Chicken Lo Mein
Chicken lo mein with tender velveted chicken, crisp cabbage and carrots, and chewy noodles in a glossy soy-oyster sauce. Better than takeout in 35 minutes.
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Chicken lo mein was the thing I used to order every single time we got takeout, until I realized it takes about 35 minutes at home and costs a fraction as much. Thin slices of chicken, shredded cabbage, carrots, and bell pepper get tossed with soft egg noodles in a glossy soy and oyster sauce that coats every strand. It’s the noodle bowl everybody in my house digs into.
The step that makes the chicken taste like a restaurant instead of a rubber band is velveting. You toss the raw slices with a spoonful of soy sauce and a little cornstarch before they hit the pan, and that thin coating shields the meat from direct heat while it sears. The chicken comes out silky and tender even after a hard stir-fry. It takes 30 seconds and it’s the biggest single upgrade you can make.
The other rule is heat. Get the pan ripping hot, cook in stages, and don’t crowd it. Chicken first, out. Vegetables second, out of the way. Noodles and sauce last, tossed fast. Everything piled in at once drops the temperature and you end up steaming a wet pile of noodles instead of stir-frying them.
Why You’ll Love This Chicken Lo Mein Recipe
- Silky, tender chicken. A quick cornstarch and soy velvet keeps the chicken from drying out over high heat.
- A sauce that clings. Oyster sauce, dark soy, and a teaspoon of cornstarch thicken into a glossy coat instead of pooling at the bottom of the bowl.
- Faster and cheaper than delivery. 35 minutes start to finish, and it feeds six for less than one takeout order.
- Loaded with vegetables. Cabbage, carrots, and bell pepper go in by the cupful and kids eat them without noticing.
Chicken Lo Mein Ingredients
Fresh lo mein egg noodles from the refrigerated section give you the right soft, chewy bite. Dried lo mein works too, and in a real pinch 12 ounces of spaghetti cooked one minute past al dente is close enough that nobody at my table has complained.
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 1/4 cup low-sodium soy sauce, divided
- 2 tsp cornstarch, for the chicken
- 1 tbsp cornstarch, for the sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 2 tsp toasted sesame oil
- 1/2 cup chicken broth
- 1/4 tsp ground white pepper
- 1 lb fresh lo mein egg noodles
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 cups green cabbage, shredded
- 1 cup carrots, julienned
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced on the diagonal
Recipe Variations
- Use boneless skinless chicken thighs instead of breasts. They stay juicier through a hard sear and need about the same 4-5 minutes.
- Swap in sliced shiitake or cremini mushrooms and snow peas for the bell pepper. Add the mushrooms first since they take a minute longer to soften.
- Make it spicy with 1-2 teaspoons of chili garlic sauce whisked into the sauce mixture. Start low; it builds once everything is tossed together.
How to Make Chicken Lo Mein
- Boil the noodles: Cook the lo mein noodles in a large pot of boiling water according to the package directions, pulling them a minute shy of fully tender since they’ll finish in the pan. Drain, rinse under cold water, and toss with 1 teaspoon of the vegetable oil so they don’t clump.
- Velvet the chicken: Toss the sliced chicken with 1 tablespoon of the soy sauce and the 2 teaspoons of cornstarch until every piece is lightly coated. Let it sit while you mix the sauce.
- Mix the sauce: Whisk the remaining 3 tablespoons soy sauce with the oyster sauce, dark soy sauce, brown sugar, sesame oil, chicken broth, white pepper, and the 1 tablespoon of cornstarch until no lumps remain.
- Sear the chicken: Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat until it shimmers. Spread the chicken in a single layer and cook for 4-5 minutes, stirring after the first 2 minutes, until browned and cooked through to 165°F on an instant-read thermometer. Transfer to a plate.
- Stir-fry the vegetables: Add the remaining oil to the pan. Cook the garlic and ginger for 30 seconds until fragrant, then add the cabbage, carrots, and bell pepper. Stir-fry over high heat for 3-4 minutes, until the vegetables are crisp-tender and still have some bite.
- Toss the chicken lo mein together: Return the chicken and any juices to the pan, add the drained noodles, and pour the sauce over everything. Toss with tongs, lifting from the bottom, for about 2 minutes until the sauce thickens and turns glossy and every noodle is coated.
- Finish and serve: Stir in most of the green onions, scatter the rest over the top, and serve straight from the pan while it’s hot.
Recipe FAQs
What’s the Difference Between Lo Mein and Chow Mein?
It comes down to how the noodles are treated. Lo mein noodles are boiled soft and then tossed with the sauce and stir-fried ingredients, so they stay tender and slippery. Chow mein noodles are fried in the pan until parts of them go crisp and browned. Same noodle, two different textures.
What Noodles Should I Buy?
Fresh lo mein egg noodles from the refrigerated aisle are the real thing and cook in about 3 minutes. Dried lo mein or Hong Kong style egg noodles work well too. Spaghetti or linguine cooked a minute past al dente is a workable stand-in if that’s what you have.
