Effortless Chicken Lo Mein

Easy Homemade Chicken Lo Mein

Yield:

4 Servings

Prep Time:

20 mins

Cook Time:

20 mins

Total Time:

40 mins

4.67 stars (6 ratings)

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Ingredients

STIR-FRY SAUCE

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon minced garlic
• 1 tablespoon rice wine vinegar or distilled white vinegar
• 1 tablespoon ketchup
• 2 teaspoons chopped ginger
• 1 teaspoon dark sesame oil

FOR THE LO MEIN

• 12 ounces Chinese Lo Mein noodles or linguine pasta, cooked until barely al dente
• 2 boneless, skinless chicken breasts
• 1 tablespoon vegetable oil
• 1 large onion, peeled and coarsely chopped
• 1 ½ cups shredded carrots
• 1 cup sliced fresh mushrooms
• 1 cup broccoli florets, steamed until just barely tender (they will cook longer in the stir-fry)
• Unsalted dry-roasted peanut halves, optional, for garnish

Instructions

1. Prepare the Sauce: In a 1-quart bowl, whisk together all ingredients for the stir-fry sauce until well combined. Set aside.
2. Cook the Noodles: Bring a large pot of water to a boil. Cook the Lo Mein noodles or linguine according to package directions until barely al dente. Drain thoroughly and set aside.
3. Sauté Aromatics and Chicken: Heat the vegetable oil in an extra-deep 12-inch nonstick skillet or a large wok over medium heat. Add the coarsely chopped onion and cook, stirring occasionally, until softened and fragrant (about 3-4 minutes). While the onion cooks, slice the chicken breasts into uniform ¼-inch wide strips. Add the chicken to the skillet, increase the heat to medium-high, and stir occasionally until the chicken is lightly browned and nearly cooked through.
4. Add Vegetables and Finish: Introduce the shredded carrots, pre-steamed broccoli florets, and sliced fresh mushrooms to the skillet with the chicken and onions. Continue to stir-fry the mixture for another 3-5 minutes, or until the chicken is no longer pink in the center and the vegetables are crisp-tender. Immediately pour in the prepared stir-fry sauce and add the cooked noodles. Raise the heat to high and cook for 2-3 minutes, stirring constantly, until the noodles and chicken are thoroughly heated and evenly coated with the rich sauce. Serve hot, garnished with unsalted dry-roasted peanut halves, if desired.

Author:
Mel

Serving: 1 Serving,
Calories: 554kcal,
Carbohydrates: 78g,
Protein: 39g,
Fat: 9g,
Saturated Fat: 2g,
Cholesterol: 73mg,
Sodium: 1215mg,
Fiber: 6g,
Sugar: 8g

Key Ingredients for Flavorful Lo Mein Success

Each component of this Lo Mein plays a crucial role in creating its balanced and appealing flavor profile. Understanding them can help you achieve the best results and even inspire creative variations.

The Noodles: Foundation of the Dish

While authentic lo mein often calls for specific Chinese egg noodles, this recipe brilliantly adapts by suggesting linguine pasta, cooked until barely al dente. This is a fantastic hack for accessibility without sacrificing texture. The key is to avoid overcooking them, as they will continue to cook briefly in the stir-fry sauce. If you have access to fresh or dried Chinese egg noodles (typically labeled “Lo Mein” or “Chow Mein” noodles), they are an excellent choice. Their slightly chewy texture is ideal for soaking up the savory sauce. No matter your choice, ensure they are drained well after cooking to prevent a watery dish.

The Chicken: Lean Protein Powerhouse

Boneless, skinless chicken breasts are chosen for their lean protein content and quick cooking time. Slicing them into thin, uniform strips ensures they cook quickly and evenly, becoming tender and absorbing the flavors of the stir-fry. For an extra boost of flavor and tenderness, you can briefly marinate the chicken in a tablespoon of soy sauce and a teaspoon of cornstarch before cooking, though this isn’t strictly necessary for this speedy recipe. Other proteins like shrimp, pork, or even firm tofu can be substituted if you prefer.

The Vegetables: Color, Crunch, and Nutrients

This recipe features a vibrant trio of onions, shredded carrots, mushrooms, and broccoli florets. Onions provide an aromatic base, carrots add a touch of sweetness and beautiful color, while mushrooms contribute an earthy depth. Steamed broccoli florets add essential greens and a pleasant crunch. The vegetables are cooked just enough to be crisp-tender, retaining their nutritional value and texture. This selection is versatile; feel free to add or substitute with other stir-fry friendly vegetables like bell peppers, snap peas, bok choy, or bean sprouts, depending on what you have on hand and your preferences.

