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chicken lo mein recipe
Nancy

Chicken Lo Mein Recipe

This Chicken Lo Mein is packed with juicy chicken, crisp vegetables, and perfectly seasoned noodles. It’s a comforting dish that’s full of texture, bold Asian flavors, and can be made in under 30 minutes.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3
Course: Main Course
Calories: 400
Ingredients Method

Ingredients
  

  • 500 g chicken breast cut into strips: Lean chicken breast is perfect for this recipe as it cooks quickly and stays tender in stir-fries.
  • 2 teaspoons cornflour: Cornflour helps the chicken stay juicy and gives it a lightly crispy texture once cooked.
  • 2 teaspoons olive oil plus more for cooking: Use light olive oil for a neutral flavor and high smoke point.
  • 2 teaspoons water: This helps loosen the marinade and coat the chicken evenly.
  • Cabbage thinly sliced: Adds crunch and a slight sweetness—fresh cabbage is best for texture.
  • Carrots julienned: Carrots add color, sweetness, and a slight bite to balance out the savory notes.
  • Red bell peppers sliced: Bright and mildly sweet, red peppers bring a beautiful color and flavor.
  • White onions sliced: These bring mild sharpness and a touch of sweetness when sautéed.
  • 3 cloves garlic minced: Fresh garlic gives the dish a deep, aromatic base.
  • 1 tablespoon light soy sauce: Light soy sauce provides saltiness and umami flavor without overpowering.
  • 4 teaspoons dark soy sauce: Dark soy sauce adds richness and color to the noodles.
  • 1 teaspoon sesame oil: A little goes a long way—this gives that classic nutty lo mein flavor.
  • Pinch of salt: Just a touch to enhance all the flavors already in the sauce.
  • Chili flakes optional: Add for a bit of heat if you prefer a spicy kick.
  • Noodles of your choice rice noodles preferred: Rice noodles keep it light and gluten-free, but egg noodles also work well.
  • Sesame seeds optional: A lovely garnish that adds crunch and nutty flavor.
  • Spring onions optional: Adds freshness and a pop of color to finish the dish.

Method
 

  1. Start by slicing the chicken breast into even strips. In a bowl, add the cornflour, olive oil, and water to the chicken and mix well until all pieces are evenly coated. Let this sit while you prep the rest. Meanwhile, boil your chosen noodles according to the package directions, then drain and set aside.
  2. Heat a wok or large non-stick pan over medium heat. Add about 2 tablespoons of olive oil. Once hot, add the marinated chicken strips. Sear and stir until golden brown and fully cooked, about 5–7 minutes. Once cooked, remove the chicken from the pan and set aside on a plate.
  3. In the same pan, pour in 1 tablespoon of olive oil and reduce the heat to medium. Add the minced garlic and let it sizzle for about 10 seconds. Then toss in the sliced cabbage, carrots, red bell peppers, and onions. Stir frequently and let the veggies cook, covered, for 2 minutes to retain some crunch.
  4. Return the cooked chicken to the pan with the vegetables. Add the noodles on top, gently loosening them with tongs or a spatula. In a small bowl, mix light soy sauce, dark soy sauce, sesame oil, salt, and chili flakes if using. Pour this sauce mixture over the noodles and chicken, and toss everything together to coat well. Let it all cook for another 2–3 minutes until well heated and combined.
  5. Transfer the cooked lo mein to a serving dish. Sprinkle with sesame seeds and chopped spring onions if desired. Serve immediately while hot and flavorful. This dish pairs wonderfully with a side of pickled veggies or a light soup.