Name: Chicken Lo Mein Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 0.5 lb Chicken breast (cut into bite-sized pieces); 8 oz Lo mein noodles; 1 cup Broccoli florets; 0.5 cup Carrot (julienned); 0.5 cup Bell pepper (sliced (any color)); 0.25 cup Scallions (chopped); 2 cloves Garlic (minced); 1 tablespoon Ginger (minced); 2 tablespoon Vegetable oil; 0.25 cup Soy sauce; 2 tablespoon Oyster sauce; 1 tablespoon Sesame oil; 1 teaspoon Cornstarch; 0.25 cup Water

Oh, where do I even begin with this Chicken Lo Mein? It feels like just yesterday I was a kid, peeking into my grandma’s kitchen, mesmerized by the clatter of her wok and the incredible aromas that filled the air. She had this way of making everything taste like pure magic, and her lo mein was no exception. It was always the highlight of family gatherings, that perfect balance of savory, slightly sweet, and oh-so-satisfying. Now, I get to recreate that magic in my own kitchen, and honestly, this Chicken Lo Mein Recipe has become my absolute go-to for weeknight dinners when we’re all craving something comforting and delicious. It’s honestly a lifesaver on those nights when you want something restaurant-worthy without actually having to leave the house or spend an hour figuring out what to order. Forget those sad, greasy takeout versions; this is the real deal, packed with flavor and made with love. It’s the kind of dish that disappears from the table in minutes, and my kids, bless their hearts, actually ask for seconds (and sometimes thirds!) of this Chicken Lo Mein. If you’re looking for a stellar noodle dish that’s both approachable and incredibly rewarding, you’ve landed in the right place.

What is chicken lo mein?

So, what exactly is Chicken Lo Mein? In its heart, it’s a classic Chinese stir-fry noodle dish. The name “lo mein” actually translates to “tossed noodles” in Cantonese, and that’s pretty much the essence of it. You’ve got tender, chewy noodles that are cooked just right, then tossed in a flavorful sauce with perfectly cooked chicken and a colorful medley of crisp-tender vegetables. Think of it as a more sophisticated, yet equally comforting, cousin to spaghetti. It’s not about being overly fancy; it’s about simple, fresh ingredients coming together in perfect harmony. Unlike some other noodle dishes where the sauce is heavily boiled or thickened, lo mein relies on a vibrant, savory sauce that coats every strand of noodle and every piece of chicken. It’s that beautiful balance that makes it so addictive. It’s adaptable, it’s delicious, and it’s surprisingly easy to whip up at home once you get the hang of it. This isn’t the kind of dish that requires a million exotic ingredients; it’s built on a foundation of pantry staples and fresh produce that you can find at pretty much any grocery store.

Why you’ll love this recipe?

There are so many reasons why this Chicken Lo Mein Recipe has earned a permanent spot in my recipe binder, and I’m convinced it will in yours too! First off, let’s talk about the **flavor**. Oh my goodness, the flavor! It’s this incredible dance between savory soy sauce, the subtle sweetness of oyster sauce, a hint of garlic and ginger, and that wonderful umami depth. It’s the kind of taste that makes you close your eyes and savor every bite. And the texture! The chewy noodles, the tender chicken, the slight crunch of the veggies – it’s a textural party in your mouth. Then there’s the **simplicity**. I know, I know, stir-frying can sometimes sound intimidating, but trust me, this recipe is designed to be totally manageable for home cooks. Once you’ve got your ingredients prepped, the actual cooking part is super quick – we’re talking minutes, not hours. This makes it an absolute lifesaver on busy weeknights when you’re trying to get dinner on the table without a fuss. Plus, it’s incredibly **cost-efficient**. Instead of shelling out a fortune for takeout, you can make a massive, delicious batch of this Chicken Lo Mein for a fraction of the price using everyday ingredients. And the **versatility**! This recipe is like a blank canvas. Don’t eat chicken? Swap it for shrimp or tofu. Want more veggies? Throw in some broccoli florets, snap peas, or bell peppers. You can totally customize it to your liking. I’ve even made this with leftover roasted pork, and it was fantastic! What I love most about this is that it always feels like a treat, a little bit of restaurant indulgence right in my own kitchen, without any of the guilt or the long wait. It’s a crowd-pleaser, a comfort food champion, and a genuine joy to make and share.

