This chicken lo mein recipe is a delicious Chinese stir fry with chewy lo mein noodles, chicken bites, and tender vegetables cooked in a sweet and savory sauce. Make this flavorful takeout recipe at home in 30 minutes!.
I love making takeout dishes at home! A quick stir-fry is the best way to end a busy weeknight. I love making Chinese chicken and broccoli or General Tso’s chicken from scratch.
It only takes a few simple ingredients to make this chicken lo mein recipe, and it tastes just like the Chinese food I love from our neighborhood takeout joint. All it takes is a few Asian pantry staples like soy sauce, oyster sauce, and sesame oil to give my homemade lo mein its authentic flavor!.
This chicken lo mein is a family favorite because it has juicy chicken marinated in soy sauce, chewy egg noodles, and soft vegetables. It’s one of those dinners that never fails to make everyone happy, and it’s often requested for quick weeknight dinners.
A classic Chinese-American dish, chicken lo mein is a tasty noodle dish with tender chicken, fresh vegetables, and a savory sauce. What, though, goes into this popular takeout dish? In this detailed guide, we’ll look at the main parts of chicken lo mein as well as some common variations.
The Noodles
The star of the show in any chicken lo mein is the noodles. Authentic lo mein uses fresh or dried egg noodles made from wheat flour and eggs. The noodles should have a bright yellow color from the eggs and a slightly chewy, al dente texture when cooked.
Popular options include
- Fresh lo mein noodles: Sold refrigerated or frozen in Chinese grocery stores. They come pre-cooked or uncooked.
- Dried lo mein noodles: Widely available in the Asian foods aisle. They need to be boiled before using.
Don’t use spaghetti or linguine because they aren’t the same shape or texture as traditional lo mein noodles.
The Chicken
Chicken provides the protein in this noodle dish. Boneless, skinless chicken thighs or breasts are most commonly used. The chicken is typically cut into small, bite-sized pieces then marinated before cooking to help it stay tender and juicy.
Popular marinades include:
- Soy sauce
- Rice wine or dry sherry
- Fresh ginger and garlic
- Sesame oil
- Cornstarch
The chicken is then stir-fried in a wok or skillet over high heat until lightly browned and cooked through.
The Vegetables
The vegetable component adds fresh flavors, colors, textures, and nutrients. While recipes can vary, some popular choices include:
- Cabbage: Provides crunch and subtle sweetness
- Carrots: For sweetness, color and firm bite
- Celery: Offers crispiness and light savory flavor
- Bell peppers: Contribute a subtle smoky taste
- Mushrooms: Shiitake or button mushrooms add an earthy, umami quality
- Scallions: Provide a bright, mild onion flavor
- Bean sprouts: Give a satisfying crunch
The vegetables are stir-fried just until tender-crisp before combining everything
The Sauce
The sauce brings all the components together, coating the noodles and vegetables in a rich, savory flavor. A typical lo mein sauce contains:
- Soy sauce: Salty, umami base
- Oyster sauce: Rich and savory flavor
- Toasted sesame oil: Nutty aroma and taste
- Rice wine: Enhances other flavors
- Sugar: Adds subtle sweetness
- Cornstarch: Thickens the sauce
- White pepper: Warming heat
- Ginger and garlic: Punch of aromatics
Getting the sauce right is key. The ideal lo mein sauce strikes a balance of salty, sweet, savory and spicy flavors. Feel free to tweak recipes to suit your tastes!
Common Additions and Variations
Even though the main ingredients don’t change much, chicken lo mein can be made in a lot of different ways. Some popular variations include .
- Spicy lo mein: With chili oil, garlic chili paste, or red pepper flakes
- Shrimp lo mein: Substitute chicken for shrimp
- Vegetable lo mein: Omit the chicken and add more vegetables
- Beef lo mein: Use beef instead of chicken
- Regional styles: Different areas have their own twists, like cashews or unique sauces
So don’t be afraid to get creative and make this Chinese-American favorite your own!
Frequently Asked Questions
What’s the best noodle for chicken lo mein?
Authentic lo mein uses fresh or dried egg noodles. They have a signature chewy texture that’s ideal for absorbing flavors.
Can I use spaghetti instead of lo mein noodles?
It’s best to avoid substituting spaghetti or linguine since they have a very different, thinner texture. Seek out actual lo mein noodles for an authentic experience.
How do I stop the noodles sticking together?
Rinse cooked noodles under cold water to stop them sticking. Adding a bit of oil after rinsing also helps separate the strands. Don’t overcook the noodles.
What’s the ideal way to cook the chicken?
Cut chicken into small pieces, marinate, then stir fry in a wok or skillet over high heat until browned on the outside and cooked through.
Can I use frozen vegetables?
Yes, but let the frozen vegetables thaw and drain first to keep them from getting too wet. Fresh vegetables are best for texture and flavor.
How can I make this dish healthier?
Use minimal oil when stir-frying, choose lean chicken breast, increase the amount of veggies, and use whole wheat noodles if available.
What is oyster sauce? What’s a substitute?
Oyster sauce adds a rich, savory flavor. Substitute with mushroom sauce or a combo of soy sauce and hoisin.
How should I store leftovers?
Refrigerate in an airtight container for 3-4 days. Reheat thoroughly before serving.
Can I freeze chicken lo mein?
You can freeze it, but the noodles may become mushy when thawed. Enjoy within 1-2 months for best quality.
What proteins can I use other than chicken?
Popular proteins like shrimp, beef, pork, tofu or tempeh also work well. Adjust cooking times as needed.
Is chicken lo mein authentic Chinese food?
In the U.S., it’s considered Chinese-American cuisine, adapted from traditional Chinese noodle dishes to suit Western tastes.
How can I customize the sauce?
Taste as you prepare it and tweak ingredients to your preference. Add more sugar for sweetness or soy sauce for saltiness.
Storing and Reheating Leftovers
- Refrigerate. Cooled chicken lo mein can be kept in the fridge for up to three days with a lid on top. It will be up to 5 days without air if you keep the stir-fried chicken and vegetables separate.
- Reheat. I like to heat up my chicken lo mein in the microwave or a skillet over medium-low heat. When reheating the noodles, stir them slowly and watch out not to overcook them.
What’s the Difference Between Lo Mein and Chow Mein?
If you’ve ever dined at a Chinese restaurant, you’ve probably seen both on the menu! Both lo mein and chow mein are delicious egg noodle dishes, but the biggest difference is how the noodles are prepared. Chow mein is “fried” together with the protein and veggies, while lo mein noodles get cooked separately before they’re “tossed” in sauce with the rest of the ingredients. As a result, lo mein recipes are a bit saucier, while chow mein tends to be drier.
This chicken lo mein recipe uses a few essential Asian pantry staples. Here are some quick notes on the ingredients for the stir fry. For the full recipe, please scroll down to the recipe card at the end of the post and print out the list.
- Chicken – I like to use boneless skinless chicken thighs. You can use chicken breasts, though they’re easier to overcook. Chop the chicken into 1” pieces.
- You can also use tamari or coconut aminos instead of soy sauce.
- Noodles: You can find real lo mein in Asian and international food aisles of supermarkets. Otherwise, spaghetti makes a good substitute for lo mein noodles.
- In Asian cooking, there’s really no other oil that can be used instead of sesame oil. Try your hardest to get some! Sesame oil can be refined or toasted.
- Fruits and vegetables: I use shredded cabbage and carrots. You can use different fresh or frozen vegetables instead, like bell peppers, cauliflower, broccoli florets, and so on.
- Green onions: Cut them up and separate the greens from the whites. The greens make a pretty garnish along with sesame seeds.