If you have ever craved the vibrant, comforting flavors of takeout but longed for something homemade and fresh, this Chicken Lo Mein Recipe is exactly what you need in your kitchen rotation. It combines tender strips of chicken with a medley of crunchy vegetables and perfectly cooked noodles, all enveloped in a savory, slightly sweet sauce that hits all the right notes. This recipe is a joy to make, easy to customize, and delivers that perfect balance of textures and flavors that makes every bite simply irresistible.
Ingredients You’ll Need
The beauty of this Chicken Lo Mein Recipe lies in its simple, straightforward ingredients. Each component plays a crucial role, from the tender chicken and fresh vegetables to the rich sauce that ties everything together with a delicious umami punch.
- Canola oil: A neutral oil perfect for high-heat cooking that helps brown the chicken beautifully.
- Chicken breasts: Thin strips cook quickly and stay juicy, providing the hearty protein base.
- Garlic: Adds a fragrant, savory depth right from the start.
- Ginger: Freshly grated for a zesty warmth that elevates the dish’s aroma.
- Low sodium soy sauce: Balances saltiness with a rich, fermented flavor and keeps the dish from getting too salty.
- Mushrooms: Baby bellas or shiitake bring an earthy, meaty texture that complements the chicken.
- Onion: Softens and sweetens the mixture as it cooks down.
- Napa cabbage: Adds a light crunch and freshness, enhancing the overall texture.
- Matchstick carrots: Their size cooks evenly and adds gentle sweetness and color.
- Low sodium chicken broth: Helps create a flavorful, light sauce base.
- Cornstarch: The secret to thickening the sauce to just the right consistency.
- Sesame oil: A little goes a long way, imparting a nutty aroma that makes the dish pop.
- Light brown sugar: Just enough sweetness to harmonize the savory and salty flavors.
- Pasta: Traditional lo mein noodles or your favorite egg noodles, cooked al dente to carry the sauce perfectly.
How to Make Chicken Lo Mein Recipe
Step 1: Sear the Chicken with Aromatics
Start by heating canola oil in a large skillet over high heat. Add the chicken strips along with minced garlic, grated ginger, and a couple of tablespoons of soy sauce. Searing the chicken this way not only cooks it quickly but also infuses it with a fragrant, salty base flavor. Cook until the chicken is nicely browned, about four to five minutes, then remove it from the pan while keeping all those flavorful bits and juices behind.
Step 2: Sauté the Vegetables
Next, toss mushrooms and onions into the pan. Cook them until the onions become soft and the mushrooms start to develop a golden edge, which creates a rich, savory foundation for the rest of the dish. Then, stir in the Napa cabbage and matchstick carrots, letting everything soften and meld for about three minutes, yet retaining some crispness for that lively texture contrast.
Step 3: Prepare and Add the Sauce
While the vegetables cook, whisk together the sauce ingredients: chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar. Pour this mixture over the veggie medley and bring it to a boil for a minute. This step is key because it activates the cornstarch, thickening the sauce so it perfectly coats each ingredient later on.
Step 4: Combine Chicken and Sauce
Return the chicken to the pan, stirring well so that every bit is enveloped in that luscious sauce. Simmer until the sauce thickens and clings to the chicken and veggies, bringing the components together into one harmonious dish full of savory goodness.
Step 5: Toss with Cooked Noodles
Finally, add the cooked pasta directly into the skillet, tossing thoroughly to combine the noodles with the saucy mixture. This is where the magic happens, as the noodles soak up the flavors, becoming tender yet slightly springy, making each forkful incredibly satisfying.
Step 6: Garnish and Serve
Before serving, sprinkle on sliced green onions for a fresh, sharp bite that cuts through the richness. This simple garnish adds color and a bright finish to your Chicken Lo Mein Recipe.
How to Serve Chicken Lo Mein Recipe
Garnishes
Green onions are a classic choice, but don’t stop there. Toasted sesame seeds provide a delicate crunch, and a sprinkle of crushed red pepper flakes can add a gentle heat boost. Fresh cilantro or finely chopped scallions can also bring a burst of freshness to this comforting dish.
Side Dishes
Pair your Chicken Lo Mein with light, complementary sides like steamed edamame or a crisp Asian cucumber salad. A bowl of hot miso soup or some simple vegetable spring rolls can round out the meal beautifully without stealing the spotlight from your star dish.
Creative Ways to Present
For a family-style dinner, serve Chicken Lo Mein in a large, colorful bowl to invite communal dining and easy sharing. Or plate individual portions in shallow bowls, garnished neatly with herbs and a lemon wedge on the side for those who like a little citrus zing. You can even use lettuce cups to make hand-held wraps, adding a playful twist perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Lo Mein tastes fantastic and keeps well. Store it in an airtight container in the refrigerator for up to 3 days. Be sure to cool it completely before sealing to maintain freshness and prevent soggy noodles.
