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A vibrant bowl of chicken lo mein with tender chicken and fresh vegetables.

Classic Chicken Lo Mein

This classic chicken lo mein recipe features tender chicken, fresh vegetables, and savory noodles tossed in a rich, homemade lo mein sauce, perfect for a quick and satisfying meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • small bowl
  • large wok or large non-stick skillet
  • tongs
  • whisk

Ingredients
  

For the Chicken Marinade

  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
  • 1 tbsp soy sauce for marinade
  • 1 tbsp cornstarch for marinade
  • 1 tsp sesame oil for marinade

For the Lo Mein Sauce

  • 1/4 cup soy sauce low sodium preferred
  • 1 tbsp dark soy sauce optional
  • 1 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp granulated sugar
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • 1 tbsp cornstarch mixed with 2 tbsp water (slurry)

Other Ingredients

  • 8 oz Lo Mein noodles
  • 2 tbsp vegetable oil
  • 1 tbsp minced garlic
  • 1 tbsp grated fresh ginger
  • 1 cup sliced carrots
  • 1 cup sliced bell peppers
  • 1 cup snap peas or snow peas
  • 1 cup sliced Napa cabbage or bok choy
  • 2-3 scallions, green parts sliced for garnish

Instructions
 

Preparation

  • Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl, then toss to coat and marinate for 15-30 minutes.
  • Cook Lo Mein noodles according to package directions until al dente, then drain, rinse with cold water, and toss with a bit of oil.
  • Whisk together all sauce ingredients: soy sauce, dark soy sauce, oyster sauce, rice vinegar, sugar, sesame oil, and white pepper, then set aside.

Cooking

  • Heat 1 tablespoon of vegetable oil in a wok over high heat, then add marinated chicken and stir-fry for 2-3 minutes per side until cooked and lightly browned; remove and set aside.
  • Add the remaining 1 tablespoon of vegetable oil to the wok, then stir-fry minced garlic and grated ginger for 30 seconds until fragrant.
  • Add carrots and bell peppers, and stir-fry for 2-3 minutes until they are slightly tender-crisp.
  • Toss in snap peas and Napa cabbage, then stir-fry for another 1-2 minutes until vibrant and slightly softened but still firm.
  • Return the cooked chicken and add the cooked noodles to the wok with the vegetables.
  • Rewhisk the sauce and pour it over the noodles and vegetables, then use tongs to vigorously toss everything for 1-2 minutes until evenly coated and the sauce thickens.

Serving

  • Remove from heat, garnish with sliced green onions, and serve immediately.

Notes

For extra flavor, you can add a pinch of red pepper flakes to the sauce for a bit of heat. Ensure your wok or skillet is very hot before adding ingredients to achieve a good stir-fry texture. Don't overcrowd the pan when cooking the chicken; cook in batches if necessary.