Chicken Lo Mein Recipe

Marinate

Place thinly sliced chicken in a bowl. Add 1 tbs light soy sauce, 1 tsp Shaoxing wine, 1 tsp cornstarch and 1 tsp ground white pepper. Toss to coat and let sit 10–15 minutes while you prepare other ingredients. The cornstarch helps tenderize and gives a glossy finish when cooked.

Cook chicken

Heat 2 tablespoons vegetable oil in a large wok or heavy skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and spread out so it sears. Stir-fry 3–4 minutes until the pieces are cooked through and just starting to brown. Remove chicken to a plate and set aside. Do not overcrowd the pan; cook in two batches if needed.

Prepare noodles

If using fresh lo mein noodles, gently loosen them and briefly dunk in boiling water 20–30 seconds to separate, then drain. If using dried egg noodles, cook in salted boiling water according to package instructions until al dente (usually 6–8 minutes). Drain, toss with 1 tsp sesame oil to prevent sticking, and set aside.

Make sauce

In a small bowl whisk together 3 tbs low-sodium soy sauce, 1 tsp dark soy sauce (optional), 2 tbs oyster sauce, 1 tsp sugar, 3 tbs chicken stock (or water), 1 tsp sesame oil, and 1 tsp cornstarch until cornstarch is fully dissolved. Set sauce aside.

Stir-fry vegetables

Wipe out the wok if necessary and return to high heat. Add 1 tablespoon vegetable oil and swirl to coat. Add minced garlic and ginger and stir 15–20 seconds until fragrant but not browned. Add sliced onion, carrot, and bell pepper and stir-fry 2–3 minutes until vegetables begin to soften but remain crisp. Add snow peas (if using) and half the sliced green onions and stir 30–45 seconds.

Combine everything

Push vegetables to one side of the wok. Add the cooked noodles and previously cooked chicken to the wok. Pour the prepared sauce evenly over the noodles. Toss everything together using tongs or two spatulas, turning and folding so sauce coats noodles and ingredients. Stir-fry 1–2 minutes more until the sauce thickens slightly and clings to the noodles. Taste and adjust seasoning: add a pinch of salt or a splash more soy if needed.

Remove from heat and stir in remaining sliced green onions. Transfer to a serving platter or individual bowls. Garnish with toasted sesame seeds and cilantro if desired. Finish with a grind of white or black pepper to taste.