Description
This Restaurant-Style Chicken Lo Mein recipe is a flavorful and authentic takeout classic, featuring tender chicken thighs stir-fried with fresh lo mein egg noodles and crisp vegetables in a savory, aromatic sauce. Easy to make at home, it delivers a perfect balance of textures and bold Asian-inspired flavors that rival your favorite Chinese takeout.
Ingredients
Scale
Noodles
- 1 pound fresh lo mein egg noodles
Chicken Marinade
- 8 oz. boneless skinless chicken thighs or chicken breast, cut into thin strips
- 2 teaspoons cornstarch
- 2 teaspoons water
- 2 teaspoons oil (plus more for cooking)
- 1 teaspoon oyster sauce
Sauce
- 2 tablespoons hot water
- 1/8 teaspoon salt
- 1/8 teaspoon sugar
- 1 tablespoon light soy sauce
- 4 teaspoons dark soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables and Aromatics
- 1 clove garlic, minced
- 4 cups cabbage, shredded
- 2 medium carrots, julienned (about 1 1/2 cups)
- 1 tablespoon shaoxing wine
- 2 cups mung bean sprouts
- 2 scallions, julienned
Instructions
- Prepare Noodles: Determine if your lo mein noodles are raw or pre-cooked. If raw, boil them according to package instructions until tender then drain. If pre-cooked, bring them to room temperature to ensure even stir-frying.
- Marinate Chicken: In a medium bowl, combine the chicken strips with cornstarch, water, oil, and oyster sauce. Mix well and let sit briefly to marinate.
- Make Sauce Mixture: In a separate bowl, dissolve salt and sugar in hot water. Add light soy sauce, dark soy sauce, sesame oil, and white pepper. Stir until combined for a flavorful sauce.
- Cook Chicken: Heat 2 tablespoons of oil in a wok over high heat. Add the marinated chicken strips and sear for a few minutes until browned and cooked through. Remove the chicken from the wok and set aside.
- Stir-Fry Vegetables and Aromatics: Add a couple more tablespoons of oil to the wok. Add the minced garlic and cook for about 10 seconds until fragrant. Toss in the shredded cabbage and julienned carrots and stir-fry on high heat for about 1 minute. Add the shaoxing wine around the edge of the wok and stir to incorporate.
- Combine Noodles and Chicken: Return the noodles and cooked chicken to the wok. Pour the sauce mixture over the noodles and toss thoroughly from the bottom up for about 30 seconds to coat everything evenly.
- Steam and Finish Stir-Fry: Reduce heat to medium and cover the wok for 1 minute to allow flavors to meld and noodles to heat through. Remove the lid and stir-fry again. If noodles appear dry, add 1/4 cup of water or stock and continue stir-frying until noodles are loose, slippery, and hot.
- Add Final Vegetables and Serve: Stir in mung bean sprouts and julienned scallions. Stir-fry for an additional minute and then remove from heat. Serve immediately for best flavor and texture.
Notes
- This chicken lo mein recipe is surprisingly easy to make at home, and it actually tastes a lot better than what you can get at most takeout restaurants.
- You can substitute chicken thighs with chicken breast or tofu for a variation.
- Adjust soy sauces and seasoning to personal preference for saltiness and depth of flavor.
- Shaoxing wine adds authentic aroma but can be omitted or replaced with dry sherry if unavailable.
- Be careful not to overcook the noodles during boiling if using raw noodles to avoid mushiness.
Nutrition
- Serving Size: 1 serving
- Calories: 306 kcal
- Sugar: 4 g
- Sodium: 502 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 58 mg