How do I make chicken lo mein?

Quick Overview

The beauty of this Chicken Lo Mein is its straightforward approach. We’re talking about marinating the chicken for tenderness, cooking your noodles to the perfect al dente, and then a quick, high-heat stir-fry that brings everything together in a glorious, glossy sauce. It’s all about having your ingredients prepped and ready to go so you can toss them into the hot wok or skillet seamlessly. This method ensures the chicken stays succulent, the noodles are perfectly cooked without getting mushy, and the vegetables retain their vibrant color and satisfying crunch. It’s designed to be efficient and deliver maximum flavor with minimal fuss. Don’t be scared of the stir-fry part – it’s really just a fun, fast dance with your ingredients!

Ingredients

What is the recipe for chicken marinade?
1 pound boneless, skinless chicken thighs or breasts, thinly sliced against the grain
1 tablespoon soy sauce
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon cornstarch
1/2 teaspoon sesame oil
A pinch of white pepper

For the Noodles:
8 ounces dried egg noodles or lo mein noodles (the thicker, chewier kind are best!)
1 tablespoon vegetable oil (for tossing after draining)

For the Sauce:
1/4 cup soy sauce (low sodium if you prefer)
2 tablespoons oyster sauce
1 tablespoon dark soy sauce (for color, optional)
1 tablespoon Shaoxing wine (or dry sherry)
1 teaspoon sugar
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
1/2 cup chicken broth or water

For the Stir-Fry:
2 tablespoons vegetable oil (or other high-heat oil like peanut or canola)
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 cup thinly sliced yellow onion
1 cup sliced carrots (cut on the diagonal)
1 cup broccoli florets, cut into bite-sized pieces
1/2 cup sliced mushrooms (shiitake or cremini work wonderfully)
1/2 cup snow peas or snap peas, trimmed

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Before you even think about cooking, get everything ready. This is crucial for stir-frying! If you’re using a wok, heat it over high heat until it’s smoking slightly. If you’re using a large skillet, heat it over medium-high to high heat. Add 1 tablespoon of vegetable oil to the pan and swirl it around. This initial high heat is what gives your dish that classic stir-fried flavor and texture.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together the soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper for the chicken marinade. This mixture might seem simple, but the cornstarch is key here – it helps tenderize the chicken and gives it a beautiful sheen when cooked.

Step 3: Mix Wet Ingredients

In a separate small bowl, combine all the sauce ingredients: soy sauce, oyster sauce, dark soy sauce (if using), Shaoxing wine, sugar, white pepper, and chicken broth or water. Whisk until the sugar is dissolved. Taste it! This is your chance to adjust the flavor. Want it saltier? Add a touch more soy sauce. Sweeter? A pinch more sugar. This sauce is the heart and soul of your lo mein.

Step 4: Combine

Add the sliced chicken to the marinade. Toss it around with your hands or a spoon until every piece is coated. Let it sit for at least 10-15 minutes while you get everything else ready. This is where the magic of tender chicken happens. If you have more time, you can even let it marinate in the fridge for up to an hour.

Step 5: Prepare Filling

Start cooking your noodles according to package directions. You want them to be al dente, meaning they still have a slight bite. Don’t overcook them! Once drained, toss them with 1 tablespoon of vegetable oil to prevent them from sticking together. Now, let’s prep the stir-fry ingredients. Heat 2 tablespoons of vegetable oil in your hot wok or skillet. Add the marinated chicken in a single layer. Let it cook undisturbed for a minute or two until browned, then stir-fry until it’s almost cooked through. Remove the chicken from the pan and set it aside. Add a little more oil if needed, then toss in the minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant – be careful not to burn them! Add the sliced onion and carrots and stir-fry for a couple of minutes until they start to soften. Then, add the broccoli florets, mushrooms, and snow peas. Stir-fry for another 3-4 minutes until the vegetables are crisp-tender. You want them to still have a little bite, not be mushy!

