Lo Mein Chicken Recipe

Introduction

Lo Mein Chicken is a quick and satisfying Asian-inspired stir-fry perfect for weeknight dinners. Tender chicken, fresh vegetables, and flavorful noodles come together in a savory sauce that’s sure to please the whole family.

Ingredients

• 12 ounces Chinese-style lo mein noodles (cooked according to package directions)
• 1 cup chicken broth
• ⅔ cup soy sauce
• 6 tablespoons hoisin sauce
• 6 tablespoons oyster sauce
• 5 tablespoons cornstarch
• 2 tablespoons fresh garlic, minced
• 2 tablespoons light brown sugar, packed
• 1 tablespoon fresh ginger, grated
• ½ teaspoon black pepper
• 3 tablespoons vegetable oil, divided in half
• 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes (about 4 cups)
• 1 tablespoon sesame oil
• 1 small white onion, halved and sliced thin (about 1½ cups)
• 2 cups carrots, cut into matchsticks or pre-packaged
• 1 red bell pepper, seeded and thinly sliced
• 3 cups fresh broccoli florets
• 1 cup fresh sugar snap peas
• 1 tablespoon fresh garlic, minced
• 2 green onions, sliced thin on the bias (optional garnish)

Instructions

1. Step 1: Prepare the lo mein noodles according to the package directions. Drain and set aside.
2. Step 2: In a small bowl, whisk together the chicken broth, soy sauce, hoisin sauce, oyster sauce, cornstarch, 2 tablespoons minced garlic, brown sugar, grated ginger, and black pepper until smooth.
3. Step 3: Heat 1½ tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Add the cubed chicken and cook for 5 to 7 minutes until no longer pink. Remove chicken from the skillet and set aside.
4. Step 4: Keep the heat on medium-high and add the remaining vegetable oil plus the sesame oil to the skillet. Add sliced onions and carrots, sautéing for 3 to 4 minutes while stirring constantly.
5. Step 5: Add red bell pepper slices, broccoli florets, sugar snap peas, the remaining minced garlic, and grated ginger. Reduce heat to medium to prevent garlic from burning and cook, stirring constantly, for 3 minutes.
6. Step 6: Whisk the sauce mixture again and pour it over the vegetables. Cook for 1 to 2 minutes until the sauce thickens slightly, then remove from heat.
7. Step 7: Return the cooked chicken and lo mein noodles to the skillet. Toss everything together with tongs to coat well in the sauce.
8. Step 8: Garnish with sliced green onions if desired, and serve hot.

Tips & Variations

• Use fresh vegetables you have on hand or substitute with frozen mixed stir-fry vegetables for convenience.
• For a spicier kick, add a teaspoon of chili garlic sauce or red pepper flakes to the sauce mixture.
• Swap chicken for shrimp or tofu to make a different protein version of this dish.
• Make sure to cook the chicken fully before removing to keep it juicy and tender in the final dish.

Storage

Store leftover Lo Mein Chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave, adding a splash of water or broth if it feels dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of noodles for this recipe?

Yes, you can substitute lo mein noodles with spaghetti, linguine, or rice noodles if you prefer. Just be sure to cook them according to package instructions before adding to the dish.

How can I make this recipe gluten-free?

Use gluten-free soy sauce and oyster sauce alternatives, and confirm that your noodles are gluten-free. Rice noodles are a great gluten-free option for this recipe.

Lo Mein Chicken Recipe

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★★★★★

4.6 from 132 reviews

This Lo Mein Chicken recipe features tender chicken breast cubes sautéed with fresh vegetables and tossed in a savory homemade sauce, served over perfectly cooked Chinese-style lo mein noodles. The dish combines the rich flavors of soy, hoisin, and oyster sauce with the freshness of garlic, ginger, and crisp vegetables for a classic takeout favorite you can make at home quickly and easily.

• Author: mia
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Lo Mein Noodles

• 12 ounces Chinese-style lo mein noodles, cooked according to the package directions

Sauce

• 1 cup chicken broth
• ⅔ cup soy sauce
• 6 tablespoons hoisin sauce
• 6 tablespoons oyster sauce
• 5 tablespoons cornstarch
• 2 tablespoons fresh garlic, minced
• 2 tablespoons light brown sugar, packed
• 1 tablespoon fresh ginger, grated
• ½ teaspoon black pepper

Chicken and Vegetables

• 3 tablespoons vegetable oil, divided in half
• 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes (4 cups)
• 1 tablespoon sesame oil
• 1 small white onion, halved and sliced thin (1½ cups)
• 2 cups carrots, cut into matchsticks or pre-packaged
• 1 red bell pepper, seeded and thinly sliced
• 3 cups fresh broccoli florets
• 1 cup fresh sugar snap peas
• 1 tablespoon fresh garlic, minced

Garnish

• 2 green onions, sliced thin on the bias (optional)

Instructions

1. Prepare Noodles: Cook the lo mein noodles according to the package directions. Drain well and set aside to prevent overcooking.
2. Make Sauce: In a small mixing bowl, combine chicken broth, soy sauce, hoisin sauce, oyster sauce, cornstarch, minced garlic, brown sugar, grated ginger, and black pepper. Whisk everything together until the mixture is smooth and well combined.
3. Cook Chicken: Heat 1½ tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Add the cubed chicken breasts and sauté for 5 to 7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink inside. Remove the chicken from the skillet and set aside.
4. Sauté Onions and Carrots: Keep the skillet on medium-high heat and add the remaining 1½ tablespoons of vegetable oil along with the sesame oil. Add the thinly sliced onions and carrots, and sauté for 3 to 4 minutes, stirring constantly, until they begin to soften.
5. Add Remaining Vegetables: Add the sliced red bell pepper, fresh broccoli florets, sugar snap peas, minced garlic, and grated ginger to the skillet. Reduce the heat to medium to prevent burning the garlic. Stir constantly and cook for 3 minutes until the vegetables are tender-crisp.
6. Add Sauce: Give the sauce mixture a quick whisk to recombine, then pour it over the vegetables in the skillet. Cook for 1 to 2 minutes more, stirring often, until the sauce thickens slightly. Remove the skillet from the heat.
7. Toss with Chicken and Noodles: Return the cooked chicken to the skillet, add the drained lo mein noodles, and toss everything together using tongs until the noodles and chicken are well coated with the sauce and vegetables.
8. Garnish and Serve: Garnish the lo mein with sliced green onions if desired, and serve immediately while hot for best flavor and texture.

Notes

• For extra heat, add a pinch of crushed red pepper flakes during the vegetable sauté step.
• Use fresh ginger and garlic for the best aromatic flavor.
• If you prefer a vegetarian version, substitute the chicken broth with vegetable broth and omit the chicken, adding extra tofu or mushrooms instead.
• Cook noodles al dente to prevent sogginess when tossed with the sauce.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave.

Keywords: Lo Mein Chicken, Chinese Lo Mein, Chicken Noodles, Stir Fry Noodles, Easy Chinese Recipe, Weeknight Dinner