Freezing
If you want to keep it longer, Chicken Lo Mein freezes nicely. Portion it out, place in freezer-safe containers, and freeze for up to 2 months. Thaw overnight in the refrigerator for best results before reheating.
Reheating
To reheat, warm your Chicken Lo Mein gently in a skillet over medium heat, adding a splash of water or broth if needed to loosen the sauce and prevent drying out. Microwaving works too, but be sure to cover and stir halfway through to heat evenly.
FAQs
Can I use other meats instead of chicken?
Absolutely. Shrimp, beef strips, or even tofu work wonderfully in this Chicken Lo Mein Recipe. Just adjust cooking times accordingly to ensure the protein is cooked through but still tender.
What noodles work best for lo mein?
Traditional lo mein noodles or Chinese egg noodles are ideal because of their chewy texture, but spaghetti or linguine can be used in a pinch. Just be sure to cook them al dente so they hold up well when tossed with the sauce.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and substitute vegetable broth for chicken broth. Adding extra mushrooms or tofu can boost the protein and keep things hearty.
How can I make the sauce thicker or thinner?
If you want a thicker sauce, increase the cornstarch slightly, but be careful not to add too much or it can become gluey. To thin it out, add a splash more broth or soy sauce until you reach your preferred consistency.
Can I prepare ingredients in advance to save time?
Definitely. Slice the chicken and chop the vegetables the day before and store them separately in the refrigerator. This prep makes the actual cooking process speedy and stress-free.
Final Thoughts
There is something deeply satisfying about whipping up a homemade Chicken Lo Mein Recipe that brings so many delicious flavors and textures to your plate with such ease. It’s flexible, comforting, and perfect for busy weeknights or casual weekend dinners. I encourage you to dive into this recipe, make it your own, and enjoy every savory, saucy bite with friends and family.
Print
Chicken Lo Mein Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese-American
Description
A flavorful and easy-to-make Chicken Lo Mein recipe featuring tender chicken strips, fresh vegetables, and a savory soy-ginger sauce tossed with cooked pasta. Perfect for a quick weeknight dinner.
Ingredients
Protein and Vegetables
- 1 Tablespoon canola oil
- 1 pound chicken breasts, cut into thin strips
- 3 cloves garlic, minced
- 2 Tablespoons ginger, grated
- 1 (8 oz) mushrooms, thinly sliced (baby bellas or shiitake)
- 1 small onion, finely chopped
- 1 ½ cup Napa cabbage, finely shredded
- 1 cup matchstick carrots
Sauce
- 2 Tablespoons low sodium soy sauce
- ¼ cup low sodium chicken broth
- 1 teaspoon cornstarch
- 1 Tablespoon sesame oil
- ¼ cup low sodium soy sauce
- 1 teaspoon light brown sugar
Pasta
- 12 oz pasta, cooked according to package directions
Instructions
- Cook the Chicken: In a large skillet, heat canola oil over high heat. Add the chicken strips, minced garlic, grated ginger, and 2 tablespoons of low sodium soy sauce. Cook for 4-5 minutes, stirring occasionally, until the chicken is browned and cooked through. Remove the chicken from the pan and set aside, leaving any liquid or oil in the skillet.
- Sauté the Vegetables: Add the sliced mushrooms and chopped onions to the skillet. Cook for 3-4 minutes until the onions are soft and the mushrooms start to brown. Then add the shredded Napa cabbage and matchstick carrots, cooking for an additional 3 minutes until the vegetables are tender-crisp.
- Prepare the Sauce: While the vegetables cook, whisk together ¼ cup low sodium chicken broth, 1 teaspoon cornstarch, 1 tablespoon sesame oil, ¼ cup low sodium soy sauce, and 1 teaspoon light brown sugar until smooth. Pour this sauce mixture over the vegetables in the skillet and bring to a boil for about 1 minute, allowing the sauce to thicken slightly.
- Combine Chicken and Sauce: Return the cooked chicken to the skillet and stir well to coat everything evenly with the sauce. Cook for another 1-2 minutes, allowing the sauce to fully thicken and the chicken to reheat.
- Toss with Pasta: Add the cooked pasta to the skillet and gently toss to combine all ingredients thoroughly so that the noodles are well coated with the sauce.
- Garnish and Serve: Transfer the Chicken Lo Mein to serving plates and garnish with sliced green onions as desired for freshness and added flavor. Serve immediately.
Notes
- Use low sodium soy sauce and chicken broth to control the salt content.
- You can substitute chicken breasts with thighs for a juicier result.
- Add more vegetables like bell peppers or snow peas for extra crunch and nutrition.
- If you prefer, use egg noodles traditionally used in lo mein instead of pasta.
- For a gluten-free version, substitute soy sauce with tamari and use gluten-free noodles.
