Chicken Lo Mein Recipe

From busy weeknights to weekend gatherings, finding a dish that’s both satisfying and crowd-pleasing can sometimes feel like a culinary quest. In our household, the answer, time and time again, is Chicken Lo Mein. This isn’t just any stir-fry noodle dish; it’s a symphony of savory flavors, tender chicken, and perfectly cooked noodles, all tossed in a luscious sauce that’s both comforting and exciting. I first stumbled upon this recipe during a frantic search for a quick yet wholesome dinner option, and it has since become a family favorite. Even my pickiest eater devours a generous bowl, and the requests for seconds are always a given. What I love most about this Chicken Lo Mein is its versatility. It’s incredibly easy to adapt to whatever vegetables we have on hand and adjust the spice level to suit everyone’s taste buds. It’s more than just a meal; it’s an experience that brings everyone to the table, eagerly anticipating each flavorful bite. If you’re looking for a recipe that’s guaranteed to become a staple in your kitchen, look no further. This Chicken Lo Mein is it.

Ingredients

Creating the perfect Chicken Lo Mein starts with gathering the right ingredients. Each component plays a crucial role in building the layers of flavor and texture that make this dish so irresistible. Let’s delve into each ingredient and understand why it’s essential and what you need to consider when selecting them.

For the Chicken Marinade:

• 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces: The foundation of our Lo Mein, chicken provides protein and a satisfying heartiness. Both breasts and thighs work well, but thighs tend to be more forgiving and remain juicier during stir-frying. Cutting the chicken into bite-sized pieces ensures even cooking and easy eating. For optimal tenderness, consider marinating the chicken, which we’ll discuss next.
• 2 tablespoons soy sauce (low sodium preferred): Soy sauce is the backbone of umami flavor in Asian cuisine. It adds saltiness, depth, and richness to the marinade and, subsequently, the chicken. Opting for low sodium soy sauce allows you to control the overall salt level of the dish and adjust it later if needed.
• 1 tablespoon cornstarch: This seemingly simple ingredient is a game-changer for chicken stir-fries. Cornstarch creates a velvety coating around the chicken pieces, helping them to retain moisture and become incredibly tender and slightly crisp when stir-fried. It also helps to thicken the sauce later on.
• 1 tablespoon rice wine or dry sherry: Rice wine or dry sherry adds a subtle complexity and aromatic dimension to the marinade. It tenderizes the chicken further and contributes a nuanced sweetness and depth of flavor that complements the soy sauce beautifully. If you don’t have rice wine or sherry, you can substitute with a tablespoon of water or chicken broth, though the flavor profile might be slightly less complex.
• 1 teaspoon sesame oil: A touch of sesame oil in the marinade introduces a signature nutty and fragrant aroma that is characteristic of Asian stir-fries. A little goes a long way, so even a teaspoon infuses a significant amount of flavor into the chicken. Use toasted sesame oil for the most pronounced flavor.

For the Lo Mein Noodles:

• 1 pound fresh or dried lo mein noodles: The star of the show, lo mein noodles are thick, round wheat noodles that are perfect for stir-fries. Fresh noodles cook quickly and have a delightfully chewy texture. Dried lo mein noodles are readily available and require boiling before stir-frying. If you can’t find lo mein noodles, spaghetti or linguine can be used as a substitute, though the texture will be slightly different. Ensure you cook the noodles according to package directions until al dente, as they will continue to cook slightly in the stir-fry.

For the Stir-Fry:

