Chicken Lo Mein Recipe: Better Than Takeout!

Chicken Lo Mein is one of the most iconic and comforting Chinese-American noodle dishes. This Better Than Takeout version is loaded with tender marinated chicken, colorful vegetables, chewy lo mein noodles, and a rich savory sauce. It’s quick, easy, and healthier than what you’d get from your favorite takeout spot. Let’s get started!

Chicken Lo Mein Recipe

Serves: 2 to 4
Prep time: 30 minutes
Cook time: 10 minutes

For the chicken and marinade:
1/2 pound chicken breast, sliced
Pinch of salt
Pinch of white pepper
1 tablespoon rice wine
½ egg white
1 tablespoon cornstarch
3 tablespoons water
1 tablespoon oil, for stir-frying

For the sauce:
2 tablespoons soy sauce
1 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon water
Pinch of white pepper

For the stir-fried lo mein:
1 package (16 oz) lo mein noodles
1 tablespoon oil, for stir-frying
½ medium onion, sliced
4 shiitake mushrooms, thinly sliced
½ medium carrot, julienned
½ cup snap peas
½ medium red bell pepper, thinly sliced
2 stalks scallions

Chicken Lo Mein Instructions

1. Marinate the chicken:

• In a mixing bowl, add the sliced chicken breast.
• Season with salt, white pepper, rice wine, egg white, and a slurry made with cornstarch and water.
• Mix well and marinate for 15 minutes.

2. Make the sauce:

• In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, hoisin sauce, water, and white pepper.

3. Cook the noodles:

• Bring a pot of water to a boil over high heat. Add the lo mein noodles and cook for about 3 minutes until al dente.
• Rinse the noodles under cold water to stop the cooking. Drain and set aside.

4. Stir-fry:

• In a wok over high heat, add 1 tablespoon of oil and stir-fry the marinated chicken for about 4 minutes until fully cooked. Remove and set aside.
• In the same wok, add another tablespoon of oil. Stir-fry the onion, shiitake mushrooms, carrot, snap peas, and red bell pepper for about 30 seconds until aromatic and slightly tender.
• Return the noodles and chicken to the wok, pour in the sauce, and stir-fry everything together until evenly coated and heated through.
• Add scallions at the end and give everything a final toss.

Tips & notes

• Extra tender chicken: Egg white and cornstarch slurry create a velvety texture and help lock in moisture when stir-fried.
• Lo mein noodle alternatives: If you can’t find lo mein noodles, you can use fresh ramen, thick wheat noodles, or spaghetti.
• Keep noodles chewy: Rinsing with cold water stops the cooking and prevents sticking.
• Customize your veggies: Swap in bok choy, napa cabbage, or broccoli depending on what you have on hand.
• Switch up the protein: This recipe also works beautifully with shrimp, beef, pork, or tofu.