cooked off.
9. Step 9: Pour the prepared sauce over the noodles and chicken. Toss well to coat the noodles evenly with the sauce.
10. Step 10: Finish by adding the green parts of the green onions and drizzling sesame oil over the dish. Stir-fry briefly to combine, then serve hot.

Tips & Variations

• Use fresh egg noodles if possible for the best texture, but dried noodles work in a pinch.
• Substitute chicken with shrimp or tofu for a different protein option.
• Add a splash of dark soy sauce for deeper color and flavor.
• If you don’t have Shaoxing rice wine, you can substitute dry sherry or omit it altogether.

Storage

Store leftover chicken lo mein in an airtight container in the refrigerator for up to 3 days. Reheat gently in a wok or skillet over medium heat, adding a splash of water or oil if needed to loosen the noodles. Avoid microwaving to maintain the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried lo mein noodles instead of fresh?

Yes, dried noodles can be used but be sure to cook them according to package instructions until al dente. Fresh noodles generally have a softer texture and cook faster.

What can I substitute for Shaoxing rice wine?

If you don’t have Shaoxing rice wine, dry sherry is a good substitute. Alternatively, you can omit it if needed; the dish will still be flavorful.

Chicken Lo Mein Recipe

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★★★★★

4.6 from 122 reviews

This Chicken Lo Mein recipe features tender strips of marinated chicken combined with fresh egg noodles and crisp vegetables in a savory soy-based sauce. Quick and easy to prepare, it captures the classic flavors of this popular Chinese takeout dish with a homemade touch.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 8 ounces skinless boneless chicken breast, cut into thin strips (about 1 chicken breast)
• 1 tablespoon water
• 1 teaspoon Shaoxing rice wine (optional)
• ¼ teaspoon kosher salt (fine salt is okay)
• ⅛ teaspoon baking soda
• 2 teaspoons cornstarch
• 1 teaspoon neutral oil (any neutral oil)

For the Sauce

• 3 tablespoons oyster sauce
• 3 tablespoons low sodium soy sauce
• 1½ tablespoons granulated sugar
• 1 tablespoon dark soy sauce

For the Noodles and Vegetables

• 16 ounces lo mein noodles (fresh egg noodles, usually 1 pouch)
• ½ small yellow onion, sliced
• ½ large carrot, peeled and julienned
• 4 ounces napa cabbage, sliced
• 1 rib celery, julienned
• 2 stalks green onion, cut into 1 inch pieces (keep whites and greens separated)

For Stir Frying

• 1 tablespoon minced garlic (about 2 to 3 cloves)
• 1 tablespoon Shaoxing rice wine (optional)
• 2 teaspoons sesame oil
• 2 tablespoons neutral oil (or as needed for cooking)

Instructions

1. Marinate the chicken: In a bowl, combine the chicken strips with water, Shaoxing rice wine, kosher salt, and baking soda. Mix well until the chicken absorbs all the liquid.
2. Add cornstarch and oil: Stir in the cornstarch and then the neutral oil until the chicken is evenly coated. Set aside to marinate for 5 to 10 minutes while preparing other ingredients.
3. Prepare the sauce: In a separate bowl, mix oyster sauce, low sodium soy sauce, granulated sugar, and dark soy sauce until the sugar dissolves. Set aside.
4. Cook the chicken: Bring a pot of water to a boil then reduce to a high simmer. Add all marinated chicken strips, stirring immediately to separate pieces. Cook for 30 seconds to 1 minute until just cooked through. Remove chicken using a strainer and set aside. The cook time will depend on the thickness of the chicken strips.
5. Cook the noodles and vegetables: Using the same pot of water, cook the lo mein noodles according to package instructions (typically 3 to 5 minutes). About 30 seconds before noodles are done, add napa cabbage, onion, carrots, celery, and white parts of the green onions. Drain noodles and vegetables together and set aside.
6. Stir fry aromatics: Heat a wok or large sauté pan over medium-high heat and add 2 tablespoons neutral oil. Once hot, add minced garlic and stir fry until fragrant, about 15 to 30 seconds.
7. Combine noodles, vegetables, and chicken: Add the drained noodles with vegetables and cooked chicken to the wok. Stir fry briefly to combine. Drizzle Shaoxing rice wine around the wok and stir fry until the alcohol cooks off and fragrance is released.
8. Add sauce and finish: Pour the prepared sauce over the mixture and toss to coat noodles evenly. Finally, add the green parts of the green onions and drizzle sesame oil. Stir fry briefly to combine everything well.
9. Serve: Serve the chicken lo mein hot, enjoying the vibrant mix of tender chicken, fresh vegetables, and flavorful noodles.

Notes

• Shaoxing rice wine is optional but adds authentic depth to the dish; substitute dry sherry if unavailable.
• Be careful not to overcook the chicken strips to keep them tender.
• Fresh lo mein noodles provide best texture, but dried noodles can work with adjusted cooking time.
• Adjust vegetable quantities or types according to preference or seasonal availability.
• Use low sodium soy sauce to control the saltiness of the dish.

Keywords: Chicken Lo Mein, Chinese noodles, stir fry chicken, homemade lo mein, easy chicken noodles, Asian chicken recipe