Description
A flavorful and easy-to-make chicken lo mein recipe featuring tender chicken, fresh egg noodles, and crisp stir-fried vegetables tossed in a savory sauce. Perfect for a quick dinner or lunch with authentic Asian flavors.
Ingredients
Scale
Main Ingredients
- 16 oz fresh Chinese egg noodles (or dried lo mein noodles, spaghetti, linguine, or fettuccine)
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
- 2 ½ cups stir fry vegetables, sliced ¼ inch thick (carrots, red bell pepper, onions, shiitake mushrooms, snow peas recommended)
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds for garnish
Lo Mein Sauce
- ½ cup chicken stock (or vegetable stock or water)
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
Optional Spicy Additions
- 1 teaspoon chili garlic sauce (use sparingly, it's salty)
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp (use sparingly, it's salty)
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare the Lo Mein Sauce: In a medium-sized bowl, combine ½ cup chicken stock, 2 tablespoons oyster sauce, 1 ½ tablespoons dark soy sauce, 1 ½ tablespoons low sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, 1 teaspoon brown sugar, 1 teaspoon grated ginger, and 3 cloves minced garlic. Stir until the sugar dissolves and the mixture is well combined.
- Marinate the Chicken: Place the 1 lb bite-sized chicken pieces into the prepared sauce and marinate while you prepare the vegetables and noodles to enhance flavor.
- Cook the Noodles: Boil the noodles until they are al dente, about 1 or 2 minutes less than package instructions. Drain and rinse under cold water to stop cooking. Drizzle with a tiny amount of oil to prevent sticking. For pre-cooked fresh noodles, simply rinse under hot water to separate strands.
- Stir Fry Chicken and Vegetables: Heat a wok or large pan over medium-high heat and add 1 tablespoon vegetable oil. Cook the marinated chicken pieces until fully cooked through, then remove from pan and set aside. Add the 2 ½ cups of stir fry vegetables to the pan and stir fry for 2 to 3 minutes until tender but still crisp.
- Combine Noodles, Sauce and Chicken: Add the cooked noodles and remaining sauce to the pan with the vegetables. Toss and stir for 1 to 2 minutes until the sauce becomes shiny, glossy, and thick, coating the noodles. Return the cooked chicken to the pan and toss to combine everything evenly.
- Garnish and Serve: Remove from heat and garnish with chopped scallions and 2 teaspoons toasted white sesame seeds. Serve hot and enjoy your delicious chicken lo mein.
Notes
- Fresh noodles: Uncooked fresh noodles are dusted with flour; pre-cooked fresh noodles come vacuum packed with a light oil coating. Adjust cooking methods accordingly.
- Vegetables for stir fry: Use any vegetables you have on hand such as carrots, bell peppers, onions, mushrooms, and snow peas for a colorful and tasty dish.
- Leftovers: Store in an airtight container in the refrigerator for up to 3 days or freeze for up to one month for convenient meals later.
- Adjust spice level by adding one of the spicy options to the sauce, used sparingly due to salt content.
- If using dried noodles other than egg noodles, cook according to package instructions before stir frying.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
