Easy & Delicious Chicken Lo Mein Recipe: Better Than Takeout!

Chicken Lo Mein is a classic takeout dish that’s surprisingly easy to make at home. This recipe delivers flavorful, tender chicken, perfectly cooked noodles, and a savory sauce that will rival your favorite Chinese restaurant. Say goodbye to delivery fees and hello to a delicious, homemade meal! This version is packed with vegetables and offers customization options to suit your tastes. Get ready to enjoy a restaurant-quality dish in the comfort of your own kitchen.

Why This Recipe Works

* **Flavorful Chicken:** Marinating the chicken ensures it’s tender and packed with flavor before it even hits the wok.
* **Perfectly Cooked Noodles:** Knowing the right type of noodles and how to cook them properly is key to achieving that authentic Lo Mein texture.
* **Balanced Sauce:** The sauce is a harmonious blend of sweet, savory, and umami flavors that coats the noodles and ingredients perfectly.
* **Customizable:** This recipe is a great base to build upon. Feel free to add your favorite vegetables or protein.
* **Quick and Easy:** Once you have all the ingredients prepped, this dish comes together in under 30 minutes.

Ingredients You’ll Need

* **Chicken:** Boneless, skinless chicken breasts or thighs work well. Cut them into bite-sized pieces.
* **Lo Mein Noodles:** Fresh or dried lo mein noodles are ideal. If you can’t find them, spaghetti or linguine can be used as a substitute (cook al dente!).
* **Vegetables:** This recipe includes a mix of colorful and flavorful vegetables like:
* Carrots, julienned
* Bell peppers (red, yellow, or green), thinly sliced
* Onion, thinly sliced
* Garlic, minced
* Ginger, minced
* Mushrooms (shiitake, cremini, or button), sliced
* Snap peas or snow peas
* Bean sprouts
* Scallions, chopped (for garnish)
* **Soy Sauce:** Use low-sodium soy sauce to control the saltiness of the dish.
* **Oyster Sauce:** This adds a rich, umami flavor.
* **Sesame Oil:** A little sesame oil goes a long way, adding a nutty aroma and flavor.
* **Cornstarch:** Used as a thickening agent for the sauce and to help tenderize the chicken.
* **Rice Vinegar:** Adds a touch of acidity to balance the flavors.
* **Sugar:** A small amount of sugar balances the savory elements.
* **Chicken Broth:** Helps to thin out the sauce and add depth of flavor.
* **Vegetable Oil:** For stir-frying.
* **Optional:** Red pepper flakes for heat, toasted sesame seeds for garnish.

Equipment Needed

* Wok or large skillet
* Cutting board
* Knife
* Mixing bowls
* Measuring cups and spoons

Step-by-Step Instructions

1. Marinate the Chicken

In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator. This allows the chicken to absorb the flavors and become more tender during cooking.

2. Prepare the Noodles

Cook the lo mein noodles according to the package directions. Be careful not to overcook them; they should be al dente. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together. Toss the noodles with a little sesame oil to keep them from clumping.

3. Prepare the Sauce

In a small bowl, whisk together the remaining soy sauce (3 tablespoons), oyster sauce, rice vinegar, sugar, chicken broth, and remaining cornstarch (1 teaspoon). Set aside.

4. Stir-Fry the Chicken

Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.

5. Stir-Fry the Vegetables

Add another tablespoon of vegetable oil to the wok. Add the onion, carrots, and bell peppers and stir-fry for 2-3 minutes, until slightly softened. Add the garlic and ginger and stir-fry for another minute, until fragrant. Add the mushrooms and snap peas (or snow peas) and stir-fry for an additional 2 minutes, until the mushrooms are tender.

6. Combine Everything

Return the cooked chicken to the wok with the vegetables. Pour the sauce over the chicken and vegetables and stir-fry until the sauce thickens, about 1-2 minutes. Add the cooked lo mein noodles and bean sprouts to the wok and toss everything together until the noodles are well coated with the sauce and heated through.

