Chicken Lo Mein is a fast, satisfying meal you can easily make at home, packed with tender chicken, crisp vegetables, and a savory sauce in under 30 minutes. The homemade version tastes much better!
Chicken Lo Mein is a delicious classic Chinese dish featuring stir-fried noodles, tender chicken strips, and a medley of fresh, crisp vegetables coated in a rich, savory sauce. This recipe is perfect for weeknights because it is fast. You can achieve takeout flavor with simple ingredients, making it an ideal family dinner. Serving this warm, satisfying meal will surely bring smiles to your table tonight.
Key Takeaways: Quick Chicken Lo Mein Recipe
- Prep and cook time is just 25 minutes, making this dish extremely fast.
- The key to the flavor is the savory sauce made with soy sauce and sesame oil.
- You can easily substitute vegetables like bell peppers or broccoli for customization.
- Use a wok or large pan over high heat for the best stir-fry texture.
- This recipe yields four generous servings, perfect for a family dinner.
Chicken Lo Mein is a Chinese noodle dish where soft, wheat-flour noodles are quickly stir-fried with chicken, chopped vegetables, and a soy-based sauce. The preparation is straightforward, involving cooking the protein, sautéing the aromatics and vegetables, and then tossing everything with the cooked noodles and sauce until thickened and hot. It is a hearty and customizable meal.
Chicken Lo Mein: Why Homemade is Always Best for Flavor
Chicken Lo Mein made at home offers control over the freshest ingredients and the sauce. You get to choose high-quality chicken and crisp vegetables for a better texture. Making the sauce yourself ensures it has the right balance of sweet and savory notes. This personal touch results in a brighter, cleaner flavor profile you cannot often find in takeout.
Preparing this dish in your kitchen allows you to adjust the sodium and sugar levels, which is a great benefit. You can easily modify the dish to fit any dietary preferences you may have. The incredible freshness of the ginger and garlic truly elevates the overall dining experience.
Selecting the Right Noodles for Authentic Chicken Lo Mein
Choosing the correct noodles is vital for achieving the proper Chicken Lo Mein texture. Traditional Lo Mein uses fresh or dried wheat-flour egg noodles, which are thick and chewy. Look for labeled “Lo Mein noodles” or use fresh spaghetti or linguine in a pinch.
Ensure you cook the pasta just until it is al dente, following the package directions exactly. Because the noodles finish cooking in the wok with the sauce, this prevents them from becoming mushy. Properly cooked noodles absorb the savory sauce while maintaining a pleasant, chewy texture.
The Essential Aromatics: Ginger and Garlic
Why Fresh is Non-Negotiable
Freshly minced garlic and grated ginger are the aromatic foundation of any excellent stir-fry. Using powdered versions simply will not provide the same potent, vibrant flavor profile. These two ingredients create a powerful base for the chicken and vegetables.
Adding the garlic and ginger to the hot pan after the chicken, but before the vegetables, allows their essential oils to release. This process perfumes the oil, ensuring every component of the dish is coated in their warm, spicy essence. Sauté them briefly, about 1-2 minutes, until they smell fragrant but not burnt.
Preparing Your Ginger Quickly
To prepare ginger easily, peel it using the edge of a spoon rather than a knife to minimize waste. Once peeled, grating the ginger is the fastest way to incorporate it into the dish. The grated texture quickly releases its flavor when it hits the hot oil in the pan.
You can store leftover peeled ginger in the freezer; just grate it straight from frozen whenever you need it. This simple trick saves time and ensures you always have fresh ginger readily available. You can also learn more about the history and uses of ginger on Wikipedia.
Preparing the Chicken: Slicing and Browning
Achieving Tender Chicken Strips
The best way to get tender chicken in your Lo Mein is to cut the chicken breasts into thin, uniform strips. Thin slices cook quickly and evenly, ensuring they stay moist and absorb the sauce better. This method also guarantees that the chicken matches the size of the noodles and vegetables for a balanced bite.
Use a sharp knife and slice the chicken against the grain for the most tender result. Cook the strips over medium-high heat until they are perfectly browned and cooked all the way through, which usually takes 5-7 minutes. Once cooked, set the chicken aside to avoid overcooking it when the vegetables are added later.
The Vegetable Medley: Crunch and Color
The Role of Napa Cabbage and Carrots
Napa cabbage and matchstick carrots provide the essential crunch and visual appeal in Chicken Lo Mein. Napa cabbage is a softer, sweeter variety than green cabbage and stir-fries quickly without becoming soggy. Its delicate texture blends seamlessly with the noodles.
The matchstick carrots add a touch of sweetness and a pleasing texture contrast. They hold their shape and stay slightly crisp even after stir-frying for 3-4 minutes. This combination is key to that desirable “tender-crisp” vegetable texture found in authentic Asian cuisine.
Customizing Your Vegetable Blend
One of the great features of this dish is its flexibility; you can substitute or add any vegetables you like. Feel free to include broccoli florets, snow peas, bell peppers, or even spinach. You can add more flavor with shiitake mushrooms.
