Chicken Lo Mein
Posted Aug 05, 2024
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This chicken lo mein recipe is better than takeout! Chicken, vegetables and noodles are stir-fried in a delicious lo mein sauce for an easy, healthy and filling dinner.
Asian food is my favorite – and this chicken lo mein is my go-to when I need a quick and nutritious meal in a hurry.
In this chicken lo mein recipe, chicken is marinated the cooked with veggies, noodles, and a scrumption lo mein sauce.
It’s just as delicious as cashew chicken stir fry, but the addition of noodles makes it heartier and more kid friendly. Plus, it’s even better than your favorite restaurant but made in the comfort of your home for a fraction of the price.
Ingredients & Substitutions
- Lo mein noodles. My favorite are the already-cooked stir fry noodles . I find them at my local grocery store in the “Asian Foods” aisle (near the soy sauce, etc.) and use the both packs which is a total of 14 oz of noodles. You can also use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions.
- Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
- Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
- Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
- Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
- Soy Sauce. regular or low sodium soy sauce both work great.
- Hoisin Sauce. No substitute here, this is a must-have ingredient.
- Ground Ginger. Fresh minced ginger can be used in place of ground.
- Honey. brown sugar is an easy substitute for honey.
How to Make Chicken Lo Mein
Lets walk through the recipe step-by-step, and don’t forget to watch the video.
Make the Chicken Lo Mein Sauce
Begin this recipe by making the sauce. Simply whisk the ingredients together in a small bowl. You will use 3 Tablespoons of the sauce to marinate the chicken, then the rest for the chicken lo mein.
Marinate the chicken
Next, very thinly slice the chicken breast into 1″ long strips.
Then, place the sliced chicken in a shallow bowl. Add 3 Tablespoons of the lo mein sauce.
Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
Cook the Lo Mein Noodles
While the chicken is marinating, cook the lo mein noodles according to package instructions.
When they are finished cooking, drain the noodles in a colander but do not rinse.
Cook the Chicken
When you are ready to cook and serve dinner, remove the chicken from marinade, transfer to a colander and strain off excess marinade.
Then, cook it in a skillet with 1 Tablespoon sesame oil over high heat, stirring constantly until it is no longer pink inside and has browned nicely on the outside (about 10 minutes).
Cook the Chicken Lo Mein
Once all these components are ready, it’s time to cook the chicken lo mein. Begin by heating 1 Tablespoon sesame oil in a large fry pan or wok.
Then, add the onion, garlic and carrots and cook on over high heat until onion is soft (2-5 minutes).
Next, add the rest of the vegetables and additional 1 Tablespoon of sesame oil.
Cover and cook until the vegetables are browned and soft, stirring occasionally, about 5 minutes.
Then, add the cooked noodles and chicken and the remaining sauce and stir to combine.
Cook until the noodles just begin to brown in the sauce.
Serve
Chicken Lo Mein is a meal on it’s own – which is one of the reasons I love this recipe so much! However, you can serve it with some of your favorite Asian dishes, here are some suggestions:
- Start with an appetizer of chicken lettuce wraps or spring rolls.
- Make extra stir-fried veggies, fried rice, or Asian chicken salad.
Store
Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop or in the microwave.
Chicken Lo Mein Recipe FAQS
In this recipe the sauce contains soy sauce, sesame oil, hoisin sauce, honey, ginger and pepper.
Use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions. Then, drain but do not rinse. Or, use already cooked stir fry noodles. I use the both packs which is a total of 14 oz of noodles. They are already cooked so you just add them to the veggies and sauce straight from the package.
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Chicken Lo Mein Recipe
Equipment
Ingredients
- 1 pound chicken breasts
- 8 ounces dry lo mein noodles
- 3 Tablespoons sesame oil
- 1 Tablespoon minced garlic
- ½ onion finely sliced
- 2 bell peppers finely sliced
- 2 carrots cut into thin matchsticks
- 4 cups broccoli (about 2 medium crowns)
Lo mein sauce
- 6 Tablespoons soy sauce
- 6 Tablespoons sesame oil
- 3 Tablespoons hoisin sauce
- 1 Tablespoon honey
- ¼ teaspoon ground ginger
- ¼ teaspoon freshly ground black pepper
Instructions
Make the lo mein sauce
- In a small bowl, whisk together sauce ingredients. Set aside.
Marinate the chicken
- Slice chicken in thin strips, 1” long.
- Place in a shallow bowl. Add 3 TBS lo mein sauce.
- Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
- Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
- Stir and marinate the chicken for 30-60 minutes at room temperature, or up to 6 hours in the refrigerator.
Cook the noodles
- Cook the lo mein noodles according to package instructions.
- Drain but do not rinse.
Cook the chicken
- Remove chicken from marinade, transfer to a colander and strain off excess marinade.
- Cook in a skillet with 1 TBS sesame oil over high heat, stirring constantly until it is no longer pink inside and has browned nicely on the outside (about 10 minutes).
Cook the lo mein
- Heat 1 TBS sesame oil in a large fry pan or wok.
- Add onion, garlic and carrots and cook on over high heat until onion is soft (2-5 minutes)
- Add the rest of the vegetables and additional 1 TBS sesame oil.
- Cover and cook until the vegetables browned and soft, stirring occasionally, 5 minutes.
- Then, add the cooked noodles and chicken and the remaining sauce and stir to combine.
- Cook until the noodles just begin to brown, stirring occasionally.
- Serve immediately.
Video
Notes
- Lo mein noodles. My favorite are the already-cooked stir fry noodles . I find them at my local grocery store in the “Asian Foods” aisle (near the soy sauce, etc.) and use the both packs which is a total of 14 oz of noodles. You can also use 4 oz dry lo mein noodles, ramen noodles, or udon noodles, and cook them according to the package instructions.
- Sesame oil. Peanut oil, olive oil, or avocado oil are acceptable replacements for sesame oil. Be warned, the dish will lack the authentic take-out flavor without sesame oil but it will still be delicious.
- Minced Garlic. freshly minced or jarred (my preference) garlic both work well.
- Carrots. I prefer whole carrots chopped finely for the best taste. You can purchase shredded carrots to cut out the chopping step (which is time consuming).
- Broccoli. If you don’t prefer broccoli, you can substitute it with your favorite vegetable.
- Soy Sauce. regular or low sodium soy sauce both work great.
- Hoisin Sauce. No substitute here, this is a must-have ingredient.
- Ground Ginger. Fresh minced ginger can be used in place of ground.
- Honey. brown sugar is an easy substitute for honey.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
