Description
This easy Chicken Lo Mein recipe features tender chicken breast, colorful stir-fry vegetables, and chewy lo mein noodles tossed in a savory Asian-inspired sauce. Ready in just 30 minutes, it’s a delicious, homemade alternative to takeout that’s full of flavor and perfect for a quick weeknight dinner.
Ingredients
Stir Fry
- 2 small boneless skinless chicken breasts (just over 1 lb.)
- Salt and pepper, to taste
- 2 tablespoons peanut oil (plus more as needed; can substitute olive oil)
- ¼ cup mixture of 1 tablespoon rice vinegar + 3 tablespoons chicken broth
- 2 ½ cups mixed stir fry vegetables (such as bell peppers, broccoli, snap peas, carrots, and mushrooms)
- 10 oz. lo mein noodles
Sauce
- 1 cup chicken broth
- ¾ cup beef broth
- ¼ cup soy sauce
- 1 tablespoon brown sugar (or honey)
- 2 tablespoons cornstarch
- 3 cloves garlic, minced
- 1 teaspoon hot sauce (Frank’s or sriracha)
- ¼ teaspoon toasted sesame oil
- ¼ teaspoon ground ginger
- Pinch red pepper flakes (optional)
Instructions
- Prepare the Sauce: In a large measuring cup with a spout, combine all the sauce ingredients – chicken broth, beef broth, soy sauce, brown sugar, cornstarch, minced garlic, hot sauce, toasted sesame oil, ground ginger, and red pepper flakes if using. Mix until well combined. Transfer ¼ cup of the sauce to a medium bowl for marinating the chicken.
- Marinate the Chicken: Optionally, cover the chicken breasts with plastic wrap and gently tenderize with a meat mallet. Pat the chicken dry and season with salt and pepper. Cut into bite-sized pieces. Toss the chicken pieces with the reserved ¼ cup of sauce and let it marinate while prepping vegetables and bringing salted water to a boil for noodles.
- Cook the Chicken: Heat 2 tablespoons of peanut oil in a large skillet over medium-high heat. Add the marinated chicken and sear undisturbed for about 3 minutes to get a golden crust. Toss and continue cooking for another 2 to 3 minutes until the chicken is fully cooked and golden brown. Remove the chicken from the skillet and set aside.
- Deglaze the Pan: Pour the rice vinegar and chicken broth mixture into the same skillet over medium heat. Use a silicone spatula to scrape up any browned bits stuck to the bottom of the pan—these add extra flavor. Let the liquid bubble and reduce slightly for about 2 minutes.
- Cook the Noodles: Add lo mein noodles to the boiling salted water. Cook for 1 minute less than the package instructions for al dente texture, then drain and set aside.
- Sauté the Vegetables: Add the mixed stir-fry vegetables to the skillet. If needed, add a bit more oil to prevent sticking. Sauté the vegetables for about 3 minutes until they begin to soften but still retain some crunch.
- Add the Sauce and Noodles: Pour the prepared sauce into the skillet with the vegetables and bring to a boil. Then reduce heat to low. Gradually add the drained noodles using tongs, adding a little at a time until you reach the desired noodle-to-sauce ratio—approximately 8 oz. works well. The noodles will absorb the sauce as they rest.
- Combine and Heat Through: Return the cooked chicken to the skillet and toss everything together thoroughly. Heat through for 1–2 minutes to meld the flavors.
- Serve: Garnish with sliced green onions, toasted sesame seeds, or extra chili flakes if desired. Serve hot and enjoy your homemade chicken lo mein.
Notes
- For mixed stir-fry vegetables, a combination of bell peppers, broccoli florets, snap peas, carrots, and mushrooms works well.
- Lo mein noodles can be substituted with spaghetti if unavailable, but fresh lo mein noodles yield the best texture.
- The sauce uses both chicken and beef broth for depth of flavor, but you can substitute vegetable broth if preferred.
- Marinating the chicken in a bit of the sauce enhances its flavor and tenderness.
- Adjust hot sauce and red pepper flakes to your preferred spice level or omit for a milder dish.
