Chicken Lo Mein

This chicken lo mein recipe is easy to make with savory noodles tossed in a flavorful sauce with chicken and vegetables. (And it's better than takeout!)

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Asian

Servings: people

Calories: 586kcal

Author: Stephanie

Ingredients

Stir Fry

2 small boneless skinless chicken breasts just over 1 lb.
Salt/Pepper
2 tablespoons peanut oil Plus more as needed. Can sub olive oil.
¼ cup dry white wine see notes
2 ½ cups mixed stir fry vegetables see notes
10 oz. lo mein noodles see notes

Sauce

1 cup chicken broth
¾ cup beef broth see notes
¼ cup soy sauce
1 tablespoon brown sugar can sub honey
2 tablespoons cornstarch
3 cloves garlic minced
1 teaspoon hot sauce I use Frank's hot sauce. Sriracha works too!
¼ teaspoon toasted sesame oil
¼ tsp ground ginger
1 pinch red pepper flakes optional

US Customary - Metric

Instructions

Prep Work

Add the sauce ingredients to a large measuring cup with a spout and stir until well combined. Transfer ¼ cup of it to a medium bowl.
Optional: Cover the chicken with saran wrap and tenderize each side with a meat mallet.
Pat the chicken dry and season with salt and pepper. Cut into bite-sized pieces.
Add the chicken to the bowl with the ¼ cup of sauce and use kitchen tongs to toss and coat. Let it sit while you cut the vegetables and begin boiling salted water for the lo mein.

Make the Stir Fry

Once all ingredients are measured and ready, heat oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
Add the wine to the same skillet that you used to cook the chicken over medium heat. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 2 minutes.
Add the lo mein noodles to the boiling water. Boil them for 1 minute less than al dente according to package instructions. (Set a timer to ensure you don’t overcook it.) Drain once cooked.
While the noodles cook, add the vegetables to the skillet (and a little more oil if needed) and cook for about 3 minutes to soften slightly. Add the sauce and bring it to a boil, then reduce heat to low.
Use kitchen tongs to add the cooked lo mein a bit at a time, until desired noodle-to-sauce- ratio is obtained. (I use about 8 oz. instead of 10 oz.) Important: The noodles will continue to absorb the sauce and the flavors will continue to meld as it stands.
Add the chicken back to the skillet and toss to coat. Heat through for 1-2 minutes.
Garnish with your favorite toppings (see notes for suggestions) and serve!

Notes

Pro Tips:

White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after searing the chicken. An equal amount of chicken broth may be used if you don’t cook with wine.
Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 10 oz. spaghetti noodles can be used instead if needed.
While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
Optional additions to this recipe include: sliced mushrooms, broccoli, celery, green beans, and edamame.
Topping Options: Green onions, peanuts, cashews, crunchy chow mein noodles.
Using Shrimp or Beef: Be sure to try my Shrimp Lo Mein and Beef Lo Mein as well, they're amazing!

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren't mushy/overcooked when reheated.

Nutritional Information is an estimate and is per serving. There are a hearty 4 servings in this recipe, although it could likely feed 5.

Nutrition