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Chicken Lo Mein

Easy Chicken Lo Mein: A Flavorful Escape to Comfort Food

This Chicken Lo Mein is a quick and adaptable dish perfect for busy weeknights, featuring tender chicken, vibrant veggies, and slippery noodles in a savory sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chicken Marinade
  • 1 pound Boneless, skinless chicken breasts For a vegetarian version, substitute with tofu.
  • 2 tablespoons Cornstarch Acts as a thickening agent for a glossy sauce.
  • 3 tablespoons Soy sauce Consider low-sodium soy sauce if needed.
  • 1 tablespoon Sesame oil Enhances flavor and richness; substitute with olive oil if unavailable.
  • 1 teaspoon Ground ginger Use fresh ginger for a more robust flavor.
  • ½ teaspoon Black pepper Adjust according to your taste.
Vegetables
  • 2 tablespoons Vegetable oil Essential for stir-frying.
  • 1 medium Onion Feel free to use any type of onion.
  • 3 cloves Garlic Fresh garlic is highly recommended.
  • 1 medium Red bell pepper Consider other bell peppers or snap peas as alternatives.
  • 2 cups Broccoli florets Bok choy or snow peas can be used instead.
  • 2 medium Sliced carrots Any other root vegetables will do.
Sauce & Noodles
  • 8 ounces Dried lo mein noodles You can substitute with any stir-fry noodles.
  • 1 cup Chicken broth Vegetable broth works for vegetarian versions.
  • 2 tablespoons Oyster sauce You can omit it or use a vegetarian alternative.
  • 2 tablespoons Rice vinegar Apple cider vinegar is a great substitute.
  • 1 tablespoon Brown sugar White sugar can be used in a pinch.
  • ½ teaspoon Red pepper flakes Adjust to your desired spice level.
Finishing Touches
  • 2 tablespoons Green onions Perfect for garnish.
  • 1 tablespoon Sesame seeds Adds texture and crunch for garnish.

Equipment

  • Large Pot
  • colander
  • Large wok
  • medium bowl
  • small bowl

Method
 

Cooking Steps
  1. In a medium bowl, combine boneless, skinless chicken breasts with cornstarch, soy sauce, sesame oil, ground ginger, and black pepper. Mix well and let marinate.
  2. Bring a large pot of water to a boil. Add dried lo mein noodles and cook for 4–5 minutes until al dente. Drain and rinse under cold water.
  3. Heat a large wok over medium-high heat, add vegetable oil, and stir-fry the marinated chicken for 5–7 minutes until golden brown.
  4. In the same wok, add more oil if needed and stir-fry sliced onion and minced garlic for about 2 minutes until translucent.
  5. Add chopped red bell pepper, broccoli florets, and sliced carrots. Stir-fry for 3–5 minutes until vibrant and tender-crisp.
  6. In a small bowl, whisk together chicken broth, remaining soy sauce, oyster sauce, rice vinegar, brown sugar, and red pepper flakes. Pour over the vegetables.
  7. Return the cooked chicken to the wok and stir to combine, simmering for an additional 2 minutes.
  8. Add prepared lo mein noodles into the wok, gently tossing until noodles are coated in sauce.
  9. Taste and adjust seasonings if necessary. Serve hot, garnished with green onions and sesame seeds.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 60gProtein: 25gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 100mgCalcium: 50mgIron: 3mg

Notes

For optimal texture, rinse the noodles thoroughly after cooking and customize with seasonal veggies as desired.

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