• 2 tablespoons vegetable oil or canola oil: A neutral cooking oil with a high smoke point is essential for stir-frying. Vegetable oil or canola oil are excellent choices as they can withstand high heat without burning, allowing you to achieve that desirable stir-fry sear and wok hei (the slightly smoky, charred flavor imparted by high-heat stir-frying).
• 1 large onion, sliced: Onions provide a foundational aromatic base and a touch of sweetness to the stir-fry. Slicing the onion ensures it cooks evenly and softens nicely during the stir-frying process. Yellow or white onions work best for their balanced flavor.
• 2 cloves garlic, minced: Garlic is a powerhouse of flavor and a must-have in almost all stir-fries. Minced garlic releases its pungent aroma and savory notes, adding depth and complexity to the dish. Freshly minced garlic is always preferred for its vibrant flavor compared to pre-minced options.
• 1 inch ginger, minced: Fresh ginger brings a warm, zesty, and slightly spicy kick to the Lo Mein. It complements the garlic and onion beautifully, adding another layer of aromatic complexity. Peeling and mincing fresh ginger just before cooking unlocks its best flavor.
• 1 red bell pepper, sliced: Bell peppers contribute vibrant color, a slightly sweet flavor, and a satisfying crunch to the stir-fry. Red bell peppers are sweeter than green bell peppers and add a visually appealing element to the dish. You can also use other colors of bell peppers or a mix for variety.
• 1 cup sliced carrots: Carrots provide sweetness, a pleasant crunch, and a boost of nutrition to the Lo Mein. Slicing them thinly or julienning them ensures they cook quickly and evenly in the stir-fry.
• 1 cup broccoli florets: Broccoli adds a healthy dose of greens and a slightly earthy flavor to the dish. Broccoli florets should be cut into bite-sized pieces for even cooking. You can also substitute with other green vegetables like bok choy, snow peas, or green beans.
• ½ cup sliced mushrooms (optional): Mushrooms add an earthy, umami-rich flavor and a meaty texture to the Lo Mein. Sliced cremini or shiitake mushrooms work particularly well. If you’re not a fan of mushrooms, you can omit them without significantly altering the overall flavor profile.
• 2 green onions, chopped (for garnish): Green onions, also known as scallions, provide a fresh, mild oniony flavor and a vibrant green garnish to finish the dish. Chopping them finely and sprinkling them over the finished Lo Mein adds a final touch of freshness and visual appeal.

For the Lo Mein Sauce:

• ¼ cup soy sauce (low sodium preferred): Soy sauce forms the base of the Lo Mein sauce, providing saltiness and umami depth. Again, low sodium soy sauce is recommended to control the overall sodium content.
• ¼ cup oyster sauce: Oyster sauce is a key ingredient in many Asian sauces. It adds a rich, savory, and slightly sweet flavor that is incredibly complex and enhances the overall taste of the Lo Mein. If you are vegetarian, you can substitute with vegetarian oyster sauce made from mushrooms, or hoisin sauce, though the flavor will be slightly different.
• 2 tablespoons hoisin sauce: Hoisin sauce is a sweet and savory sauce made from fermented soybeans, garlic, chili, and spices. It adds sweetness, depth, and a touch of tanginess to the Lo Mein sauce, balancing the saltiness of the soy sauce and the richness of the oyster sauce.
• 2 tablespoons rice vinegar: Rice vinegar provides a gentle acidity that brightens the sauce and balances the sweetness and saltiness. It adds a crucial element of tanginess that prevents the sauce from being too heavy or cloying. If you don’t have rice vinegar, you can substitute with white wine vinegar or apple cider vinegar in a pinch.
• 1 tablespoon sesame oil: Sesame oil in the sauce reinforces the nutty, fragrant aroma and adds another layer of flavor complexity.
• 1 tablespoon sugar: A touch of sugar balances the savory and acidic elements of the sauce and enhances the overall flavor profile. White sugar, brown sugar, or even honey can be used.
• ½ teaspoon white pepper: White pepper adds a subtle heat and a unique, slightly floral aroma that is characteristic of many Chinese dishes. It’s different from black pepper and complements the other flavors in the sauce beautifully. If you don’t have white pepper, you can use a pinch of black pepper, but white pepper is preferred for its nuanced flavor.
• ¼ cup chicken broth or water: Chicken broth or water thins out the sauce to the desired consistency and helps to bind all the ingredients together in the stir-fry. Chicken broth adds a richer flavor, but water works just fine as well.

Instructions

Now that we have all our ingredients prepped and ready, let’s move on to the cooking process. Making Chicken Lo Mein is surprisingly straightforward, especially when you follow these step-by-step instructions. We’ll break down each stage to ensure you achieve perfect results every time.

Step 1: Marinate the Chicken (Minimum 30 minutes, ideally longer)

1. In a medium bowl, combine the bite-sized chicken pieces, 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, 1 tablespoon of rice wine or dry sherry, and 1 teaspoon of sesame oil.
2. Mix well to ensure all the chicken pieces are evenly coated in the marinade.
3. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to several hours. The longer the chicken marinates, the more tender and flavorful it will become. Marinating overnight is perfectly fine and even recommended for maximum flavor infusion. This step is crucial for juicy and tender chicken. The soy sauce tenderizes the meat, while the cornstarch creates a protective coating that locks in moisture during cooking.

