CHICKEN LO MEIN
Ingredients:
Noodles
• Lo mein noodles, cooked according to package instructions
(You can also use pre-cooked noodles)
Chicken Marinade
• Chicken breast or thigh, cut into strips
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sesame oil
Sauce
• 2 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 tablespoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon cornstarch
Vegetables & Aromatics
• Onion, sliced
• Onion leaves / green onions
• Ginger, minced or sliced thin
• Garlic, minced
• Carrots, julienned or sliced thin
• Green beans, sliced
• Napa cabbage, chopped
• Bell pepper, sliced
For Cooking
• Cooking oil
⸻
Instructions
1. Cook the noodles
Boil the lo mein noodles according to the package instructions.
Drain and set aside. If using pre-cooked noodles, loosen them and set aside.
2. Marinate the chicken
In a bowl, combine the chicken with cornstarch, soy sauce, oyster sauce, and sesame oil.
Mix well and let it sit for 5–10 minutes.
3. Make the sauce
In a separate bowl, mix together soy sauce, oyster sauce, sesame oil, sugar, and cornstarch.
Stir until smooth and set aside.
4. Cook the chicken
Heat a wok or large pan over medium-high heat with a little oil.
Sear the marinated chicken until fully cooked and lightly browned.
Remove from the pan and set aside.
5. Sauté the vegetables
In the same pan, add a little more oil if needed.
Sauté onion, ginger, and garlic until fragrant.
Add carrots, green beans, napa cabbage, and bell pepper.
Cook for 2–3 minutes, just until slightly tender but still crisp.
6. Combine everything
Add the cooked noodles and chicken back into the pan.
Pour in the prepared sauce and toss everything together until well coated and heated through.
7. Finish and serve
Add onion leaves / green onions, give it a final toss, and remove from heat.
Serve hot.
⸻
✨ Serve hot and enjoy!
Follow for more easy recipes 😉 #chickenlomein #lomein #noodles #easyrecipes #homecooking
If you're craving the comforting flavors of Chinese takeout, homemade chicken lo mein is a fantastic option to try. One tip I learned from my experience is to make sure not to overcook the vegetables; they should remain crisp to add a pleasant texture contrast. Using fresh ginger and garlic really elevates the aroma and depth of flavor in the dish. When it comes to the noodles, loosening pre-cooked lo mein noodles with a dash of sesame oil prevents them from sticking together when stir-frying. Marinating the chicken briefly with cornstarch and sauces not only tenderizes the meat but also helps create a silky texture when cooked. For the sauce, balancing soy sauce and oyster sauce with just a touch of sugar enhances the sweetness and umami taste, tying the dish together beautifully. This sugar element is subtle but crucial for achieving the authentic sweet-savory flavor profile found in restaurant-style lo mein. Another helpful trick is to cook the chicken first and remove it before sautéing vegetables. This allows each ingredient to cook properly without overcrowding the pan, which could cause steaming instead of searing. When combining everything, tossing the noodles, vegetables, and chicken in the sauce over high heat ensures all the flavors meld perfectly. This recipe is versatile—you can swap vegetables based on what’s fresh or available in your fridge, such as broccoli or snap peas. For a healthier variation, you can use whole wheat noodles or add more greens. Enjoy this dish as a satisfying weeknight dinner or meal prep option, as it reheats well the next day. Overall, homemade chicken lo mein is a rewarding and tasty dish that anyone can master with just a few simple ingredients and easy steps.
