You are in for a treat with this Chicken Lo Mein recipe. Deliciously tender chicken, vibrant vegetables and savoury noodles tossed in a rich, flavorful sauce. What’s not to love?
Chicken Lo Mein is a popular Chinese-American dish that features stir-fried egg noodles with slices of tender chicken, a variety of vegetables (such as bell peppers, carrots, onions, and cabbage) and a savory sauce.
It’s known for its balanced combination of protein, vegetables, and noodles, making it a satisfying and versatile meal.
Full of tender chicken, crunchy vegetables and tossed in a delicious sauce!
What ingredients are typically used in a Chicken Lo Mein?
Chicken Lo Mein is most commonly made using egg noodles, however, you can use other type of noodles too. You can either use chicken breast or thigh for this dish and add vegetables such as the ones I used in this recipe including bell peppers, carrots, onions and sugar snap peas. The sauce consists of soy sauce, oyster sauce, rice wine and sesame oil.
You can make this recipe gluten free by using gluten-free noodles and substituting regular soy sauce with gluten-free tamari or soy sauce alternatives.
What is the difference between Chicken Lo Mein and Chicken Chow Mein?
You will no doubt notice the difference between the two as Lo Mein is typically saucier with a soft, “slippery” texture.
Which is better for this recipe, chicken breast or thigh?
That’s up to you. If you use chicken breast, your chicken low mein will look better because chicken breast is white meat.
I prefer to using chicken thighs because it has more flavour. So do you want flavour or appearance? The choice is yours.
Can I use other proteins instead of chicken?
Yes! Chicken can be easily substituted with other proteins to suit your taste preferences or dietary needs.
You can use beef, pork and/or tofu or combine the different proteins to create a unique and personalised Lo Mein dish.
This recipe is sure to become a family favourite and I strongly encourage you to make this recipe your own.
How can I store the leftover Chicken Lo Mein?
You can store the leftover Chicken Lo Mein in the fridge for up to 4 days as long as you have a good use by date on the chicken.
you can freeze Chicken Lo Mein to enjoy it later. store in airtight containers or freezer-safe zip-top bags. For the best results, slightly undercook the noodles and vegetables before freezing, as they will continue to cook during reheating.
Store in the freezer for up to 2-3 months. When ready to eat, defrost the Chicken Lo Mein in the refrigerator overnight and reheat in a wok or microwave. I recommend adding a splash of water or broth if needed to restore its original consistency.
Turn it into a feast.
If you would like to turn this Chicken Lo Mein recipe into a feast, there are many recipes on the blog to try with it.
You should definitely try making Chinese egg fried rice. It’s an easy recipe and with excellent results.
Also hugely popular is kung pao chicken, spicy dan dan noodles, Chinese crispy beef, chicken chow mein, General Tso’s chicken, and sesame chicken just to name a few.
If you have an air fryer, you can try Air Fryer Spring Rolls and Air Fryer Bang Bang Chicken to serve with your Chicken Lo Mein.
Top Tips.
1.) Use the freshest ingredients: This might sound obvious but for stir fries it is so important to use the freshest and crunchiest vegetables you can get your hands on.
2.) Use thigh meat: As I mentioned above, the choice is yours between chicken breast and thigh but you will notice a delicious flavour difference when using thighs.
3.) Cook over a high heat: When people start learning to stir fry, they often cook as if a wok were a normal pan. That works. But is you can get your wok, smoking hot before starting. you will love the smoky flavour you get from this recipe.
Step by Step Photographs…
Heat the oil over a high heat in your wok. Once visibly hot, add your garlic, ginger and spring onions. Stir and fry for up to 1 minute.
Add the chicken, spring onions, onion, grated carrot and peppers. fry on high until the chicken is white all over and the vegetables have started to soften.
Add the sauce ingredients. Lower the heat and simmer until the chicken is cooked through.
Once your chicken has cooked through and the vegetables have softened, add the sugar snap peas to the pan.
Stir in the cooked egg noodles and coat well with the sauce. Add the sesame oil.
Serve straight away and top with sesame seeds and more spring onion. You are going to love this one!
If you like this chicken low mein recipe, you might like to try some of these Chinese favourites too.
- Bang Bang Chicken
- Peking Duck
- General Tso’s Chicken
- Crispy Chicken and Broccoli
- Salt and Pepper Chicken
- Sesame Chicken
- Sweet and Sour Chicken
- Kung Pao Chicken
- Dan Dan Noodles
- Orange Chicken
- Hainan Chicken
- Spicy Chicken Chow Mein
- Mongolian Beef
- Chinese Crispy Beef
- Egg Drop Soup
- Spicy Won Ton Soup
- Egg Fried Rice
- Potstickers
- Bam Bam Chicken
- Shrimp Rangoon
- Black Bean Noodles
- Chinese Chicken Curry
- Deep Fried Green Beans
- Beef in Oyster Sauc
Have you tried this Chicken Lo Mein recipe?
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Chicken Lo Mein
Ingredients
- 500g boneless chicken breast or thigh
- 200g dried egg noodles
- 1/2 each red, green and yellow bell pepper
- 1 onion
- 2 tbsp finely chopped garlic
- 2 tbsp finely chopped ginger
- 1 large carrot (grated)
- 8 spring onions (sliced)
- FOR THE SAUCE
- 4 tbsp oyster sauce
- 1 tbsp rice wine
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- TO SERVE
- 1 tbsp sesame seeds
- 2 tbsp sliced spring onion
Instructions
- Cook the dried egg noodles according to the instructions on the packaging but take them out of the water a couple of minutes early so that they are about 90% cooked. Set aside.
- Heat the oil in a wok over a high heat. When visibly hot, even smoking hot, fry the garlic, ginger and spring onions for one minute, stirring continuously.
- Add the chicken, bell peppers, onion and grated carrot. Continue to cook over a high heat, stirring regularly, until the chicken is white all over.
- Add the oyster sauce, soy sauce and rice wine. Coat the chicken and vegetables then lower the heat and simmer until the chicken is fully cooked and the vegetables have softened.
- Toss in the sugar snap peas and add the sesame oil.
- Then add the cooked noodles, ensuring they are well coated in the sauce and evenly mixed with the chicken and vegetables. Simmer until the noodles are cooked to your liking.
- Serve up immediately and top with sesame seeds and more spring onion.
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Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 458Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 163mgSodium: 1242mgCarbohydrates: 27gFiber: 3gSugar: 3gProtein: 52g
Tony Cleaton
Saturday 10th of August 2024
Hi Dan, just checking the amount of oil needed for the stir frying? The pic looks like a lot more than 1 tbsp? Keen to try this one! Thanks
Dan Toombs
Monday 12th of August 2024
A tablespoon should be enough but it’s not an exact science so feel free to use a bit more if you think it needs it. Thanks Dan