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Oh man, do you ever get that *insatiable* craving for noodles? You know the one – that deep desire for that savory, saucy, perfectly chewy texture that only a really good plate of lo mein can satisfy? Yeah, me too! That’s exactly why I wanted to share my take on a classic Chicken lo mein. Forget waiting for delivery; this recipe is all about bringing that authentic takeout magic right into your own kitchen, and honestly, it’s way easier than you think. It’s one of those dishes that takes me right back to my grandmother’s kitchen, watching her work wonders without a fuss, and I just know you’re going to love how simple and incredibly delicious it turns out!
- Why You'll Love This Easy Chicken Lo Mein Recipe
- Ingredients for Authentic Chicken Lo Mein
- How to Make Chicken Lo Mein at Home
- Tips for the Best Chicken Lo Mein
- Ingredient Notes and Substitutions for Your Chicken Lo Mein
- Frequently Asked Questions About Chicken Lo Mein
- Nutritional Information for Chicken Lo Mein
- Share Your Takeout-Style Chicken Lo Mein Creation!
Why You’ll Love This Easy Chicken Lo Mein Recipe
Seriously, you’re going to want to bookmark this one! It’s the perfect answer when that takeout craving hits:
- Super Fast: We’re talking dinner on the table in about 35 minutes, start to finish.
- So Easy: Even if you’re new to stir-frying, this recipe is totally doable and forgiving.
- Authentic Flavor: It tastes just like your favorite Chinese restaurant lo mein!
- Crowd Pleaser: Kid-approved and adult-loved – everyone digs into these noodles.
- Noodles Galore: Satisfies that deep noodle craving like nothing else.
- One Wok Wonder: Less cleanup means more time enjoying your meal.
Ingredients for Authentic Chicken Lo Mein
Alright, let’s talk about what you’ll need to make this happen! Gathering these ingredients is half the fun, and luckily, most of them are probably hanging out in your pantry or fridge already. Trust me, having everything prepped and ready to go makes the actual cooking process a total breeze. So, here’s your shopping list for the best Chicken lo mein:
- Â 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- Â 1 tablespoon soy sauce (for marinating chicken)
- Â 1 teaspoon cornstarch (also for the chicken marinade)
- Â 8 ounces lo mein noodles (I usually go for the fresh ones if I can find them!)
- Â 2 tablespoons vegetable oil, divided (because we need some for the chicken and some for our veggies!)
- Â 2 cloves garlic, minced (don’t skimp on the garlic!)
- Â 1 teaspoon grated fresh ginger (this is where so much flavor comes from!)
- Â 1 cup broccoli florets (fresh or frozen works, whatever you have!)
- Â 1 red bell pepper, thinly sliced (for a pop of color and sweetness)
- Â 1 cup snow peas (crisp and fresh!)
- Â 1/4 cup low-sodium soy sauce (this is the base of our amazing sauce)
- Â 2 tablespoons oyster sauce (this is the secret to that deep, savory flavor)
- Â 1 tablespoon sesame oil (a little goes a long way for that signature aroma)
- Â 1 teaspoon sugar (just to balance everything out)
- Â 1/4 cup chicken broth (makes the sauce nice and glossy)
- Â 2 green onions, chopped (for a fresh, oniony finish)
How to Make Chicken Lo Mein at Home
Okay, so you’ve got your ingredients lined up, and now it’s time for the fun part – actually making this amazing Chicken lo mein! My goal here is to break it down so it feels totally manageable, even on a busy weeknight. Think of it like building blocks – each step gets you closer to that restaurant-quality noodle dish. Don’t worry if you feel a little rushed the first time; stir-frying is all about having things prepped and ready to go, but I promise, the results are SO worth it!
Marinate the Chicken for Tender Chicken Lo Mein
First things first, let’s get the chicken happy. Pop those bite-sized chicken pieces into a bowl and give them a good toss with that tablespoon of soy sauce and the cornstarch. This little marinade does wonders – it not only adds a bit of flavor but also helps the chicken stay super tender and juicy when it hits the hot wok. Just let it hang out for a few minutes while you get everything else ready.
