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Chicken Lo Mein Recipe
Ash Tyrrell

Chicken Lo Mein Recipe

I’ve always loved Chinese takeout, but once I learned how easy it was to make chicken lo mein at home, there was no going back. The flavors are fresh, the sauce is savory and slightly sweet, and the noodles soak up everything perfectly.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 8 ounces lo mein noodles
  • 2 tablespoons soy sauce
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 2 teaspoons cornstarch
  • 1 pound boneless skinless chicken breast
  • 2 tablespoons vegetable oil
  • 2 cloves garlic minced
  • 1/2 cup thinly sliced carrots
  • 1 cup shredded green cabbage
  • 1/2 red bell pepper thinly sliced
  • 2 green onions chopped

Method
 

  1. I bring a pot of water to a boil, then cook the lo mein noodles until just tender—usually around 4 to 5 minutes. I drain and rinse them under cold water to stop the cooking and keep them from sticking together. Set them aside while everything else comes together.
  2. I toss the thinly sliced chicken breast with cornstarch and a teaspoon of soy sauce. This helps the meat stay tender while adding flavor. In a hot skillet with vegetable oil, I sear the chicken in a single layer until it’s golden and cooked through—about 5–6 minutes. Then, I take it out and keep it warm.
  3. Next, I add a bit more oil to the skillet, then sauté garlic for a few seconds until fragrant. I follow that with carrots, cabbage, and bell peppers. Stirring often, I cook them for about 3–4 minutes until just tender but still crisp. The goal is to keep the veggies colorful and slightly crunchy.
  4. While the veggies cook, I mix the sauce: soy sauce, hoisin, oyster sauce, sesame oil, sugar, and a splash of water. Once the vegetables are ready, I return the chicken to the pan and pour in the sauce. Everything gets a good stir so it’s well coated.
  5. Now it’s time to toss in the cooked noodles. I gently stir everything together, making sure the noodles soak up all the sauce. In about 2 minutes, it’s done! I throw in the green onions at the end for a fresh finish.

Notes

  • Slice everything thinly so it cooks evenly and quickly.
  • Use a hot skillet or wok for that authentic stir-fry flavor.
  • Don’t overcrowd the pan – cook the chicken in batches if needed.
  • Rinse noodles after boiling to stop the cooking process and avoid mushiness.
  • Double the sauce if you like extra slurp-worthy noodles.