Step 2: Prepare the Lo Mein Noodles

1. While the chicken is marinating, cook the lo mein noodles according to package directions. Typically, this involves boiling them in salted water until they are al dente, meaning they are cooked through but still have a slight bite to them.
2. Once cooked, drain the noodles immediately in a colander and rinse them under cold water to stop the cooking process and prevent them from sticking together.
3. Toss the drained noodles with a drizzle of sesame oil to further prevent sticking and add a hint of flavor. Set aside until ready to stir-fry. Overcooked noodles will become mushy in the stir-fry, so it’s important to cook them just until al dente.

Step 3: Prepare the Lo Mein Sauce

1. In a small bowl, whisk together all the sauce ingredients: ¼ cup soy sauce, ¼ cup oyster sauce, 2 tablespoons hoisin sauce, 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon sugar, ½ teaspoon white pepper, and ¼ cup chicken broth or water.
2. Whisk until all ingredients are well combined and the sauce is smooth. Taste and adjust seasonings if necessary. You can add a little more soy sauce for saltiness, sugar for sweetness, or rice vinegar for tanginess, depending on your preference. Having the sauce pre-mixed and ready to go is essential for efficient stir-frying.

Step 4: Stir-Fry the Chicken and Vegetables

1. Heat a large wok or a large, heavy-bottomed skillet over high heat. Make sure the wok or skillet is thoroughly heated before adding oil. This high heat is crucial for achieving that signature stir-fry flavor and texture.
2. Add 2 tablespoons of vegetable oil or canola oil to the hot wok or skillet. Swirl the oil around to coat the bottom and sides of the wok.
3. Add the marinated chicken to the hot wok in a single layer, being careful not to overcrowd the pan. Overcrowding will lower the temperature of the wok and cause the chicken to steam instead of sear. If necessary, cook the chicken in batches to ensure proper searing.
4. Stir-fry the chicken for 2-3 minutes per side, or until it is cooked through and lightly browned. Remove the cooked chicken from the wok and set aside.
5. Add the sliced onion to the wok and stir-fry for 2-3 minutes, or until softened and slightly translucent.
6. Add the minced garlic and minced ginger to the wok and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic and ginger, as they can become bitter quickly.
7. Add the sliced red bell pepper, sliced carrots, and broccoli florets to the wok. Stir-fry for 3-5 minutes, or until the vegetables are tender-crisp. You want the vegetables to be cooked through but still retain some of their crunch. If using mushrooms, add them now and stir-fry for another 2-3 minutes until softened.
8. Return the cooked chicken to the wok with the vegetables.

Step 5: Combine Noodles and Sauce

1. Pour the prepared Lo Mein sauce over the chicken and vegetables in the wok.
2. Stir-fry for 1-2 minutes, allowing the sauce to thicken slightly and coat all the ingredients evenly.
3. Add the cooked lo mein noodles to the wok.
4. Toss everything together thoroughly, ensuring the noodles are well coated with the sauce and mixed with the chicken and vegetables. Continue to stir-fry for another 2-3 minutes until everything is heated through and well combined.

Step 6: Serve and Garnish

1. Remove the Chicken Lo Mein from the heat and transfer it to serving bowls or plates.
2. Garnish generously with chopped green onions.
3. Serve immediately and enjoy! Chicken Lo Mein is best enjoyed fresh and hot.

Nutrition Facts

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

Serving Size: Approximately 1.5 cups

Servings Per Recipe: 6

Approximate Nutrition Per Serving:

• Calories: 450-550 kcal
• Protein: 30-35g
• Fat: 15-20g
  • Saturated Fat: 3-5g
• Cholesterol: 80-100mg
• Sodium: 800-1000mg (can be lower with low sodium soy sauce)
• Carbohydrates: 50-60g
  • Fiber: 5-7g
  • Sugar: 10-15g

Important Considerations:

• These values are estimates and can vary depending on the specific ingredients used and portion sizes.
• Using low sodium soy sauce will significantly reduce the sodium content.
• Adding more vegetables will increase fiber and nutrient content while potentially slightly reducing calorie count per serving.
• This dish is a good source of protein and carbohydrates, providing energy and satiety. It also contains vitamins and minerals from the vegetables.
• For a healthier version, consider using whole wheat noodles if available, reducing the amount of oil used, and increasing the proportion of vegetables to noodles.

