Chicken Lo Mein Recipe

Cook the noodles

Bring a large pot of well-salted water to a rolling boil. Add the noodles and cook according to package directions until just tender (al dente). For dried noodles this is typically 6–8 minutes; for fresh noodles 2–3 minutes. Stir occasionally to prevent sticking. Drain the noodles and toss immediately with 1 teaspoon neutral oil to keep them separated. Set aside.

Prepare the chicken

Pat the sliced chicken dry with paper towels and season with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Combine the marinade ingredients (1 tbsp light soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, 1 tsp sesame oil) in a bowl and add the chicken. Toss to coat and let sit at room temperature for 10–15 minutes while you prepare the vegetables and sauce. The cornstarch will give the chicken a slightly velvety texture when cooked.

Prepare and cut all vegetables: thinly slice the onion, julienne the carrot, trim the peas, mince the garlic, grate the ginger, and slice the green onions on a bias. Keep vegetables grouped for quick stir-frying.

Heat a large wok or wide skillet over high heat until hot but not smoking. Add 1 tablespoon neutral oil and swirl to coat. Add the marinated chicken in a single layer (work in two batches if necessary so pieces don’t steam) and let it sear without moving for 20–30 seconds, then stir-fry until just cooked through and lightly browned, about 2–3 minutes. Remove the chicken to a plate and set aside.

Return the wok to high heat. Add the remaining 2 tablespoons neutral oil. Add the sliced onion and carrot and stir-fry for 1–2 minutes until they begin to soften. Add the snow peas, minced garlic, and grated ginger and stir-fry another 30–45 seconds until fragrant and vegetables are crisp-tender. Add most of the sliced green onions (reserve some for garnish) and toss to combine.

While the vegetables cook, whisk together the sauce: 3 tbsp low-sodium soy sauce, 2 tbsp oyster sauce, 1 tsp dark soy sauce, 1 tbsp chicken broth (or water), 1 tsp sugar, 1/4 tsp white pepper, and 1 tsp cornstarch. Mix until the cornstarch is fully dissolved. The sauce should be pourable but slightly viscous.

Add the cooked chicken back into the wok with the vegetables, then pour the sauce over everything. Toss briefly to coat the chicken and vegetables. Let the sauce come to a simmer for 30–60 seconds until it begins to thicken and becomes glossy.

Add the cooked noodles to the wok. Using tongs or two spatulas, gently toss and fold the noodles with the chicken, vegetables, and sauce to heat the noodles through and evenly coat them. If the mixture looks dry, add up to 1–2 tablespoons hot water or chicken broth to loosen the sauce — add sparingly so the dish doesn’t become soupy. Continue tossing for 1–2 minutes until everything is well combined and hot.

Turn off the heat and drizzle 1 teaspoon toasted sesame oil over the lo mein. Taste and adjust seasoning with additional soy sauce or a pinch of salt if needed. Sprinkle reserved green onions and optional sesame seeds on top. Finish with a grind of fresh pepper.

Transfer the chicken lo mein to a warm serving platter or individual bowls and serve immediately while hot.