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
Scale
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.
