chicken lo mein recipe easy
The Best chicken lo mein recipe easy
Oh man, there’s nothing quite like a good chicken lo mein—it’s my go-to comfort food that feels like a warm hug for my family. I’ve been making this recipe since my kids were little, and honestly, they’ve grown up loving it so much that it’s become a staple in our house. It’s the kind of dish that’s simple enough to whip up on busy weeknights but also feels special when we’re hosting dinner guests or just treating ourselves after a long day. The way the tender chicken melts in your mouth while the noodles soak up all that savory broth and garlic is just pure comfort. Plus, it’s not just about taste—it’s also a great way to get a little more veggies and protein into the day without anyone even noticing. My kids eat it straight out of the bowl, and honestly, I don’t even mind if they add a little extra soy sauce or chili oil for that extra kick. It’s that good.
I love this recipe because it’s flexible—you can adjust the ingredients based on what you have on hand, and it’s not too heavy. The noodles are a little chewy, which I find way more satisfying than soft ones, and the chicken stays juicy if you don’t overcook it. It’s also a great way to use up any leftover chicken or veggies you might have from the week. My husband and kids will eat it cold the next day too, and honestly, it tastes even better reheated with a little extra oil and garlic. It’s that kind of dish that makes you feel like you’re doing something good for your family without even trying too hard. Plus, the health benefits are pretty solid—it’s got protein, fiber from the veggies, and healthy fats from the oil, and it’s not too heavy on the sodium if you use low-sodium soy sauce. It’s the kind of meal that’s easy on the wallet, easy on the kitchen, and easy on the soul.
Easy Chicken Lo Mein
A quick and flavorful stir-fry with tender chicken, crisp vegetables, and a savory sauce. Perfect for a weeknight dinner!
🥘Ingredients
- 1.5 lbs boneless chicken breast or thigh, sliced
- 1 tbsp soy sauce
- 3 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp vegetable oil
- 1 clove garlic, minced
- 1 tsp ginger, grated
- 1/2 cup water or chicken broth
- 2 cups sliced bell peppers
- 2 cups sliced mushrooms
- 1 large carrot, julienned
- 1 cup broccoli florets
- 1/2 cup green onions, chopped
- 8 oz fresh or dried egg noodles
- 1/2 cup cornstarch
- 1/2 cup water
👨🍳Directions
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1 Cook the noodles: Boil water in a pot, add cornstarch and water, stir until thickened. Drain and set aside.
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2 In a bowl, mix chicken with soy sauce. Set aside.
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3 Heat vegetable oil in the skillet over medium-high heat. Add chicken and cook until no longer pink (~5 mins). Remove and set aside.
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4 In the same skillet, add garlic and ginger. Stir-fry for 30 seconds until fragrant. Add mushrooms, bell peppers, and carrots. Stir-fry for 4-5 mins.
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5 Return chicken to the skillet. Pour in oyster sauce, hoisin sauce, and sesame oil. Stir well and add water or broth. Simmer for 2 mins.
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6 Add cooked noodles and broccoli florets to the skillet. Toss everything together for 2-3 mins until noodles are tender and everything is well coated.
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7 Garnish with green onions. Serve hot!
🔧Equipment
- Stir-fry pan or large skillet
- Mixing bowls
- Cutting board
- Sharp knife
- Slotted spoon
- Wooden spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Chicken Lo Mein Works
This chicken lo mein recipe is a go-to for any occasion because it’s simple enough to whip up in under an hour while still feeling special. It’s the kind of dish that brings everyone together—whether it’s a quick weeknight meal or a light gathering with family—because it’s flavorful, satisfying, and never too complicated. Plus, the noodles soak up the sauce so well, and the chicken stays tender without much fuss, making it a reliable favorite for busy moms and cooks alike.
❓ Frequently Asked Questions About Chicken Lo Mein
1. What is the best way to prepare the chicken for the lo mein recipe to ensure it stays tender and flavorful?
To ensure tender chicken, start by brining the chicken pieces in a mixture of water, soy sauce, and a pinch of salt for about 15–20 minutes. This helps retain moisture. After draining, pat them dry and marinate them in a bowl with cornstarch, minced garlic, ginger, and a bit of sesame oil for 10–15 minutes before cooking. When stir-frying, don’t overcrowd the pan—cook in batches if needed to keep the chicken juicy.
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2. How do I avoid making the noodles mushy when cooking them for lo mein?
For perfectly al dente noodles, use fresh or high-quality egg noodles (like those from a Chinese restaurant). Cook them in well-salted boiling water for about 2–3 minutes less than package instructions (they’ll finish cooking in the wok). Drain immediately, rinse with cold water to stop cooking, and toss with a little oil before stir-frying to prevent sticking. Avoid overcooking—they should still have a slight bite!
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3. What’s the secret to achieving a rich, savory sauce for the lo mein without using too much oil?
The key is using a deglazed sauce technique: After stir-frying the chicken and veggies, add a splash of water or broth to the wok, scraping up the browned bits (the “fond”). Let it simmer for 1–2 minutes, then stir in soy sauce, oyster sauce, a touch of cornstarch mixed with water (to thicken), and a few splashes of rice vinegar or lime juice. This builds depth without needing excessive oil. For extra richness, add a spoonful of sesame oil at the end.
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4. Can I substitute any of the traditional ingredients in the lo mein recipe, and if so, what are the best alternatives?
Yes! Here are some common swaps: – Noodles: Use spaghetti, ramen, or even rice noodles (soak them properly if using rice). – Chicken: Swap for tofu (firm, pressed, and cubed), shrimp, or beef strips (use thin-cut for even cooking). – Vegetables: Replace bell peppers or snap peas with broccoli, carrots, or mushrooms. For extra crunch, add toasted peanuts or crushed cornflakes. – Sauce: Skip oyster sauce if unavailable—use a mix of soy sauce + a little hoisin or 5-spice paste for similar depth. – Garlic & ginger: If you dislike strong flavors, reduce the amount or use powdered garlic/ginger (though fresh tastes better!).
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5. How do I make sure the lo mein comes together quickly and efficiently without burning the noodles or veggies?
For a fast, foolproof method: 1. Prep everything first: Chop all veggies, marinate the chicken, and cook the noodles separately. 2. Use high heat: Set your wok/stir-fry pan to maximum heat and let it get smoking hot before adding oil. 3. Stir-fry in layers: Cook the chicken first (3–4 mins), then add veggies (2–3 mins), then toss in the noodles immediately (they’ll finish cooking in the residual heat). 4. Don’t overcrowd: Cook in small batches if needed to maintain high heat. 5. Add sauce last: Mix the sauce ingredients separately, then pour it over the noodles just before serving to prevent sogginess. Garnish with green onions and sesame seeds right before eating.
