I’ve been searching for a good chicken lo mein recipe for quite some time. Like a GOOD one. One that tastes like it’s from your favorite Chinese takeout restaurant. Unfortunately, I could only find recipes that were close, but not quite there. I just couldn’t get that restaurant quality I was looking for. Almost everyone I tried was either too heavy on something, or too light on something else. So, as with most things in life, I just had to figure it out on my own. It took me about six tries to get this chicken lo mein recipe just right, but I finally got it! This is just as good as any takeout I’ve had and I really loaded up on the fresh vegetables as they’re my favorite part!
Why You’ll Love This Chicken Lo Mein
This chicken lo mein has everything you want in a takeout-style dinner: tender chicken, crisp vegetables, chewy noodles, and a savory homemade sauce. It takes about 45 minutes from start to finish and can easily be adjusted to use the protein or vegetables you already have.
So What’s the Secret to Chicken Lo Mein?
There’s not just one, but TWO must have ingredients, to make a great chicken lo mein. The first is chicken stock. Only one other recipe I tried called for chicken stock. That particular recipe wasn’t great, but I could see how the chicken stock really brought together all of the other flavors. The second is sesame oil. Just a teaspoon of this stuff gives a nice toasted, slightly nutty flavor to the noodles and really homes in on that restaurant flavor.
What Else Do We Need?
- You’ll need either a wok or an extra large skillet
- Some good lo mein noodles. I like the fresh vacuum packed ones like these: View the Hokkien stir-fry noodles I use.
- Chicken Stock – I like to keep a jar of this in the refrigerator so I can make up exactly what I need whenever I want: View the chicken stock base I use.
- Last but not least is some sesame oil! In my opinion you can never go wrong with kikkoman products and their sesame oil is no different:
Ingredient Notes and Substitutions
Chicken: Boneless, skinless chicken breast works well because it cooks quickly and absorbs the sauce. Boneless chicken thighs can also be used.
Chicken stock: Stock adds flavor and helps the sauce coat the noodles without becoming too thick. Use low-sodium stock if you would like more control over the salt.
Vegetables: The vegetables can be adjusted according to what you have available. Keep the total amount roughly the same.
Protein substitutions: Beef, pork, shrimp, or tofu can be substituted for the chicken. Adjust the cooking time as needed and use a stock that complements your chosen protein.
What Kind of Noodles Work Best?
Hokkien-style stir-fry noodles are my preferred choice because they have a chewy texture and only need to be heated through. Fresh lo mein noodles also work well. If you use dried lo mein noodles or spaghetti, cook them just shy of al dente and drain them thoroughly. They will finish cooking when they are tossed with the sauce.
Tips for Restaurant-Style Lo Mein
- Prepare and measure everything before you begin cooking. Once the wok is hot, the recipe moves quickly.
- Let the wok become hot before adding the ingredients.
- Cook firmer vegetables first and add quicker-cooking vegetables later.
- Stir the cornstarch slurry again immediately before adding it because the cornstarch settles as it sits.
- Once the noodles are added, toss only until they are evenly coated and heated through. Cooking them too long can make them soft.
Storage and Reheating
Refrigerate leftovers in a shallow, airtight container within 2 hours of cooking and use them within 3 to 4 days. Reheat the lo mein in a skillet over medium-low heat with 1 to 2 tablespoons of chicken stock or water. Stir until the noodles loosen and the entire dish reaches 165°F.
To reheat it in the microwave, cover the dish and heat it in short intervals, stirring between each interval, until it reaches 165°F.
More Easy Chicken Dinners
If you enjoy easy chicken dinners, try my Chicken Broccoli Ziti with Garlic and Oil, The Best Arroz con Pollo Recipe, or Chicken Nacho Night next.
Chicken Lo Mein
Description
Fresh vegetables, delicious chicken and savory noodles all combined with a restaurant quality lo mein sauce.
Ingredients
Lo Mein Sauce
Lo Mein Ingredients
Full Instructions
Prep Instructions
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Prep the Onion and Pepper
Slice the onion the long way from top to bottom into 1/4" wide strips. Do the same to the pepper. Set both aside in the same bowl.
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Prep the Bok Choy, Broccoli, and Sno Peas
Wash everything under cool water thoroughly, especially the bok choy, as it tends to hold dirt inside it.Â
Cut the bottom off the bok choy bundle and separate the stalks. Discard any of the outer ones that don't feel crisp. Cut off the green leafy tops and then slice into 1/4" pieces. Â
Cut the stalks off the broccoli until only the florets remain.Â
Trim the ends of the sno peas off and then cut in half.
Set all of these ingredients aside in the same bowl.
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Prep the Chicken
Trim away any fat, membrane, or tendons. Cut the chicken lengthwise into 1-inch strips, then slice across into pieces about 1 inch square and 1/8 inch thick (about 25 × 25 × 3 mm). Keep the chicken separate from the vegetables, wash your hands and tools after handling it.
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Prep the Garlic and Ginger
Cut each end off of three garlic cloves and then down the middle the long way. Peel away the skin from each half. Lay the blade of your chef's knife flat on top of each piece (one at a time) and give it a good SMASH with the heel of your palm. Then chop it finely across the direction that it split.Â
Cut and peel a 1" length of ginger root, then grate it on a microplane grater. Continue until you have 1 TBS.
Set both aside in the same bowl.Â
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Prepare the Sauce
Combine all of the sauce ingredients except the cornstarch in a small bowl and mix thoroughly. Set aside.
In a separate small bowl, whisk the cornstarch with 1 tablespoon water until smooth. Set aside.
Cooking Instructions
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Preheat
Preheat the wok over medium high heat.
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Cooking
-Add the oil and swirl around the pan. Add the garlic and ginger and cook until aromatic ~60s.
-Add the chicken and cook for 2–3 minutes, stirring occasionally, until the outside is opaque but the center is still slightly pink.
-Add the peppers and onions. Continue stirring for about 2 minutes, until the vegetables begin to soften and the chicken is nearly cooked through.
-Add the broccoli, bok choy and sno peas. Continue stirring and cook until the sno peas and broccoli are bright green in color.
-Reduce heat to medium low.
-Add the noodles and cook for about 2 minutes until the noodles separate and combine into other ingredients.
-Add the sauce to the pan. Then give the cornstarch/water a good mix and add that as well.
-Cook for another 2 minutes, until the sauce lightly coats the noodles and the chicken has reached 165°F. Remove from heat and serve immediately.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 401.45kcal
- % Daily Value *
- Total Fat 6.76g11%
- Saturated Fat 1.96g10%
- Cholesterol 73.47mg25%
- Sodium 1226.45mg52%
- Potassium 768.33mg22%
- Total Carbohydrate 50.18g17%
- Dietary Fiber 5.15g21%
- Sugars 9.51g
- Protein 33.96g68%
- Vitamin A 2556.79 IU
- Vitamin C 82.59 mg
- Calcium 82.3 mg
- Iron 3.82 mg
- Vitamin E 0.96 mg
- Vitamin K 40.57 mcg
- Thiamin 0.19 mg
- Riboflavin 0.25 mg
- Niacin 13.65 mg
- Vitamin B6 1.18 mg
- Folate 65.88 mcg
- Vitamin B12 0.23 mcg
- Pantothenic Acid 2 mg
- Phosphorus 325.16 mg
- Magnesium 57.48 mg
- Zinc 1.2 mg
- Selenium 38.67 mcg
- Copper 0.16 mg
- Manganese 0.31 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
