15-Minute Chicken Lo Mein
Tender chicken and fresh vegetables tossed with perfectly cooked Chinese egg noodles in a savory, glossy lo mein sauce, garnished with green onions and sesame seeds. Quick, flavorful, and perfect for weeknight dinners.
Equipment
- 1 Wok or Large Skillet
- 1 Medium mixing bowl
- 1 Large Pot
- 1 Chef’s Knife
- 1 Slotted Spoon or Tongs
Ingredients
Chicken & Noodles
- 16 oz fresh Chinese egg noodles or substitute with dried lo mein, spaghetti, linguine, or fettuccine
- 1 lb chicken breast or thigh cut into bite-sized pieces
- 1 tablespoon vegetable oil
- Vegetables & Garnish
- 2 ½ cups stir-fry vegetables e.g., carrots, bell peppers, snow peas, onions, mushrooms
- 1 stalk scallion chopped
- 2 teaspoons toasted white sesame seeds
Lo Mein Sauce
- ½ cup chicken stock or vegetable stock/water
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic minced
Optional Spice
- 1 teaspoon chili garlic sauce or Lao Gan Ma Spicy Chili Crisp, or Thai chili flakes
Instructions
- Prepare Lo Mein Sauce: In a medium mixing bowl, combine chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Whisk thoroughly until the sugar and cornstarch are completely dissolved, creating a smooth, glossy sauce. Set aside to let the flavors meld while you prep the chicken and vegetables.
- Marinate Chicken Pieces: Place the bite-sized chicken pieces in a separate bowl and pour about 1 tablespoon of the prepared lo mein sauce over them. Toss the chicken until evenly coated, letting it sit for a few minutes to absorb flavor while you prepare the noodles and vegetables.
- Cook Noodles to Al Dente: Bring a large pot of water to a boil and add the fresh Chinese egg noodles, cooking just 1–2 minutes shy of the package instructions to achieve al dente texture. Drain thoroughly and rinse under cold water to prevent sticking, then drizzle a small amount of oil over the noodles and toss gently to coat.
- Stir-Fry Chicken: Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat until shimmering. Add the marinated chicken pieces and stir-fry for 4–5 minutes, or until fully cooked and lightly golden, stirring frequently to ensure even cooking. Remove chicken from the pan and set aside.
- Stir-Fry Vegetables: In the same wok, add the prepared stir-fry vegetables and cook for 2–3 minutes, stirring constantly until tender but still crisp. Cover the pan briefly if necessary to soften firmer vegetables, then uncover and ensure vegetables retain vibrant color and texture.
- Combine Noodles, Chicken, and Sauce: Add the cooked noodles and remaining lo mein sauce to the pan with vegetables, tossing thoroughly for 1–2 minutes. Return the cooked chicken to the pan and stir until all ingredients are evenly coated with glossy, thick sauce and heated through.
- Garnish and Serve: Transfer the Chicken Lo Mein to serving plates and sprinkle with chopped scallions and toasted sesame seeds. Serve immediately while hot for the best texture and flavor, enjoying a perfectly balanced, savory, and satisfying meal.
Notes
- Noodle Selection: Fresh Chinese egg noodles are ideal for their texture and elasticity, but dried lo mein noodles, spaghetti, linguine, or fettuccine can be substituted if needed.
- Vegetable Flexibility: Use any combination of vegetables you like or have on hand, such as carrots, bell peppers, snow peas, mushrooms, or broccoli. Slice evenly for consistent cooking.
- Marination Tip: Allow chicken to marinate for at least 5–10 minutes to absorb the sauce’s flavor. Even a short marination enhances taste significantly.
- Sauce Adjustments: Taste and adjust the sauce with more soy or sesame oil depending on your preferred flavor profile. For spicier variations, add chili garlic sauce or chili flakes sparingly.
- Leftovers Storage: Store any leftover lo mein in an airtight container in the refrigerator for up to 3 days or freeze for up to one month. Reheat gently to avoid drying out the noodles.