Chicken Lo Mein Recipe
Chinese · Main course · 30 min total
A classic Chinese takeout favorite made at home with tender chicken, vegetables, and noodles in a savory sauce. This quick stir-fry is perfect for a weeknight dinner.
15
min prep
min prep
15
min cook
min cook
4
servings
servings
450
kcal/serving
kcal/serving
Ingredients
- 8 oz dried lo mein noodles or spaghetti
- 2 boneless skinless chicken breasts (about 1 lb), thinly sliced
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 red bell pepper, thinly sliced
- 2 cups shredded green cabbage
- 2 carrots, julienned
- 3 green onions, sliced
- 3 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tsp sesame oil
- 1/4 cup chicken broth
Instructions
- Cook noodles according to package directions; drain and set aside.
- In a bowl, toss chicken with 1 tbsp soy sauce and cornstarch.
- In a small bowl, mix oyster sauce, dark soy sauce, remaining 1 tbsp soy sauce, sesame oil, and chicken broth; set aside.
- Heat vegetable oil in a wok or large skillet over high heat. Add chicken and stir-fry until cooked through, about 3-4 minutes. Remove and set aside.
- Add garlic and ginger to the wok; stir-fry 30 seconds. Add bell pepper, cabbage, and carrots; stir-fry 2-3 minutes until crisp-tender.
- Return chicken to wok. Add noodles and sauce; toss to combine and heat through, about 1-2 minutes.
- Garnish with green onions and serve immediately.
Tips
- For extra flavor, add a pinch of white pepper or red pepper flakes.
- Substitute shrimp or pork for chicken if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
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