Just ensure you cut all the vegetables into similar, bite-sized pieces so they cook evenly. Harder vegetables, like broccoli or carrots, should be added first to the pan. Softer vegetables, such as spinach or snap peas, should be added near the end for a fresh finish.
Mastering the Savory Lo Mein Sauce
The Perfect Blend of Ingredients
The sauce is the true star of the Chicken Lo Mein, providing the dish’s signature savory, slightly sweet, and umami-rich flavor. It is a simple combination of low-sodium soy sauce, chicken broth, sesame oil, and light brown sugar. Whisking these ingredients together ensures a uniform, balanced flavor.
The cornstarch in the sauce mixture is crucial because it acts as a thickening agent. When poured over the hot ingredients, the cornstarch activates, giving the sauce a glossy, clingy texture that coats every noodle and piece of chicken. Be sure to whisk thoroughly to prevent lumps.
Stir-Fry Technique: Tossing the Noodles and Sauce
Integrating the Components Seamlessly
When you return the cooked chicken and pasta to the pan, the heat should remain medium-high. Pouring the prepared sauce over everything requires constant, gentle stirring. The goal is to coat all the noodles and vegetables evenly without smashing them.
Cook for only 2-3 minutes at this stage. You will notice the sauce beginning to thicken and gloss over. As it reduces slightly, it binds all the components together. This final toss ensures the flavors are completely integrated, and the dish is piping hot and ready to serve.
Serving and Customization: Adding Heat and Garnish
A Note on Extra Spice
If you enjoy a bit of heat, adding spice to your Chicken Lo Mein is very simple. A small splash of chili oil stirred in right before serving provides a rich, fiery flavor. Alternatively, you can toss in a pinch of red pepper flakes with the garlic and ginger to infuse the whole dish with heat.
Consider finishing the dish with a light sprinkle of toasted sesame seeds or finely chopped green onions for garnish. These simple additions enhance the presentation and provide a fresh, final layer of flavor and texture. You can find more recipe inspiration on my Pinterest and Instagram.
Chicken Lo Mein: Frequently Asked Questions (FAQ)
Can I use frozen vegetables for Lo Mein?
Yes, you can use frozen vegetables in a pinch, but fresh vegetables are strongly preferred for better texture. If using frozen, do not thaw them beforehand. Add them directly to the pan and stir-fry slightly longer to evaporate the extra moisture, ensuring your dish does not become watery.
How do I store leftover Chicken Lo Mein?
Store any leftover Chicken Lo Mein in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it quickly in a pan over medium heat. You may need to add a splash of water or broth to loosen the noodles as they will stick together.
What is the difference between Lo Mein and Chow Mein?
The main difference between the two dishes lies in the preparation of the noodles. Lo Mein means “tossed noodles,” where soft noodles are added at the end and tossed with the sauce. Chow Mein, or “fried noodles,” uses partially cooked noodles that are then fried until crisp. You can see how Lo Mein is traditionally classified by reading about Chinese noodles on Wikipedia.
Conclusion: Making Chicken Lo Mein a Weeknight Tradition
Chicken Lo Mein is a straightforward and rewarding recipe that truly brings the taste of your favorite takeout meal right to your kitchen. By focusing on fresh aromatics, crisp vegetables, and a balanced sauce, you can create a satisfying dish in minutes. It is a fantastic option for a busy weeknight when you need a fast and flavorful dinner on the table.
Making your own main course like this Chicken Lo Mein lets you control the quality and customize the ingredients to your liking. Whether you add extra spice, different vegetables, or choose a specific type of noodle, this recipe is guaranteed to be a crowd-pleaser every time. This recipe is a keeper for your collection!
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Chicken Lo Mein
- Total Time: 25 minutes
Description
This Chicken Lo Mein is a quick and flavorful dish packed with tender chicken, fresh vegetables, and a savory sauce. Perfect for a weeknight meal, it’s a satisfying, homemade take on the classic Chinese favorite.
Ingredients
For the Stir-fry
-
- 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
- 12 oz pasta, cooked according to package directions
For the 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
Instructions
- Heat the canola oil in a large pan or wok over medium-high heat.
- Add the chicken strips and cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- In the same pan, add the garlic and ginger. Sauté for 1-2 minutes until fragrant.
- Add the mushrooms, onion, Napa cabbage, and carrots. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- In a small bowl, whisk together the chicken broth, cornstarch, sesame oil, soy sauce, and brown sugar.
- Return the cooked chicken to the pan and add the cooked pasta.
- Pour the sauce over the chicken and vegetables, stirring to coat evenly. Cook for an additional 2-3 minutes until the sauce has thickened and everything is well combined.
- Serve immediately and enjoy your homemade Chicken Lo Mein!
Notes
You can customize this dish by adding other vegetables like bell peppers, snap peas, or broccoli.
For extra heat, you can add a splash of chili oil or red pepper flakes.
Use whole wheat or gluten-free pasta if you prefer a different type of noodle.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
Keywords: Chicken, Lo Mein, Chinese, Stir-fry, Noodles