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Chicken Lo Mein

A comforting dish of warm noodles tossed with tender chicken, crisp vegetables, and a glossy, savory sauce, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 500
Ingredients Method Notes

Ingredients
  

Noodles
  • 8 ounces lo mein noodles or spaghetti Cook until just al dente for the best texture.
Protein
  • 1 pound boneless skinless chicken breast, thinly sliced Chicken thighs work well for richer flavor.
Vegetables
  • 1 tablespoon ginger, finely grated Lifts the sauce with warmth.
  • 2 cloves garlic, minced Adds bright aromatic depth.
  • 1 cup shredded carrots or matchstick carrots For crunch and a touch of sweetness.
  • 3 green onions, sliced on the bias For fresh bite.
  • 2 cups baby bok choy or napa cabbage, roughly chopped A leafy green boost.
Sauce
  • 3 tablespoons soy sauce (or tamari for gluten-free) The salty backbone of the sauce.
  • 2 tablespoons oyster sauce For umami richness (substitute with mushroom sauce for vegetarian).
  • 1 tablespoon sesame oil Finish with this for toasty aroma.
  • 1 tablespoon rice vinegar or apple cider vinegar Balances the soy.
  • 1 teaspoon sugar or honey Brightens the sauce.
  • 1/4 teaspoon black pepper, to taste

Method
 

Preparation
  1. Prep everything first: slice the chicken and vegetables, grate the ginger, and whisk the sauce (soy sauce, oyster sauce, sesame oil, rice vinegar, sugar, and black pepper).
Cooking
  1. Cook the noodles according to package directions until just al dente. Drain and toss with a drizzle of sesame oil so they do not stick.
  2. Heat a large skillet or wok over high heat with vegetable oil. When the oil shimmers, add the chicken in a single layer. Sear until golden and cooked through (about 3 to 4 minutes), then remove and set aside.
  3. In the same pan, add a little more oil if needed, then toss in garlic and ginger.
  4. Add the carrots and bell pepper, stir-frying for about 2 minutes until beginning to soften, then add bok choy or cabbage and the white parts of the green onions.
  5. Return the chicken to the wok, pour in the pre-mixed sauce, and toss everything together.
  6. Add the drained noodles and gently toss until every strand is glossy and coated.
  7. Finish with the green onion greens and an extra drizzle of sesame oil. Taste and adjust: more soy if you want salt, more vinegar if you want brightness.

Notes

Tip: To make it spicy, add chili garlic sauce or crushed red pepper. For a vegetarian option, use firm tofu and mushroom-based oyster sauce. To double the veggies, use low-sodium soy sauce.