Chicken Lo Mein

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Chicken Lo Mein brings together springy noodles, marinated chicken, and a colorful mix of vegetables tossed in a rich, umami-packed sauce. It’s a comfort food classic that hits all the right notes—savory, satisfying, and quick enough for busy evenings. Making it at home lets you control the ingredients, flavors, and level of customization. Let’s walk through every step so you can make a version better than takeout.

The Essence of Chicken Lo Mein

At its core, lo mein centers on three elements:

• Noodles: Traditionally wheat-based, chewy, and built to catch sauce in every bite.
• Protein: Here, thinly sliced chicken, marinated for maximum flavor and tender texture.
• Vegetables: A vibrant mix for crunch and color—think bell peppers, carrots, snap peas, and mushrooms.

The entire dish comes together under high heat in a wok or large skillet, keeping flavors fresh and textures lively.

Why Make Chicken Lo Mein at Home?

Making chicken lo mein from scratch lets you:

• Customize ingredients for taste preferences, dietary restrictions, or just to use what’s on hand.
• Master the sauce balance—not too salty, not too sweet, with just enough depth thanks to soy, oyster, and hoisin sauces.
• Enjoy leftovers that reheat perfectly for easy lunches.

Ingredients

Here’s what you’ll need and how each one shapes the final dish.

Chicken and Marinade

Chicken thighs yield richer, moister results, while breast meat gives a leaner, milder bite. Cut across the grain for tenderness.

Vegetables

Mix and match based on what’s in your fridge. Popular combinations include:

• Carrots (matchstick or thin slices)
• Bell pepper (red, yellow, or green)
• Shiitake or button mushrooms (sliced)
• Snap peas or snow peas
• Onion (yellow or green)
• Cabbage or bok choy for extra crunch

Aromatics like garlic and ginger form the flavor base.

Noodles

Fresh lo mein noodles work best—they stay chewy and silky after stir-frying. Can’t find them? Sub in spaghetti or fresh ramen as a backup.

Sauce

The savory sauce is key to the dish’s flavor.

• Low-sodium soy sauce
• Oyster sauce
• Dark soy sauce (adds deeper color)
• Hoisin sauce (subtle sweetness)
• Chicken broth or water (to thin)
• Sugar (balances saltiness)
• Rice vinegar (gentle tartness)
• Toasted sesame oil (nutty flavor)
• Cornstarch (to thicken)

Step-By-Step: Making Chicken Lo Mein

Cooking moves quickly once you start, so prep everything in advance. Here’s a breakdown:

1. Marinade the Chicken

• Slice chicken into thin, bite-sized strips.
• In a bowl, whisk soy sauce, cornstarch, sesame oil, and white pepper.
• Toss the chicken until fully coated. Let stand 10–20 minutes to absorb flavors.

Tip: A shallow marinade is enough—avoid drowning the chicken.

2. Prep Noodles

• Cook lo mein noodles according to the package (usually 3–4 minutes in boiling water).
• Drain and rinse briefly under cold water.
• Toss with a drizzle of oil to prevent sticking. Set aside.

3. Make the Stir-Fry Sauce

Whisk together all the sauce ingredients until smooth. Ensure that the cornstarch dissolves completely to avoid lumps later.

4. Chop the Vegetables

• Cut everything into even, bite-sized pieces.
• Keep aromatics (garlic and ginger) separate from the rest.
• Slice onions and green parts of green onions thinly for garnish.

5. Cook the Chicken

• Heat one tablespoon of oil in a large skillet or wok over medium-high heat.
• Add the chicken in a single layer. Let sit undisturbed for about 2 minutes, then stir or flip.
• Cook until almost cooked through (about 4–5 minutes). Remove and set aside.

Tip: Overcrowding the pan steams the chicken instead of searing. If doubling the recipe, work in batches.

6. Stir-Fry Vegetables

• Add another tablespoon of oil.
• Sauté garlic and ginger until fragrant (around 30 seconds).
• Add firmer vegetables first—carrots and bell peppers—follow with mushrooms and peas. Stir-fry until veggies are tender yet crisp, about 2–3 minutes.

