Chicken Lo Mein Stir-fry Recipe

Chicken lo mein recipe

​The Spruce Eats / Ulyana Verbytska

  • Total: 20 mins
  • Prep: 15 mins
  • Cook: 5 mins
  • Yield: serves 2 - 4
Nutritional Guidelines (per serving)
462 Calories
22g Fat
44g Carbs
22g Protein
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Nutrition Facts
Servings: serves 2 - 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 Eats / Ulyana Verbytska
  2. Cut the chicken into thin strips about 2 inches long.

    Cut the chicken
    ​The Spruce Eats / Ulyana Verbytska 
  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.

    Add light soy sauce
    ​The Spruce Eats / Ulyana Verbytska
  4. While the chicken is marinating, combine the sauce ingredients in a bowl and set aside.

    Combine sauce ingredients
    ​The Spruce Eats / Ulyana Verbytska
  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.

    Cook the noodles
    ​The Spruce Eats / Ulyana Verbytska
  6. Drain, rinse with cold water, and drain again.

    Drain
    ​The Spruce Eats / Ulyana Verbytska
  7. Cut the carrot into thin strips to match the chicken.

    Cut carrot
    ​The Spruce Eats / Ulyana Verbytska
  8. Rinse the straw mushrooms under running water to remove any “tinny” taste. Drain thoroughly.

    Rinse straw mushrooms
    ​The Spruce Eats / Ulyana Verbytska 
  9. Heat 1 tablespoon of oil over medium-high to high heat. Add the garlic and stir-fry for a few seconds until aromatic.

    Heat oil
    ​The Spruce Eats / Ulyana Verbytska
  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).

    Add chicken and stir fry
    ​The Spruce Eats / Ulyana Verbytska
  11. Remove the chicken and clean out the wok.

    Remove chicken
    ​The Spruce Eats / Ulyana Verbytska
  12. Heat 2 tablespoons oil and the salt in the wok. Add the carrots and mushrooms. Stir-fry for 1 minute.

    Heat oil
    ​The Spruce Eats / Ulyana Verbytska
  13. Then add the chicken and the noodles, stirring to mix in with the other ingredients.

    Add chicken and noodles
    ​The Spruce Eats / Ulyana Verbytska
  14. Add the sauce into the wok, mixing well.

    Ad the sauce
    ​The Spruce Eats / Ulyana Verbytska
  15. Cook for 2 more minutes. Taste and add salt or pepper if desired.

    Stir
    ​The Spruce Eats / Ulyana Verbytska
  16. Serve hot and enjoy!

    Serve
    ​The Spruce Eats / Ulyana Verbytska

Tip

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