EASY CHICKEN LO MEIN: YOUR GO-TO WEEKNIGHT DINNER!
Are you strugging to find a quick but delicious dinner that everyone loves? No more looking, because our Easy Chicken Lo Mein Recipe is here to save your weeknights. This dish is full of flavor, and combines tender chicken pieces, fresh and crisp veggies, and hearty noodles in a dish that simple to prepare and satisfying!
What is Lo Mein, you ask and what’s the difference between Lo Mein and Chow Mein? In Chinese, “mein” means noodles and chow means fried. So, in Chow Mein, the noodles are stir-fried. However, as in our Easy Chicken Lo Mein recipe, Lo Mein noodles are cooked and put in a tray/pan/dish, and then the stir-fried toppings are put on top of the noodles. Here’s another explanation of the difference between the two types of popular Chinese noodle dishes.
PREFER TO WATCH INSTEAD OF READ?
Everyone needs a go-to meal that’s quick to make and a guaranteed hit. Our Easy Chicken Lo Mein is perfect, and gives you a great balance of savory flavors, nutritious veggies, and everyone’s love of noodles.
WHAT YOU'LL NEED FOR EASY CHICKEN LO MEIN
Now, let’s get to the recipe. Here’s what you’ll need:
- Chicken (thigh, breast, or pork tenderloin or flank steak)
- Vegetable Oil ( I use canola)
- Garlic
For step-by-step directions on how to make your chicken (or other meat) restaurant quality; succulent and juicy, follow my easy “How to Velvet Chicken for Stir-Fry” post and video.
- Vegetables (your choice, I used onions (not shown), mushrooms, celery, carrots, red, yellow peppers and green onions)
For step-by-step directions on how to chop the vegetables, follow my easy “How to Cut Vegetables for Stir-Fry” post and video.
- Chinese Noodles (or spaghetti or other pasta)
- Sesame oil for keeping the cooked noodles from sticking
- Salt
- Sugar
- Soy Sauce
- Sherry
- Cornstarch
- Pepper
- Ginger
- Oyster sauce
- Green Onions
- Sesame Seeds (white or black, your decision!)
Step-by-Step: Creating Lo Mein Magic
This dish is as fun to make as it is to eat. We’ll walk you through the entire process, from prepping your ingredients to the final toss in the wok, ensuring you get that perfect mix of textures and flavors everytime.
Noodles
- Cook the noodles until just done, al dente with a bite, and drain in a colander.
- Put a dash of sesame oil in the noodles so that they don’t stick together.
- Spread them all into a large greased serving platter.
- For a little extra flavor, add your choice of soy sauce, sesame oil, pepper, hot sauce, or salt may be added to the noodles.
- Keep warm and uncovered in an oven.
Meat
- Slice meat into long strips on the diagonal. The way you cut meat should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the meat should also be cut into long strips.
- Velvet Chicken Option: If you want extra juicy tender restaurant-style chicken, you can velvet the chicken according to this blog post on “How to Velvet Chicken”.
- If NOT velveting the chicken, heat up oil, add garlic, meat, and stir-fry until just done for several minutes.
- Set aside in a small bowl.
Vegetable Prep
- Slice vegetables on the diagonal into long thin strips. The way you cut the vegetables should reflect the rest of the ingredients in the dish.
- Vegetable Chopping Lesson: To learn step-by-step how to cut vegetables, refer to this blog post on “How to Cut Vegetables for stir-fry.”
- Separate vegetables into piles in order of the length of cooking time required.
- Heat oil until hot, add ginger and salt, and heat until ginger is fragrant
- Add the longest-to-cook vegetables first and stir-fry over medium heat. Gradually add all the vegetables, and stir-fry until crisp tender. Do not overcook.
Thickening Sauce
- Mix corn starch, soy sauce, and oyster sauce into water.
- Stir until the cornstarch has dissolved into the liquid.
Finishing
- With the heat on medium, add the meat to the vegetable mixture in the pan. Stir-fry and combine.
- Add the thickening sauce.
- Stir fry the vegetables, meat, and sauce until the liquid of the sauce thickens and coats everything.
- Place the vegetable and meat stir-fry over the noodles.
- Finish the noodles with diagonally sliced green onions and sesame seeds.
Notes for a Perfect Lo Mein:
- Tender Chicken Tips: For the juiciest chicken, consider velveting it before stir-frying. This involves marinating the chicken in a simple mix to keep it moist and tender. This technique is key to recipe quality chicken for stir-fry!! Get the recipe, video and directions here.
- Flexible Ingredients: No Chinese Noodles? No problem. This recipe is all about adaptability, so feel free to use spaghetti, linguine or any other pasta as a substitute!
- Storage Solutions: While it’s better fresh, this Lo Mein can be stored in an airtight container and reheated for a yummy lunch the next day!
FAQ'S Tailored to Your Lo Mein
- Vegetarian Options? Easily substitute tofu for the chicken or add more veggies for a plant-based twist.
- Alternative Noodles? Spaghetti, Linguine, Gluten-free or even Zoodles from Zucchini can replace the Lo Mein noodles in this dish!
- Spice it up? Add more ginger or a sprinkle of chili flakes for an extra kick. Or, I often add Spicy Chili Crunch. My favorite brands are Lao Gan Ma, or Fly By Jing.
Embracing the Chinese Cooking Experience
Cooking our Easy Lo Mein is about more than just preparing food; it’s an opportunity to dive into new cultures, and culinary experiences. Enjoy the process, and share a delicious meal with loved ones!
I’m always around to answer any questions. You can always put your question below in the comments, and I’ll get right back to you!
DID YOU MAKE THIS RECIPE?
