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Chicken Lo Mein Recipe

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4.1 from 37 reviews

This Chicken Lo Mein recipe is a flavorful and easy-to-make Chinese-American classic stir-fry noodle dish featuring tender sliced chicken breast, colorful vegetables, and savory sauce tossed with lo mein noodles. Perfect for a quick weeknight dinner, this recipe yields a balanced and satisfying meal that can be customized and reheated with ease.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Noodles

  • 12 ounces lo mein noodles

Chicken and Vegetables

  • 2 tablespoons vegetable oil
  • 1 pound chicken breast, sliced thin
  • 3 garlic cloves, minced
  • 1 tablespoon ginger, minced
  • 1 cup onion, sliced
  • 8 ounces mushrooms, sliced
  • 1 cup matchstick carrots
  • 1 cup red bell pepper, sliced
  • 1 cup shredded cabbage

Sauce

  • ½ cup chicken broth
  • ⅓ cup soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons cornstarch
  • 1 tablespoon water

Garnish (Optional)

  • Chopped green onions
  • Sesame seeds

Instructions

  1. Cook noodles: Cook the lo mein noodles according to package directions until al dente. Drain and set aside to prevent sticking.
  2. Cook chicken: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken breast and cook until browned and cooked through. Remove from pan and set aside.
  3. Sauté aromatics and mushrooms: In the same pan, add minced garlic, ginger, sliced onions, and mushrooms. Sauté for about 2 minutes until fragrant and vegetables start to soften.
  4. Add vegetables: Add matchstick carrots, sliced red bell pepper, and shredded cabbage to the pan. Cook until the vegetables become tender but still crisp, about 3-4 minutes.
  5. Prepare sauce: In a small bowl, whisk together chicken broth, soy sauce, sesame oil, and honey until combined.
  6. Pour sauce and thicken: Pour the prepared sauce into the pan with the vegetables and stir well. Mix cornstarch with water in a separate small bowl to make a slurry, then stir it into the sauce to thicken it evenly.
  7. Combine chicken: Return the cooked chicken to the pan and stir to coat with the sauce and vegetables.
  8. Toss with noodles: Add the cooked noodles to the pan. Toss everything together thoroughly so the noodles are well coated with sauce and combined with the chicken and vegetables. Cook for an additional 2 minutes to heat through.
  9. Garnish and serve: Garnish with chopped green onions and sesame seeds if desired. Serve hot for best flavor and texture.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken broth when reheating to keep noodles moist.
  • Reheat on the stovetop skillet over medium heat with broth, or microwave in 1-minute bursts stirring in between. Air fryer reheating is possible at 350°F for 5-7 minutes in a heat-safe dish.
  • Freeze cooled lo mein in an airtight container for up to 1 month. Thaw overnight in the refrigerator before reheating.
  • Slice chicken thin for faster cooking and better flavor absorption.
  • Avoid overcrowding the pan to prevent steaming instead of searing the chicken.
  • Dissolve cornstarch in water before adding to the sauce to prevent clumps.
  • Rinse noodles briefly in cold water after cooking to prevent sticking.
  • Alternative cooking methods include baking chicken at 400°F for 20 minutes or air frying chicken pieces at 380°F for 12-14 minutes before combining with the sauce and vegetables.
  • Leftovers can be turned into a stir-fry fried noodle dish with scrambled egg, or served as a cold noodle salad with sesame dressing.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese-American

Find it online: https://flavorhug.com/chicken-lo-mein-recipe/