Chicken Lo Mein

4.69 from 329 votes

This Chicken Lo Mein has been a Jo Cooks reader favorite since 2016, juicy chicken, tender crisp veggies, and saucy noodles that taste just like takeout (but better). Quick, customizable, and totally slurp worthy.

Prep Time15

Cook Time15

Total Time30

Course: Dinner, Main Course

Cuisine: Asian

Keyword: chicken, lo mein, stir fry

Servings:

Calories: 578kcal

Author: Joanna Cismaru

Equipment

COOKLOVER Nonstick 12.6 inch Black Wok with Lid and Spatula

Ingredients

For Sauce

1 tablespoon brown sugar packed
2 tablespoons soy sauce low sodium
2 tablespoons dark soy sauce
1 tablespoon oyster sauce
1 teaspoon hoisin sauce
1 teaspoon ground black pepper
1 teaspoon sesame oil

For Chicken

1 pound chicken breasts skinless and boneless, cut into small pieces
2 tablespoons soy sauce
1 teaspoon fresh ginger minced
3 cloves garlic minced
2 tablespoons olive oil

For Veggies

2 tablespoons olive oil
2 cups shiitake mushrooms sliced
1 cup Chinese cabbage shredded
1 cup carrots julienned
1 large onion chopped

Other

16 ounce lo mein noodles or any other Asian style noodles
3 green onions chopped

US Customary - Metric

Instructions

Cook the noodles according to package instructions. Drain and set aside.
In a small bowl whisk all the sauce ingredients together, then set aside.
In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
Heat 2 tablespoons of olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside. Don't overcrowd the chicken, you might need to do this in 2 batches.
Add the other 2 tablespoons of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
Garnish with green onions and serve.

Video

Notes

No lo mein? No problem. Spaghetti, ramen, even linguine will do, just don’t overcook them.
Double the sauce if you love it saucy. Especially if you’re planning on leftovers.
Make it vegetarian: Use tofu and a mushroom based oyster sauce, or skip the protein and load up on veggies.
Leftovers soak up sauce. Add a splash of broth or water when reheating to bring it back to life.
Feed a crowd? This recipe easily doubles, and leftovers are even better the next day (if you have any).

Nutrition