What Is Chicken Lo Mein
Chicken Lo Mein is a classic Chinese noodle dish featuring tender strands of noodles stir-fried with juicy chicken pieces and a colorful assortment of vegetables. Infused with a savory sauce that blends ingredients like soy sauce, hoisin, and oyster sauce, it offers a harmonious mix of flavors and textures. Best of all, it’s ready in just 30 minutes!
Brown Sugar: Adds a hint of sweetness to balance the savory elements. If you’re out, you can substitute with honey or maple syrup. Soy Sauce (low sodium): Provides a deep, salty flavor foundation. Tamari is a gluten-free alternative, or coconut aminos for a soy-free option. Dark Soy Sauce: Deepens the color and intensifies the umami flavor. If unavailable, regular soy sauce can be used but expect a slightly lighter color. Oyster Sauce: Imparts a unique, savory richness. For a vegetarian twist, you can opt for mushroom-based “oyster” sauce. Hoisin Sauce: Adds a tangy, sweet depth. A blend of soy sauce, honey, and a bit of vinegar can pinch-hit in a pinch. Ground Black Pepper: Brings a gentle kick of spice. White pepper could be a subtler substitute. Sesame Oil: Gives a distinct aromatic nuttiness. In its absence, a mild oil like grapeseed can be used, but the distinctive sesame flavor would be missed.
Chicken Breasts: The meaty star, providing lean protein. Thighs or even tofu can jump in for variation. Fresh Ginger & Garlic: These two spice up the dish with their zingy and aromatic punch. In a hurry? Ground ginger or garlic powder can work, but fresh is best. Olive Oil: Used for stir-frying, ensuring nothing sticks. Canola or vegetable oil could also do the job.
Shiitake Mushrooms: These add a meaty texture and earthy flavor. Button or cremini mushrooms could stand in their place. Chinese Cabbage: Brings a refreshing crunch. Regular cabbage or bok choy are good alternatives. Carrots: Offer a sweet crunch and vibrant color. Parboiled bell peppers could be an alternative. Onion: Adds a mild, sweet flavor foundation. Green onions or shallots could be used for a different twist.
Lo Mein Noodles: The chewy base that soaks up all the goodness. Egg noodles, ramen or spaghetti can work if you’re in a bind. Green Onions: A garnish that adds a fresh, oniony pop. Chopped chives or cilantro can give a similar fresh finish.
Whipping up this Chicken Lo Mein is as easy as chatting over a cup of coffee! Let’s get those flavors dancing together, shall we? First things first, grab those noodles and give them a quick boil just as the package says. Once they’re all soft and wiggly, drain ’em and put them aside. Now, in a small bowl, let’s mix our sauce stars: brown sugar, both soy sauces, oyster sauce, hoisin sauce, that kick of black pepper, and a dash of sesame oil. Give it a good whisk and set it aside. That sauce is the soul of our dish! For our chicken, let’s keep it simple. Toss those chicken pieces in some soy sauce, fresh ginger, and garlic. Make sure every piece gets some love! Heat up a generous splash of olive oil in your wok (or big pan) till it’s sizzling. Now, let’s get that chicken cooking! A few minutes till it’s golden and cooked through, and then let’s set it aside on a plate. In goes a bit more olive oil, followed by those shiitake mushrooms, Chinese cabbage, carrots, and onion. Give them a quick stir and toss, let them get acquainted! Time to reunite our chicken with the veggies. Toss in the cooked noodles, pour that gorgeous sauce over, and give it a good mix. You’ll see the dish come alive! Just before you serve, sprinkle those chopped green onions for a fresh touch. There you go, dinner served with love and flavor!
Storage
No more styrofoam containers for our left over Chinese! Just store this in an airtight container and it will last 3 – 4 days in the fridge and up to 3 months in the freezer. Allow to thaw completely before reheating.
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title: “Chicken Lo Mein” ShowToc: true date: “2024-09-26” author: “Nancy Thompson”
Be sure to try my Egg Roll in a Bowl and Teriyaki Chicken recipe next!
Chicken Lo Mein
Chicken Lo Mein is definitely one of my favorite takeout recipes, and I love making it at home with plenty of savory sauce, juicy chicken, and whatever vegetables I have on hand! It comes together in about 30 minutes and leftovers make great cold (or warm) lunches for work or school. (Leftovers even freeze well!) What’s not to love?
About This Sauce
The flavor profile of the sauce blends together perfectly. A combination of chicken and beef broth ensures a savory depth of flavor that’s offset by a hint of brown sugar. Soy sauce adds umami, cornstarch acts as a thickener, garlic is a must, and it’s all finished off with a hint of hot sauce, sesame oil, ground ginger, and an optional pinch of red pepper flakes.
How to Make It
See recipe card below this post for ingredient quantities and full instructions. Prep work: Combine sauce ingredients. Dice and season the chicken and drizzle with some of the sauce while you cut the veggies and start boiling water for the lo mein. Sear the chicken and set aside. Deglaze the pan with white wine (or chicken broth). Sauté the vegetables and boil the lo mein.
Add the sauce. Bring to a boil, reduce heat to low, add the cooked lo mein. Add the chicken back and toss to combine. Heat through for 1-2 minutes. Garnish with toppings of choice and serve!
Storage
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.
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3-Quart Stainless Steel Sauté Pan– The same size as pictured in this recipe. 1 quart measuring cup with a spout– This is what I use to combine my sauce ingredients ahead of time. Kitchen Tongs– For handling the chicken during searing and tossing the lo mein in the sauce at the end. 8-inch Chef’s Knife– This is the one I have, I love it. Cutting Boards- I love having assorted sizes. (One for the meat, one for the veggies, etc.) Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth. Chopsticks– My favorite way to eat lo mein.
