Save This Chicken Lo Mein is my go to for effortless homemade takeout that is both nourishing and bold in flavor. It is loaded with juicy chicken tender vegetables and a savory balanced sauce that wraps everything together. Whenever I need a weeknight dinner that is both comforting and satisfying this has become my household’s winning dish.
The first time I made this I was convinced nothing could beat restaurant lo mein but my family devoured every strand and now this is our ultimate stay in dinner treat.
Ingredients
- Canola oil: gives high heat cooking without overpowering flavors use a fresh bottle for best results
- Chicken breasts: provide lean protein choose pieces with no blemishes and trim off any excess fat for tender strips
- Garlic and ginger: add deep aromatic flavor always opt for fresh over jarred for the brightest punch
- Low sodium soy sauce: keeps the salt in check while still giving savory depth look for naturally brewed varieties
- Mushrooms: deliver earthiness I love using baby bellas for their meaty texture but shiitake are extra fragrant if you can find them
- Small onion: helps round out the savory base aim for firm onions with shiny skins
- Napa cabbage: brings a mild crunch and natural sweetness pick tight light heads with crisp leaves
- Matchstick carrots: create color and sweetness the pre cut kind makes prep fast and easy
- Low sodium chicken broth: is key for building the sauce with extra chickeny undertones choose a no msg or homemade variety when possible
- Cornstarch: thickens the sauce and brings restaurant style gloss sift to avoid lumps
- Sesame oil: finishes the noodles with nutty warmth untoasted is milder but toasted adds bold aroma
- Light brown sugar: gives the perfect hint of caramel for balance fresh soft sugar blends in smoothly
- Pasta: works as the noodle base use regular spaghetti for convenience or substitute with lo mein noodles for classic taste cook just until al dente to avoid mushy texture
Instructions
- Prepare the Chicken:
- Slice the chicken breasts into thin even strips for quick uniform cooking. Heating your pan before adding the oil ensures the chicken browns properly and avoids steaming.
- Brown the Chicken:
- Heat the canola oil in a large wok or nonstick skillet set over medium high. Swirl to coat. Spread out the chicken strips in a single layer and let them cook undisturbed for two minutes. Flip and continue until golden and completely cooked through about five to seven minutes total. Scoop onto a plate and set aside.
- Sauté Aromatics:
- Reduce heat slightly and add the garlic and ginger straight to the pan. Stir them constantly for about one to two minutes until they smell fragrant and you see tiny golden edges. Be careful not to let them brown or they will turn bitter.
- Cook the Vegetables:
- Add the sliced mushrooms diced onion shredded Napa cabbage and carrots to the hot pan. Toss and stir fry for about three to four minutes. The vegetables should become slightly tender but retain a lovely crunch. Scrape up any stuck browned bits to keep flavor in the mix.
- Make the Sauce:
- In a small bowl combine the chicken broth cornstarch sesame oil soy sauce and brown sugar. Mix vigorously with a fork or small whisk until the cornstarch fully dissolves. This step prevents lumps and helps the sauce thicken evenly.
- Combine and Finish:
- Return the browned chicken and all its juices to the pan. Add in the drained cooked pasta shaking to loosen. Pour the sauce mixture over everything. Use tongs to gently toss and coat all of the chicken noodles and vegetables. Cook for another two to three minutes until the sauce thickens into a glossy glaze and everything is piping hot.
- Serve:
- Immediately plate the hot lo mein and sprinkle with extra green onion or a drizzle of sesame oil if you want. Enjoy right away for the freshest texture.
Save I always look forward to adding more mushrooms than the recipe asks because my family loves how they absorb the sauce. Once my daughter helped me shred the Napa cabbage and now she insists on making this recipe herself as her specialty.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently in a pan or microwave with a splash of water or broth to keep noodles from drying out. If you plan to freeze divide into single servings for fast homemade meals later.
Ingredient Substitutions
You can use boneless skinless chicken thighs instead of breasts if you want extra juiciness. Any sturdy greens like bok choy or baby spinach can stand in for Napa cabbage. Gluten free tamari or coconut aminos work well if you need a soy free version.
Serving Suggestions
A sprinkle of toasted sesame seeds and sliced green onions brings freshness. Serve this alongside steamed dumplings or a crisp cucumber salad for a full meal. Add chili oil or a dash of sriracha if your crew likes heat.
Cultural and Historical Context
Lo mein is a classic Chinese American noodle dish known for its slippery noodles and balanced sauce. The key is in stir frying for speed and freshness just like in traditional Chinese kitchens where high heat and quick cooking create layers of flavor.
Seasonal Adaptations
For fall try adding thinly sliced broccoli or snow peas Spring versions shine with asparagus and snap peas In summer toss in sweet bell peppers or baby corn You can adjust the sauce by using honey instead of brown sugar and add fresh cilantro or basil as a twist. If using heartier veggies like broccoli precook them slightly before adding with the noodles. I have found mushrooms offer a deep umami that really elevates this dish to something special.
Success Stories
My neighbor once swapped in shrimp for the chicken and called it the best takeout style meal at home she had ever tried. Another friend doubled the vegetables to stretch the recipe for a last minute potluck and came home with an empty bowl.
Freezer Meal Conversion
To freeze Chicken Lo Mein cook as directed but stop before adding the sauce. Let the cooked ingredients cool then freeze noodles and vegetables separate from the sauce in labeled bags. Thaw overnight and finish with the sauce right before eating to maintain the best texture.
Save With these easy tips and swaps you will have Chicken Lo Mein that is flexible and bursting with savory flavor every time. Enjoy making this restaurant favorite at home!
Recipe Questions & Answers
- → What kind of noodles work best for this dish?
Egg noodles or spaghetti both work well. Cook until just tender and toss with the other ingredients.
- → Can I substitute vegetables?
Yes, bell peppers, snap peas, or broccoli can be added or swapped to your preference.
- → How do I keep the chicken tender?
Slice the chicken thinly and avoid overcooking; remove as soon as it's just cooked through.
- → Is there a way to make it spicier?
Add a splash of chili oil or a sprinkle of red pepper flakes for an extra kick of heat.
- → Can I make this gluten-free?
Yes, use gluten-free noodles and ensure your soy sauce is a certified gluten-free brand.