Chicken Lo Mein
This easy chicken lo mein recipe combines noodles, chicken, cabbage, peppers, and carrots with a homemade lo mein sauce.
Servings: 6 servings
Equipment
Ingredients
- 8 ounces lo mein noodles Chinese egg noodles
- 4 tablespoons avocado oil divided
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoon toasted sesame oil
- ½ cup chicken broth
- 1 tablespoon cornstarch
- 1 pound chicken breast thinly sliced
- 2 garlic cloves minced
- 1 1- inch fresh ginger peeled and finely chopped
- 2 cups green cabbage thinly sliced
- 1 red pepper thinly sliced
- 1 cup matchstick carrots
- 3 green onions thinly sliced diagonally, white and dark green parts separated
Instructions
- Cook lo mein noodles in a pot of boiling water until just cooked (they should still be very chewy). Drain and toss with 1 tablespoon vegetable oil. Keep warm.
- In a small bowl, stir together oyster sauce, soy sauce, sesame oil, chicken stock, and cornstarch until well combined to make the sauce. Set aside.
- In a large, heavy-bottomed pan, heat 2 tablespoons avocado oil over medium-high heat. Add chicken and cook, stirring, until browned, about 2 minutes. Remove to a plate.
- Add remaining 1 tablespoon vegetable oil, garlic, and ginger to the pan. Cook, stirring constantly, until fragrant, about 1 minute. Then add cabbage, pepper, carrots, and white parts of green onions and cook, stirring constantly, until cabbage is wilted, 2 minutes.
- Add sauce and browned chicken and cook until vegetables are tender and the sauce has thickened slightly, about 2 minutes more.
- Add noodles and toss to coat with the sauce. Sprinkle with dark sliced green onions and serve.
Notes
My Top Tip: Have everything sliced and measured before heating the skillet. There’s very little time between steps once you start cooking.
Storage: Store leftover chicken lo mein in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium-low heat with a splash of water or broth, tossing gently until heated through.
Freezing: Cool the chicken lo mein completely, then freeze individual portions in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating. The noodles and vegetables will be softer after thawing.
Original Recipe: This recipe was updated in March 2022. Here's the original recipe.
8 ounces lo mein egg noodles
8 ounces chicken breast cut into large chunks
2 tablespoons canola oil, divided
2 cloves garlic, minced
1 small onion, sliced
1 cup mushrooms, sliced
½ red bell pepper, julienned
1 carrot, julienned
2 cups baby spinach
1 cup sugar snap peas
For the Sauce
¼ cup tamari sauce or soy sauce, or more to taste
1 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons Sriracha or more, to taste
2 teaspoons ground ginger
Instructions
Cook the noodles according to package instructions; drain and set aside.
In a small bowl, whisk the sauce ingredients together; set aside.
In a large skillet or wok, heat 1 tbsp canola oil, then add the chicken with salt/pepper and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside.
Pour about half the sauce over the chicken and stir-fry for an additional minute to coat. Then transfer the chicken to a bowl; set aside.
To the same skillet, heat the other 1 tbsp canola oil and add the garlic, onions, mushrooms, peppers, and carrots, and cook for 2–4 minutes until fork-tender. Add the spinach and sugar snap peas and toss for an additional minute until spinach wilts.
Add the chicken back to the skillet. Add the cooked noodles and remaining sauce, and gently toss everything together.
8 ounces lo mein egg noodles
8 ounces chicken breast cut into large chunks
2 tablespoons canola oil, divided
2 cloves garlic, minced
1 small onion, sliced
1 cup mushrooms, sliced
½ red bell pepper, julienned
1 carrot, julienned
2 cups baby spinach
1 cup sugar snap peas
For the Sauce
¼ cup tamari sauce or soy sauce, or more to taste
1 tablespoon brown sugar
1 tablespoon sesame oil
2 teaspoons Sriracha or more, to taste
2 teaspoons ground ginger
Instructions
Cook the noodles according to package instructions; drain and set aside.
In a small bowl, whisk the sauce ingredients together; set aside.
In a large skillet or wok, heat 1 tbsp canola oil, then add the chicken with salt/pepper and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside.
Pour about half the sauce over the chicken and stir-fry for an additional minute to coat. Then transfer the chicken to a bowl; set aside.
To the same skillet, heat the other 1 tbsp canola oil and add the garlic, onions, mushrooms, peppers, and carrots, and cook for 2–4 minutes until fork-tender. Add the spinach and sugar snap peas and toss for an additional minute until spinach wilts.
Add the chicken back to the skillet. Add the cooked noodles and remaining sauce, and gently toss everything together.
Nutrition
Calories: 350kcal | Carbohydrates: 36g | Protein: 21g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 823mg | Potassium: 478mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4290IU | Vitamin C: 38mg | Calcium: 32mg | Iron: 1mg
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