Can I Use a Regular Skillet Instead of a Wok?
Yes. Use the largest heavy skillet you own, get it very hot before anything goes in, and cook in stages so the pan never gets crowded. A crowded pan drops in temperature and steams the food instead of searing it.
Do I Have to Use Oyster Sauce?
It’s what gives lo mein its savory, slightly sweet backbone, so I’d use it if you can. If you need a substitute, use 2 more tablespoons of soy sauce plus 1 extra teaspoon of brown sugar. Hoisin sauce works too and pushes it a little sweeter.
Can I Make This Ahead for Lunches?
Yes, it packs well. Divide it into containers once cooled and refrigerate up to 4 days. The noodles absorb some sauce overnight, so add a tablespoon of water or broth before reheating to loosen everything back up.
Cooking Tips
- Slice the chicken while it’s partly frozen, about 20 minutes in the freezer. Firm meat cuts into clean thin slices instead of squishing under the knife.
- Have every ingredient prepped and sitting next to the stove before you turn the heat on. A stir-fry moves too fast to be chopping carrots mid-cook.
- Rinse the boiled noodles under cold water. It stops the cooking and washes off surface starch, which is what keeps them from fusing into a single block.
Storage and Freezing
To store: Keep leftovers in an airtight container in the fridge for up to 4 days.
To freeze: You can freeze it for up to 2 months, though the noodles soften noticeably and the vegetables lose their crunch. It’s much better fresh or refrigerated.
To reheat: Reheat in a hot skillet with a tablespoon of water or broth, tossing for 2-3 minutes, or microwave in 1-minute bursts stirring between each.
How to Serve Chicken Lo Mein
Chicken Lo Mein is a full dinner in one bowl, though a plate of steamed dumplings or egg rolls on the side makes it feel like a real takeout spread. A simple cucumber salad dressed with rice vinegar is nice against the rich sauce. For a different weeknight stir-fry, our Chicken and Broccoli Stir Fry recipe leans lighter on the garlic and ginger side.
Loved This Recipe?
Chicken Lo Mein comes together in 35 minutes and tastes close enough to the takeout version that we stopped ordering it.
Leave a star rating in the comments below, it helps other people find this recipe. Made it? Tag @allwellfed on Instagram, I love seeing this one in other people’s kitchens.
Velveted Chicken Lo Mein
Equipment
- Instant-Read Thermometer 165°F, checked in two spots rather than one.
Ingredients
- 1 lb chicken breasts boneless, skinless, thinly sliced
- 1/4 cup low-sodium soy sauce divided
- 2 tsp cornstarch for the chicken
- 1 tbsp cornstarch for the sauce
- 2 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp brown sugar
- 2 tsp toasted sesame oil
- 1/2 cup chicken broth
- 1/4 tsp ground white pepper
- 1 lb fresh lo mein egg noodles
- 3 tbsp vegetable oil divided
- 3 cloves garlic minced
- 1 tbsp fresh ginger grated
- 2 cups green cabbage shredded
- 1 cup carrots julienned
- 1 red bell pepper thinly sliced
- 3 green onions sliced on the diagonal
Instructions
- Boil the noodles: Cook the lo mein noodles in a large pot of boiling water according to the package directions, pulling them a minute shy of fully tender since they’ll finish in the pan. Drain, rinse under cold water, and toss with 1 teaspoon of the vegetable oil so they don’t clump.
- Velvet the chicken: Toss the sliced chicken with 1 tablespoon of the soy sauce and the 2 teaspoons of cornstarch until every piece is lightly coated. Let it sit while you mix the sauce.
- Mix the sauce: Whisk the remaining 3 tablespoons soy sauce with the oyster sauce, dark soy sauce, brown sugar, sesame oil, chicken broth, white pepper, and the 1 tablespoon of cornstarch until no lumps remain.
- Sear the chicken: Heat 1 tablespoon of the vegetable oil in a large wok or skillet over high heat until it shimmers. Spread the chicken in a single layer and cook for 4-5 minutes, stirring after the first 2 minutes, until browned and cooked through to 165°F on an instant-read thermometer. Transfer to a plate.
- Stir-fry the vegetables: Add the remaining oil to the pan. Cook the garlic and ginger for 30 seconds until fragrant, then add the cabbage, carrots, and bell pepper. Stir-fry over high heat for 3-4 minutes, until the vegetables are crisp-tender and still have some bite.
- Toss the chicken lo mein together: Return the chicken and any juices to the pan, add the drained noodles, and pour the sauce over everything. Toss with tongs, lifting from the bottom, for about 2 minutes until the sauce thickens and turns glossy and every noodle is coated.
- Finish and serve: Stir in most of the green onions, scatter the rest over the top, and serve straight from the pan while it’s hot.
Notes
If you made this, leave a star rating down in the comments. It takes about ten seconds, and it’s how other cooks decide whether a recipe is worth trying.
