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A delicious plate of Chicken Lo Mein, featuring tender chicken and noodles, is showcased as the featured image.

Easy Chicken Lo Mein

Avatar photoAmelia Chen-Morrison
Skip the takeout and make delicious Chicken Lo Mein at home! This recipe is surprisingly simple and allows you to customize the flavors to your exact preferences. Enjoy a satisfying and savory noodle dish made in your own kitchen.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 550 kcal

Equipment

  • Medium bowl
  • Small bowl
  • Large wok or skillet
  • Whisk
  • Pot
  • Colander
  • Measuring cups and spoons
  • Cutting board
  • Knife

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon soy sauce for marinade
  • 1 tablespoon cornstarch for marinade
  • 1 teaspoon sesame oil for marinade
  • ½ teaspoon ground ginger for marinade
  • ¼ teaspoon garlic powder for marinade
  • 1 pound lo mein noodles fresh or dried
  • ¼ cup soy sauce for sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil for sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch for sauce
  • 1 teaspoon rice vinegar
  • ½ teaspoon ground ginger for sauce
  • 1 clove garlic, minced
  • ¼ cup chicken broth
  • 2 tablespoons vegetable oil
  • 1 cup sliced carrots
  • 1 cup sliced cabbage
  • 1 cup sliced celery
  • ½ cup sliced green onions
  • ½ cup sliced mushrooms optional
  • ½ cup snow peas optional

Instructions
 

  • In a medium bowl, combine the chicken pieces, soy sauce, cornstarch, sesame oil, ground ginger, and garlic powder.
  • Mix well to ensure the chicken is evenly coated.
  • Let the chicken marinate for at least 15 minutes (or up to 30 minutes in the refrigerator).
  • Cook the lo mein noodles according to the package directions. Be careful not to overcook them; they should be slightly firm.
  • Once cooked, drain the noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together. Set aside.
  • In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, rice vinegar, ground ginger, minced garlic, and chicken broth.
  • Whisk until the cornstarch is fully dissolved and the sauce is smooth. Set aside.
  • Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat.
  • Add the marinated chicken and stir-fry until it is cooked through and lightly browned (about 5-7 minutes). Remove the chicken from the wok and set aside.
  • Add the remaining 1 tablespoon of vegetable oil to the wok.
  • Add the carrots, cabbage, and celery to the wok and stir-fry for about 3-5 minutes, until they are slightly tender. If using other vegetables like mushrooms or snow peas, add them now and stir-fry for another 2-3 minutes.
  • Return the cooked chicken to the wok with the vegetables.
  • Pour the sauce over the chicken and vegetables.
  • Stir-fry for 1-2 minutes, until the sauce has thickened and everything is heated through.
  • Add the cooked lo mein noodles to the wok.
  • Toss everything together until the noodles are evenly coated with the sauce and the chicken and vegetables are well distributed.
  • Garnish with sliced green onions and serve immediately.

Notes

For a sweeter sauce, add more brown sugar. For a spicier dish, add red pepper flakes or chili oil. Rinsing the noodles prevents them from sticking together. Other protein substitutions include shrimp, pork, or tofu. Store leftovers in an airtight container in the refrigerator for up to 3 days.