The Stir-Fry Sauce: The Heart of the Flavor

This simple yet powerful stir-fry sauce is what truly elevates the Lo Mein. It’s a harmonious blend of common Asian pantry staples:

• Soy Sauce: Provides the fundamental umami and savory base. Use a low-sodium version if you’re mindful of salt intake.
• Oyster Sauce: Adds a rich, slightly sweet, and incredibly complex umami flavor. It’s a secret weapon for depth in many Asian dishes.
• Minced Garlic and Chopped Ginger: Essential aromatics that provide a pungent, warming, and fresh kick. Freshly minced garlic and ginger make a significant difference.
• Rice Wine Vinegar: Contributes a delicate tang that brightens the sauce and balances the richer flavors. Distilled white vinegar is a good substitute in a pinch.
• Ketchup: A surprising ingredient that adds a touch of sweetness, body, and a subtle tomato tang, contributing to the sauce’s classic Lo Mein profile.
• Dark Sesame Oil: A finishing oil that provides a distinct nutty aroma and flavor. Add it at the end to preserve its delicate notes.

Whisking these ingredients together ahead of time ensures a smooth, well-integrated sauce that’s ready to be added to the wok when the stir-fry is at its peak.

Tips for the Perfect Homemade Lo Mein

Achieving restaurant-quality lo mein at home is easier than you think with these simple tips:

1. Mise en Place is Key: Before you even turn on the stove, have all your ingredients prepped and ready. This means slicing chicken, chopping vegetables, mincing garlic and ginger, and mixing your sauce. Stir-frying is a very fast cooking method, and you won’t have time to prep ingredients mid-cook.
2. Don’t Overcrowd Your Pan: Cook the chicken and vegetables in batches if your skillet or wok isn’t large enough to hold everything in a single layer. Overcrowding lowers the pan’s temperature, leading to steaming instead of stir-frying, which results in soggy ingredients.
3. High Heat is Your Friend: Stir-frying thrives on high heat. This ensures a quick sear on your proteins and vegetables, creating that desirable crisp-tender texture and caramelization. Be sure to use an oil with a high smoke point, like vegetable oil, canola oil, or peanut oil.
4. Al Dente Noodles: Cook your noodles until they are just barely al dente. They will finish cooking and absorb sauce in the wok, so you want them slightly firm initially to prevent them from becoming mushy.
5. Adjust Seasoning: Taste the sauce before adding it to the stir-fry and again at the end. Adjust soy sauce for saltiness, vinegar for tang, or a pinch of sugar if you prefer a sweeter profile.
6. Garnish for Freshness: While optional, a sprinkle of fresh chopped green onions or cilantro can add a burst of color and freshness. The suggested dry-roasted peanut halves add a wonderful textural contrast and nutty flavor.

Variations to Customize Your Lo Mein

This recipe is incredibly flexible, allowing for countless variations to suit your taste or what you have on hand:

• Protein Swaps: Replace chicken with sliced beef (flank steak or sirloin), shrimp, thinly sliced pork, or even tofu for a vegetarian option. Cook times may vary.
• Vegetable Power-Up: Incorporate other quick-cooking vegetables like sliced bell peppers, snow peas, baby corn, water chestnuts, or bok choy. Add heartier vegetables like carrots and broccoli first, then quicker-cooking ones.
• Spice It Up: For a kick, add a teaspoon of chili garlic sauce, sriracha, or a pinch of red pepper flakes to the stir-fry sauce.
• Nutty Twist: A drizzle of peanut butter (melted with a little warm water) can be added to the sauce for a richer, nutty flavor profile.

Frequently Asked Questions About Chicken Lo Mein

Got questions? We’ve got answers to help you perfect your homemade lo mein.

Q: What kind of noodles are best for Lo Mein?
A: Traditional Lo Mein uses fresh or dried Chinese egg noodles, which are chewy and absorb sauce well. However, linguine or spaghetti is an excellent and readily available substitute that works wonderfully.

Q: Can I make this vegetarian?
A: Absolutely! Omit the chicken and replace it with firm tofu (pressed and cubed), tempeh, or an extra generous portion of vegetables. You can also use a vegetarian oyster sauce alternative if needed.

Q: How do I store leftovers?
A: Store any leftover chicken lo mein in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or in a skillet over medium heat, adding a splash of water or broth if it seems dry.

Q: Is this recipe spicy?
A: As written, the recipe is not spicy. However, you can easily add heat by incorporating chili garlic sauce, sriracha, or red pepper flakes to the stir-fry sauce to your desired level of spice.

Final Thoughts: Your New Go-To Weeknight Meal

This Easy Chicken Lo Mein recipe proves that incredible flavor doesn’t have to come with a hefty time commitment. It’s a testament to the power of simple ingredients, clever techniques, and a dash of culinary inspiration. Perfect for those busy weeknights when you crave something wholesome, satisfying, and bursting with Asian-inspired flavors, this dish is a guaranteed crowd-pleaser. Say goodbye to expensive and often greasy takeout, and hello to a homemade masterpiece that’s quicker, fresher, and tailored to your taste. Give it a try, and watch it quickly become a beloved staple in your kitchen!

Recipe Source: adapted from Desperation Dinners