Chicken Lo Mein
Chicken Lo Mein is a classic Chinese-American takeout dish featuring tender sliced chicken and crisp vegetables tossed with chewy noodles in a rich, savory sauce—ready in under 30 minutes.
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Chicken Lo Mein is a classic Chinese-American takeout dish featuring tender sliced chicken and crisp vegetables tossed with chewy noodles in a rich, savory sauce—ready in under 30 minutes.
Delivery in as fast as one hour.*
Prices vary by store
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Thinly slice chicken breast against the grain. In a bowl, combine with salt, white pepper, soy sauce, shaoxing wine, corn starch, and avocado oil. Mix well and marinate for 15 minutes.
While the chicken marinates, prepare your vegetables: chop the cabbage, julienne the carrot, slice the white onion, mince the garlic and ginger, and chop the scallions, keeping the green and white parts separate.
In a small bowl, whisk together all sauce ingredients: 2 tbsp soy sauce, oyster sauce, dark soy sauce, 1 tbsp shaoxing wine, 1 tsp sesame oil, 1/4 tsp white pepper, sugar, water, 1/2 tbsp cornstarch, and optional MSG. Set aside.
Cook the lo mein noodles in boiling water for 2-3 minutes, or just under package directions.
Drain the noodles, rinse with cold water to stop the cooking process, and toss with 1/2 tsp of sesame oil to prevent sticking.
Heat 3 tbsp of oil in a wok or large skillet over high heat. Add the marinated chicken and cook until seared and cooked through. Remove from the wok and set aside.
In the remaining oil in the wok, sauté the minced garlic and ginger until fragrant.
Add the cabbage, carrot, and white onion parts of the scallions. Stir-fry for 2-3 minutes until slightly softened but still crisp.
Return the cooked chicken to the wok, along with the cooked noodles and the prepared sauce.
Toss everything together until the noodles are evenly coated and the sauce has thickened.
Add the scallion greens and toss one last time to combine. Serve immediately.
Store in an airtight container up to 3 days; reheat gently in a wok or pan with a splash of water over medium heat, stirring occasionally.
wok or large skillet · tongs or wooden spoon for tossing
Yes. Cook noodles and vegetables separately, store in airtight containers, and toss together with sauce just before serving to keep noodles from becoming mushy.
Use lo mein noodles, ramen noodles, or even spaghetti. Fresh noodles are ideal; if using dried, cook to just under al dente so they don't soften further when tossed with hot sauce.
Slice chicken 1/4-inch thick, marinate briefly in soy sauce, Shaoxing wine, and cornstarch, then cook over high heat until just cooked through—avoid overcooking.
Absolutely. Bell peppers, snap peas, mushrooms, broccoli, and carrots all work well. Keep pieces consistent in size for even cooking.
Dry sherry or rice vinegar works in a pinch (use less—about 1/2 tbsp). Shaoxing wine adds authentic depth, but the dish remains tasty with substitutes.
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