simple chicken lo mein recipe
The Best simple chicken lo mein recipe
Oh, this chicken lo mein is one of those recipes that just feels like home—simple, comforting, and always a hit with my kids. I started making it years ago when I was trying to keep things easy but still flavorful, and it’s become a staple in our house, whether it’s a quick weeknight dinner or a special meal for family. The way the chicken melts slightly in the wok, the noodles soak up the sauce, and the veggies stay bright and crisp? It’s like a hug in a bowl. My kids—especially my picky one—will eat it every time because it’s not too spicy, not too greasy, and always packed with something they can actually enjoy. It’s that kind of dish where everyone can find their own little comfort in it.
I love this recipe because it’s so versatile. You can tweak it—swap in extra veggies if you’re feeling fancy, or skip the sauce if you prefer it lighter. It’s also one of those meals that’s great for meal prep because the sauce can be made ahead, and the noodles can be cooked separately to keep them from getting mushy. And honestly, it’s not too heavy, which is nice for a family that’s always on the go. The health benefits? Well, it’s got protein from the chicken, fiber from the veggies, and carbs from the noodles—it’s balanced without being complicated. Plus, the wok-style cooking means less oil than deep-frying, so it’s a little lighter than takeout. My family doesn’t even notice how good it is for them, which is the best kind of secret. And honestly? It’s perfect for any occasion—whether you’re feeding a crowd or just making dinner for two.
Simple Chicken Lo Mein
A quick and flavorful stir-fry with tender chicken, fresh vegetables, and a savory sauce over egg noodles. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb (450g) boneless, skinless chicken breast or thigh, thinly sliced
- 1 tbsp cornstarch
- 8 oz (225g) egg noodles
- 1 cup water
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tbsp grated ginger
- 1 tsp red pepper flakes (optional)
- 2 cups mixed bell peppers (any color), sliced
- 2 cups broccoli florets
- 1 large carrot, julienned
- 1 cup snap peas or snow peas
- 1 cup shredded cabbage
👨🍳Directions
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1 Cook the noodles: Boil water in a pot, add egg noodles, and cook according to package instructions (usually 8-10 mins). Drain, rinse with cold water, and set aside.
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2 Prepare the chicken: In a bowl, toss chicken slices with cornstarch. Set aside.
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3 Stir-fry the chicken: Heat oil in the skillet over medium-high heat. Cook chicken for 4-5 minutes until no longer pink. Remove from pan and set aside.
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4 Stir-fry the vegetables: In the same pan, add a bit more oil if needed. Stir-fry bell peppers, broccoli, carrots, snap peas, and cabbage for 5-6 minutes until crisp-tender. Remove and set aside.
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5 Make the sauce: In the same pan, add garlic, ginger, and red pepper flakes. Stir for 30 seconds until fragrant. Add soy sauce, oyster sauce, sesame oil, honey, and rice vinegar. Stir well and let it simmer for 1 minute.
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6 Combine everything: Return chicken and vegetables to the pan. Add cooked noodles and toss everything together with the sauce. Cook for another 2-3 minutes until everything is well coated and heated through.
🔧Equipment
- Stir-fry pan or large skillet
- Wooden spoon or spatula
- Mixing bowls
- Vegetable peeler or mandoline (optional)
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Simple Chicken Lo Mein Works
This simple chicken lo mein recipe is a lifesaver for any meal—whether it’s a quick weeknight dinner or a crowd-pleasing dish for family gatherings. The flavors are bold but balanced, and it’s easy to adjust the spice or ingredients to suit everyone’s taste, making it a reliable go-to for busy cooks. Plus, it’s hearty enough to feed a crowd without feeling too heavy, and the noodles soak up the sauce beautifully, so you won’t have any leftovers hanging around.
❓ Frequently Asked Questions About Chicken Lo Mein
What is the best way to prepare fresh chicken for lo mein?
To ensure tender and flavorful chicken, start by marinating the chicken (thighs or breasts) in a mixture of soy sauce, minced garlic, ginger, cornstarch, and a splash of rice vinegar for 15–30 minutes. Then, sear it in a hot pan with oil until golden brown before slicing into bite-sized pieces. Avoid overcooking to keep it juicy.
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How can I avoid making my lo mein too dry or mushy?
To prevent dryness, ensure your chicken is cooked just until it reaches an internal temperature of 165°F (74°C) and drained well before adding to the noodles. For mushiness, stir-fry the noodles in batches—don’t overcrowd the pan—and use cold water to cook them al dente. Adding a splash of hot broth or oil at the end can also help retain moisture.
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Can I use pre-cooked or canned chicken for lo mein?
Yes, but pre-cooked chicken (like rotisserie or leftover poached chicken) can work if cut into small, even pieces. Rinse and pat dry to remove excess moisture, then toss with a little cornstarch to help it absorb sauce better. Canned chicken should be drained, rinsed, and drained again to remove excess brine before stir-frying.
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What’s the secret to making the sauce rich and flavorful?
Build flavor gradually: Start with a base of soy sauce, sesame oil, and a splash of rice vinegar. Add minced garlic, ginger, and a touch of sugar to balance acidity. For depth, stir in a small amount of chicken broth or water, then finish with a splash of cornstarch slurry (mixed with water) to thicken. A pinch of white pepper or chili flakes can also enhance complexity.
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How do I keep the noodles from sticking together when stir-frying?
Prevent sticking by tossing the noodles in a little oil before stir-frying. Use a non-stick pan or line the bottom with parchment paper if needed. Stir-fry in batches if the pan is too crowded, and avoid overcrowding the pan. Adding a little more oil between batches can also help.
