Chicken Lo Mein

This copycat chicken lo mein is super easy to make and takes only 20 minutes. It tastes just like the ones from Chinese takeout, if not better! Pair this chicken lo mein with some chicken and broccoli or sesame chicken to complete the homemade takeout meal. If you're in the mood for seafood, try out shrimp lo mein instead!

Lo mein is one of our favorite and staple Chinese takeout item thats always on our list. The flavors are simple. Savory, slightly sweet, and well rounded. It goes well with literally anything!

When we're short on time and still want a full meal, this chicken lo mein with some egg drop soup or hot and sour soup always hit the spot. So so good!

Jump to:

• Ingredient notes
• Best noodle for making lo mein
• How to make chicken lo mein
• Recipe tips
• Storage and reheating
• FAQ
• 📖 Recipe
• 💬 Feedback

Ingredient notes

Please scroll down to the recipe card for the ingredient quantities!

For the chicken:

• Chicken breast - Although in most recipes, like in our chicken claypot rice, we always recommend chicken thighs. However, for chicken lo mein, it is easier to cut the chicken into strips if using chicken breast, and it'll taste better because the flavor will be milder. Do try to keep the chicken around ¼ inch thick or thinner.
• Water and cornstarch - Water helps to make the chicken juicy, while the cornstarch helps to keep the chicken juicy. The two mixed together is the basis of the velvet technique, which helps to keep delicate meat tender and juicy.
• Shaoxing rice wine - Using a little Shaoxing helps to get rid of any unwanted chicken flavor. It's optional, but we recommend it if you have it.
• Salt - For seasoning the chicken.
• Baking soda - A little baking soda goes a long way! Adding a little baking soda to the chicken helps to tenderize it and help the chicken absorb moisture, which helps to maintain its juiciness.
• Oil - To help the marinated chicken strips separate easier when cooking.

For the lo mein sauce:

• Oyster sauce and soy sauce - These two are the main flavors of lo mein sauce. The oyster sauce adds body and umami flavor, while the soy sauce thins out the sauce and adds saltiness. We recommend the low sodium soy sauce, however, if using regular soy sauce, use a little less.
• Sugar - To help sweetened and round out the flavor of the lo mein sauce.
• Dark soy sauce - In Chinese cuisine, dark soy sauce is usually added to give a dish extra color, like our red braised pork. Same applies to this lo mein sauce. However, the dark soy sauce also adds a subtle, sweet flavor that is unique to lo mein.

The rest of the lo mein:

• Lo mein noodles - These are also sometimes called fresh egg noodles or thick egg noodles. They're yellow in color and offered at most Asian markets. You can find them in vacuum bags in the refrigerated aisles or the frozen aisles where the dumpling wrappers and egg wrappers are found.
• Veggies - We used napa cabbage, onions, carrots, celery, and green onions because that is what Chinese restaurants use in their lo mein. However, if you don't mind the slight change in flavor, feel free to use your preferred vegetables or what you have on hand.
• Garlic - Minced garlic is a must! It adds so much flavor to the lo mein. Wthout it, any lo mein would taste flat and lacking.
• Sesame oil - Just to add a little nutty and toasted flavors to the lo mein.
• Shaoxing rice wine - This is optional. Shaoxing rice wine helps to make lo mein super fragrant. Just make sure to cook it all out before adding the lo mein sauce.

Best noodle for making lo mein

Lo mein noodles are also known as thick egg noodles. You'll usually find this noodle in the freezer either in a pouch or in the refrigerated aisle in vacuumed bags. These egg noodles are thick, roundish, and yellow in color.

So far, we like the lo mein noodles from Twin Marquis brand the most. It reminds me of how my parents' lo mein tastes. We found this at out local Asian market in the freezer aisle, next to the dumpling and wonton wrappers.

How to make chicken lo mein

Please scroll down to the recipe card for the full recipe and instructions!

1. Marinate the chicken. Combine the chicken strips, water, shaoxing rice wine, salt, and baking soda and mix until the water is mostly absorbed. Mix in cornstarch. Then, finish by mixing in some oil. Set aside to marinate for about 5 to 10 minutes, or overnight in the fridge.

🌟Pro tip: Get the chicken marinating first, then prepare all the ingredients. This will save time and the chicken can get tenderized in the meantime.

2. Make the lo mein sauce. Mix together the oyster sauce, soy sauce, sugar, and dark soy sauce. Set aside until needed.

3. Blanch the chicken. In a boiling pot of water, add all of the chicken and immediately stir and break up the chicken strips. Let the chicken cook until done. Use a strainer to remove the chicken.

🌟Pro tip: Usually, by the time the water comes back to a boil, the chicken will be done cooking. Don't overcook the chicken or it'll be dry tough!

4. Boil the noodles and blanch the vegetables. Into the same pot of water, boil the noodles until done. At the last 30 seconds of cooking, add all of the vegetables. Drain well.

5. Stir fry garlic. In a wok or large sauté pan over medium high heat, add about 2 tablespoons of oil. When the oil is hot, add the garlic and stir fry until fragrant. Add the noodles, vegetables, and chicken and stir fry briefly.

6. Stir fry chicken lo mein with sauce. Drizzle in the rice wine and stir fry until fragrant and the alcohol is cooked off. Add the prepared lo mein sauce and stir fry until the noodles are evenly coated.

7. Finish. Add the green onion tops and sesame oil. Stir fry briefly until evenly combined. Enjoy while hot!

Recipe tips

• Marinate the chicken first, then prepare the rest of the ingredients to help save time.
• Don't rinse the lo mein noodles after draining. The starch on the noodles help to thicken the sauce and help the sauce stick on the noodles. Because we want to avoid rinsing, it is best to cook the noodles when everything else has been prepared so that the noodles do no clump up and stick together.
• Don't overcook the chicken! If the chicken is cut into thin strips, it will only take max 30 seconds to 1 minutes to cook in boiling water. Usually, by the time the water is back at a boil, the chicken will be cooked. Overcooking the chicken will make the chicken dry and tough.

Storage and reheating

Leftover chicken lo mein can be stored in an airtight container and kept in the fridge for up to 3 to 4 days. The lo mein can be reheated in the microwave or on the stovetop. If reheating on the stovetop, add the leftover chicken lo mein in a pan with a tablespoon or two of water and place over medium heat. Cover and let everything steam until hot. Once the water has evaporated, give everything a few tosses to finish.

FAQ

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