Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring tender chicken, fresh Chinese egg noodles, and crisp stir fry vegetables tossed in a savory homemade lo mein sauce. Perfect for a quick dinner or lunch with authentic Asian flavors.
Ingredients
Scale
Noodles and Chicken
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
Vegetables and Garnish
- 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds
Lo Mein Sauce
- ½ cup chicken stock
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
Optional Spice Additions
- 1 teaspoon chili garlic sauce (optional)
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp (optional)
- 1 teaspoon Thai chili pepper flakes (optional)
Instructions
- Prepare the Lo Mein Sauce: In a medium-sized bowl, combine chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir well until the sugar and cornstarch are fully dissolved and set aside.
- Marinate the Chicken: Add the chicken pieces to one tablespoon of the prepared lo mein sauce and marinate while you prepare the vegetables.
- Cook the Noodles: Bring a large pot of water to boil. Add the noodles and cook until al dente, about 1 to 2 minutes less than package instructions. Drain and rinse under cold water to stop cooking. Drizzle a little oil on the noodles to prevent sticking. If using pre-cooked fresh noodles, simply rinse under hot water to separate strands.
- Stir Fry Chicken and Vegetables: Heat a wok or large skillet over medium-high heat and add vegetable oil. Add the marinated chicken and cook until fully cooked through, about 4 to 5 minutes. Remove the chicken from the pan and set aside. Add the sliced vegetables to the same pan and stir fry for 2 to 3 minutes until tender but still crisp.
- Combine Noodles, Sauce, and Chicken: Return the cooked chicken to the pan with the vegetables. Add the noodles and pour in the remaining lo mein sauce. Toss everything together and cook for 1 to 2 minutes until the sauce thickens and becomes glossy, coating the noodles and ingredients evenly.
- Garnish and Serve: Sprinkle chopped scallions and toasted white sesame seeds on top. Serve immediately and enjoy your delicious Homemade Chicken Lo Mein!
Notes
- Fresh noodles: Uncooked fresh noodles are dusted with flour, while pre-cooked fresh noodles come vacuum packed and lightly coated with oil.
- Vegetables for stir fry: You can use any combination such as carrots, bell peppers, onions, shiitake mushrooms, and snow peas based on availability.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 1 month.
- To make it spicy, add 1 teaspoon of chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili pepper flakes to the sauce carefully due to saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: Fifty four g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 70 mg