7. Serve

Serve the chicken lo mein immediately, garnished with chopped scallions and toasted sesame seeds (optional). Add red pepper flakes if you like a little heat.

Tips for Success

* **Don’t Overcook the Noodles:** Overcooked noodles will become mushy and unappetizing. Cook them al dente and rinse them with cold water to stop the cooking process.
* **Prep Your Ingredients:** This recipe comes together quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking.
* **Use High Heat:** A wok or large skillet is ideal for stir-frying because it can maintain high heat, which is essential for achieving that signature wok hei (smoky flavor).
* **Adjust the Sauce to Your Liking:** Feel free to adjust the amount of soy sauce, oyster sauce, sugar, or rice vinegar to suit your taste preferences.
* **Add More Vegetables:** This recipe is very versatile. Feel free to add any other vegetables you enjoy, such as broccoli, bok choy, or zucchini.

Variations and Substitutions

* **Protein:** You can substitute the chicken with shrimp, beef, pork, or tofu. Adjust the cooking time accordingly.
* **Vegetarian:** Omit the chicken and use tofu or extra vegetables. Be sure to use a vegetarian oyster sauce alternative or simply use more soy sauce.
* **Gluten-Free:** Use gluten-free soy sauce and tamari in place of oyster sauce (oyster sauce typically contains wheat). Use rice noodles instead of lo mein noodles.
* **Spicy:** Add red pepper flakes to the sauce or stir-fry some chopped chili peppers with the vegetables.
* **Sweet:** Increase the amount of sugar in the sauce for a sweeter dish. You can also add a drizzle of honey at the end.
* **Peanut Sauce:** For a peanut-flavored lo mein, add a tablespoon or two of peanut butter to the sauce.

Serving Suggestions

Chicken Lo Mein is a complete meal on its own, but it can also be served as a side dish with other Chinese-inspired dishes, such as:

* Egg rolls
* Spring rolls
* Wonton soup
* Kung Pao Chicken
* Broccoli with Garlic Sauce

Make-Ahead Instructions

* **Chicken:** The chicken can be marinated up to 24 hours in advance and stored in the refrigerator.
* **Vegetables:** Chop the vegetables and store them in an airtight container in the refrigerator for up to 2 days.
* **Sauce:** The sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
* **Noodles:** Cook the noodles ahead of time and toss with sesame oil to prevent sticking. Store in the refrigerator for up to 2 days.

When ready to serve, simply stir-fry the chicken and vegetables, add the sauce, and toss with the noodles.

Storage Instructions

Leftover chicken lo mein can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave or stir-fry over medium heat until heated through. Add a splash of water or broth if the noodles seem dry.

Detailed Recipe Card

**Yields:** 4-6 servings
**Prep time:** 20 minutes
**Cook time:** 20 minutes

**Ingredients:**

* 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
* 1 pound lo mein noodles (fresh or dried)
* 1 tablespoon sesame oil (for tossing noodles)
* 2 tablespoons vegetable oil
* 1 onion, thinly sliced
* 2 carrots, julienned
* 1 bell pepper (red, yellow, or green), thinly sliced
* 2 cloves garlic, minced
* 1 tablespoon ginger, minced
* 8 ounces mushrooms (shiitake, cremini, or button), sliced
* 1 cup snap peas or snow peas
* 1 cup bean sprouts
* 2 scallions, chopped (for garnish)

**For the Chicken Marinade:**

* 1 tablespoon soy sauce (low-sodium)
* 1 tablespoon cornstarch
* 1 teaspoon sesame oil

**For the Sauce:**

* 3 tablespoons soy sauce (low-sodium)
* 2 tablespoons oyster sauce
* 1 tablespoon rice vinegar
* 1 tablespoon sugar
* 1/2 cup chicken broth
* 1 teaspoon cornstarch
* Optional: Red pepper flakes to taste
* Optional: Toasted sesame seeds for garnish