Tag @YU.CAN.COOK on Instagram so we can admire your masterpiece! 🌟
Easy Chicken Lo Mein Recipe
Whip up our Easy Chicken Lo Mein for a flavorful, satisfying meal perfect for any weeknight. Quick, delicious, and sure to be a hit at your table!
Servings: 6
Calories: 217kcal
Ingredients
Noodles
- 8 ounces Chinese Lo Mein Noodles (fresh or dried) or other long noodle, spaghetti, linguine, fettucine
- ½ teaspoon Sesame Oil
Meat
- 8 ounces Chicken Thigh Chicken Breast, Pork, or Steak
- 2 tablespoons oil canola, grapeseed, or peanut oil
- 1 clove garlic lightly crushed
Seasonings for the Chicken
- ½ teaspoon salt
- ½ teaspoon sugar
- 1 teaspoon soy sauce
- 1½ teaspoon ShaoXing Wine (or dry sherry)
- 1 teaspoon corn starch
- ¼ teaspoon pepper
Thickening sauce
- 1½ tablespoons corn starch
- 2 tablespoons light soy sauce
- 2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- 1 cup water
Stir Fry
- 2 tablespoons oil canola or vegetable
- ½ tsp salt
- 1 slice ginger quarter size
- 2 cloves garlic, minced optional
- 1 medium Onion sliced lengthwise into thin strips
- 3 stalks celery sliced diagonally into 1/4" lengths
- 6 ounces shiitake mushrooms or other type of mushrooms of your choice
- 1 medium Red Pepper sliced lengthwise into thin strips
- 8 ounces snow or snap Peas top and tail by pinching ends and peeling string off
- any additional vegetables can be used Bean Sprouts, Cabbage, Beans, Carrots, Chinese Cabbage, Napa Cabbage, or whatever vegetables are in season.
Finishing
- 3 stalks green onions sliced diagonally into 1/4" cuts
- 1 tsp sesame seeds white or black
Instructions
Noodles
- If using dried noodles, boil the noodles as per the package instructions. . Cook al dente, do not overcook. If you're using fresh lo mein noodles, boil for 1 minute, until al dente. Rinse with tap water, drain, and set aside.
- MIx drained noodles with a dash of sesame oil to prevent sticking together.
- Spread into a large greased serving platter.
- Keep warm and uncovered in an oven, at 200℉.
Meat
- Slice meat into long strips on the diagonal. How you cut meat should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the meat should be cut also into long strips.
- Velvet Chicken Option: At this point, if you want to have extra juicy tender restaurant style chicken, you can velvet the chicken according to this blog post on "How to Velvet Chicken"
- If NOT velveting the chicken, heat up 2 tbsp oil, add garlic, meat, and stir-fry until just done for several minutes.
- Set aside in a small bowl.
Thickening Sauce
- Mix corn starch, both light and dark soy sauce, and oyster sauce into 1 cup of water.
- Stir until the cornstarch has dissolved into the liquid.
Vegetable Prep
- Slice vegetables on the diagonal into long thin strips. How you cut the vegetables should reflect the rest of the ingredients in the dish. Since this is a long noodle dish, the veggies should be cut also into long strips.
- Vegetable Chopping Lesson: To learn step-by-step how to cut vegetables, according to this blog post on "How to Cut Vegetables for stir-fry.
- Heat 2 tablespoons canola or other cooking oil in a large skillet over medium-high heat until hot. Add the ginger, salt, and garlic (if using) and stir fry gently for 30 seconds until fragrant.
- Then, add onion, celery and mushrooms. stir fry for 1 minute. Add peppers and peas.
- Cook and stir-fry until the veggies just start to turn soft, another minute or so, but still crisp tender. Do not overcook.
- With the heat on medium now, add the noodles and chicken you set aside previously.
Finishing
- Add the thickening sauce.
- Toss the vegetables, meat and noodles until the liquid of the sauce thickens and coats everything. If the sauce turns too thick, add additional 3 tablespoons of water at a time, until sauce just coats everything.
- Transfer to a serving plate and serve hot as a main dish.
- Finish the noodles with diagonally sliced green onions and sesame seeds.
- (Optional:) A little soy sauce, sesame oil, pepper, hot sauce, and salt may be added to the noodles if desired.
Notes
- Tender Chicken Tips: For the juiciest chicken, consider velveting it before stir-frying. This involves marinating the chicken in a simple mix to keep it moist and tender. This technique is key to recipe quality chicken for stir-fry!! Get the recipe, video and directions here.
- Vegetable options: Separate vegetables into piles in order of the length of cooking time required. Vegetables such as broccoli, celery, mushrooms, beans, and onions take longer. Cabbages, asparagus, and peapods, and bell peppers take less time.
- Flexible Ingredients: No Chinese Mein Noodles? No problem. This recipe is all about adaptability, so feel free to use spaghetti, linguine or any other pasta as a substitute!
- Storage Solutions: While it’s better fresh, this Lo Mein can be stored in an airtight container and reheated for a yummy lunch the next day
- Vegetarian Options? Easily substitute tofu for the chicken or add more veggies for a plant-based twist.
- Alternative Noodles? Spaghetti, Linguine, Gluten-free or even Zoodles from Zucchini can replace the Chow Mein noodles in this dish!
- Spice it up? Add more ginger or a sprinkle of chili flakes for an extra kick. Or, I often add Spicy Chili Crunch. My favorite brands are Lao Gan Ma, or Fly By Jing.
Nutrition
Calories: 217kcal | Carbohydrates: 9g | Protein: 8g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 994mg | Potassium: 285mg | Fiber: 2g | Sugar: 2g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
