Absolutely! Here’s a detailed Chicken Lo Mein recipe with step-by-step instructions and a helpful FAQ section at the end.
🍜 Chicken Lo Mein (Better Than Takeout)
🕐 Total Time: 30 minutes
🍽️ Servings: 4
✨ Overview:
Chicken Lo Mein is a classic Chinese-American noodle dish featuring stir-fried noodles tossed with tender chicken, crisp vegetables, and a rich, savory sauce. It’s quick, customizable, and better homemade!
🧄 Ingredients:
🔸 For the Chicken Marinade:
- 1 lb (450g) boneless, skinless chicken breasts or thighs, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil (optional but adds flavor)
🔸 For the Sauce:
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth (or water)
- Optional: 1/2 tsp sriracha or chili garlic sauce for heat
🔸 For the Lo Mein:
- 8 oz lo mein noodles (or spaghetti, ramen, or yakisoba)
- 2 tbsp neutral oil (vegetable, canola, or avocado)
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated (or 1/2 tsp ground ginger)
- 1 cup shredded cabbage
- 1 carrot, julienned or thinly sliced
- 1 red bell pepper, julienned
- 1/2 cup snap peas or snow peas
- 2–3 green onions, sliced
🔪 Step-by-Step Instructions:
🥢 Step 1: Marinate the Chicken
- In a bowl, mix the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil.
- Set aside to marinate for at least 10–15 minutes while you prepare other ingredients.
🍝 Step 2: Cook the Noodles
- Bring a large pot of water to a boil.
- Cook lo mein noodles according to package directions (usually 3–5 minutes).
- Drain and rinse with cold water to stop cooking. Toss lightly with a bit of oil to prevent sticking. Set aside.
🥬 Step 3: Stir-Fry the Chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add the marinated chicken in a single layer and cook until browned and fully cooked (about 4–5 minutes), stirring occasionally.
- Remove the chicken from the pan and set aside.
🌶️ Step 4: Cook the Vegetables
- In the same pan, add another tablespoon of oil if needed.
- Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
- Add cabbage, carrots, bell pepper, and snap peas. Stir-fry for 2–3 minutes, or until vegetables are slightly tender but still crisp.
🍜 Step 5: Combine Everything
- Return the cooked chicken to the pan.
- Add the cooked noodles on top.
- Pour the sauce over everything.
- Toss everything together for 1–2 minutes, until the sauce evenly coats the noodles and everything is heated through.
🌿 Step 6: Garnish and Serve
- Sprinkle with sliced green onions and optional sesame seeds.
- Serve immediately. Enjoy!
❓ FAQs (Frequently Asked Questions)
Q1: Can I use a different type of noodle?
Yes! Lo mein noodles are ideal, but you can use:
- Spaghetti
- Ramen (discard seasoning packet)
- Udon
- Yakisoba
- Rice noodles (texture will differ)
Q2: What vegetables can I use instead?
Use whatever you have! Great options:
- Broccoli
- Mushrooms
- Baby corn
- Bok choy
- Zucchini
Q3: Can I make this ahead of time?
Yes. Chicken Lo Mein stores well:
- Fridge: Up to 4 days in an airtight container.
- Reheat: In a skillet or microwave with a splash of water to loosen sauce.
Q4: Is this recipe spicy?
Not by default. The base sauce is mild. Add chili garlic sauce, sriracha, or crushed red pepper if you like heat.
Q5: I don’t have oyster sauce. Can I substitute it?
Yes. Try:
- More hoisin sauce + a bit of soy sauce
- Stir-fry sauce
- Mushroom sauce (vegetarian alternative)
Q6: Can I use pre-cooked chicken?
Absolutely. Just skip the marinating and add the chicken during the final toss with the noodles and sauce.
Q7: Can this be made gluten-free?
Yes, with a few swaps:
- Use gluten-free tamari instead of soy sauce
- Use gluten-free noodles (rice noodles or GF spaghetti)
- Ensure oyster/hoisin sauces are gluten-free (some brands offer GF versions)
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