Chicken Lo Mein
27 min
|
easy
|
low-fat
Recipe by Eunice
Introduction
This is the Chinese takeout classic, but better: springy lo mein, juicy garlicky chicken, and crisp veggies tossed in a glossy soy-hoisin-oyster sauce.
It cooks fast in one pan, perfect for weeknights, meal prep, or feeding a hungry crew when you want big flavor without fuss.
Ingredients (4 servings)
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Ingredients for the Lo Mein:
- 8 oz lo mein noodles lo mein noodles 8 oz
- 2 Tbsp vegetable oil vegetable oil
- 1 lb boneless, skinless chicken breast, shredded, cut into bite-sized pieces boneless, skinless chicken breast 1 lb
- ½ tsp garlic powder garlic powder 0.05 oz
- ½ tsp onion powder onion powder 0.04 oz
- ½ cup red bell peppers, sliced red bell pepper 0.25 ct
- ½ cup carrot, julienned carrots 0.12 lb
- ½ cup broccoli florets fresh broccoli florets 1.67 oz
- 2 cloves fresh garlic, minced garlic 0.18 head (for fresh garlic)
Ingredients for the Sauce:
- ¼ cup soy sauce soy sauce 2 fl oz
- 2 Tbsp hoisin sauce hoisin sauce 1.34 oz
- 1 Tbsp brown sugar, packed brown sugar 0.43 oz
- 1 tsp sesame oil sesame oil 0.17 fl oz
- 1 Tbsp oyster sauce oyster sauce 0.63 oz
- 1 tsp cornstarch (for thickening) cornstarch 0.1 oz
How to Make Chicken Lo Mein
-
Mix the sauce
In a small bowl whisk soy sauce, hoisin, brown sugar, sesame oil, oyster sauce, and cornstarch until smooth with no lumps.
Set it near the stove so you can grab it fast when the noodles hit the pan.
-
Cook the noodles
Boil lo mein noodles in salted water until just shy of tender, 1 to 2 minutes less than package time.
Drain and rinse quickly under hot water to stop cooking, then toss with a teaspoon of oil to prevent sticking.
-
Season the chicken
Pat chicken dry and toss with garlic powder, onion powder, a pinch of kosher salt, and a few grinds of black pepper.
Keep pieces in an even layer so they sear, not steam.
-
Sear the chicken hot and fast
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until it shimmers.
Add chicken and cook, stirring occasionally, until browned and just cooked through, 4 to 5 minutes, then transfer to a plate.
-
Stir-fry the veggies and garlic
Add remaining 1 tablespoon oil to the pan, then the red bell pepper, carrots, and broccoli.
Stir-fry on high heat until crisp-tender, about 2 to 3 minutes, then add minced garlic and toss for 30 seconds until fragrant.
-
Bring it all together
Return chicken and any juices to the pan, add the drained noodles, and pour in the sauce.
Toss constantly on high heat until the sauce thickens and coats everything glossy, 1 to 2 minutes.
-
Taste and finish
Taste and adjust with a splash of water if too thick or a pinch of salt if needed.
Serve hot and do not overcook once the sauce is glossy to keep noodles bouncy and veggies snappy.
Substitutions
- Lo mein noodles -> spaghetti
- Use the same weight of spaghetti and cook to just shy of al dente, then rinse and oil lightly so it behaves like springy lo mein; it stays pleasantly chewy and drinks up the sauce beautifully.
- Chicken breast -> boneless chicken thighs
- Swap equal weight of thighs for juicier, more forgiving meat that stays tender even if you push the heat hard, giving a richer, meatier bite.
- Oyster sauce -> vegetarian mushroom stir-fry sauce
- A 1:1 swap keeps the deep savory sweetness while staying shellfish-free, adding earthy umami that rounds out the soy and hoisin.
Tips
- Heat is your best friend
- Crank the flame high so the pan stays ripping hot when ingredients hit, which keeps veggies crisp and gives chicken real color fast.
- Velvet the chicken for takeout texture
- For ultra-tender bites, toss chicken with 1 teaspoon cornstarch, 1 teaspoon soy, and 1/2 teaspoon baking soda for 15 minutes, then sear; if you velvet, reduce the cornstarch in the sauce to 1/2 teaspoon to avoid gumminess.
- Stage your stir-fry
- Have sauce mixed, veggies cut, and noodles drained before you turn on the burner, because once you start, it moves fast and you will not have time to chase a measuring spoon.
- Noodle control
- Rinse noodles quickly to stop cooking and toss with a little oil, then shake them loose with your hands before they go in the pan so they do not clump and tear.
- Gloss not glue
- If the sauce gets too thick, splash in 1 to 2 tablespoons hot water and toss; if it is thin, cook 30 seconds more while tossing to activate the cornstarch.
- Save that noodle water
- Reserve a half cup of cooking water to adjust the sauce or stash it in the fridge to jump-start tomorrow’s soup or rice.
Nutrition Facts *
| Energy | 473 | kcal |
|---|---|---|
| Protein | 41 | g |
| Total Fat | 13 | g |
| Carbohydrates | 51 | g |
| Dietary Fiber | 3 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why are my noodles sticking in the pan?
- They likely overcooked or went in clumped; rinse quickly, oil lightly, and loosen with your hands before adding, then keep the pan hot and toss constantly.
- The sauce tastes too salty, what now?
- Add a splash of hot water and a pinch of brown sugar, then toss; next time use low sodium soy or cut soy by 1 tablespoon and replace with water.
- My veggies turned soggy, how do I keep them crisp?
- Use high heat, do not overcrowd, and cook in batches if needed; add garlic at the end so it perfumes without burning while veggies stay snappy.
- How do I keep the chicken tender and not dry?
- Pat it dry, cook over high heat in a single layer, and pull it as soon as it is just cooked through; optional velveting makes it foolproof.
- The sauce did not thicken, what went wrong?
- Cornstarch needs heat to activate, so keep tossing over high heat for 30 to 60 seconds more; if still thin, whisk 1/2 teaspoon cornstarch with 1 teaspoon water, add, and cook briefly.
Serving Suggestions
Serve with a shower of scallions and toasted sesame seeds, plus a spoon of chili crisp if you like that slow burn with your glossy noodles.
A splash of Chinese black vinegar or fresh lime brightens the rich sauce, and a cold crisp lager or iced jasmine tea is the move on the side.
More pairings:
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