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5.0 from 6 votes

Easy Chicken Lo Mein

This 30 minutes Delicious Chicken Lo Mein is loaded with a fresh vegetable recipe. Anyone who reads our blogs knows that we have a serious obsession with Asian food! It's probably one of our weaknesses for sure. Here's one of our most loved Chinese take-out-inspired" Chicken Lo Mein" recipes that you can try at home; it tastes so much better, is quick, and, best of all, is budget-friendly. It will please your whole family! 😉

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12
Calories: 170 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Ingredients:
  • 300 g whole wheat linguine noodles or chow mein stir-fry noodles
For the Marinade:
  • 1 pound boneless skinless chicken breast cut into ¼-inch strip 1 pound (453.59 g)
  • 1 tablespoon Shaoxing wine
  • 2 teaspoons cornstarch
  • ¼ teaspoons garlic powder
  • ¼ teaspoons ground black pepper
For the Sauce:
  • ½ cup warm water combined with ½ teaspoon Knorr granulated chicken flavor bouillon
  • 2 tablespoons oyster sauce
  • 2 tablespoons Shaoxing wine
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon mushroom-flavored soy sauce or dark soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon cornstarch
  • 1 tablespoon light brown sugar or granulated sugar
  • ½ teaspoon ground cayenne pepper or red pepper flakes
For the Stir Fry:
  • ¾ tablespoons extra virgin olive oil or canola, vegetable oil, peanut oil
  • 1 onion, sliced
  • 1 carrot, julienned
  • 1 small poblano pepper, julienned or any bell pepper, julienned
  • 1 small red pepper, julienned or any bell pepper, julienned
  • 1 (8 oz.) caned slice bamboo shoots optional
  • 1 tablespoon minced ginger
  • 2 cloves garlic, minced
  • 3 green onions, chopped
  • ½ cup shredded Nappa cabbage, bok choy, or stringless snap peas, optional or bok choy, or stringless snap peas, optional

Instructions

    Cup of Yum
  1. Boil noodles according to package instructions until al dente. Rinse with tap water, drain, and set aside. (I recommend cooking the noodles 1 minute less than the package recommends, they’ll be a bit underdone but will be perfectly cooked once stir-fried in the sauce).
  2. In a medium bowl, combine all the marinade ingredients. Let it marinate at room temperature for 10 minutes while preparing the remaining ingredients. Whisk all the sauce ingredients together in a bowl; set aside. Chop aromatics and vegetables; set aside.
  3. In a large 14 inch nonstick skillet or wok, set the heat to medium-high heat; add 1 to 2 tablespoons of oil to the skillet and wait for the oil to become hot. Swirl oil, tilting to coat sides. Quickly add the chicken and spread the pieces out to a single layer allowing them to sear and brown for about 3 minutes.
  4. Flip to cook the other side for about 3 minutes, occasionally stirring, until the chicken is lightly browned and cooked through. Transfer to a plate.  Add the same skillet back to the stove and add ½ tablespoon of oil and let it heat up; then again, add onion, carrot, peppers, bamboo shoots, and carrots. Saute for 2 - 3 minutes, or until tender-crisp. Transfer all the veggies to a plate.
  5. Add the remaining 1 and ½ tablespoons oil and the ginger, garlic (Nappa cabbage, if using), and green onion. Stir a few times to release the fragrance.
  6. Add the chicken and the noodles into the pan; give the reserved sauce a quick stir* (corn starch likes to settle at the bottom), then pour over the noodles. Use tongs to toss noodles to coat with sauce. Taste and season the chicken lo mein with more, if needed. Once the sauce gets enough heat, it will start to thicken; keep stirring with your spatula until it thickens and starts to bubble.
  7. You will know the sauce is done when it becomes a darker color, translucent and thick. Toss everything together until thoroughly combined with the sauce and stir-fry it for about 1 minute. Transfer the chicken lo mein to a serving plate. Serve hot! Enjoy our chicken lo mein with some chili oil! 😉

Notes

  • How to Store & Re-Heat
  • How to Store & Re-Heat
  • To store: Leftover Chicken Lo Mein, transfer it to an airtight container and refrigerate for 3-4 days. You can also freeze the dish for up to 2 months, but keep in mind that the texture of the noodles may change slightly after freezing. 
  • To store: Leftover Chicken Lo Mein, transfer it to an airtight container and refrigerate for 3-4 days. You can also freeze the dish for up to 2 months, but keep in mind that the texture of the noodles may change slightly after freezing. 
  • To reheat: You can microwave the leftovers or heat them on the stovetop to reheat. If microwaving, add a splash of water to the container to prevent the noodles from drying out, then microwave for 2-3 minutes, stirring occasionally. If using the stovetop, heat some oil in a wok or skillet over medium-high heat, add the leftover noodles, and stir-fry for 3-4 minutes until heated. You may need to add a splash of water or extra sauce to moisten the noodles. Once heated, serve immediately and enjoy!
  • To reheat: You can microwave the leftovers or heat them on the stovetop to reheat. If microwaving, add a splash of water to the container to prevent the noodles from drying out, then microwave for 2-3 minutes, stirring occasionally. If using the stovetop, heat some oil in a wok or skillet over medium-high heat, add the leftover noodles, and stir-fry for 3-4 minutes until heated. You may need to add a splash of water or extra sauce to moisten the noodles. Once heated, serve immediately and enjoy!
  • Make-Ahead
  • Make-Ahead
  • Chicken Lo Mein can be partially made ahead of time to save you time and effort on busy weeknights. You can prepare the marinade and the sauce up to 2 days in advance and store them separately in the refrigerator. You can also chop the vegetables and store them in an airtight container in the fridge. When ready, marinate the chicken, cook the noodles, and stir-fry the chicken and vegetables.
  • Chicken Lo Mein can be partially made ahead of time to save you time and effort on busy weeknights. You can prepare the marinade and the sauce up to 2 days in advance and store them separately in the refrigerator. You can also chop the vegetables and store them in an airtight container in the fridge. When ready, marinate the chicken, cook the noodles, and stir-fry the chicken and vegetables.
  • Then add the noodles and the sauce to the wok and stir-fry until everything is heated and well-coated with the sauce. This way, you can have a delicious homemade meal in less than 30 minutes. You can also make a larger batch of Chicken Lo Mein and store the leftovers in the fridge or freezer for a quick and easy meal later.
  • Then add the noodles and the sauce to the wok and stir-fry until everything is heated and well-coated with the sauce. This way, you can have a delicious homemade meal in less than 30 minutes. You can also make a larger batch of Chicken Lo Mein and store the leftovers in the fridge or freezer for a quick and easy meal later.
  • How to Freeze
  • How to Freeze
  • To freeze the Chicken Lo Mein, allow it to cool completely before portioning it into airtight containers or freezer bags. Make sure to remove as much air as possible to prevent freezer burn. Label the containers with the date and contents. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat it in a skillet or microwave until piping hot, adding a bit of extra sauce if needed.
  • To freeze the Chicken Lo Mein, allow it to cool completely before portioning it into airtight containers or freezer bags. Make sure to remove as much air as possible to prevent freezer burn. Label the containers with the date and contents. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and reheat it in a skillet or microwave until piping hot, adding a bit of extra sauce if needed.