This 30-minute Delicious Chicken Lo Mein is loaded with a fresh vegetable recipe. Anyone who reads our blogs knows we are seriously obsessed with Asian food! It's probably one of our weaknesses, for sure.
Here's one of our most loved Chinese take-out-inspired" Chicken Lo Mein" recipes that you can try at home; it tastes much better, is quick, and is budget-friendly. It will please your whole family! 😉
How to Make Chicken Lo Mein
Note: The full instructions are provided in the recipe card below.
Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. (I recommend cooking the noodles 1 minute less than the package recommends; they'll be a bit underdone but will be perfectly cooked once stir-fried in the sauce).
In a medium bowl, combine all the marinade ingredients. Let it marinate at room temperature for 10 minutes while preparing the remaining ingredients. Whisk all the sauce ingredients together in a bowl; set aside. Chop aromatics and vegetables; set aside.
In a large 14-inch nonstick skillet or wok, set the heat to medium-high heat; add 1 to 2 tablespoons of oil to the skillet and wait for the oil to become hot. Swirl oil, tilting to coat sides. Quickly add the chicken and spread the pieces to a single layer, allowing them to sear and brown for about 3 minutes.
Flip to cook the other side for about 3 minutes, occasionally stirring, until the chicken is lightly browned and cooked. Transfer to a plate. Add the same skillet back to the stove, add ½ tablespoon of oil, and let it heat up; then, add onion, carrot, peppers, bamboo shoots, and carrots. Saute for 2 - 3 minutes or until tender-crisp.
Transfer all the veggies to a plate. Add the remaining 1 and ½ tablespoons oil and the ginger, garlic (Nappa cabbage, if using), and green onion. Stir a few times to release the fragrance.
Add the chicken and the noodles into the pan; give the reserved sauce a quick stir* (corn starch likes to settle at the bottom), then pour over the noodles. Use tongs to toss noodles to coat with sauce.
Taste and season the chicken lo mein with more, if needed. Once the sauce gets enough heat, it will start to thicken; keep stirring with your spatula until it thickens and bubbles.
You will know the sauce is done when it becomes darker, translucent, and thick. Toss everything together until thoroughly combined with the sauce and stir-fry it for about 1 minute. Transfer the chicken lo mein to a serving plate. Serve hot! Enjoy our chicken lo mein with some chili oil! 😉
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Recipe
Easy Chicken Lo Mein
Ingredients
Ingredients:
- 300 g whole wheat linguine noodles or chow mein stir-fry noodles
For the Marinade:
- 1 pound boneless skinless chicken breast cut into ¼-inch strip 1 pound (453.59 g)
- 1 tablespoon Shaoxing wine
- 2 teaspoons Cornstarch
- ¼ teaspoons Garlic powder
- ¼ teaspoons ground black pepper
For the Sauce:
- ½ cup warm water combined with ½ teaspoon Knorr granulated chicken flavor bouillon
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon mushroom-flavored soy sauce or dark soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 1 tablespoon light brown sugar or granulated sugar
- ½ teaspoon ground cayenne pepper or red pepper flakes
For the Stir Fry:
- ¾ tablespoons extra virgin olive oil or canola, vegetable oil, peanut oil
- 1 onion, sliced
- 1 carrot, julienned
- 1 small poblano pepper, julienned or any bell pepper, julienned
- 1 small red pepper, julienned or any bell pepper, julienned
- 1 (8 oz.) caned slice bamboo shoots optional
- 1 tablespoon minced ginger
- 2 cloves garlic, minced
- 3 green onions, chopped
- ½ cup shredded Nappa cabbage, bok choy, or stringless snap peas, optional or bok choy, or stringless snap peas, optional
Instructions
- Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. (I recommend cooking the noodles 1 minute less than the package recommends, they'll be a bit underdone but will be perfectly cooked once stir-fried in the sauce).
- In a medium bowl, combine all the marinade ingredients. Let it marinate at room temperature for 10 minutes while preparing the remaining ingredients. Whisk all the sauce ingredients together in a bowl; set aside. Chop aromatics and vegetables; set aside.
- In a large 14 inch nonstick skillet or wok, set the heat to medium-high heat; add 1 to 2 tablespoons of oil to the skillet and wait for the oil to become hot. Swirl oil, tilting to coat sides. Quickly add the chicken and spread the pieces out to a single layer allowing them to sear and brown for about 3 minutes.
- Flip to cook the other side for about 3 minutes, occasionally stirring, until the chicken is lightly browned and cooked through. Transfer to a plate. Add the same skillet back to the stove and add ½ tablespoon of oil and let it heat up; then again, add onion, carrot, peppers, bamboo shoots, and carrots. Saute for 2 - 3 minutes, or until tender-crisp. Transfer all the veggies to a plate.
- Add the remaining 1 and ½ tablespoons oil and the ginger, garlic (Nappa cabbage, if using), and green onion. Stir a few times to release the fragrance.
- Add the chicken and the noodles into the pan; give the reserved sauce a quick stir* (corn starch likes to settle at the bottom), then pour over the noodles. Use tongs to toss noodles to coat with sauce. Taste and season the chicken lo mein with more, if needed. Once the sauce gets enough heat, it will start to thicken; keep stirring with your spatula until it thickens and starts to bubble.
- You will know the sauce is done when it becomes a darker color, translucent and thick. Toss everything together until thoroughly combined with the sauce and stir-fry it for about 1 minute. Transfer the chicken lo mein to a serving plate. Serve hot! Enjoy our chicken lo mein with some chili oil! 😉
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
