What ingredients do I need to make Chicken Lo Mein at home?

To make Chicken Lo Mein, you’ll need cooked lo mein noodles or substitute with spaghetti, boneless chicken breast or thigh, soy sauce, oyster sauce, garlic, ginger, vegetables like bell peppers, carrots, and snow peas, sesame oil, and green onions. Additionally, cornstarch mixed with water helps thicken the sauce. Having these ingredients ready allows you to quickly stir-fry the chicken and vegetables before combining everything with the noodles and sauce for a flavorful dish.

How can I prevent my Chicken Lo Mein noodles from sticking together?

To avoid noodles sticking, cook them according to package instructions until al dente, then drain and rinse under cold water to stop cooking. Toss the drained noodles with a small amount of oil, like sesame or vegetable oil, before stir-frying. Stir noodles continuously during cooking to separate them, and avoid overcrowding the pan, which can cause clumping.

Can I make Chicken Lo Mein healthier without losing flavor?

Yes, you can make Chicken Lo Mein healthier by using lean chicken breast, adding more vegetables like broccoli and snap peas, and reducing oil and sodium. Swap regular soy sauce for low-sodium soy sauce and avoid adding extra sugar. Using whole wheat or vegetable-based noodles is another option for added fiber. These changes keep the dish tasty while improving its nutritional profile.

What is the best way to reheat Chicken Lo Mein without drying it out?

To reheat Chicken Lo Mein, place it in a skillet or wok over medium heat and add a splash of water or chicken broth to create steam and keep it moist. Stir frequently until heated through. Alternatively, you can microwave it covered with a damp paper towel to retain moisture. Avoid overheating, which can cause the noodles to dry out and become tough.

How long does Chicken Lo Mein last in the refrigerator?

Cooked Chicken Lo Mein typically lasts 3 to 4 days when stored properly in an airtight container in the refrigerator. For best quality, consume it within this timeframe to avoid foodborne illness. If you want to keep it longer, freezing is an option; just reheat thoroughly before eating. Always check for any off smells or changes in texture before reheating leftovers.

Chicken Lo Mein Recipe For Authentic Restaurant Flavor At Home

Ingredients

Scale

1 pound lo mein noodles (raw or pre-cooked)

8 oz boneless skinless chicken thighs or chicken breast, cut into thin strips

2 teaspoons cornstarch

2 teaspoons water

2 teaspoons oil (plus more for cooking)

1 teaspoon oyster sauce

2 tablespoons hot water

1/8 teaspoon salt

1/8 teaspoon sugar

1 tablespoon light soy sauce

4 teaspoons dark soy sauce

1 teaspoon sesame oil

1/8 teaspoon white pepper

1 clove garlic, minced

4 cups shredded cabbage

2 medium carrots, julienned (about 1 1/2 cups)

1 tablespoon Shaoxing wine or dry sherry cooking wine

2 cups bean sprouts

2 scallions, julienned

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Instructions

1- Making Chicken Lo Mein at home is easier than you might think, and it all starts with prepping your ingredients. Begin by cooking the lo mein noodles according to the package if they’re raw boil them until al dente, rinse with warm water, and drain well. This step keeps them from getting soggy and ensures they absorb flavors nicely later.

2- Next, marinate the chicken by mixing the strips with cornstarch, water, oil, and oyster sauce in a bowl. Let it sit while you prepare the sauce dissolve salt and sugar in hot water, then stir in light soy sauce, dark soy sauce, sesame oil, and white pepper. Heating oil in a wok over high heat, sear the chicken until browned, then set it aside. This quick process locks in juiciness, just like in my favorite family dinners.

3- Now, stir-fry the vegetables: add more oil to the wok, sauté garlic for about 10 seconds, then toss in shredded cabbage and julienned carrots for a minute on high heat. Pour in the Shaoxing wine to deglaze, adding that authentic touch. Return the chicken and noodles to the wok, pour over the sauce, and mix everything from the bottom up for 30 seconds. Reduce heat, cover for a minute, and stir-fry again, adding water if needed to keep things moist.

4- Follow these steps closely for the best results: First, prepare noodles as directed. Second, marinate chicken with the specified mix. Third, make the sauce by combining all elements. Fourth, cook chicken until browned. Fifth, stir-fry veggies quickly. Sixth, deglaze with wine. Seventh, combine all in the wok. Eighth, finish by adding bean sprouts and scallions for the last stir-fry. Finally, serve right away for maximum freshness.

Last Step:

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Notes

🍜 Use yellow egg noodles labeled lo mein or Hokkien for authentic texture.
🥢 Adding Shaoxing wine enhances genuine flavor in the stir fry.
💧 Keep noodles moist during cooking by adding water or stock if they start to dry out.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir Frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 306 kcal
Sugar: 4 g
Sodium: 502 mg
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 42 g
Fiber: 3 g
Protein: 13 g
Cholesterol: 58 mg