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If you’ve ever craved a satisfying, flavorful, and super comforting noodle dish, this Chicken Lo Mein Recipe is going to become your new go-to favorite. With tender chicken thighs, crisp vegetables, and perfectly chewy noodles all enveloped in a savory sauce, every bite bursts with those classic Chinese takeout vibes—but made easily at home. This recipe is delightfully straightforward, combining fresh ingredients and simple cooking techniques to create a dish that’s both hearty and bright. Whether you’re cooking for family, friends, or just treating yourself, this Chicken Lo Mein Recipe delivers mouthwatering satisfaction with every forkful.
Ingredients You’ll Need
Getting the ingredients right is key to nailing the authentic taste and texture of this dish. Each element, from the fresh veggies to the seasonings, plays an essential role in bringing balance and depth to the Chicken Lo Mein Recipe.
- ¾ pound boneless, skinless chicken thighs: Thin slices cook quickly and stay juicy, giving the dish a rich, meaty base.
- Salt and pepper (to taste): Simple seasonings to highlight the natural flavors of the chicken and vegetables.
- 2 teaspoons cornstarch: Helps create a light coating on the chicken for a glossy, slightly thickened sauce.
- 2 teaspoons water: Mixed with cornstarch for that smooth texture on the meat.
- 1 tablespoon sesame oil (divided): Adds a nutty aroma and depth to the stir-fry.
- ¼ cup vegetable oil (divided): Provides the high heat needed for a perfect sear and stir-fry.
- 2 cloves garlic (minced): Essential aromatic that lifts and brightens every bite.
- 2 teaspoons minced ginger: Adds warmth and a bit of zing to the flavor profile.
- 2 cups shredded cabbage: Offers crunch and a fresh, slightly sweet contrast to the noodles.
- 1 cup sliced onion: Brings mild sweetness and texture to the mix.
- ½ cup matchsticked carrots: Adds color, crunch, and a hint of earthiness.
- 1 tablespoon dry sherry cooking wine: Gives a subtle depth and complexity to the stir-fry sauce.
- 10 ounces lo mein egg noodles (cooked al dente): The star base of the dish, providing the perfect chewy texture.
- ¼ cup low sodium chicken broth: Keeps the dish moist and flavorful without overpowering it.
- 3 tablespoons low-sodium soy sauce: Balances saltiness and umami with a lighter touch.
- â…› teaspoon kosher salt: Enhances flavors without becoming too salty.
- â…› teaspoon granulated sugar: Just a pinch to brighten and balance the savory notes.
- 1 cup bean sprouts: Adds freshness, crunch, and a classic lo mein texture.
- ¼ cup chopped green onion (plus more for garnish): Brings a pop of color and mild onion flavor at the end.
How to Make Chicken Lo Mein Recipe
Step 1: Prep and Season the Chicken
Start by seasoning the thinly sliced chicken thighs with salt and pepper, then toss them together with cornstarch, water, and two teaspoons of sesame oil. This coating ensures the chicken browns beautifully and the sauce clings just right, giving your lo mein that irresistible silky texture.
Step 2: Sear the Chicken
Heat two tablespoons of vegetable oil in a wok or large skillet on high heat. Once hot, sear the chicken on all sides for about 3 to 4 minutes until it’s lightly browned—this step locks in flavor and juiciness. After that, transfer the chicken to a plate and set it aside; you’ll add it back shortly.
Step 3: Aromatics Come Next
Add another two tablespoons of vegetable oil to your wok and toss in the minced garlic and ginger. Stir-fry for about 15 seconds until fragrant, filling your kitchen with mouthwatering scents that promise a delicious meal ahead.
Step 4: Stir-Fry the Vegetables
Next, add the shredded cabbage, sliced onion, and matchsticked carrots. Stir them vigorously for about one minute so they maintain a slight crunch and freshness. Drizzle dry sherry cooking wine around the edge of the wok, which elevates the flavor with subtle complexity.
Step 5: Bring It All Together
Now it’s time to add cooked noodles, the seared chicken, and chicken broth into the wok. Mix everything together well, allowing the noodles to soak up the flavors and the chicken to heat through.
Step 6: Season the Lo Mein
Pour in the soy sauce, the remaining sesame oil, kosher salt, and granulated sugar. Stir-fry for another 30 seconds so all the ingredients blend perfectly and the sauce slightly thickens around the noodles and veggies.
Step 7: Final Touches
Lastly, fold in the crunchy bean sprouts and vibrant green onions, stir-frying for one to two minutes. This final step adds freshness and texture, making your Chicken Lo Mein Recipe pop with color and flavor. Serve immediately, garnished with additional green onions if you like.
How to Serve Chicken Lo Mein Recipe
Garnishes
The simplest garnishes make the biggest difference here. Sprinkle extra chopped green onions or even toasted sesame seeds to add a lovely crunch and a fresh bite that contrasts perfectly with the noodles’ softness.
Side Dishes
Chicken Lo Mein Recipe shines best alongside light and crisp sides like steamed dumplings or a simple Asian cucumber salad to balance the dish’s hearty richness. You could even serve it with hot and sour soup to start your meal with an exciting tang.
