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! You can enjoy this chicken lo mein as a quick meal on its own or pair with some chicken and broccoli or sesame chicken to complete the meal. If you're in the mood for seafood, try out shrimp lo mein instead!

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Jump to:

• Ingredient notes
• Best noodle for making lo mein
• How to make chicken lo mein
• Recipe tips
• Storage
• 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. But for chicken lo mein, not only is it easier to cut chicken breasts into strips, the flavor of chicken breast is also milder. Do try to keep the chicken strips around ¼ inch thick or thinner.
• Water and cornstarch - These two ingredients together is the base of the velveting technique. The water makes the chicken juicier, and the cornstarch protects the chicken, which helps to keep the chicken 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 and retain moisture, which keeps the chicken juicy.
• 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 needed saltiness. We recommend using low sodium soy sauce, but if you're 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. Without 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!

Prepare the ingredients:

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.

Stir fry the lo mein:

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

Leftover chicken lo mein can be stored in an airtight container and kept in the fridge for up to 3 to 4 days. Make sure the lo mein cools completely before covering and refrigerating.

Reheating

The lo mein can be reheated in both the microwave or on the stovetop.

Microwave method: Place the lo mein into a microwave-safe container and cover loosely. Microwave until heated through. Mid-way through heating, stir and mix up the lo mein so that it gets heated evenly.

Stovetop method: Add the leftover chicken lo mein into 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

If you’ve made this recipe or any recipes from our blog, please tag us on Instagram using #twoplaidaprons! You can also tag us in your Instagram stories using @two_plaid_aprons. We would love to see your creations! It absolutely makes our day! 🥰

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