Prepare the Lo Mein Noodles and Sauce
Next up, we tackle the noodles and the flavor-packed sauce. Cook your lo mein noodles according to the package directions – usually just a few minutes in boiling water. Once they’re done, drain ’em and give them a quick rinse with cold water so they don’t stick together. Now, for the sauce: whisk together the low-sodium soy sauce, oyster sauce, sesame oil, sugar, and chicken broth in a small bowl. This is your flavor magic in a bowl, folks! Set it aside; we’ll be using it soon.
Stir-Fry the Chicken and Vegetables
This is where the real action happens! Get your biggest skillet or, even better, a wok super hot over medium-high heat. Add about a tablespoon of that vegetable oil. Once it’s shimmering (that’s your cue it’s hot enough!), carefully add the marinated chicken. Stir-fry it for about 5-7 minutes until it’s cooked all the way through. Don’t overcrowd the pan – cook in batches if you need to! Once the chicken is done, scoop it out and set it aside. Now, add the remaining tablespoon of oil to the hot pan. Toss in your minced garlic and grated ginger and just stir-fry for about 30 seconds until you can smell that incredible aroma – be careful not to burn it! Then, throw in your broccoli, red bell pepper, and snow peas. Stir-fry these veggies until they’re tender-crisp, usually another 3-5 minutes. You want them to still have a nice bite!
Combine Everything for the Perfect Chicken Lo Mein
Almost there! Now, bring that cooked chicken back into the skillet with the veggies. Add your drained noodles and pour that glorious sauce mixture over everything. Now, toss, toss, toss! Use tongs or two spatulas to mix it all together gently but thoroughly. You want every strand of noodle and every piece of chicken and veggie coated in that delicious sauce. Let it all heat through for another 2-3 minutes, just until everything is perfectly combined and sizzling. Finish it off with those chopped green onions tossed right in – they add such a fresh finish!
Tips for the Best Chicken Lo Mein
You’re so close to pure noodle heaven! To make sure your Chicken lo mein turns out absolutely spectacular, here are a few little tricks I’ve picked up. These aren’t complicated, but they make a world of difference in getting that awesome takeout taste right in your kitchen. Don’t worry about perfection, just have fun with it!
- Get Your Wok Screaming Hot: This is crucial for stir-frying! A super hot wok (or a large skillet if you don’t have one) is what gives you that perfect sear on the chicken and gets your veggies tender-crisp without getting mushy. Let it heat up properly before you add any oil.
- Prep Everything First (Mise en Place!): I can’t stress this enough. Stir-frying moves fast! Have your chicken marinated, your noodles cooked, your veggies chopped, and your sauce all mixed *before* you even turn on the stove. It makes the whole process feel so much smoother.
- Don’t Crowd the Pan: Seriously, resist the urge to stuff everything in there at once. If you overcrowd your wok, the ingredients will steam instead of stir-fry, and you won’t get that nice char or crispness. Cook in batches if needed – your future self will thank you!
- Noodle Power: Use fresh lo mein noodles if you possibly can; they have the best chewy texture. If you’re using dried, cook them just shy of al dente since they’ll cook a bit more in the sauce. And rinsing them in cold water after cooking stops them from clumping up.
- Sauce is Boss: Taste your sauce before you add it! Everyone’s soy sauce and oyster sauce can vary in saltiness, so giving it a quick taste lets you adjust sweetness or saltiness if needed.
Following these little pointers will really elevate your Chicken lo mein from good to GREAT. Happy cooking!
Ingredient Notes and Substitutions for Your Chicken Lo Mein
Sometimes, when you’re making a recipe from scratch, you might hit a snag and realize you’re missing something, or maybe an ingredient sounds a little foreign. No worries at all! That’s the beauty of cooking at home – we can totally adapt things. For the best Chicken lo mein, let’s talk about a few bits and bobs:
Lo Mein Noodles: If you can’t find specific lo mein noodles, regular spaghetti or linguine work in a pinch! Just cook them until they’re nicely al dente since they’ll get a little more cooking in the wok.
Oyster Sauce: This is the magic ingredient for that deep, savory flavor. If you don’t have it or can’t find it, don’t fret! A bit more soy sauce mixed with a tiny pinch of sugar or a splash of hoisin sauce can give you a similar umami boost.
