Chicken Lo Mein
The best chicken lo mein made in just minutes with juicy chicken, flavorful sauce, and perfectly stir-fried noodles.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 3 servings
- Category: Stir-Fry
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
For the Chicken:
8 oz skinless boneless chicken breast (thinly sliced)
1 tablespoon water
1 teaspoon Shaoxing rice wine (optional)
¼ teaspoon kosher salt
⅛ teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon oil
For the Lo Mein Sauce:
3 tablespoons oyster sauce
3 tablespoons low-sodium soy sauce
1½ tablespoons granulated sugar
1 tablespoon dark soy sauce
For the Chicken Lo Mein:
16 oz lo mein noodles (fresh egg noodles)
½ small yellow onion (sliced)
½ large carrot (julienned)
4 oz napa cabbage (sliced)
1 rib celery (julienned)
2 stalks green onions (cut into 1-inch pieces, whites & greens separated)
1 tablespoon garlic (minced)
1 tablespoon Shaoxing rice wine (optional)
2 teaspoons sesame oil
2 tablespoons oil (for cooking)
Instructions
Marinate the chicken:
Combine chicken with water, rice wine, salt, and baking soda. Mix until absorbed.
Add cornstarch, mix well, then add oil. Let marinate for 5–10 minutes.
Prepare the sauce:
In a bowl, mix oyster sauce, soy sauce, sugar, and dark soy sauce until dissolved. Set aside.
Cook the chicken:
Bring a pot of water to a simmer. Add chicken, stir to separate, and cook for 30–60 seconds until just done. Remove and set aside.
Cook noodles & vegetables:
In the same pot, cook lo mein noodles according to package instructions (3–5 minutes).
In the last 30 seconds, add cabbage, onion, carrots, celery, and green onion whites. Drain and set aside.
Stir-fry:
Heat oil in a wok over medium-high heat. Add garlic and sauté for 15–30 seconds until fragrant.
Add noodles, vegetables, and chicken. Toss well.
Add flavor:
Drizzle Shaoxing wine around the wok and stir-fry briefly.
Pour in sauce and toss until evenly coated.
Finish:
Add green onion tops and sesame oil. Toss briefly and serve hot.
Notes
Customize vegetables based on preference (bell peppers, bean sprouts, mushrooms).
Do not overcook vegetables—keep them slightly crisp.
Baking soda helps tenderize the chicken for a restaurant-style texture.
Best served immediately for optimal taste and texture.
Find it online: https://www.cookingbyness.blog/chicken-lo-mein/