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Chicken Lo Mein - A Quick, Flavor-Packed Weeknight Favorite

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Noodles: 12 oz lo mein noodles or spaghetti
  • Chicken: 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • Vegetables: 1 cup shredded carrots
  • 1 red bell pepper, thinly sliced
  • 2 cups shredded green cabbage or napa cabbage
  • 1 cup snow peas or snap peas, trimmed
  • 4 green onions, sliced (whites and greens separated)
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, minced or grated
  • For the sauce: 1/4 cup low-sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon dark soy sauce (optional, for color and depth)
  • 1 tablespoon hoisin sauce or 2 teaspoons brown sugar
  • 1 tablespoon rice vinegar or Chinese black vinegar
  • 1 teaspoon toasted sesame oil
  • 1/2 cup chicken broth or water
  • 1 teaspoon cornstarch (for light thickening)
  • 1/4 to 1/2 teaspoon white pepper or black pepper
  • For cooking: 2–3 tablespoons neutral oil (canola, avocado, or peanut oil)
  • Optional garnish: Sesame seeds, extra green onion tops, chili oil

Method
 

  1. Cook the noodles. Boil noodles in salted water until just shy of al dente. Drain and rinse briefly under cool water to stop cooking. Toss with a teaspoon of oil to prevent sticking. Set aside.
  2. Mix the sauce. In a bowl, whisk soy sauce, oyster sauce, dark soy (if using), hoisin or sugar, vinegar, sesame oil, broth, cornstarch, and pepper. Taste and adjust for salt, sweetness, and tang. Set aside.
  3. Prep the chicken. Pat chicken dry and slice thinly against the grain. Season with a pinch of salt and pepper. For extra tenderness, you can toss with 1 teaspoon cornstarch.
  4. Heat the pan. Place a large skillet or wok over medium-high heat. Add 1 tablespoon oil and swirl to coat.
  5. Cook the chicken. Add chicken in a single layer. Sear without moving for 1–2 minutes, then stir-fry until just cooked through, 3–4 more minutes. Transfer to a plate.
  6. Sauté aromatics. Add another tablespoon oil to the pan. Add garlic, ginger, and the white parts of the green onions. Stir-fry 30–45 seconds until fragrant.
  7. Cook the vegetables. Add carrots, bell pepper, and peas. Stir-fry 2–3 minutes. Add cabbage and cook 1–2 minutes more, just until crisp-tender. Avoid overcooking.
  8. Combine everything. Return chicken to the pan. Add cooked noodles and pour in the sauce. Toss with tongs until the sauce thickens slightly and coats the noodles, about 1–2 minutes. If it looks dry, splash in a bit more broth or water.
  9. Finish and serve. Stir in the green onion tops. Taste and adjust seasoning. Garnish with sesame seeds or a drizzle of chili oil if you like heat. Serve hot.