Chicken Lo Mein Recipe

Ingredients

• 3 tablespoonssoy sauce
• 2 tablespoonshoisin sauce
• 1 tablespoonrice wine vinegar
• 1 teaspoonsesame oil
• 1 tablespoonhoney
• 680 g (1½ pounds)chicken thighs or breasts, cut into small cubes or strips
• 2 tablespoonssoy sauce
• 1 teaspoonfresh ginger, minced
• 3 clovesgarlic, minced
• 170 g (6 oz)egg noodles (chow mein, lo mein or another Asian-style noodle)
• 1 large head (approximately 2 cups)broccoli, broken into florets
• 2 tablespoonsvegetable oil (sesame, olive or canola)
• 1 mediumonion, thinly sliced
• 1bell pepper, cut into small pieces
• 1½ cupscabbage, thinly sliced
• ¼ cupscallions, chopped
• 1 tablespoonsesame seeds
• 2 tablespoonsfresh coriander, chopped (optional)
• To tastelime wedges (optional)

Instructions

1. 1

   Mix the sauce

   Whisk the soy sauce, hoisin sauce, rice wine vinegar, sesame oil and honey together in a small bowl. Set the sauce aside.

2. 2

   Season the chicken

   Put the chicken in a bowl with the 2 tablespoons of soy sauce, ginger and garlic, and mix to coat. Cover with cling film and leave it to stand while you prepare the vegetables.

3. 3

   Cook noodles and broccoli

   Cook the noodles according to the packet instructions. Add the broccoli florets for the final 2 minutes of cooking, then drain, rinse and set aside.

4. 4

   Stir-fry the chicken

   Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the onion and pepper and cook, stirring frequently, for 4–5 minutes. Add the chicken and cook for 4–5 minutes, until it starts to brown.

5. 5

   Combine everything

   Stir in the cabbage, cooked noodles, broccoli and prepared sauce. Cook for 2–3 minutes, gently tossing everything together with tongs.

6. 6

   Add the garnish

   Scatter the chopped scallions and sesame seeds over the lo mein, adding the coriander if using.

7. 7

   Serve with lime

   Serve the lo mein with a wedge of lime.

What is chicken lo mein?

Lo mein is a Chinese-American noodle dish whose name refers to noodles that are tossed with other ingredients and sauce. This home-style version brings together chicken, egg noodles and several vegetables in a savoury, gently sweet dressing.

The quick cooking keeps the vegetables distinct while the sauce coats the noodles. Cooking the broccoli with the noodles also saves a pan and helps the 30-minute method come together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 462 calories, 32g protein, 28g carbs, 26g fat.

The noodles provide most of the carbohydrates, while the chicken is the main source of protein. Oil, sesame oil, sesame seeds and the chicken contribute fat; serve with extra vegetables or a simple salad if you want more volume alongside a portion.

Build a balanced sauce

Salty base: soy sauce gives the dressing its savoury backbone, while hoisin brings sweetness and a thicker consistency.

Bright finish: rice wine vinegar cuts through the richer flavours, and a little sesame oil adds a toasted aroma. Whisk the sauce before it goes into the pan so the honey is evenly mixed in.

Prepare the chicken and vegetables

Chicken pieces: cut thighs or breasts into small, evenly sized pieces so they cook at a similar pace. The brief seasoning with soy, ginger and garlic gives them flavour before they reach the pan.

Vegetable prep: slice the onion and cabbage thinly and cut the pepper into small pieces. Have everything ready before stir-frying, since the cooking stages move quickly.

Keep the noodles springy

Doneness cue: cook the noodles according to their packet, then add the broccoli for the final 2 minutes. Drain and rinse both before setting them aside, as directed in the recipe.

Gentle tossing: use tongs to turn the noodles and vegetables through the sauce for 2–3 minutes. Avoid vigorous stirring, which can break the noodles.

Get a good stir-fry

Hot pan: heat the oil over a medium-high heat before adding the onion and pepper. Stir frequently for 4–5 minutes, then add the chicken and cook for a further 4–5 minutes, until it starts to brown.

Room to move: use a large frying pan or wok so you can toss the noodles and vegetables without spilling them. If your pan is small, cook in batches rather than crowding it.

Serve it while hot

Fresh toppings: add the scallions and sesame seeds at the end so they retain their texture. Coriander is optional; lime wedges can be served alongside for a bright, tangy finish.

To round out the meal, serve the lo mein with a simple cucumber salad or extra steamed vegetables. Keep any sides plain so they complement rather than compete with the sauce.

Recipe notes & tips

• Measure and prepare the sauce and vegetables before heating the pan.
• Cut the chicken into evenly sized pieces so it cooks more uniformly.
• Check the noodle packet for its cooking time and use that as your guide.
• Add the broccoli only for the final 2 minutes of the noodles' cooking time.
• Toss gently with tongs once the noodles and sauce are in the pan.
• Finish with lime at the table so everyone can add it to taste.

Variations

• Use chicken breast: swap it for the thighs, as suggested, and cut it into small strips or cubes.
• Change the noodles: use chow mein, lo mein or another Asian-style noodle.
• Try another oil: sesame, olive or canola oil can be used for the stir-fry.
• Add coriander: scatter the chopped fresh herb over the finished noodles for an optional fresh note.
• Adjust the lime: serve wedges on the side so diners can add as much as they like.

Common mistakes to avoid

• Crowding the pan: the ingredients can be harder to toss; use a large pan or wok, or cook in batches.
• Overcooking the broccoli: add it only for the final 2 minutes of the noodles' cooking time.
• Guessing the noodle timing: follow the packet instructions so the noodles do not become too soft.
• Adding the chicken before the vegetables cook: first stir-fry the onion and pepper for 4–5 minutes as directed.
• Tossing too roughly: turn the mixture gently with tongs to help keep the noodles intact.

How to store

Refrigerate leftovers in a covered container and eat within 3–4 days. Reheat until piping hot, stirring so the chicken and noodles warm evenly; add a small splash of water if they seem dry.

Frequently asked questions