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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.

Ingredients

Scale

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

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