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Chicken Lo Mein

A delightful and easy dish that combines well-marinated chicken, colorful vegetables, and glossy sauce wrapped around fresh egg noodles, perfect for any family meal.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 450
Ingredients Method Notes

Ingredients
  

Noodles and Sauce
  • 16 oz fresh Chinese egg noodles Smooth and silky, perfect base for the dish.
  • ½ cup chicken stock Can substitute with vegetable stock or water.
  • 2 Tablespoons oyster sauce Brings savory umami taste.
  • 1 ½ Tablespoons dark soy sauce Adds depth and rich color to the sauce.
  • 1 ½ Tablespoons low sodium soy sauce Balances out richness.
  • 1 teaspoon cornstarch Thickens sauce.
  • 1 teaspoon brown sugar Adds a hint of sweetness.
  • 1 teaspoon ginger (grated) Infuses dish with warmth and spiciness.
  • 3 cloves garlic (minced) Enhances flavor.
  • 1 teaspoon chili garlic sauce Use sparingly for a spicy kick.
  • 1 teaspoon Lao Gan Ma Spicy Chili Crisp Use sparingly for crunch and flavor.
  • 1 teaspoon Thai chili pepper flakes For extra heat.
Chicken and Vegetables
  • 1 lb chicken breast or thigh (cut into bite-size pieces) Tender and juicy.
  • 2 ½ cups stir fry vegetables (sliced ¼ inch thick) Assortment like bell peppers, broccoli, and snap peas.
  • 1 tablespoon vegetable oil Helps cook chicken and stir-fry veggies.
  • 1 stalk scallion (chopped) Adds mild onion flavor.
  • 2 teaspoons toasted white sesame seeds (for garnish) Enhances presentation.

Method
 

Prepare Sauce
  1. In a medium-sized bowl, mix the oyster sauce, dark soy sauce, low sodium soy sauce, chicken stock, brown sugar, grated ginger, minced garlic, and cornstarch until the sugar dissolves.
Marinate Chicken
  1. Marinate the chicken pieces with about one tablespoon of the prepared sauce.
Boil Noodles
  1. Bring a large pot of water to a boil and add the fresh egg noodles. Cook until al dente, then rinse under cold water.
Stir Fry
  1. Heat a wok or large pan over medium-high heat and add the vegetable oil. Stir-fry the marinated chicken until fully cooked, then remove and set aside.
  2. In the same pan, stir-fry your chosen vegetables for 2-3 minutes until tender but crisp.
Combine and Serve
  1. Return the chicken to the pan, add the boiled noodles and remaining sauce, and toss together for 1-2 minutes until everything is well combined.
  2. Garnish with scallions and toasted sesame seeds before serving.

Notes

Use freshly made noodles for the best texture. Feel free to customize the vegetables and adjust the chili sauce to your taste. Leftovers can be stored for up to three days.