Better Than Takeout Chicken Lo Mein
Better Than Takeout Chicken Lo Mein
Ingredients
For the Chicken Marinade
- 1 pound chicken breast, sliced into thin, bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
For the Lo Mein Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/4 cup water
Other Ingredients
- 1 pound fresh lo mein noodles
- 2 tablespoons oil, for cooking chicken
- 1 tablespoon oil, for cooking vegetables
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 white onion, sliced
- 1 cup sugar snap peas
- 1/2 cup shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, chopped, for garnish
- 1 teaspoon sesame oil, for tossing noodles, as needed
Instructions
- 1
Slice the 1 pound of chicken breast into thin, bite-sized pieces. In a bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 1/4 teaspoon of white pepper. Mix thoroughly to ensure the chicken is evenly coated. Set the marinated chicken aside to rest for 15 minutes.
⏱️ 5 min
- 2
While the chicken marinates, prepare the lo mein sauce. In a separate bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, 1 teaspoon of cornstarch, and 1/4 cup of water until all ingredients are well combined and the cornstarch is dissolved. Set the sauce aside.
⏱️ 5 min
- 3
Prepare the vegetables: slice 1/2 a red bell pepper, 1/2 a green bell pepper, and 1/2 a white onion. Measure out 1 cup of sugar snap peas and slice 1/2 cup of shiitake mushrooms. Mince 2 cloves of garlic and 1 tablespoon of ginger. Chop the green onions for garnish later.
⏱️ 10 min
- 4
Cook the noodles: bring a large pot of water to a boil. Add the 1 pound of fresh lo mein noodles and cook according to package instructions until al dente. Drain the cooked noodles and rinse them immediately under cold water to stop the cooking process and prevent sticking. Toss the rinsed noodles with about 1 teaspoon of sesame oil to ensure they don't clump together.
⏱️ 8 min
- 5
Stir-fry the chicken: heat a wok or large pan over high heat until it begins to smoke. Add 2 tablespoons of oil to the hot wok. Add the marinated chicken and stir-fry for 3-5 minutes until it is golden brown and fully cooked through. Remove the cooked chicken from the wok and set it aside.
⏱️ 5 min
- 6
Stir-fry the vegetables: add 1 tablespoon of oil to the same wok. Add the sliced white onion, red bell pepper, and green bell pepper. Stir-fry for 1-2 minutes until they are slightly softened but still retain some crispness. Add the minced garlic and minced ginger to the vegetables. Stir-fry for another 30 seconds until fragrant. Add the sugar snap peas and sliced shiitake mushrooms to the wok. Stir-fry for 1 minute.
⏱️ 5 min
- 7
Combine and finish: return the cooked chicken to the wok with the stir-fried vegetables. Add the prepared lo mein noodles to the wok. Pour the whisked lo mein sauce evenly over all the ingredients in the wok. Toss everything together continuously for 2-3 minutes, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce and heated through. The sauce should thicken slightly. Garnish with chopped green onions, if desired.
⏱️ 5 min
- 8
Serve the Better Than Takeout Chicken Lo Mein immediately.
Kitchen Tools
Nutrition Facts (per serving)
Better Than Takeout Chicken Lo Mein
For the Chicken Marinade
- 1 pound chicken breast, sliced into thin, bite-sized pieces
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1/4 teaspoon white pepper
For the Lo Mein Sauce
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1 teaspoon cornstarch
- 1/4 cup water
Other Ingredients
- 1 pound fresh lo mein noodles
- 2 tablespoons oil, for cooking chicken
- 1 tablespoon oil, for cooking vegetables
- 1/2 red bell pepper, sliced
- 1/2 green bell pepper, sliced
- 1/2 white onion, sliced
- 1 cup sugar snap peas
- 1/2 cup shiitake mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1/4 cup green onions, chopped, for garnish
- 1 teaspoon sesame oil, for tossing noodles, as needed
Instructions
- 1
Slice the 1 pound of chicken breast into thin, bite-sized pieces. In a bowl, combine the sliced chicken breast with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and 1/4 teaspoon of white pepper. Mix thoroughly to ensure the chicken is evenly coated. Set the marinated chicken aside to rest for 15 minutes.
⏱️ 5 min - 2
While the chicken marinates, prepare the lo mein sauce. In a separate bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of dark soy sauce, 1 tablespoon of oyster sauce, 1 teaspoon of sugar, 1/2 teaspoon of white pepper, 1 teaspoon of cornstarch, and 1/4 cup of water until all ingredients are well combined and the cornstarch is dissolved. Set the sauce aside.
⏱️ 5 min - 3
Prepare the vegetables: slice 1/2 a red bell pepper, 1/2 a green bell pepper, and 1/2 a white onion. Measure out 1 cup of sugar snap peas and slice 1/2 cup of shiitake mushrooms. Mince 2 cloves of garlic and 1 tablespoon of ginger. Chop the green onions for garnish later.
⏱️ 10 min - 4
Cook the noodles: bring a large pot of water to a boil. Add the 1 pound of fresh lo mein noodles and cook according to package instructions until al dente. Drain the cooked noodles and rinse them immediately under cold water to stop the cooking process and prevent sticking. Toss the rinsed noodles with about 1 teaspoon of sesame oil to ensure they don't clump together.
⏱️ 8 min - 5
Stir-fry the chicken: heat a wok or large pan over high heat until it begins to smoke. Add 2 tablespoons of oil to the hot wok. Add the marinated chicken and stir-fry for 3-5 minutes until it is golden brown and fully cooked through. Remove the cooked chicken from the wok and set it aside.
⏱️ 5 min - 6
Stir-fry the vegetables: add 1 tablespoon of oil to the same wok. Add the sliced white onion, red bell pepper, and green bell pepper. Stir-fry for 1-2 minutes until they are slightly softened but still retain some crispness. Add the minced garlic and minced ginger to the vegetables. Stir-fry for another 30 seconds until fragrant. Add the sugar snap peas and sliced shiitake mushrooms to the wok. Stir-fry for 1 minute.
⏱️ 5 min - 7
Combine and finish: return the cooked chicken to the wok with the stir-fried vegetables. Add the prepared lo mein noodles to the wok. Pour the whisked lo mein sauce evenly over all the ingredients in the wok. Toss everything together continuously for 2-3 minutes, ensuring the noodles, chicken, and vegetables are thoroughly coated with the sauce and heated through. The sauce should thicken slightly. Garnish with chopped green onions, if desired.
⏱️ 5 min - 8
Serve the Better Than Takeout Chicken Lo Mein immediately.