Step 6: Layer & Swirl

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over everything. Stir well to combine and let it simmer for about a minute, allowing the sauce to thicken slightly and coat all the ingredients. Add the drained noodles to the pan. Toss everything together gently but thoroughly until the noodles are well-coated with the sauce and everything is heated through. Keep tossing for a couple of minutes to ensure the noodles absorb the delicious flavors.

Step 7: Bake

This recipe is a stovetop dish, not baked! I always get excited about how quickly this comes together on the stove.

Step 8: Cool & Glaze

The “glaze” is actually the sauce that coats the noodles and chicken as you toss everything together in the pan. There’s no separate glaze to add later with this Chicken Lo Mein Recipe. Once everything is beautifully coated and heated through, it’s ready to go!

Step 9: Slice & Serve

Serve your amazing Chicken Lo Mein immediately! Divide it among bowls, making sure everyone gets a good mix of noodles, chicken, and veggies. Garnish with a sprinkle of sesame seeds or chopped green onions if you like. The aroma alone will have everyone lining up!

What to Serve It With

While this Chicken Lo Mein is absolutely a complete meal on its own, it’s also fun to pair it with other dishes to create a more elaborate spread. For a **quick weeknight dinner**, I often just serve it with some steamed edamame or a simple cucumber salad. If I’m feeling a bit fancier for a **weekend meal or a gathering**, I might make some crispy spring rolls or potstickers to start. And for a truly decadent **family feast**, imagine this alongside some General Tso’s chicken or sweet and sour pork – you’ve got a full Chinese takeout experience at home! For those who love a good flavor contrast, a light and refreshing dish like a simple pickled daikon and carrot salad is fantastic. My kids also love having some homemade hot and sour soup with their lo mein, especially on cooler evenings. Honestly, the possibilities are endless, and it’s all about what your taste buds are craving!

Top Tips for Perfecting Your Chicken Lo Mein

I’ve made this Chicken Lo Mein Recipe more times than I can count, and over the years, I’ve picked up a few tricks that really elevate it from good to absolutely incredible. First, when it comes to the **chicken prep**, make sure you slice it thinly against the grain. This makes a huge difference in tenderness. And don’t skip the cornstarch in the marinade; it’s the secret to that succulent texture and a nice little sheen. For the **noodles**, the key is to cook them just shy of al dente. They’ll continue to cook a bit in the hot pan, and you don’t want them to turn into mush. Rinsing them briefly under cold water after draining helps stop the cooking and prevents sticking. When it comes to **mixing advice**, remember that stir-frying is all about high heat and quick movement. Have all your ingredients prepped and within reach before you start cooking. Don’t overcrowd the pan! If you’re making a double batch, it’s better to cook in two batches to ensure everything gets properly stir-fried rather than steamed. For the **sauce**, tasting and adjusting is non-negotiable. Every soy sauce brand is a little different, so adjust the saltiness, sweetness, and even the amount of ginger and garlic to your preference. I’ve learned that the **ingredient swaps** can be really fun. If you can’t find Shaoxing wine, dry sherry is a good substitute, and if you’re out of oyster sauce, a good hoisin sauce can work in a pinch, though the flavor will be slightly different. For the **vegetables**, aim for a good mix of colors and textures. Carrots, broccoli, mushrooms, and snow peas are my go-to, but feel free to experiment with bell peppers, bok choy, or even some thinly sliced napa cabbage. Don’t be afraid to experiment with the **glaze variations** – while this recipe has a classic sauce, you could add a touch of sriracha for heat or a splash of rice vinegar for brightness. My biggest tip, though? Relax and have fun with it! It’s just noodles and chicken, and even if it’s not “perfect,” it will still be delicious.

