25-Min Chicken Lo Mein Recipe
Chicken Lo Mein is a classic Chinese noodle dish made with tender chicken, springy egg noodles, vegetables, and a savory stir-fry sauce.
Ingredients
For the chicken
- ¾ pound chicken breast, sliced against the grain
- Pinch of salt
- Pinch of white pepper
- 1 tablespoon soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon cooking oil
For the stir-fry sauce
- 1 tablespoon soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons oyster sauce
- ¾ cup chicken stock, or water
For the stir-fry
- 16 ounces lo mein noodles
- 4 tablespoons cooking oil, divided
- 2 cloves garlic, minced
- 1 large onion, sliced
- 1 medium carrot, shredded
- 1 cup cabbage
- 1 cup bean sprouts
- 3 stalks scallions, cut into 2-inch pieces
Instructions
- To marinate the chicken, in a bowl, combine the chicken breast with salt and mix until slightly tacky. Add white pepper, soy sauce, dark soy sauce, Shaoxing wine, egg white, cornstarch, and 1 tablespoon cooking oil and mix until evenly coated.
- To prepare the sauce, in a bowl, combine soy sauce, dark soy sauce, oyster sauce, and chicken stock and stir until mixed.
- To cook the noodles, in a pot over high heat, bring water to a boil. Add the lo mein noodles and cook until just al dente, about 3 minutes. Drain and rinse briefly under cold water.
- To stir-fry the chicken, in a wok over high heat, add 2 tablespoons cooking oil. Add the chicken and stir-fry until just cooked through, about 3 minutes. Add the garlic and stir briefly until fragrant. Remove from the wok.
- To stir-fry the vegetables, in the same wok over high heat, add 1 tablespoon cooking oil. Add onion, carrot, and cabbage and stir-fry for about 1 minute until slightly softened.
- To finish the lo mein, add 1 tablespoon cooking oil to the wok and add the noodles. Stir-fry for about 30 seconds. Return the chicken and vegetables to the wok and pour in the sauce. Toss until the noodles are evenly coated and heated through. Add bean sprouts and scallions and stir to combine.
Video
Notes
• Velvet the chicken: Marinating the chicken with egg white and cornstarch is a technique called velveting. This creates a light coating that protects the meat during high-heat stir-frying, helping the chicken stay juicy and tender.
• Slice against the grain: Cutting the chicken against the grain shortens the muscle fibers, which makes the chicken much more tender when cooked.
• Cook ingredients in stages: Stir-frying the chicken, vegetables, and noodles separately prevents overcrowding in the wok and helps each ingredient cook properly.
• Use high heat: Lo mein cooks best over high heat, so the noodles stay springy and slightly smoky rather than soft or soggy.
• Don’t overcook the noodles: Cook the noodles just until al dente. They will continue cooking briefly when stir-fried with the sauce.
• Add bean sprouts last: Bean sprouts cook very quickly, so adding them at the end keeps them crisp and fresh.
• Noodle substitutes: If fresh lo mein noodles are not available, you can substitute ramen noodles, udon noodles, or even spaghetti.
• Protein swap: This recipe also works well with shrimp, beef, pork, or tofu. Adjust the cooking time depending on the protein used.