Chicken Lo Mein
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4 people
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Calories
586 kcal
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Course
Main Course
Chicken Lo Mein
Description
This Chicken Lo Mein recipe begins by marinating bite-sized chicken pieces in a mix of broth, soy sauce, and seasonings. The chicken is pan-seared for a golden exterior and tender interior. Next, mixed stir-fry vegetables are cooked and combined with drained lo mein noodles, which can be swapped for spaghetti noodles if unavailable. The sauce, incorporating both chicken and beef broth for deeper flavor, is thickened with cornstarch and sweetened with brown sugar.
The final dish is a harmonious mixture of textures and flavors: the chicken’s savory coating, the firm yet tender noodles, and the freshness of the stir-fried vegetables—all brought together by a rich, seasoned sauce with garlic, ginger, and a touch of heat. Optional ingredients like mushrooms, green beans, or peanut butter can tailor the dish to personal tastes.
Leftovers store well refrigerated for up to three days and freeze up to three months. Cooking the noodles just right is key to avoid mushiness when reheated. Using wine to deglaze the pan adds complexity, but can be substituted with chicken broth. Garnishes such as green onions or nuts add texture contrast.
Ingredients
Stir Fry
- 2 chicken breast just over 1 lb, small, boneless, skinless
- salt
- black pepper
- 2 tablespoons peanut oil Plus more as needed. Can sub olive oil.
- ¼ cup white wine see notes, dry
- 2 ½ cups mixed stir fry vegetables see notes
- 10 oz. lo mein noodles see notes
Sauce
- 1 cup chicken broth
- ¾ cup beef broth see notes
- ¼ cup soy sauce
- 1 tablespoon brown sugar can sub honey
- 2 tablespoons cornstarch
- 3 cloves garlic minced
- 1 teaspoon hot sauce I use Frank's hot sauce. Sriracha works too!
- ¼ teaspoon sesame oil toasted
- ¼ tsp ground ginger
- 1 pinch red pepper flakes optional
Instructions
Prep Work
- Add the sauce ingredients to a large measuring cup with a spout and stir until well combined. Transfer ¼ cup of it to a medium bowl.
- Optional: Cover the chicken with saran wrap and tenderize each side with a meat mallet.
- Pat the chicken dry and season with salt and pepper. Cut into bite-sized pieces.
- Add the chicken to the bowl with the ¼ cup of sauce and use kitchen tongs to toss and coat. Let it sit while you cut the vegetables and begin boiling salted water for the lo mein.
Make the Stir Fry
- Once all ingredients are measured and ready, heat oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
- Add the wine to the same skillet that you used to cook the chicken over medium heat. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 2 minutes.
- Add the lo mein noodles to the boiling water. Boil them for 1 minute less than al dente according to package instructions. (Set a timer to ensure you don’t overcook it.) Drain once cooked.
- While the noodles cook, add the vegetables to the skillet (and a little more oil if needed) and cook for about 3 minutes to soften slightly. Add the sauce and bring it to a boil, then reduce heat to low.
- Use kitchen tongs to add the cooked lo mein a bit at a time, until desired noodle-to-sauce- ratio is obtained. (I use about 8 oz. instead of 10 oz.) Important: The noodles will continue to absorb the sauce and the flavors will continue to meld as it stands.
- Add the chicken back to the skillet and toss to coat. Heat through for 1-2 minutes.
- Garnish with your favorite toppings (see notes for suggestions) and serve!
Notes
- Use dry white wines like Chardonnay or Pinot Grigio to deglaze the pan or substitute with chicken broth if preferred.
- Lo mein noodles cook quickly (about 4 minutes); timing is important to avoid mushy noodles during reheating.
- Both chicken and beef broth add depth, but chicken broth alone can be used.
- Optional stir-fry vegetables include mushrooms, broccoli, celery, green beans, and edamame.
- Peanut butter can be added to the sauce for a subtle peanut flavor, and toppings like green onions, peanuts, or crunchy chow mein noodles enhance texture.
- Store leftovers in airtight containers for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 586 kcal
% Daily Value*
| Calories | 586kcal | 29% |
| Carbohydrates | 79g | 26% |
| Protein | 38g | 76% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1640mg | 68% |
| Potassium | 825mg | 18% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 7553IU | 151% |
| Vitamin C | 18mg | 20% |
| Calcium | 59mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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