Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring tender chicken, fresh noodles, crisp vegetables, and a savory homemade sauce. Perfect for a quick dinner or lunch with customizable spice options.
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 – sliced ¼ inch thick (carrots, red bell pepper, onions, shiitake mushrooms, snow peas)
- 1 stalk scallion – chopped
- 2 teaspoons toasted white sesame seeds – for garnish
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 ginger – grated
- 3 cloves garlic – minced
Optional Spicy Additions
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare Sauce: In a medium 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 until the sugar dissolves to create the lo mein sauce.
- Marinate Chicken: Toss the bite-sized chicken pieces with 1 tablespoon of the prepared sauce and set aside while prepping vegetables.
- Cook Noodles: Boil the noodles until al dente, about 1 or 2 minutes less than package instructions. Rinse under cold water and drizzle with a small amount of oil to prevent sticking. If using pre-cooked fresh noodles, simply rinse with hot water to separate strands.
- Stir Fry Chicken and Vegetables: Heat vegetable oil in a wok or large pan over medium-high heat. Add the marinated chicken and cook until fully done, then remove and set aside. Add the stir fry vegetables and cook for 2 to 3 minutes until tender but still crisp.
- Add Noodles and Sauce: Return noodles to the pan along with the remaining lo mein sauce. Toss for 1 to 2 minutes until the sauce thickens and becomes glossy. Add chicken back in and combine well.
- Garnish and Serve: Top with chopped scallions and toasted sesame seeds before serving. Enjoy your delicious homemade chicken lo mein!
Notes
- Fresh noodles: Uncooked fresh noodles are dusted with flour, while pre-cooked fresh noodles are vacuum packed and lightly coated with oil.
- Vegetables: Use any stir fry vegetables you prefer; carrots, bell peppers, onions, shiitake mushrooms, and snow peas are excellent choices.
- Leftovers: Store in an airtight container in the fridge for up to 3 days or freeze for up to one month without loss of quality.
- Spice level: Add chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili pepper flakes sparingly to balance flavor and saltiness.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 850 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
