Chinese Chicken Lo Mein
Chinese Chicken Lo Mein
Ingredients
For the Chicken Marinade
- 1 1/2 pounds chicken breast, sliced into thin pieces
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon salt, as needed
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 2 teaspoons baking soda
For the Sauce
- 1/3 cup soy sauce
- 2 tablespoons shaoxing wine
- 3 teaspoons granulated sugar
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon garlic, minced (from 3 garlic cloves)
- 1/4 teaspoon white pepper, as needed
For the Stir-fry
- 4 scallions, chopped into 1-inch pieces
- 1/2 head cabbage, thinly shredded
- 1/2 onion, thinly sliced
- 2 carrots, julienned
- 2 cloves garlic, minced
- 12 ounces Lo Mein noodles
- 2 tablespoons olive oil, as needed for frying
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the vegetables: Chop the scallions into approximately 1-inch pieces. Thinly shred the 1/2 head of cabbage. Thinly slice the 1/2 onion. Slice the carrots into rounds, then julienne them into thin strips. Mince all 3 garlic cloves, reserving 1 tablespoon for the sauce and the remaining 2 cloves for the stir-fry.
⏱️ 10 min
- 2
Prepare and marinate the chicken: Slice the chicken breast into thin, bite-sized pieces. Place the sliced chicken in a bowl. Season with black pepper, salt, and garlic powder. Add 2 tablespoons of soy sauce and 2 teaspoons of baking soda to the chicken. Mix thoroughly to combine all ingredients with the chicken. Cover the bowl and let the chicken marinate for 15 minutes.
⏱️ 5 min
- 3
Prepare the sauce: In a separate bowl, combine 1/3 cup soy sauce, 2 tablespoons shaoxing wine, 3 teaspoons granulated sugar, 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 1 tablespoon of the minced garlic, and white pepper. Stir the sauce ingredients well until fully combined.
⏱️ 3 min
- 4
Cook the Lo Mein noodles according to package instructions. Once cooked, drain the noodles and rinse them under cold water to prevent sticking. Set aside.
⏱️ 8 min
- 5
Cook the chicken: Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of olive oil. Add the marinated chicken to the hot wok and fry until cooked through and lightly browned, about 4-6 minutes. Once cooked, remove the chicken from the wok and set it aside in a separate bowl.
⏱️ 6 min
- 6
Stir-fry the vegetables: Add 1 tablespoon more olive oil to the wok if needed. Add the chopped scallions, sliced onion, julienned carrots, and the remaining 2 minced garlic cloves to the wok. Stir-fry for 2-3 minutes until slightly tender. Add the shredded cabbage to the wok and continue to stir-fry with the other vegetables for another 2-3 minutes until tender-crisp.
⏱️ 6 min
- 7
Combine and finish the dish: Add the cooked Lo Mein noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Return the cooked chicken to the wok. Prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Pour the cornstarch slurry into the wok. Stir everything together thoroughly, ensuring the sauce coats all ingredients and thickens slightly, about 1-2 minutes. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chinese Chicken Lo Mein
For the Chicken Marinade
- 1 1/2 pounds chicken breast, sliced into thin pieces
- 1/2 teaspoon black pepper, as needed
- 1/2 teaspoon salt, as needed
- 1 teaspoon garlic powder
- 2 tablespoons soy sauce
- 2 teaspoons baking soda
For the Sauce
- 1/3 cup soy sauce
- 2 tablespoons shaoxing wine
- 3 teaspoons granulated sugar
- 2 tablespoons oyster sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon garlic, minced (from 3 garlic cloves)
- 1/4 teaspoon white pepper, as needed
For the Stir-fry
- 4 scallions, chopped into 1-inch pieces
- 1/2 head cabbage, thinly shredded
- 1/2 onion, thinly sliced
- 2 carrots, julienned
- 2 cloves garlic, minced
- 12 ounces Lo Mein noodles
- 2 tablespoons olive oil, as needed for frying
For the Cornstarch Slurry
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- 1
Prepare the vegetables: Chop the scallions into approximately 1-inch pieces. Thinly shred the 1/2 head of cabbage. Thinly slice the 1/2 onion. Slice the carrots into rounds, then julienne them into thin strips. Mince all 3 garlic cloves, reserving 1 tablespoon for the sauce and the remaining 2 cloves for the stir-fry.
⏱️ 10 min - 2
Prepare and marinate the chicken: Slice the chicken breast into thin, bite-sized pieces. Place the sliced chicken in a bowl. Season with black pepper, salt, and garlic powder. Add 2 tablespoons of soy sauce and 2 teaspoons of baking soda to the chicken. Mix thoroughly to combine all ingredients with the chicken. Cover the bowl and let the chicken marinate for 15 minutes.
⏱️ 5 min - 3
Prepare the sauce: In a separate bowl, combine 1/3 cup soy sauce, 2 tablespoons shaoxing wine, 3 teaspoons granulated sugar, 2 tablespoons oyster sauce, 2 tablespoons dark soy sauce, 1 tablespoon of the minced garlic, and white pepper. Stir the sauce ingredients well until fully combined.
⏱️ 3 min - 4
Cook the Lo Mein noodles according to package instructions. Once cooked, drain the noodles and rinse them under cold water to prevent sticking. Set aside.
⏱️ 8 min - 5
Cook the chicken: Heat a wok or large frying pan over medium-high heat and add 1 tablespoon of olive oil. Add the marinated chicken to the hot wok and fry until cooked through and lightly browned, about 4-6 minutes. Once cooked, remove the chicken from the wok and set it aside in a separate bowl.
⏱️ 6 min - 6
Stir-fry the vegetables: Add 1 tablespoon more olive oil to the wok if needed. Add the chopped scallions, sliced onion, julienned carrots, and the remaining 2 minced garlic cloves to the wok. Stir-fry for 2-3 minutes until slightly tender. Add the shredded cabbage to the wok and continue to stir-fry with the other vegetables for another 2-3 minutes until tender-crisp.
⏱️ 6 min - 7
Combine and finish the dish: Add the cooked Lo Mein noodles to the wok with the vegetables. Pour the prepared sauce over the noodles and vegetables. Return the cooked chicken to the wok. Prepare a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons water. Pour the cornstarch slurry into the wok. Stir everything together thoroughly, ensuring the sauce coats all ingredients and thickens slightly, about 1-2 minutes. Serve immediately.
⏱️ 5 min