Preparation Time

Chicken Lo Mein is a relatively quick and efficient meal to prepare, especially once you get the hang of the steps. Here’s a breakdown of the estimated times:

• Prep Time: 30-40 minutes (This includes chopping vegetables, marinating chicken, and preparing the sauce). You can significantly reduce prep time by using pre-cut vegetables, but freshly cut vegetables generally offer better flavor and texture.
• Cook Time: 20-25 minutes (This includes cooking the noodles, stir-frying the chicken and vegetables, and combining everything). Stir-frying itself is a fast cooking method, which is why it’s important to have all your ingredients prepped and ready to go before you start cooking.
• Total Time: 50-65 minutes

Tips to Speed Up Preparation:

• Marinate Chicken Ahead: Marinating the chicken can be done ahead of time, even the night before. This not only saves time on the day of cooking but also enhances the flavor of the chicken.
• Pre-chop Vegetables: Chop all your vegetables while the chicken is marinating or even earlier in the day and store them in airtight containers in the refrigerator.
• Make Sauce in Advance: The Lo Mein sauce can also be prepared ahead of time and stored in the refrigerator for up to a few days.
• Utilize Pre-cooked Chicken (for a very quick meal): If you’re extremely short on time, you can use pre-cooked rotisserie chicken or leftover cooked chicken, shredded or cut into bite-sized pieces. Add it to the stir-fry towards the end, just to heat it through. This will drastically reduce the preparation and cooking time.

How to Serve

Chicken Lo Mein is a versatile dish that can be served in various ways, making it perfect for different occasions. Here are some serving suggestions:

Main Course:

• Classic Bowl: Serve Chicken Lo Mein in individual bowls as a satisfying and complete meal on its own. This is the most common and straightforward way to enjoy it.
• Family Style Platter: For family dinners or gatherings, present the Lo Mein on a large platter, allowing everyone to serve themselves. This is great for sharing and creates a communal dining experience.

Side Dishes (to create a more elaborate meal):

• Spring Rolls or Egg Rolls: Crispy spring rolls or egg rolls provide a delightful textural contrast and complement the savory noodles perfectly.
• Dumplings (Steamed or Pan-Fried): Serve with a side of steamed or pan-fried dumplings (like potstickers or gyoza) for an appetizer or alongside the Lo Mein.
• Soup (Wonton or Egg Drop): A light and flavorful soup like wonton soup or egg drop soup makes a wonderful starter before the Lo Mein.
• Steamed Rice: While Lo Mein is already a noodle dish, a small side of steamed rice can be offered, especially if you have guests who prefer rice or want to soak up any extra sauce.
• Asian Salad: A refreshing Asian-inspired salad with a light vinaigrette dressing can provide a palate cleanser and balance the richness of the Lo Mein.

Garnishes (to enhance presentation and flavor):

• Chopped Green Onions: As mentioned in the instructions, green onions are essential for adding freshness and a mild oniony bite.
• Sesame Seeds: Toasted sesame seeds add a nutty flavor and visual appeal. Sprinkle them generously over the finished dish.
• Red Pepper Flakes: For those who like a bit of heat, offer red pepper flakes on the side for sprinkling.
• Soy Sauce or Chili Oil: Place soy sauce and chili oil on the table for guests to adjust the saltiness or spice level to their liking.
• Fresh Cilantro or Parsley (optional): While not traditionally used in Lo Mein, a sprinkle of fresh cilantro or parsley can add a fresh herbal note if desired.

Drinks to Pair:

• Green Tea: A classic and refreshing pairing that complements Asian flavors.
• Jasmine Tea: Another aromatic tea that pairs well with savory dishes.
• Light Beer: A light lager or pilsner can cut through the richness of the Lo Mein.
• Dry White Wine (e.g., Riesling or Pinot Grigio): A crisp, dry white wine can complement the savory and slightly sweet notes of the dish.
• Sparkling Water with Lime: A refreshing and non-alcoholic option.