Storing and Reheating Tips

One of the things I love most about this Chicken Lo Mein Recipe is that it’s almost as good the next day, making it perfect for meal prep. For **refrigerator storage**, I usually let it cool down completely before transferring it to airtight containers. It will keep well in the fridge for about 3-4 days. When you’re ready to reheat, I highly recommend using a skillet over medium heat. Add a tiny splash of water or chicken broth to the pan, then add your lo mein and stir-fry until it’s heated through. This helps to loosen up the noodles and re-moisten everything beautifully. Microwaving is okay in a pinch, but the noodles can sometimes get a little chewier, so I always add a tablespoon of water to the container before zapping it for a minute or two, stirring halfway through. I haven’t personally tried **freezer instructions** for this recipe because it’s usually gone too quickly in my house! However, if you were to freeze it, I’d suggest separating the noodles from the chicken and veggies before freezing, and then combining them when reheating. The **glaze timing advice** is pretty simple here: the sauce is already incorporated during the cooking process, so there’s no extra glaze to worry about adding later. Just ensure everything is well-coated before storing. Make sure the lo mein is completely cool before sealing it up, as trapped steam can make it soggy.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make this Chicken Lo Mein gluten-free, you’ll want to use gluten-free rice noodles or gluten-free lo mein-style noodles. Ensure your soy sauce is also gluten-free (Tamari is a great option). All the other ingredients are naturally gluten-free. You might find the texture of gluten-free noodles is slightly different, so cook them according to their package directions and be gentle when tossing.

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! The vegetables I’ve listed are carrots, broccoli, mushrooms, and snow peas. If you wanted to add zucchini, it’s entirely up to you. For most recipes, peeling zucchini is optional. Leaving the skin on adds extra fiber and color. If you prefer a softer texture or a more uniform appearance, you can peel it. Just slice it thinly like the other vegetables.

Can I make this as muffins instead?

That’s an interesting idea! This Chicken Lo Mein is definitely a savory noodle dish, so turning it into muffins would require a significant adaptation. Muffins are typically baked and have a cake-like or bread-like texture. This lo mein recipe is designed for stir-frying. You’d likely need to create a different batter altogether and incorporate the lo mein elements into that. It wouldn’t really be lo mein anymore, but it could be a fun savory muffin experiment!

How can I adjust the sweetness level?

The sweetness in this lo mein comes primarily from the sugar and oyster sauce. If you prefer it less sweet, start with just 1/2 teaspoon of sugar and add more to taste. You can also reduce the amount of oyster sauce slightly, but be mindful that it also contributes significantly to the savory, umami flavor. Another option is to increase the soy sauce slightly for a saltier profile, which can balance out the sweetness.

What can I use instead of the glaze?

In this Chicken Lo Mein Recipe, what we call the “glaze” is actually the savory sauce that coats everything. It’s not a separate glaze applied at the end. So, if you’re asking about the sauce itself, you can definitely tweak it! For a spicier kick, add some sriracha or red pepper flakes to the sauce mixture. For a brighter flavor, a splash of rice vinegar can be added. If you don’t have oyster sauce, a good quality hoisin sauce can work, but it will change the flavor profile to be a bit sweeter and more complex.

Final Thoughts

Honestly, making this Chicken Lo Mein from scratch is such a rewarding experience. It’s a dish that embodies comfort, flavor, and that wonderful feeling of bringing a taste of something special into your home. Every time I make it, I’m reminded of my grandma’s kitchen and the simple joy of sharing good food with loved ones. It’s proof that you don’t need to be a gourmet chef to create something truly spectacular. The aroma that fills the house as it cooks, the vibrant colors of the fresh vegetables, and that deeply satisfying savory taste – it’s all just perfection. If you’re someone who loves a good noodle dish, or you’re looking for a way to impress your family and friends without spending hours in the kitchen, I really hope you’ll give this Chicken Lo Mein Recipe a try. It’s a recipe that’s stood the test of time in my family, and I have a feeling it’ll become a favorite in yours too. Don’t hesitate to experiment with different vegetables or proteins – make it your own! I can’t wait to hear how yours turns out, so please leave a comment below to share your experience, any variations you tried, or any questions you might have. Happy cooking!