**Instructions:**

1. **Marinate the Chicken:** In a medium bowl, combine the chicken with 1 tablespoon of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well and let it marinate for at least 15 minutes, or up to 30 minutes in the refrigerator.
2. **Prepare the Noodles:** Cook the lo mein noodles according to the package directions. Be careful not to overcook them; they should be al dente. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process and prevent them from sticking together. Toss the noodles with 1 tablespoon of sesame oil to keep them from clumping.
3. **Prepare the Sauce:** In a small bowl, whisk together the remaining soy sauce (3 tablespoons), oyster sauce, rice vinegar, sugar, chicken broth, and remaining cornstarch (1 teaspoon). Set aside.
4. **Stir-Fry the Chicken:** Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the chicken from the wok and set aside.
5. **Stir-Fry the Vegetables:** Add another tablespoon of vegetable oil to the wok. Add the onion, carrots, and bell pepper and stir-fry for 2-3 minutes, until slightly softened. Add the garlic and ginger and stir-fry for another minute, until fragrant. Add the mushrooms and snap peas (or snow peas) and stir-fry for an additional 2 minutes, until the mushrooms are tender.
6. **Combine Everything:** Return the cooked chicken to the wok with the vegetables. Pour the sauce over the chicken and vegetables and stir-fry until the sauce thickens, about 1-2 minutes. Add the cooked lo mein noodles and bean sprouts to the wok and toss everything together until the noodles are well coated with the sauce and heated through.
7. **Serve:** Serve the chicken lo mein immediately, garnished with chopped scallions and toasted sesame seeds (optional). Add red pepper flakes if you like a little heat.

**Nutrition Information (approximate, per serving):**

* Calories: 450-550
* Protein: 30-40g
* Fat: 15-25g
* Carbohydrates: 50-60g

**Enjoy your delicious homemade Chicken Lo Mein!**

Frequently Asked Questions (FAQ)

* **Can I use different noodles?**
Yes, you can substitute lo mein noodles with spaghetti, linguine, or even ramen noodles. Just make sure to cook them al dente.

* **Can I make this vegetarian?**
Absolutely! Simply omit the chicken and use tofu or extra vegetables. Use a vegetarian oyster sauce alternative or just add more soy sauce.

* **How can I make this gluten-free?**
Use gluten-free soy sauce and tamari instead of oyster sauce (which usually contains wheat). Use rice noodles instead of lo mein noodles.

* **Can I add more vegetables?**
Definitely! Feel free to add any vegetables you enjoy, such as broccoli, bok choy, or zucchini.

* **How long will leftovers last?**
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.

* **Can I freeze this dish?**
While you *can* freeze it, the texture of the noodles might change upon thawing. It’s best enjoyed fresh or as leftovers within a few days.

* **What is oyster sauce and can I substitute it?**
Oyster sauce is a thick, brown sauce made from oyster extracts, providing a savory and umami flavor. If you don’t have it, you can try substituting with hoisin sauce (although it’s sweeter), or a mix of soy sauce and a touch of brown sugar. For a vegetarian option, look for vegetarian oyster sauce made from mushrooms.

* **Why is my Lo Mein dry?**
The noodles might have absorbed too much sauce. When reheating, add a splash of chicken broth or water to loosen them up. Also, avoid overcooking the noodles initially.

* **What’s the best way to reheat Lo Mein?**
You can microwave it (add a splash of water!), but stir-frying in a pan with a little oil or broth will give you the best results, maintaining the texture and flavor.

* **Can I use frozen vegetables?**
Yes, you can. Thaw and drain them well before adding them to the wok. Keep in mind that they might release more moisture, so you may need to cook them a bit longer.

* **Is there a difference between Lo Mein and Chow Mein?**
Yes, Lo Mein noodles are boiled then tossed with the sauce, while Chow Mein noodles are usually stir-fried until crispy. Lo Mein translates to “tossed noodles”, while Chow Mein translates to “fried noodles.”

Enjoy making this delicious and customizable Chicken Lo Mein recipe! It’s a guaranteed crowd-pleaser that will have everyone asking for seconds.