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Easy Weeknight Chicken Lo Mein Recipe

Easy Weeknight Chicken Lo Mein

Tender chicken, springy noodles, crisp vegetables, and a savory homemade lo mein sauce make this a quick and comforting Asian-inspired dinner. It serves four and is ready in about 35 minutes.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Noodles and Chicken
  • 12 ounces Lo mein noodles, fresh or dried
  • 1 pound Boneless, skinless chicken breasts or thighs, thinly sliced
  • 1 tablespoon Low-sodium soy sauce
  • 1 tablespoon Shaoxing wine or dry sherry
  • 2 teaspoons Cornstarch
  • 1 teaspoon Neutral oil
Vegetables and Aromatics
  • 2 tablespoons Neutral cooking oil, divided
  • 3 cloves Garlic, minced
  • 1 tablespoon Fresh ginger, finely grated or minced
  • 1 medium Medium carrot, julienned
  • 1 pepper Red bell pepper, thinly sliced
  • 2 cups Napa cabbage, thinly sliced
  • 4 scallions Scallions, sliced
Lo Mein Sauce
  • 1/4 cup Low-sodium soy sauce
  • 2 tablespoons Oyster sauce
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon Toasted sesame oil
  • 1 tablespoon Shaoxing wine or dry sherry
  • 1 teaspoon Brown sugar
  • 1/4 teaspoon Ground white pepper, optional
  • 2 to 3 tablespoons Water, as needed to loosen sauce

Method
 

Step-by-Step
  1. Thinly slice the chicken and toss it with 1 tablespoon low-sodium soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 2 teaspoons cornstarch, and 1 teaspoon neutral oil. Let it stand for 10 to 15 minutes while you prepare the vegetables, noodles, and sauce.
  2. Stir together 1/4 cup low-sodium soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, Shaoxing wine or dry sherry, brown sugar, and optional white pepper. Keep the sauce nearby so it can be added as soon as the chicken, vegetables, and noodles are in the pan.
  3. Boil the lo mein noodles according to the package directions, usually 3 to 6 minutes for fresh noodles or 8 to 10 minutes for dried noodles. Cook them just until barely tender, then drain well and toss with a small amount of oil so they do not stick.
  4. Heat a large wok or 12-inch skillet over medium-high to high heat and add 1 tablespoon oil. Stir-fry the chicken in a single layer for about 3 to 5 minutes, turning once, until browned and cooked through, then transfer it to a plate.
  5. Add the remaining tablespoon of oil to the pan and stir-fry the carrot and bell pepper for 2 minutes. Add the Napa cabbage and cook for 2 to 3 minutes more, then add the garlic and ginger during the final 30 seconds.
  6. Return the chicken to the pan and add the drained noodles and prepared sauce. Toss continuously for 2 to 3 minutes, adding water 1 tablespoon at a time if the sauce is too thick or the noodles seem dry.
  7. Stir in the sliced scallions and remove the pan from the heat. Serve immediately with extra scallion greens sprinkled over the top, if desired.

Notes

Chicken thighs remain especially juicy, while chicken breasts are leaner and cook quickly. Spaghetti or dried wheat noodles can replace lo mein noodles. For a vegetable swap, use 1 1/2 cups broccoli florets instead of the Napa cabbage. Store leftovers in the refrigerator and reheat gently in a skillet with a small splash of water.