7. Bring It All Together

• Return chicken to the pan with the vegetables.
• Give the sauce a good stir, then pour over everything in the pan.
• Stir continuously as the sauce thickens and turns glossy, 1–2 minutes.
• Add the cooked noodles. Toss vigorously to combine and heat through.

8. Finish and Serve

• Top with sliced green onions and, if you like, a sprinkle of toasted sesame seeds.
• Serve hot, straight from the pan, or pack into containers for meal prep.

Tips for Success

A few details can help you nail the texture and flavor every time:

• Mise en place keeps the flow smooth. Have every ingredient chopped, measured, and ready before cooking.
• Don’t overcook noodles. Slightly under-cook to maintain chew. They’ll finish softening in the skillet with the sauce.
• Even cuts matter. Slice chicken and vegetables thin and consistent for quick, uniform cooking.
• Taste as you go. Before serving, sample for seasoning—add extra splash of soy for salt, more sugar for sweetness, or chili paste for heat.
• Sauce troubleshooting: If it’s thicker than you’d like, add a splash of broth; if too thin, cook uncovered for another minute.

Customizing Chicken Lo Mein

Make it your own with easy swaps and additions:

• Different proteins: Try shrimp, sliced beef, pork, or tofu.
• Vegetable variety: Broccoli florets, zucchini, bean sprouts, or baby corn give new twists.
• Spicy upgrades: Sriracha, chili oil, or crushed pepper flakes add zing.
• Flavor boosters: A spoon of black bean sauce or a sprinkle of five-spice powder deepens complexity.

For allergies or dietary needs, use gluten-free soy sauce or tamari. Skip oyster sauce for a vegetarian version.

Storing and Reheating

One of lo mein’s unsung benefits: it’s just as good (if not better) the next day.

• Store cooled noodles and chicken in airtight containers in the fridge for up to 4 days. For best results, store noodles and sauce separately.
• Reheat in a skillet with a splash of water or broth, stirring until steaming. It helps prevent sticking and refreshes the sauce.
• Microwave: Cover loosely and heat in 30-second intervals, stirring between.

Sample Chicken Lo Mein Recipe

Here’s a basic template for two generous servings:

Ingredients

• 7 oz (200g) fresh lo mein noodles
• 8 oz (225g) boneless, skinless chicken thighs or breast, sliced thin
• 1 tbsp soy sauce (marinade)
• 1 tsp cornstarch (marinade)
• 1 tsp sesame oil (marinade)
• 1/4 tsp ground white pepper
• 1 bell pepper, thinly sliced
• 1 carrot, julienned
• 1 cup snow peas or snap peas
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 2 mushrooms, sliced
• 2 green onions, chopped

Sauce

• 2 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tsp dark soy sauce
• 1 tbsp hoisin sauce
• 1/3 cup chicken broth or water
• 1/2 tsp sugar
• 1 tsp rice vinegar
• 1 tsp toasted sesame oil
• 1 tsp cornstarch

Method

• Marinate chicken with soy sauce, cornstarch, sesame oil, and white pepper; let sit 10–20 minutes.
• Cook noodles as instructed; drain, toss with a little oil, and set aside.
• Whisk all sauce ingredients until smooth; set aside.
• Prep all vegetables and aromatics.
• Sear chicken in a little oil on high heat; set aside once browned.
• Stir-fry aromatics, then add vegetables; cook until just tender.
• Return chicken, pour sauce, and stir until thickened.
• Add noodles, toss to coat, and heat through.
• Serve garnished with green onions and sesame seeds.

Serving Suggestions

Pair with classic sides like steamed dumplings, egg rolls, or a crisp cucumber salad. For a lighter meal, serve lo mein solo with extra vegetables.

Chicken Lo Mein brings comforting takeout flavors to your own kitchen in less time than delivery. The key is in quick prep, a hot pan, and tossing everything together for that perfect balance of flavor and texture. With flexible ingredients and easy techniques, it’s a recipe you’ll find yourself making again and again.