Chicken Lo Mein
This Chicken Lo Mein recipe is quick, fresh, and better than takeout. A family-friendly noodle dish ready in under 30 minutes.
Servings: 4 servings
Equipment
- Wok - Traditional Hand Hammered Carbon Steel (14 Inch, Round Bottom) or large skillet
- wok spatula or tongs
- mixing bowl (small and medium)
- colander
Ingredients
- 12 ounces lo mein noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast sliced thin
- 3 garlic cloves minced
- 1 tablespoon ginger minced
- 1 cup onion sliced
- 8 ounces mushrooms sliced
- 1 cup matchstick carrots
- 1 cup red bell pepper sliced
- 1 cup shredded cabbage
- ½ cup chicken broth
- ⅓ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 1 tablespoon water
- chopped green onions optional
- sesame seeds optional
Instructions
- Cook the noodles according to package directions. Drain and set aside.12 ounces lo mein noodles
- In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until browned. Remove and set aside.2 tablespoons vegetable oil, 1 pound chicken breast
- In the same pan, sauté garlic, ginger, onions, and mushrooms for 2 minutes.3 garlic cloves, 1 tablespoon ginger, 1 cup onion, 8 ounces mushrooms
- Add carrots, bell pepper, and cabbage. Cook until tender.1 cup matchstick carrots, 1 cup red bell pepper, 1 cup shredded cabbage
- In a small bowl, whisk together chicken broth, soy sauce, sesame oil, and honey.½ cup chicken broth, ⅓ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey
- Pour the sauce into the pan with vegetables.
- Mix cornstarch with 1 tablespoon of water. Stir into sauce to thicken.2 tablespoons cornstarch, 1 tablespoon water
- Return chicken to the pan and stir well.
- Add cooked noodles, tossing everything together. Cook for 2 more minutes.
- Garnish with sliced green onions and sesame seeds if desired. Serve hot.chopped green onions, sesame seeds
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of chicken broth when reheating to keep noodles moist.
♨️ REHEATING
- Skillet: Reheat over medium heat with a splash of broth until warmed.
- Microwave: Heat in 1-minute bursts, stirring in between.
- Air fryer: Place the ingredients in a heat-safe dish and heat at 350°F for 5-7 minutes, stirring halfway through.
❄️ FREEZING
- Freeze cooled lo mein in an airtight container for up to 1 month.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Slice chicken thin for faster cooking and better flavor absorption.
- Do not overcrowd the pan to prevent steaming instead of searing.
- Always dissolve cornstarch in water before adding to avoid clumps.
- Rinse noodles briefly in cold water to prevent sticking.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake chicken at 400°F for 20 minutes, then slice and toss with noodles and sauce.
- Air fryer: Cook chicken pieces at 380°F for 12-14 minutes, then mix with vegetables and sauce.
- Stovetop: Follow recipe as written.
♻️ LEFTOVERS
- Turn leftovers into a stir-fry fried noodle dish with an egg scrambled in.
- Add extra vegetables like broccoli or snap peas to stretch servings.
- Serve chilled as a cold noodle salad with sesame dressing.
Nutrition
Serving: 0.25g | Calories: 554kcal | Carbohydrates: 83g | Protein: 37g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1611mg | Potassium: 934mg | Fiber: 5g | Sugar: 11g | Vitamin A: 6565IU | Vitamin C: 62mg | Calcium: 47mg | Iron: 2mg
