Chicken Lo Mein
A comforting and quick Chicken Lo Mein recipe, packed with flavor, perfect for busy weeknights and family dinners.
Ingredients
Main Ingredients
- 8 ounces lo mein noodles or spaghetti Use fresh if you can; dried works fine too.
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced Thighs add more richness.
- 2 tablespoons vegetable oil or sesame oil Sesame oil for a nuttier finish.
- 3 cloves garlic, minced Aromatic and essential.
- 1 inch fresh ginger, grated Warms the palate.
- 1 medium carrot, julienned Adds sweet crunch.
- 1 red bell pepper, thinly sliced For color and sweetness.
- 2 cups napa cabbage or bok choy, roughly chopped Tender greens for balance.
- 3 scallions, sliced Garnish and freshness.
Sauce Ingredients
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce (or hoisin for vegetarian)
- 1 tablespoon rice vinegar
- 1 teaspoon sugar or honey
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon white pepper or black pepper
Optional Garnishes
- to taste chili flakes or a dash of sriracha For heat.
- to taste toasted sesame seeds For topping.
Instructions
Preparation
- Prepare the noodles according to package directions, drain, and toss with a drizzle of oil to prevent sticking.
- Whisk the sauce ingredients in a small bowl and set aside.
Cooking
- Heat a large skillet or wok over high heat. Add oil and swirl until shimmering. Carefully add the chicken slices in a single layer; let them sear for 1–2 minutes before stirring.
- Cook until just done and golden at the edges.
- Push the chicken to one side, add a touch more oil if needed, then add garlic and ginger. Sauté until fragrant — about 30 seconds.
- Add carrots and bell pepper and stir-fry for 2 minutes, then toss in the cabbage or bok choy. Stir until the greens begin to wilt but still hold their bright color.
- Add the noodles and poured sauce to the pan. Toss everything together until well combined.
- Cook for 1–2 minutes so the noodles soak up the sauce and everything melds. Taste and adjust seasoning.
- Finish with sliced scallions and a sprinkle of sesame seeds. Serve immediately.
Notes
For a spicy riff, splash in some sriracha in step 6. Store leftovers in an airtight container for 3–4 days. Reheat gently with a splash of water to revive.