Chicken Lo Mein
Equipment
Ingredients
Chicken
- 4 boneless skinless chicken thighs, sliced into thin strips
- 1 tsp shaoxing wine
- 1 tsp cornstarch
- ¼ tsp salt
Rest of the Dish
- 6 oz Lo Mein Noodles
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- 2 scallions, cut into 1-inch pieces (whites and greens separated)
- ½ cup shredded cabbage
- ¼ cup shredded carrots
Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp shaoxing wine
- 2 tbsp water
- ¼ tsp white pepper
Instructions
- Slice your chicken thighs into thin strips and marinate with shaoxing wine, cornstarch, and salt for 15 minutes.
- While the chicken marinates, slice the onions, mince the garlic, and cut the scallions into 1-inch pieces, keeping the whites and greens separate. Prepare the shredded cabbage and carrots.
- In a small bowl, combine dark soy sauce, light soy sauce, sugar, sesame oil, shaoxing wine, water, and white pepper. Mix thoroughly to make the sauce.
- Boil the noodles one minute before al dente, then rinse and drain.
- Heat oil in a pan and brown the chicken for about 5 minutes, then remove and set aside.
- In the same pan, add garlic, onions, and scallion whites. Cook for about 2 minutes until fragrant, then add cabbage and carrots, cooking until wilted.
- Add the noodles, chicken, and sauce. Toss everything together and cook until the sauce thickens slightly. Add the scallion greens and stir until just wilted.
- Serve the noodles in a bowl.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why This Chicken Lo Mein Hits Every Time
The feeling I get when I open a steaming box of takeout lo mein literally never gets old, and this homemade version of Chicken Lo Mein captures that same feeling, but with better flavor, texture, and most important of all, bigger portions! The chicken stays juicy thanks to our velveting technique, which makes the chicken taste literally like the takeout, while the noodles soak up that addicting sauce like a sponge. The veggies add even more volume and finish a dish that’s nostalgic, filling, and is surprisingly easy to make.
The Oh So Simple Sauce That Tastes Complex
While all the ingredients for this Chicken Lo Mein are super important, I think the most important facet of this dish is the sauce, and this one’s got all the balance. The umami sauce base is created with dark and light soy sauce, a splash of shaoxing wine adds that signature Chinese takeout flavor, while the sugar, sesame oil, and white pepper round everything out. Tossed with your Lo Mein noodles, the sauce clings to every noodle strand and tastes amazing without being too heavy or greasy, which means you can eat even more!!
Ingredients You’ll Need To Make Chicken Lo Mein
Chicken
- 4 boneless skinless chicken thighs, sliced into thin strips
- 1 tsp shaoxing wine
- 1 tsp cornstarch
- ¼ tsp salt
Rest of the Stir-Fry
- ½ onion, thinly sliced
- 2 cloves garlic, minced
- 2 scallions, cut into 1-inch pieces (whites and greens separated)
- ½ cup shredded cabbage
- ¼ cup shredded carrots
- 6 oz lo mein noodles
Lo Mein Sauce
- 1 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tsp sugar
- 1 tsp sesame oil
- 1 tsp shaoxing wine
- 2 tbsp water
- ¼ tsp white pepper
How to Make Chicken Lo Mein
Slice chicken and marinate with shaoxing wine, cornstarch, and salt. Let sit for at least 15 minutes.
While the chicken marinates, prep all your vegetables and stir together the sauce ingredients.
Boil noodles one minute before al dente. Rinse under cold water, drain well, and set aside.
Heat oil in a pan over medium. Add chicken and cook for 5 minutes until browned and cooked through. Remove and set aside.
In the same pan, sauté garlic, onion, and scallion whites for 2 minutes until fragrant.
Add cabbage and carrots. Cook until just wilted but still vibrant.
Add cooked noodles, chicken, and sauce. Toss everything together until the sauce thickens slightly and coats all the noodles.
Stir in scallion greens. Serve hot and fresh.
Tips & Variations
If you don’t have any shaoxing wine, dry sherry works, or you can skip it all together! The sauce will still taste amazing.
If you want some more heat, a spoonful of chili crisp or a dash of sriracha goes a long way.
Missing cabbage or carrots? Use bell peppers, snap peas, or whatever vegetable is left over in your fridge.
If you only have chicken breast, it’ll work, just be careful not to overcook it! Chicken thighs stay juicier, but the velveting process will do some work to keep it tender.
Frequently Asked Questions
What kind of noodles work best for lo mein?
Lo mein noodles are the classic and best choice, but spaghetti, udon, or even instant ramen noodles work well too. Just make sure they’re firm and chewy enough to hold up to the sauce!
Can I make this in advance?
Absolutely! Just add a splash of water or oil when reheating in a pan to loosen up the noodles.
Is dark soy sauce really necessary?
It gives the noodles that signature deep color and rich flavor, but if you don’t have it, double up on the soy sauce and add a bit of oyster sauce or sugar for balance.
Can I bulk this up with more protein or veggies?
Absolutely! I like to add in more veggies for volume but whatever you want to add you can!
Try These Next
• Craving more sweet-savory hits? You’ll love my Honey Butter Chicken!
• Want more noodles? Try my Japanese Carbonara Udon!
• Looking for another stir fry? Check out my Thai Basil Chicken!
