Chicken Lo Mein Recipe

Cook the noodles

Bring a large pot of salted water to a boil. Add the noodles and cook 1–2 minutes less than package instructions for a slightly firm bite (al dente). Drain and rinse briefly under warm water to stop cooking; toss with 1 tsp neutral oil to keep from sticking and set aside.

Make the sauce

In a bowl, whisk together 6 tbs low-sodium soy sauce, 2 tbs oyster sauce, 1 tbs Shaoxing wine, 1 tbs chicken stock or water, 1 tsp sugar, 1 tsp cornstarch and 1 tsp sesame oil until smooth. Set aside.

Slice the chicken across the grain into thin strips about 1/4-inch thick. In a medium bowl, combine the sliced chicken with 1 tbs light soy sauce, 1 tsp Shaoxing wine, and 1 tsp cornstarch. Mix and let marinate 10–15 minutes while preparing vegetables.

Heat a large wok or heavy skillet over high heat until hot. Add 1 tbs vegetable oil and swirl to coat. Add the marinated chicken in a single layer and stir-fry 2–3 minutes until cooked through and lightly browned. Remove chicken to a plate and reserve any juices in the pan.

In the same wok over high heat, add 1 tbs neutral oil if the pan is dry. Add the sliced yellow onion and stir-fry 30–45 seconds until translucent. Add carrots and bell pepper and stir-fry 1–2 minutes until they begin to soften but remain crisp.

Add snow peas, minced garlic and minced ginger. Stir-fry another 30–45 seconds until the garlic is fragrant and peas are bright green. Keep vegetables slightly crisp — total vegetable time should be 2–3 minutes.

Return the cooked chicken to the wok with the vegetables. Give the prepared sauce a quick re-whisk and pour it over the chicken and vegetables. Stir quickly to coat and bring the sauce to a simmer; the cornstarch will thicken the sauce in 30–60 seconds.

Add the cooked noodles to the wok. Using tongs or two spatulas, toss and fold everything together for 1–2 minutes so the noodles absorb the sauce and are evenly coated. If the mixture seems dry, add up to 1–2 tbs warm water or chicken stock.

Taste and season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper as needed. Drizzle 1/2 tsp toasted sesame oil and toss to distribute. Stir in most of the sliced green onions, reserving a few for garnish.

Turn off heat. Transfer lo mein to a serving platter or individual bowls and garnish with the remaining green onions. Serve immediately.