Description

This Chicken Lo Mein recipe combines tender marinated chicken, chewy fresh egg noodles, crisp vegetables, and a savory homemade sauce made with oyster sauce, soy sauce, dark soy sauce, garlic, and sesame oil. It’s a delicious takeout-style dinner that’s perfect for a satisfying weeknight meal.

Ingredients

Scale

For the Chicken Marinade

8 ounces skinless boneless chicken breast (cut into thin strips (about 1 chicken breast))
1 tablespoon water
1 teaspoon Shaoxing rice wine (optional)
¼ teaspoon Kosher salt (fine salt is okay too)
⅛ teaspoon baking soda
2 teaspoons cornstarch
1 teaspoon oil (any neutral oil)

For the Sauce

3 tablespoons oyster sauce
3 tablespoons soy sauce (low sodium)
1½ tablespoons granulated sugar
1 tablespoons dark soy sauce

For the Noodles and Vegetables

16 ounces lo mein noodles (also known as fresh egg noodles (usually 1 pouch))
½ small yellow onion (sliced)
½ large carrot (peeled and julienned)
4 ounces napa cabbage (sliced)
1 rib celery (julienned)
2 stalks green onion (cut into 1 inch pieces (keep the whites and greens separated))
1 tablespoon garlic (minced (about 2 to 3 cloves))
1 tablespoon Shaoxing rice wine (optional)
2 teaspoon sesame oil
2 tablespoons oil (or as needed for cooking (any neutral oil))

Instructions

Marinate the chicken: Place the thinly sliced chicken breast in a bowl. Add the water, 1 teaspoon Shaoxing rice wine (if using), kosher salt, baking soda, cornstarch, and 1 teaspoon neutral oil. Mix until the chicken is evenly coated.
Mix the sauce: In a separate bowl, combine the oyster sauce, low-sodium soy sauce, granulated sugar, and dark soy sauce. Stir until the sugar is distributed throughout the mixture. Set aside.
Prepare the noodles: Prepare the fresh lo mein noodles according to the package instructions, if cooking is required. Drain thoroughly and set aside.
Prepare the vegetables: Slice the onion and napa cabbage, julienne the carrot and celery, mince the garlic, and cut the green onions into 1-inch pieces. Keep the white and green portions separate.
Cook the chicken: Heat a large wok or skillet over medium-high heat and add some of the 2 tablespoons of cooking oil. Add the chicken in a single layer and stir-fry until cooked through. Work in batches if needed. Transfer the chicken to a clean plate.
Stir-fry the vegetables: Add more cooking oil to the wok if needed. Add the onion, carrot, celery, and white portions of the green onions. Stir-fry until they begin to soften. Add the minced garlic and cook briefly until fragrant, stirring constantly. Add the napa cabbage and stir-fry until it begins to wilt.
Combine everything: Return the cooked chicken to the wok. Add the prepared noodles and the sauce. Add the remaining 1 tablespoon Shaoxing rice wine if using. Toss gently until the sauce coats the noodles, chicken, and vegetables evenly and everything is heated through.
Finish and serve: Add the sesame oil and green portions of the green onions. Toss to combine and serve hot.

Notes

Shaoxing rice wine is optional in both places it appears in the recipe. It can be omitted if unavailable.
Prepare the vegetables and sauce before heating the wok so the ingredients can be added quickly during stir-frying.
Use a large wok or skillet and cook the chicken in batches if necessary to avoid overcrowding the pan.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Recipes
Method: Stovetop
Cuisine: Chinese-inspired

Nutrition

Serving Size: ¼ of the finished recipe
Calories: 625 kcal (estimated per serving)
Sugar: 11 g (estimated per serving)
Sodium: 1,250 mg (estimated per serving)
Fat: 18 g (estimated per serving)
Saturated Fat: 3 g (estimated per serving)
Unsaturated Fat: 14 g (estimated per serving)
Trans Fat: 0 g (estimated per serving)
Carbohydrates: 85 g (estimated per serving)
Fiber: 5 g (estimated per serving)
Protein: 29 g (estimated per serving)
Cholesterol: 55 mg (estimated per serving)

Keywords: Chicken Lo Mein, homemade chicken lo mein, chicken lo mein noodles, chicken and vegetable noodles, takeout-style noodles, easy chicken dinner