Chicken Lo Mein Stir-fry Recipe

Chicken Lo Mein Stir-fry Recipe

The Spruce / Christine Ma

Prep: 15 mins
Cook: 5 mins
Total: 20 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
462 Calories
22g Fat
44g Carbs
22g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 462
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 17%
Cholesterol 47mg 16%
Sodium 1312mg 57%
Total Carbohydrate 44g 16%
Dietary Fiber 4g 13%
Protein 22g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken lo mein makes a great lunch, dinner or late night snack. If you want a thicker sauce, whisk 2 teaspoons cornstarch into the sauce before adding into the wok.
Traditionally, this dish is made with thin lo mein noodles (available in Asian markets). Spaghetti or linguini can be substituted, or you can also use thicker noodles if desired. 

Ingredients

  • 1/2 pound chicken breast (boneless, skinless)
  • For the Marinade
  • 2 teaspoons light soy sauce
  • 1 teaspoon rice wine (or dry sherry)
  • 1/4 teaspoon sesame seed oil
  • 1 teaspoon cornstarch
  • For the Sauce
  • 3/4 cup chicken broth
  • 2 tablespoons plus 1 teaspoon oyster sauce
  • 3/4 teaspoon sugar
  • Other Stir-Fry Ingredients
  • 1/2 pound Chinese noodles (thin or thick noodles are fine)
  • 1 cup carrots (shredded; about 1 carrot)
  • 1 (8-ounce) can straw mushrooms
  • 3 tablespoons vegetable oil (or peanut oil for stir-frying, or as needed)
  • 1 teaspoon garlic (chopped)
  • 1/4 teaspoon salt (plus more, to taste)
  • Freshly ground black pepper (to taste)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for chicken lo mein

    The Spruce / Christine Ma

  2. Cut the chicken into thin strips about 2 inches long.

    Cut the chicken

    The Spruce / Christine Ma

  3. In a medium-sized bowl, add the light soy sauce, rice wine or sherry, sesame oil and the cornstarch. Marinate the chicken for 20 minutes.

    chicken and marinade in the bowl

    The Spruce / Christine Ma

  4. While the chicken is marinating, combine the sauce ingredients in a bowl and set aside.

    sauce in a bowl

    The Spruce / Christine Ma

  5. Cook the noodles in boiling water until they are cooked al dente (tender, but still firm). This will take about 3 minutes for fresh noodles, and 4 to 5 minutes for dried noodles.

    noodles in a pot

    The Spruce / Christine Ma

  6. Drain, rinse with cold water, and drain again.

    drained noodles in sieve

    The Spruce / Christine Ma

  7. Cut the carrot into thin strips to match the chicken.

    carrots cut into strips

    The Spruce / Christine Ma

  8. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.

    mushrooms in a sieve

    The Spruce / Christine Ma

  9. Heat 1 tablespoon of oil over medium-high to high heat. Add the garlic and stir-fry for a few seconds until aromatic.

    garlic cooking in a wok

    The Spruce / Christine Ma

  10. Add the chicken and stir-fry until it changes color and is 80 percent cooked. (If you need more oil, try adding 1 tablespoon water).

    chicken cooking in a wok

    The Spruce / Christine Ma

  11. Remove the chicken and clean out the wok.

    chicken removed from wok

    The Spruce / Christine Ma

  12. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute.

    carrots and mushrooms cooking in a wok

    The Spruce / Christine Ma

  13. Then add the chicken and the noodles, stirring to mix in with the other ingredients.

    noodles and chicken added to the vegetables in the wok

    The Spruce / Christine Ma

  14. Add the sauce into the wok, mixing well.

    sauce added to the noodle mixture in the wok

    The Spruce / Christine Ma

  15. Cook for 2 more minutes. Taste and add salt or pepper if desired.

    Chicken Lo Mein Stir-fry in a wok

    The Spruce / Christine Ma

Tip

  • It’s easiest to cut the chicken into strips if the chicken is slightly frozen.