Best Tender Juicy Chicken Lo Mein Recipe

Tender chicken, crunchy veggies, and soft egg noodles tossed in a rich sauce create The Best Chicken Lo Mein, an easy-to-make staple for a sumptuous meal.

Best Chicken Lo Mein Recipe

Enjoy The Best Chicken Lo Mein, featuring succulent chicken and fresh veggies in a delectable sauce, ready in just 15 minutes for a quick and tasty meal. It’s the perfect way to satisfy those noodle cravings with fresh ingredients and customizable options.

Ingredients

• 16 oz fresh Chinese egg noodles – substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine
• 1 lb chicken breast or thigh – cut to bite-size pieces
• 1 tablespoon vegetable oil
• 2 ½ cups stir fry vegetables – sliced ¼ inch thick; See Note 2
• 1 stalk scallion – chopped
• 2 teaspoons toasted white sesame seeds – for garnish

Lo Mein sauce:

• ½ cup chicken stock – substitute with vegetable stock or 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 ginger – grated
• 3 cloves garlic – minced

Make it spicy (choose one to add to the sauce):

• 1 teaspoon chili garlic sauce – use sparingly, it’s salty
• 1 teaspoon Lao Gan Ma Spicy Chili Crisp – use sparingly, it’s salty
• 1 teaspoon Thai chili pepper flakes

Instructions

• Lo mein sauce: Add the ingredients for the lo mein sauce in a medium-sized bowl and stir together until the sugar dissolves.
• ½ cup chicken stock,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 ginger,3 cloves garlic
• Marinate chicken: Marinate the chicken with one tablespoon of the prepared sauce while prepping the vegetables.
• 1 lb chicken breast or thigh
• Boil noodles: Boil the noodles until they are al dente, 1 or 2 minutes shy of the package instructions. Rinse under cold water and drizzle on a tiny amount of oil to prevent them from sticking.

Note:

The yellow egg noodles I used in the photo came pre-cooked. Simply rinse them under hot water to separate the strands.

• 16 oz fresh Chinese egg noodles
• Stir fry chicken and vegetables: Heat a wok or pan over medium-high heat and add the oil.
• Cook the chicken until fully cooked and then remove it from the pan and set it aside. Next, add the vegetables and stir fry for 2 to 3 minutes or until tender but crisp.
• 2 ½ cups stir fry vegetables,1 tablespoon vegetable oil
• Add noodles and sauce: Add the noodles and sauce to the pan and toss to combine for 1 to 2 minutes. The sauce should become shiny, glossy, and thick. Add the chicken back in and combine together. Garnish with chopped green onions and sesame seeds. Serve and enjoy!
• 1 stalk scallion,2 teaspoons toasted white sesame seeds

Serving Suggestions:

• Egg Drop Soup
• Steamed Dumplings
• Asian Cucumber Salad

Tips and Tricks

• Use fresh Chinese egg noodles for a chewy texture, but spaghetti or fettuccine noodles cooked al dente can be substituted if needed.
• Marinate the chicken in a tablespoon of the sauce mixture for added flavor.
• Customize with your choice of vegetables; aim for 2 to 3 cups total.
• If using raw uncooked egg noodles, boil only for 2 minutes before rinsing and oiling to prevent sticking. Likewise, rinse and oil-dried noodles after cooking.

Heat your wok or pan over medium-high before adding ingredients to ensure proper frying temperature.