Chicken Lo Mein
Chicken Lo Mein
Ingredients
For the Lo Mein
- 16 ounces Chinese egg noodles
- 1 pound chicken breast, cut into 1/2-inch strips
- 2 tablespoons vegetable oil, divided
For the Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons dark soy sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 garlic cloves, minced
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the Chinese egg noodles and cook according to package directions until al dente. Drain well and rinse briefly with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep from clumping.
⏱️ 8 min
- 2
While the noodles are cooking, prepare the sauce. In a medium bowl, whisk together the chicken stock, oyster sauce, dark soy sauce, soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic until well combined and the cornstarch is dissolved.
⏱️ 5 min
- 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 4
Pour the prepared sauce into the hot skillet. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min
- 5
Add the cooked noodles and chicken back into the skillet with the sauce. Toss everything together until the noodles and chicken are evenly coated with the sauce. Cook for another 2-3 minutes, stirring constantly, to heat through.
⏱️ 3 min
- 6
Serve immediately and enjoy your homemade Chicken Lo Mein!
Kitchen Tools
Nutrition Facts (per serving)
Chicken Lo Mein
For the Lo Mein
- 16 ounces Chinese egg noodles
- 1 pound chicken breast, cut into 1/2-inch strips
- 2 tablespoons vegetable oil, divided
For the Sauce
- 1/2 cup chicken stock
- 2 tablespoons oyster sauce
- 1 1/2 tablespoons dark soy sauce
- 1 1/2 tablespoons soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 garlic cloves, minced
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the Chinese egg noodles and cook according to package directions until al dente. Drain well and rinse briefly with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep from clumping.
⏱️ 8 min - 2
While the noodles are cooking, prepare the sauce. In a medium bowl, whisk together the chicken stock, oyster sauce, dark soy sauce, soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic until well combined and the cornstarch is dissolved.
⏱️ 5 min - 3
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken strips and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 4
Pour the prepared sauce into the hot skillet. Bring to a simmer, stirring constantly, until the sauce thickens slightly, about 1-2 minutes.
⏱️ 2 min - 5
Add the cooked noodles and chicken back into the skillet with the sauce. Toss everything together until the noodles and chicken are evenly coated with the sauce. Cook for another 2-3 minutes, stirring constantly, to heat through.
⏱️ 3 min - 6
Serve immediately and enjoy your homemade Chicken Lo Mein!