Chicken Lo Mein Recipe

Instructions

Cook the noodles

Bring a large pot of salted water to a boil and cook the lo mein noodles according to the package instructions until just tender. Be careful not to overcook, as the noodles will continue cooking slightly when stir-fried. Drain well and set aside.

Marinate the chicken

In a bowl, toss the sliced chicken with the soy sauce and cornstarch until evenly coated. This light marinade seasons the chicken and helps keep it tender while also thickening the sauce later.

Cook the chicken

Heat a large skillet or wok over medium-high heat. Add a small amount of vegetable oil if needed. Add the chicken in a single layer and cook for 2–3 minutes per side, until lightly browned and just cooked through. Remove the chicken from the pan and set aside.

Stir-fry the vegetables

Add the vegetable oil to the same pan. Toss in the red bell pepper, shredded carrots, and snap peas. Stir-fry for 2–3 minutes until the vegetables are tender-crisp and still bright in color. Add the white parts of the green onions and stir briefly until fragrant.

Make the sauce

In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and chicken broth or water until fully combined. The sauce should be glossy and well balanced between savory and slightly sweet.

Combine everything

Return the cooked chicken to the pan with the vegetables. Add the cooked noodles and pour the sauce evenly over everything. Toss gently but thoroughly, allowing the sauce to coat the noodles and chicken. Stir-fry for 2–3 minutes until everything is heated through and well combined.

Serve