Veggies: Feel free to swap out the broccoli, bell pepper, or snow peas for whatever you have on hand! Carrots, mushrooms, snap peas, or even some baby corn would be fantastic additions to your takeout style lo mein. Just make sure they’re cut to a similar size so they cook evenly.
Frequently Asked Questions About Chicken Lo Mein
Got questions about whipping up this Chicken lo mein? I’ve got answers! Cooking at home is all about making it work for *you*, so let’s tackle some common things you might be wondering about.
Can I make chicken lo mein ahead of time?
You know, stir-fries are usually best enjoyed fresh because the noodles and veggies are at their peak crispness right out of the wok. However, you totally *can* make certain parts ahead to save time! You can cook the chicken and chop all your veggies earlier in the day. You can even make the sauce and store it in the fridge. Just combine everything right before you plan to eat for the best texture!
What kind of noodles are best for chicken lo mein?
Lo mein noodles are definitely the star here! They’re typically thicker, chewy wheat noodles that hold up beautifully to the sauce. If you can find fresh lo mein noodles, grab them – they’re amazing. If not, dried lo mein noodles work great too. And as I mentioned, even spaghetti or linguine can work in a pinch!
How do I make the sauce thicker for my stir-fried noodles?
If you like your takeout style lo mein extra saucy and a bit thicker, it’s super easy! Just before you add the sauce to the wok, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of cold water until it’s smooth. Then, whisk this mixture into your assembled sauce. When it heats up in the wok, it’ll thicken beautifully!
Can I use different vegetables in my Chinese noodle dish?
Absolutely! That’s one of the best parts of making this at home. Feel free to toss in whatever veggies you have in your fridge. Baby corn, mushrooms, carrots, bok choy, even some bean sprouts would be fantastic additions. Just make sure to cut them into similar bite-sized pieces so they cook evenly alongside the other veggies.
Nutritional Information for Chicken Lo Mein
Just a heads-up, the nutrition info for this delicious Chicken lo mein is an estimate, okay? It can totally change depending on the brands you use and if you add extra veggies or tweak the sauce. But, for a serving, you’re looking at roughly:
- Calories: Around 450
- Fat: 15g
- Protein: 25g
- Carbohydrates: 50g
- Sodium: 1200mg (this can vary a lot with your soy sauce choices!)
It’s a pretty balanced meal packed with protein and carbs to keep you going, but remember it’s a treat meal, especially if you’re watching sodium!
Share Your Takeout-Style Chicken Lo Mein Creation!
I really hope you give this Chicken lo mein a try! It’s one of my absolute favorites for a reason. I’d absolutely LOVE to hear how yours turned out. Did you tweak it in any fun ways? Do you have a go-to veggie substitution? Please leave a comment below and tell me all about it – or even better, share a photo on social media and tag me! Your feedback and pictures truly make my day.
PrintChicken Lo Mein
A simple chicken lo mein recipe that recreates a takeout favorite with tender noodles, chicken, and vegetables in a savory sauce.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Vegetarian
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 8 ounces lo mein noodles
- 2 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 cup broccoli florets
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1/4 cup chicken broth
- 2 green onions, chopped
Instructions
- In a medium bowl, toss chicken pieces with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Set aside.
- Cook lo mein noodles according to package directions. Drain and rinse with cold water.
- In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, sesame oil, sugar, and chicken broth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add chicken and stir-fry until cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the skillet. Add garlic and ginger and stir-fry until fragrant, about 30 seconds.
- Add broccoli florets, red bell pepper, and snow peas to the skillet. Stir-fry until vegetables are tender-crisp, about 3-5 minutes.
- Return the cooked chicken to the skillet. Add the cooked noodles and the prepared sauce. Toss everything together until well combined and heated through, about 2-3 minutes.
- Stir in chopped green onions before serving.
Notes
- For a spicier kick, add a pinch of red pepper flakes with the garlic and ginger.
- You can substitute other vegetables like carrots, mushrooms, or bok choy.
- Ensure your wok or skillet is hot before adding ingredients for best stir-fry results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg