Takeout-Style Chicken Lo Mein at Home Recipe

Introduction

This Takeout-Style Chicken Lo Mein brings the classic Chinese restaurant favorite right into your kitchen. With tender chicken, fresh vegetables, and savory noodles tossed in a flavorful sauce, it’s a quick and satisfying meal for any night.

Ingredients

• 1 lb fresh lo mein noodles (or spaghetti if unavailable)
• 8 oz boneless, skinless chicken thighs or breast, thinly sliced
• 2 tsp cornstarch
• 2 tsp water
• 2 tsp oil (plus extra for cooking)
• 1 tsp oyster sauce (optional or substitute with soy sauce + sugar blend)
• 2 tbsp hot water
• 1/8 tsp salt
• 1/8 tsp sugar
• 1 tbsp light soy sauce
• 4 tsp dark soy sauce
• 1 tsp sesame oil
• 1/8 tsp ground white pepper
• 1 garlic clove, finely minced
• 4 cups shredded cabbage
• 2 medium carrots, julienned (about 1½ cups)
• 2 cups mung bean sprouts
• 2 scallions, cut into thin strips
• 1/4 cup chicken broth or water (optional for loosening noodles)

Instructions

1. Step 1: Prepare the noodles. If using uncooked noodles, boil them according to package instructions until just tender. Drain and rinse under cool water. If using pre-cooked noodles, gently separate them and let reach room temperature before stir-frying.
2. Step 2: Marinate the chicken. In a bowl, combine the sliced chicken with cornstarch, 2 teaspoons of water, 2 teaspoons of oil, and oyster sauce (or your soy sauce and sugar blend). Toss to coat evenly and let rest for 10–15 minutes.
3. Step 3: Make the sauce. In a small bowl, whisk together hot water, salt, and sugar until dissolved. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir to combine and set aside.
4. Step 4: Cook the chicken. Heat 2 tablespoons of oil in a wok or large skillet over high heat. Add the marinated chicken and sear for 2–3 minutes until browned and nearly cooked through. Remove and set aside.
5. Step 5: Stir-fry the vegetables. In the same wok, add more oil if needed and toss in the minced garlic. After about 10 seconds, add the shredded cabbage and julienned carrots. Stir-fry for 1–2 minutes until slightly softened.
6. Step 6: Combine everything. Return the chicken to the wok, add the noodles, and pour in the prepared sauce. Toss everything together for about 30 seconds, lifting from the bottom to coat evenly.
7. Step 7: Add the final touches. Reduce heat to medium and cover the wok for 1 minute to allow the noodles to steam slightly. Remove the lid, stir again, and if the noodles seem dry, add 1/4 cup chicken broth or water. Add the bean sprouts and scallions, then stir-fry for another minute until hot and glossy.
8. Step 8: Serve and enjoy. Transfer the Chicken Lo Mein to plates and serve hot. Optional garnishes include extra scallions or sesame seeds.

Tips & Variations

• Use fresh noodles when possible for the best texture, but spaghetti works as a convenient substitute.
• Swap chicken for shrimp or tofu to customize the protein.
• Add more vegetables like bell peppers or snap peas to increase color and crunch.
• If you prefer a spicier dish, add a splash of chili oil or crushed red pepper flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth to prevent dryness. Avoid microwaving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles?

Yes, you can substitute lo mein noodles with spaghetti, udon, or even rice noodles depending on your preference and availability.

Is oyster sauce necessary?

Oyster sauce adds a rich, savory flavor but can be omitted or replaced with a soy sauce and sugar mixture for a vegetarian-friendly version.

Takeout-Style Chicken Lo Mein at Home Recipe

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★★★★★

4.6 from 76 reviews

This Takeout-Style Chicken Lo Mein recipe allows you to recreate the classic Chinese-American favorite right at home. Featuring tender marinated chicken, fresh noodles, and vibrant stir-fried vegetables coated in a savory soy-based sauce, this dish offers a perfectly balanced combination of flavors and textures. Quick to prepare and cooked using a wok for that authentic texture and taste, it’s a satisfying meal perfect for weeknights or casual gatherings.

• 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-American

Ingredients

Scale 1x2x3x

Noodles

• 1 lb fresh lo mein noodles (or spaghetti if unavailable)

Chicken and Marinade

• 8 oz boneless, skinless chicken thighs or breast, thinly sliced
• 2 tsp cornstarch
• 2 tsp water
• 2 tsp oil (plus extra for cooking)
• 1 tsp oyster sauce (optional or substitute with soy sauce + sugar blend)

Sauce

• 2 tbsp hot water
• 1/8 tsp salt
• 1/8 tsp sugar
• 1 tbsp light soy sauce
• 4 tsp dark soy sauce
• 1 tsp sesame oil
• 1/8 tsp ground white pepper

Vegetables

• 1 garlic clove, finely minced
• 4 cups shredded cabbage
• 2 medium carrots, julienned (about 1½ cups)
• 2 cups mung bean sprouts
• 2 scallions, cut into thin strips

Optional

• 1/4 cup chicken broth or water (for loosening noodles if needed)

Instructions

1. Prepare the Noodles: If using uncooked noodles, boil them according to package instructions until just tender. Drain and rinse under cool water to stop the cooking process and prevent sticking. If using pre-cooked noodles, gently separate them and let them come to room temperature before stir-frying.
2. Marinate the Chicken: In a bowl, combine the thinly sliced chicken with cornstarch, 2 teaspoons of water, 2 teaspoons of oil, and oyster sauce or the soy sauce and sugar substitute. Toss everything together to coat the chicken evenly and let it rest for 10 to 15 minutes while preparing the other ingredients. This step tenderizes the chicken and adds flavor.
3. Make the Sauce: In a small bowl, whisk together hot water, salt, and sugar until dissolved completely. Add the light soy sauce, dark soy sauce, sesame oil, and ground white pepper. Stir well to combine all the flavors and set the sauce aside until later.
4. Cook the Chicken: Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering. Add the marinated chicken and sear for 2 to 3 minutes until the pieces are browned and nearly cooked through. Remove the chicken from the wok and set aside to keep warm.
5. Stir-Fry the Vegetables: In the same wok, add a little more oil if needed and toss in the finely minced garlic. After about 10 seconds, add the shredded cabbage and julienned carrots. Stir-fry these vegetables vigorously for 1 to 2 minutes until they soften slightly but still retain some crunch.
6. Combine Everything: Return the nearly cooked chicken to the wok. Add the prepared noodles and pour the sauce over everything. Use tongs or chopsticks to toss all the ingredients together thoroughly for about 30 seconds, making sure to lift from the bottom so the noodles are evenly coated with the sauce.
7. Add the Final Touches: Reduce the heat to medium and cover the wok with a lid for one minute. This lets the noodles steam gently, improving texture and flavor absorption. Remove the lid and stir again. If the noodles seem dry, add 1/4 cup of chicken broth or water to loosen them. Then add the mung bean sprouts and sliced scallions, stir-frying for another minute until everything is heated through and glossy.
8. Serve and Enjoy: Transfer the Chicken Lo Mein to serving plates. Garnish with additional scallions or sesame seeds if desired and serve hot for an authentic takeout-style experience right at home.

Notes

• Feel free to swap chicken thighs for chicken breast based on preference, but thighs offer more tenderness and flavor.
• Using fresh lo mein noodles is ideal, but spaghetti can be a good substitute in a pinch.
• Oyster sauce adds umami depth; if unavailable, a mixture of soy sauce and a pinch of sugar works well.
• Be careful not to overcook the vegetables to maintain their crunch and vibrant texture.
• If you prefer vegetables other than those listed, feel free to add bell peppers, snow peas, or mushrooms.
• Make sure not to overcrowd the wok; stir-fry in batches if necessary to ensure even cooking.
• This dish is best enjoyed fresh but can be stored in the refrigerator for up to 2 days and reheated gently.

Keywords: Chicken Lo Mein, Homemade Lo Mein, Stir Fry Noodles, Chinese Takeout, Easy Chicken Stir Fry, Weeknight Dinner