Additional Tips for Perfect Chicken Lo Mein

To elevate your Chicken Lo Mein from good to exceptional, consider these five additional tips:

1. Wok Hei is Key (If Possible): If you have a wok and a high-powered burner, using them will significantly enhance the flavor of your Lo Mein. Wok hei, the slightly smoky, charred flavor imparted by high-heat stir-frying in a wok, is a hallmark of authentic stir-fries. If you don’t have a wok, a large, heavy-bottomed skillet is a good substitute, but try to get it as hot as possible before adding ingredients. Preheating the wok or skillet thoroughly is crucial.
2. Don’t Overcrowd the Wok: Overcrowding the wok is a common mistake in stir-frying. When you overcrowd the pan, the temperature drops, and the ingredients steam instead of sear. For best results, stir-fry in batches if necessary, especially when cooking the chicken. This ensures that each ingredient cooks properly and develops that desirable stir-fry flavor and texture.
3. Use High-Quality Ingredients: The quality of your ingredients directly impacts the final flavor of your Chicken Lo Mein. Use fresh, high-quality vegetables and chicken. Opt for good quality soy sauce, oyster sauce, and hoisin sauce. Freshly minced garlic and ginger are far superior in flavor to pre-minced versions. Investing in good ingredients will make a noticeable difference in the taste of your dish.
4. Adjust Sweetness and Spice to Your Taste: The beauty of homemade cooking is that you can customize the recipe to your preferences. If you prefer a sweeter Lo Mein, add a little more sugar or hoisin sauce to the sauce. If you like it spicier, add a pinch of red pepper flakes to the sauce or stir-fry, or serve with chili oil on the side. Taste the sauce before adding it to the wok and adjust seasonings as needed to achieve your desired flavor profile.
5. Don’t Overcook the Noodles: As mentioned earlier, it’s crucial to cook the lo mein noodles al dente. Overcooked noodles will become mushy and unpleasant in the stir-fry. Follow the package directions carefully and test the noodles for doneness a minute or two before the recommended cooking time. Remember that the noodles will continue to cook slightly in the stir-fry, so it’s better to slightly undercook them than overcook them. Rinsing them in cold water after draining also helps to stop the cooking process and prevent them from becoming mushy.

Frequently Asked Questions (FAQ)

Here are some common questions people often ask when making Chicken Lo Mein:

Q1: Can I make Chicken Lo Mein vegetarian?

A: Absolutely! To make vegetarian Lo Mein, simply omit the chicken. You can add more vegetables like tofu, tempeh, or extra mushrooms to boost the protein and heartiness. For the sauce, ensure your oyster sauce is vegetarian (made from mushrooms), or substitute it with hoisin sauce or a blend of soy sauce and a touch of brown sugar for sweetness and depth. You can also use vegetable broth instead of chicken broth.

Q2: Can I use different types of noodles?

A: While lo mein noodles are traditional, you can use other types of noodles if you can’t find them. Good substitutes include spaghetti, linguine, or even fettuccine. Just be sure to cook them al dente. For a more authentic Asian noodle option, consider using fresh yakisoba noodles or even thick udon noodles, though these will have a different texture than traditional lo mein.

Q3: Can I add other vegetables?

A: Yes, Chicken Lo Mein is incredibly versatile, and you can easily add or substitute vegetables based on your preferences and what you have on hand. Other great vegetable additions include snow peas, snap peas, baby corn, water chestnuts, bok choy, Napa cabbage, bean sprouts, and bamboo shoots. Feel free to get creative and use a variety of colorful and flavorful vegetables.

Q4: Can I make Chicken Lo Mein ahead of time?

A: Chicken Lo Mein is best enjoyed fresh and hot right after cooking. However, you can prepare components ahead of time to streamline the cooking process. You can marinate the chicken, chop the vegetables, and make the sauce in advance. Cooked Lo Mein can be stored in an airtight container in the refrigerator for up to 2-3 days. When reheating, stir-fry it in a wok or skillet with a little extra oil or broth to prevent it from drying out. Keep in mind that the noodles may soften slightly upon reheating.

Q5: How can I make Chicken Lo Mein spicier?

A: There are several ways to add spice to your Chicken Lo Mein. You can add a pinch of red pepper flakes to the sauce or directly to the wok during stir-frying. Another option is to include a teaspoon or two of chili garlic sauce or sriracha to the sauce mixture. Serving chili oil on the side allows individuals to adjust the spice level to their preference. Using fresh chili peppers, thinly sliced and stir-fried with the vegetables, is another way to add fresh heat.

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