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Chicken Lo Mein

Chicken lo mein with glossy garlic-soy noodles and tender chicken strips tossed with bok choy, carrots, and sprouts. Quick noodle dinner style stir-fry sauce coats every strand for that takeout-like shine.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Noodles
  • 1 lb lo mein noodles or spaghetti Use cooked, just-drained noodles to keep the stir-fry from drying out.
Stir-fry
  • 1 lb chicken breast Slice thin so it cooks through in a few minutes on high heat.
  • 2 cup bok choy or cabbage Chopped for quick, even cooking.
  • 1 cup shredded carrots For color and crunch.
  • 1 cup bean sprouts Add to keep them crisp-tender.
  • 3 green onions Sliced, for topping.
  • 4 garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tbsp sesame oil Reserve a portion for drizzling at the end.
  • 1 tbsp vegetable oil Used in the wok for the chicken stage and then again for stir-frying vegetables.
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil For the sauce itself.
  • 2 tbsp sesame oil Divided; includes the drizzling amount.
  • 1 tbsp sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce
  1. Whisk the soy sauce, oyster sauce, hoisin sauce, brown sugar, and 1 teaspoon sesame oil together in a bowl, then set aside so it’s ready to pour.
Cook the chicken
  1. Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat, then add the sliced chicken and cook for 3–4 minutes until cooked through; remove to a plate.
Stir-fry the vegetables
  1. In the same wok, add the remaining 1 tablespoon vegetable oil, then stir-fry the minced garlic and grated ginger for 30 seconds until fragrant.
  2. Add the chopped bok choy (or cabbage), shredded carrots, and bean sprouts, then cook for 3 minutes, stirring to keep vegetables bright and crisp-tender.
Toss and serve
  1. Return the cooked chicken to the wok, add the cooked lo mein noodles, then pour the sauce over everything.
  2. Toss the noodles and fillings over high heat for 2 minutes until noodles are evenly coated and heated through, with a glossy sheen on the strands.
  3. Drizzle with the remaining sesame oil, then top with sliced green onions and sesame seeds and serve immediately.

Notes

Pro tip: toss the noodles at the very end over high heat so they stay glossy instead of drying out—add a splash of water only if the sauce seems too thick. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet or microwave until hot. Freezing: no, the noodles and sprouts lose texture. Dietary swap: use gluten-free soy sauce to make the sauce gluten-free (check oyster sauce labels too).