Restaurant Style Chicken Lo Mein
Restaurant Style Chicken Lo Mein
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda
For the Lo Mein Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, for color
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
For the Lo Mein
- 1 pound fresh lo mein noodles
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, thinly sliced on the bias
- 2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 3 scallions, sliced, green parts for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the lo mein sauce. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, granulated sugar, white pepper, chicken broth, and cornstarch until smooth. Set aside.
⏱️ 5 min
- 3
Bring a large pot of salted water to a rolling boil. Add the fresh lo mein noodles and cook according to package directions until al dente, usually 2-3 minutes. They should be tender but still have a slight chew. Drain the noodles and rinse briefly with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.
⏱️ 10 min•🌡️ 212
- 4
Heat 1 tablespoon of vegetable oil in a large wok or a 12-inch non-stick skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until lightly browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 6 min
- 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 6
Add the sliced yellow onion, julienned carrots, and sliced celery to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften but are still crisp-tender.
⏱️ 3 min
- 7
Add the shredded napa cabbage and stir-fry for another 1-2 minutes until slightly wilted.
⏱️ 2 min
- 8
Return the cooked chicken to the wok with the vegetables. Add the cooked lo mein noodles. Give the prepared sauce a quick whisk again and pour it over the noodles and vegetables.
⏱️ 1 min
- 9
Toss everything together vigorously for 1-2 minutes, ensuring the noodles are evenly coated with the sauce and all ingredients are well combined and heated through. The sauce should thicken and glaze the noodles, not pool at the bottom.
⏱️ 2 min
- 10
Stir in the bean sprouts and the white parts of the sliced scallions. Toss for another 30 seconds.
⏱️ 1 min
- 11
Serve immediately, garnished with the green parts of the scallions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Restaurant Style Chicken Lo Mein
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1/2-inch strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon baking soda
For the Lo Mein Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce, for color
- 2 tablespoons oyster sauce
- 1 tablespoon Shaoxing wine, or dry sherry
- 1 tablespoon granulated sugar
- 1/2 teaspoon white pepper
- 1/4 cup chicken broth
- 1 teaspoon cornstarch
For the Lo Mein
- 1 pound fresh lo mein noodles
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1/2 yellow onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup celery, thinly sliced on the bias
- 2 cups napa cabbage, shredded
- 1 cup bean sprouts
- 3 scallions, sliced, green parts for garnish
Instructions
- 1
In a medium bowl, combine the chicken strips with soy sauce, Shaoxing wine, cornstarch, sesame oil, and baking soda. Mix well to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or up to 30 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the lo mein sauce. In a small bowl, whisk together soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, granulated sugar, white pepper, chicken broth, and cornstarch until smooth. Set aside.
⏱️ 5 min - 3
Bring a large pot of salted water to a rolling boil. Add the fresh lo mein noodles and cook according to package directions until al dente, usually 2-3 minutes. They should be tender but still have a slight chew. Drain the noodles and rinse briefly with cold water to prevent sticking. Toss with 1 tablespoon of vegetable oil to keep them from clumping.
⏱️ 10 min•🌡️ 212 - 4
Heat 1 tablespoon of vegetable oil in a large wok or a 12-inch non-stick skillet over medium-high heat until shimmering. Add the marinated chicken in a single layer and cook for 2-3 minutes per side, until lightly browned and cooked through. Remove the chicken from the wok and set aside.
⏱️ 6 min - 5
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 6
Add the sliced yellow onion, julienned carrots, and sliced celery to the wok. Stir-fry for 2-3 minutes until the vegetables start to soften but are still crisp-tender.
⏱️ 3 min - 7
Add the shredded napa cabbage and stir-fry for another 1-2 minutes until slightly wilted.
⏱️ 2 min - 8
Return the cooked chicken to the wok with the vegetables. Add the cooked lo mein noodles. Give the prepared sauce a quick whisk again and pour it over the noodles and vegetables.
⏱️ 1 min - 9
Toss everything together vigorously for 1-2 minutes, ensuring the noodles are evenly coated with the sauce and all ingredients are well combined and heated through. The sauce should thicken and glaze the noodles, not pool at the bottom.
⏱️ 2 min - 10
Stir in the bean sprouts and the white parts of the sliced scallions. Toss for another 30 seconds.
⏱️ 1 min - 11
Serve immediately, garnished with the green parts of the scallions.
⏱️ 1 min