Chicken Lo Mein Better Than Takeout

Ingredients

• 454 g (1 pound)chicken breast, cut into bite-sized pieces
• 15 ml (1 tablespoon)soy sauce (for the marinade)
• 5 ml (1 teaspoon)cornflour (for the marinade)
• 454 g (1 pound)lo mein noodles
• 30 ml (2 tablespoons)sesame oil
• 2 clovesgarlic, minced
• 2.5 cm (1 inch)ginger, minced
• 150 g (1 cup)carrots, sliced
• 70 g (1 cup)cabbage, shredded
• 150 g (1 cup)bell peppers, sliced
• 25 g (1/4 cup)spring onions, sliced
• 60 ml (1/4 cup)soy sauce (for the sauce)
• 30 ml (2 tablespoons)oyster sauce
• 120 ml (1/2 cup)chicken stock
• 25 g (2 tablespoons)soft brown sugar
• 15 ml (1 tablespoon)cornflour (for the sauce)
• Optional, for garnishsesame seeds
• To tastesalt and pepper

Instructions

1. 1

   Cut the chicken

   Cut the chicken breast into bite-sized pieces.

2. 2

   Marinate the chicken

   Mix the chicken with 15 ml (1 tablespoon) soy sauce and 5 ml (1 teaspoon) cornflour in a bowl. Leave it to stand for 10 minutes.

3. 3

   Cook the noodles

   Cook the lo mein noodles following the packet directions. Drain them and set aside.

4. 4

   Heat the oil

   Heat the sesame oil in a large frying pan or wok over a medium-high heat.

5. 5

   Fry aromatics

   Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.

6. 6

   Cook the chicken

   Add the marinated chicken and cook until browned and cooked through. Remove it from the pan and set aside.

7. 7

   Cook the vegetables

   Add the carrots, cabbage and bell peppers to the pan. Stir-fry for about 5–7 minutes, until tender-crisp.

8. 8

   Mix the sauce

   Whisk together 60 ml (1/4 cup) soy sauce, the oyster sauce, chicken stock, brown sugar and 15 ml (1 tablespoon) cornflour in a bowl.

9. 9

   Add the sauce

   Pour the sauce into the pan with the vegetables.

10. 10

    Thicken the sauce

    Bring the sauce to a simmer and cook, stirring constantly, for about 1–2 minutes, until thickened.

11. 11

    Return chicken and noodles

    Add the cooked chicken and noodles to the pan.

12. 12

    Toss everything together

    Toss until the noodles and chicken are evenly coated in the sauce.

13. 13

    Add the garnish

    Finish with the sliced spring onions and sesame seeds, if using.

14. 14

    Serve straight away

    Serve immediately.

What is chicken lo mein?

Lo mein is a Chinese noodle dish, commonly served with vegetables and a savoury sauce; chicken lo mein is also a familiar choice on Chinese-American take-away menus. This version combines noodles, chicken and vegetables in one wok or large frying pan.

The method cooks the chicken and vegetables separately before bringing them together, helping the chicken brown while the vegetables keep some bite. A cornflour-thickened sauce clings to the noodles rather than pooling at the bottom.

Nutrition and macros by portion

The nutrition label shows one serving as written: 550 calories, 0g protein, 0g carbs, 0g fat.

The noodles and brown sugar provide most of the carbohydrates, while sesame oil contributes fat. Chicken supplies the main protein, with further flavour coming from soy and oyster sauces. For a more balanced plate, serve a moderate portion alongside extra non-starchy vegetables.

Choosing the ingredients

Noodles: Use lo mein noodles if available, and follow their packet directions because cooking times can differ. Other wheat noodles can work, though their texture may vary.

Vegetables: Carrots, cabbage and bell peppers give the dish a mix of sweetness, crunch and colour. Slice them to similar thicknesses so they cook at a similar pace.

Getting the chicken right

Marinade: The short rest with soy sauce and cornflour seasons the chicken and prepares it for the hot pan. Keep the pieces bite-sized so they cook through without needing an extended time in the wok.

Browning: Cook the chicken until browned and cooked through, then take it out of the pan before adding the vegetables. This gives the vegetables room to fry rather than releasing moisture around the chicken.

Keeping the vegetables crisp

Order: Garlic and ginger go in first, followed by the carrots, cabbage and peppers after the chicken has been removed. The vegetables need 5–7 minutes, until tender-crisp.

Heat: A medium-high heat helps the vegetables cook quickly while retaining some texture. Stir them as they cook, and use a large pan or wok to keep the ingredients moving.

Thickening the sauce

Mix: Whisk the sauce ingredients with the cornflour before pouring them into the pan. This helps distribute the cornflour through the liquid.

Simmer: Stir constantly as the sauce simmers for 1–2 minutes. Stop when it has thickened enough to coat the vegetables, then add the chicken and noodles.

Serving the noodles

Garnish: Spring onions add a fresh finish, while sesame seeds are an optional garnish. Serve the lo mein as soon as it is tossed together so the noodles stay coated and the vegetables retain their bite.

On the side: A simple cucumber salad or steamed greens can add a fresh contrast. If serving it as part of a larger meal, keep additional sauces modest since the noodles are already seasoned.

Recipe notes & tips

• Prepare and slice all the ingredients before heating the wok, as the cooking stages move quickly.
• Cook the noodles just as directed on their packet, then drain them well before adding them to the sauce.
• Whisk the cornflour into the cold sauce ingredients until evenly mixed.
• Keep the chicken aside while the vegetables cook so it does not overcook.
• Toss the noodles promptly once they are added, so the sauce coats them evenly.

Variations

• Swap the protein: Use bite-sized prawns or thinly sliced beef in place of the chicken, cooking them through before setting them aside.
• Add mushrooms: Slice them and cook them with the other vegetables.
• Change the vegetables: Replace some of the cabbage or peppers with sliced mushrooms or sugar snap peas.
• Make it spicy: Add chilli flakes or a little sliced fresh chilli with the garlic and ginger.
• Finish with extra sesame: Sprinkle toasted sesame seeds over the dish just before serving.

Common mistakes to avoid

• Crowding the pan: The ingredients can steam instead of fry; use a large wok or cook in batches.
• Overcooking the noodles: They continue to warm when tossed with the sauce; follow the packet timing and drain them promptly.
• Skipping the sauce whisk: Cornflour can clump if added straight to the pan; whisk it into the liquid ingredients first.
• Leaving the sauce unattended: It can thicken quickly; stir constantly while it simmers for 1–2 minutes.
• Cooking vegetables too long: They lose their crisp texture; stop after 5–7 minutes when tender-crisp.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat in a frying pan over a medium heat, stirring until hot throughout; add a small splash of water if the noodles seem dry.

Frequently asked questions