Chicken Lo Mein Recipe

Prepare noodles

Bring a large pot of water to a boil and add 1 tsp salt. Cook the lo mein noodles according to package directions until just al dente (usually 3–5 minutes). Drain and rinse briefly under warm water to remove excess starch so they don't stick. Toss with 1 tsp sesame oil to keep separate and set aside.

Make sauce

In a medium bowl whisk together 4 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tsp rice vinegar, 1 tsp sugar, 1 tsp dark soy sauce (optional), and 1/4 tsp white or black pepper. In a small cup, mix 1 tsp cornstarch with 2 tbs cold water until smooth and add to the sauce; stir to combine and set aside.

Prep chicken and vegetables

Thinly slice 1 lb chicken breast across the grain into bite-sized strips. Pat dry and season lightly with a pinch of salt and pepper. Julienne 1 cup carrot, thinly slice 1/2 cup green bell pepper, trim 1 cup snow peas, mince 3 cloves garlic and 1 tbs ginger, and separate the white and green parts of 3 scallions (whites for cooking, greens for garnish).

Cook chicken

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbs vegetable oil and swirl. Add the sliced chicken in a single layer and stir-fry for 2–3 minutes until just cooked through and lightly browned. Remove the chicken to a plate and set aside.

Stir-fry vegetables

Return the wok to high heat and add the remaining 1 tbs vegetable oil. Add the minced garlic, minced ginger, and the white parts of the scallions; stir-fry for 20–30 seconds until fragrant. Add the carrots, bell pepper, and snow peas and stir-fry for 1–2 minutes until crisp-tender.

Combine and finish

Push the vegetables to the side of the wok, add the chicken back in, then add the cooked noodles. Pour the prepared sauce over everything and toss vigorously with tongs or two spatulas to combine and heat through, about 1–2 minutes. The cornstarch mixture will thicken the sauce and coat the noodles. If the mixture seems dry, add 1–2 tbs water or a splash of chicken broth.

Adjust and serve

Drizzle 1 tsp sesame oil over the lo mein, toss, and taste; adjust seasoning with a little more soy sauce or a pinch of sugar if needed. Garnish with the green parts of the scallions. Serve immediately.