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
