Restaurant-Style Chicken Lo Mein
Restaurant-Style Chicken Lo Mein
Ingredients
For the Chicken Marinade
- 1 pound chicken breast, sliced into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper, as needed
- 1/4 teaspoon salt, as needed
For the Lo Mein Sauce
- 4 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- 2 tablespoons water
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
Aromatics and Vegetables
- 8 garlic, cloves, minced
- 1 inch ginger, piece, minced
- 1 onion, sliced
- 1/2 small cabbage, chopped
- 2 carrots, sliced
- 1 bundle green onions, chopped, white and green parts separated
Other Ingredients
- 1 package lo mein noodles
- 1/2 teaspoon white pepper
- 1 pinch MSG
- 3 tablespoons oil, for cooking, as needed
Instructions
- 1
In a medium bowl, combine the sliced chicken breast, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/4 teaspoon baking soda, 1 tablespoon cornstarch, and a pinch each of white pepper and salt. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min
- 2
In a separate small bowl, whisk together the light soy sauce, dark soy sauce, sesame oil, brown sugar, water, oyster sauce, and 2 tablespoons Shaoxing wine. Stir until the brown sugar is fully dissolved. Set the sauce aside.
⏱️ 5 min
- 3
Prepare your aromatics and vegetables: mince the garlic and ginger. Slice the onion, chop the cabbage, and slice the carrots. Chop the green onions, separating the white and green parts into different bowls.
⏱️ 10 min
- 4
Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook according to package instructions until al dente. Drain the noodles and immediately rinse them thoroughly with cold water to stop the cooking process. Toss the drained noodles with 1 tablespoon of oil to prevent sticking.
⏱️ 8 min
- 5
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. Once the oil is shimmering, add the marinated chicken strips and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 5 min
- 6
Add 1 more tablespoon of oil to the wok if needed. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced onion and stir-fry for 2-3 minutes until it begins to soften. Next, add the sliced carrots and chopped cabbage, and continue to stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 7 min
- 7
Return the cooked chicken to the wok with the vegetables. Add the cooked lo mein noodles. Pour the prepared sauce over all the ingredients. Add 1/2 teaspoon white pepper and a pinch of MSG. Toss everything together vigorously, using tongs or two spatulas, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce.
⏱️ 3 min
- 8
Finally, add the white and green parts of the chopped green onions to the wok and toss briefly for about 30 seconds. Serve the Chicken Lo Mein hot immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant-Style Chicken Lo Mein
For the Chicken Marinade
- 1 pound chicken breast, sliced into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine
- 1/4 teaspoon baking soda
- 1 tablespoon cornstarch
- 1/4 teaspoon white pepper, as needed
- 1/4 teaspoon salt, as needed
For the Lo Mein Sauce
- 4 tablespoons light soy sauce
- 3 tablespoons dark soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons brown sugar
- 2 tablespoons water
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine
Aromatics and Vegetables
- 8 garlic, cloves, minced
- 1 inch ginger, piece, minced
- 1 onion, sliced
- 1/2 small cabbage, chopped
- 2 carrots, sliced
- 1 bundle green onions, chopped, white and green parts separated
Other Ingredients
- 1 package lo mein noodles
- 1/2 teaspoon white pepper
- 1 pinch MSG
- 3 tablespoons oil, for cooking, as needed
Instructions
- 1
In a medium bowl, combine the sliced chicken breast, 1 tablespoon soy sauce, 1 tablespoon Shaoxing wine, 1/4 teaspoon baking soda, 1 tablespoon cornstarch, and a pinch each of white pepper and salt. Mix thoroughly until the chicken is evenly coated. Set aside to marinate for at least 15 minutes.
⏱️ 5 min - 2
In a separate small bowl, whisk together the light soy sauce, dark soy sauce, sesame oil, brown sugar, water, oyster sauce, and 2 tablespoons Shaoxing wine. Stir until the brown sugar is fully dissolved. Set the sauce aside.
⏱️ 5 min - 3
Prepare your aromatics and vegetables: mince the garlic and ginger. Slice the onion, chop the cabbage, and slice the carrots. Chop the green onions, separating the white and green parts into different bowls.
⏱️ 10 min - 4
Bring a large pot of water to a rolling boil. Add the lo mein noodles and cook according to package instructions until al dente. Drain the noodles and immediately rinse them thoroughly with cold water to stop the cooking process. Toss the drained noodles with 1 tablespoon of oil to prevent sticking.
⏱️ 8 min - 5
Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. Once the oil is shimmering, add the marinated chicken strips and stir-fry until cooked through and lightly browned, about 3-5 minutes. Remove the cooked chicken from the wok and set aside.
⏱️ 5 min - 6
Add 1 more tablespoon of oil to the wok if needed. Add the minced garlic and ginger and stir-fry for 30 seconds until fragrant. Add the sliced onion and stir-fry for 2-3 minutes until it begins to soften. Next, add the sliced carrots and chopped cabbage, and continue to stir-fry for 3-4 minutes until the vegetables are tender-crisp.
⏱️ 7 min - 7
Return the cooked chicken to the wok with the vegetables. Add the cooked lo mein noodles. Pour the prepared sauce over all the ingredients. Add 1/2 teaspoon white pepper and a pinch of MSG. Toss everything together vigorously, using tongs or two spatulas, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce.
⏱️ 3 min - 8
Finally, add the white and green parts of the chopped green onions to the wok and toss briefly for about 30 seconds. Serve the Chicken Lo Mein hot immediately.
⏱️ 2 min