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Chicken Lo Mein Recipe

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4.2 from 4 reviews

This Chicken Lo Mein recipe is a quick and flavorful stir-fry dish featuring tender chicken, vibrant vegetables, and chewy Chinese egg noodles tossed in a savory homemade sauce. Perfect for a weeknight dinner, it balances sweet, salty, and tangy flavors with a satisfying texture.

Ingredients

Noodles

  • 1 lb Chinese egg noodles (or spaghetti cooked to package instructions and drained)

Vegetables

  • 1 carrot (peeled and julienned)
  • 1/2 cup chopped cabbage (can use the bottom of salad greens or bean sprouts)
  • 1 small onion (sliced)

Protein

  • 1 large chicken breast (thinly sliced)

Sauce

  • 2 Tbsp oyster sauce
  • 3 Tbsp soy sauce
  • 2 Tbsp sugar
  • 1 tsp apple cider vinegar
  • 2 cloves garlic (crushed)
  • 1/8 tsp dried ginger
  • Dash of white pepper

Oil

  • 4 Tbsp oil (divided for cooking)

Instructions

  1. Make the lo mein sauce: Combine the oyster sauce, soy sauce, sugar, apple cider vinegar, crushed garlic, dried ginger, and a dash of white pepper in a small bowl. Stir well and set aside.
  2. Prepare the vegetables: Julienne the carrot, slice the onion, and chop the cabbage. Keep them ready for quick cooking.
  3. Cut the chicken: Slice the chicken breast into thin strips to ensure fast and even cooking.
  4. Heat wok and cook vegetables: Heat a wok or large pan over high heat. Add 2 tablespoons of oil, then add all the vegetables. Stir-fry them quickly for 2 minutes until slightly tender but still crisp. Remove the vegetables using a slotted spoon and set aside.
  5. Cook chicken: In the same wok, add a bit more oil if necessary, then add the chicken strips. Stir-fry until the chicken is fully cooked through and slightly browned. Remove with a slotted spoon and set aside.
  6. Toss and cook everything together: Add 2 more tablespoons of oil to the wok, then add the cooked noodles. Pour in the prepared sauce, then return the cooked vegetables and chicken to the wok. Toss everything together over high heat for about 2 minutes, allowing the flavors to meld and the noodles to develop a nice browned color.

Notes

  • You can substitute Chinese egg noodles with spaghetti or other wheat noodles if unavailable.
  • Adjust the soy sauce and oyster sauce quantities to control saltiness according to taste.
  • For a vegetarian option, replace chicken with tofu and use vegetarian oyster sauce.
  • Use high heat and a wok or large skillet for best results to get that classic stir-fry texture.
  • Leftovers can be refrigerated for up to 3 days and reheated in a skillet or microwave.

Find it online: https://marthatasty.com/chicken-lo-mein-recipe/