Creative Ways to Present
For a fun twist, serve your Chicken Lo Mein in individual lettuce cups for a fresh, handheld delight, or plate it on a banana leaf for an exotic presentation that impresses guests. Adding a sprinkle of crushed peanuts can also elevate the texture and flavor dramatically.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Lo Mein Recipe keeps wonderfully in an airtight container in the refrigerator for up to three days. To preserve the noodles’ texture, avoid storing them with too much sauce upfront; you can always add a splash of broth or soy sauce when reheating.
Freezing
You can freeze this dish if needed by portioning it into freezer-safe containers. Keep in mind that the vegetables may lose some crunch after freezing, so freezing is best used for convenience rather than peak texture preservation. Use within one month for best quality.
Reheating
Reheat your Chicken Lo Mein Recipe gently in a skillet over medium heat, adding a little water or chicken broth to refresh the sauce and keep everything moist. Avoid microwaving if you want to maintain the best texture, but if pressed for time, reheat in short bursts, stirring between intervals.
FAQs
Can I use chicken breast instead of thighs for this Chicken Lo Mein Recipe?
Absolutely! Chicken breasts work fine and will produce a leaner dish, but thighs offer juicier, more flavorful meat that stands up well to high-heat stir-frying. Just slice breast meat thinly to ensure it cooks quickly and stays tender.
What type of noodles should I use for lo mein?
Traditional lo mein calls for egg noodles that have a nice chew and can soak up sauces well. You can find them fresh or dried at most Asian markets. If unavailable, spaghetti or other wheat noodles can be a last-minute substitute but won’t have quite the same texture.
How can I make this recipe vegetarian?
Simply swap the chicken for firm tofu or a mix of mushrooms for that umami punch. Use vegetable broth to keep the sauce flavorful and maintain the delicious balance of textures and flavors in the Chicken Lo Mein Recipe.
Is this recipe spicy? Can I add heat?
This recipe is mild and perfect for all taste preferences, but feel free to add heat by tossing in sliced fresh chilies, a drizzle of chili oil, or a pinch of crushed red pepper flakes when stir-frying the aromatics.
Can I prepare any of this in advance?
You can chop all your vegetables and prepare the sauce ahead of time to speed things up on cooking day. Noodles are best cooked fresh or just before serving to avoid mushiness, but the marinated chicken can also be prepped in advance.
Final Thoughts
Trust me, once you try this Chicken Lo Mein Recipe, you’ll never look at takeout the same way again. It’s quick, delicious, and full of vibrant flavors that comfort and excite at the same time. So grab your wok, gather your ingredients, and get ready for a home-cooked meal that feels like a warm hug in a bowl. Enjoy every tasty bite!
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Print
Chicken Lo Mein Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chicken Lo Mein recipe is a quick and flavorful stir-fry dish featuring tender chicken thighs, fresh vegetables, and perfectly cooked lo mein noodles tossed in a savory soy-based sauce. Ready in just 15 minutes, it’s a satisfying and easy meal perfect for weeknight dinners.
Ingredients
Chicken and Marinade
- ¾ pound boneless, skinless chicken thighs, sliced thinly
- Salt and pepper, to taste
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon sesame oil, divided
Vegetables and Aromatics
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 cups shredded cabbage
- 1 cup sliced onion
- ½ cup matchsticked carrots
- 1 cup bean sprouts
- ¼ cup chopped green onion, plus more for garnish
Oils and Liquids
- ¼ cup vegetable oil, divided
- 1 tablespoon dry sherry cooking wine
- 10 ounces lo mein egg noodles, cooked al dente
- ¼ cup low sodium chicken broth
- 3 tablespoons low-sodium soy sauce
Seasonings
- â…› teaspoon kosher salt
- â…› teaspoon granulated sugar
Instructions
- Marinate the chicken: In a medium bowl, season the sliced chicken thighs with salt and pepper. Add the cornstarch, water, and 2 teaspoons of sesame oil, then mix thoroughly to coat and evenly marinate the chicken.
- Sear the chicken: Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the chicken and sear on all sides for 3-4 minutes until it is lightly browned but not fully cooked through. Remove the chicken from the wok and transfer to a plate, setting it aside for later.
- Sauté aromatics: Add the remaining 2 tablespoons of vegetable oil to the hot wok. Stir in the minced garlic and ginger and cook for approximately 15 seconds until fragrant, being careful not to burn them.
- Cook vegetables: Add the shredded cabbage, sliced onion, and matchsticked carrots to the wok. Stir-fry the vegetables for 1 minute until they start to soften. Then, drizzle the dry sherry cooking wine around the edges of the wok to deglaze and boost flavor.
- Add noodles and chicken: Return the cooked chicken to the wok along with the cooked lo mein noodles and the low sodium chicken broth. Stir everything well to combine and heat through evenly.
- Season the lo mein: Pour in the low-sodium soy sauce, add the remaining sesame oil, kosher salt, and granulated sugar. Stir-fry the mixture for 30 seconds to blend the flavors and coat all the ingredients evenly.
- Finish and garnish: Toss in the bean sprouts and chopped green onions, stirring for another 1-2 minutes until the sprouts are slightly wilted but still crisp. Serve the chicken lo mein immediately, garnished with additional green onions if desired.
Notes
- For best texture, cook the lo mein noodles al dente before adding them to the stir-fry.
- Use low-sodium soy sauce and chicken broth to control the saltiness of the dish.
- Adjust the vegetables to your preference; bell peppers or snap peas make great additions.
- If dry sherry is not available, a splash of Shaoxing wine or a little white wine can be substituted.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
