Easy Chicken Lo Mein

Ingredients

• 454 g (1 pound)boneless, skinless chicken breasts, cut into bite-sized pieces
• 15 ml (1 tablespoon)soy sauce (for marinade)
• 8 g (1 tablespoon)cornflour (for marinade)
• 5 ml (1 teaspoon)sesame oil (for marinade)
• 2.5 ml (1/2 teaspoon)ground ginger (for marinade)
• 1.25 ml (1/4 teaspoon)garlic powder (for marinade)
• 454 g (1 pound)lo mein noodles (fresh or dried)
• 60 ml (1/4 cup)soy sauce (for sauce)
• 30 ml (2 tablespoons)oyster sauce
• 15 ml (1 tablespoon)sesame oil (for sauce)
• 15 ml (1 tablespoon)brown sugar
• 8 g (1 tablespoon)cornflour (for sauce)
• 5 ml (1 teaspoon)rice vinegar
• 2.5 ml (1/2 teaspoon)ground ginger (for sauce)
• 1 clovegarlic, minced
• 60 ml (1/4 cup)chicken stock
• 30 ml (2 tablespoons)vegetable oil
• 240 ml (1 cup)carrots, sliced
• 240 ml (1 cup)cabbage, sliced
• 240 ml (1 cup)celery, sliced
• 120 ml (1/2 cup)spring onions, sliced
• 120 ml (1/2 cup)mushrooms, sliced (optional)
• 120 ml (1/2 cup)snow peas (optional)

Instructions

1. 1

   Marinate chicken

   Put the chicken in a medium bowl with 15 ml soy sauce, 8 g cornflour, 5 ml sesame oil, 2.5 ml ground ginger and 1.25 ml garlic powder. Mix until evenly coated, then leave to marinate for at least 15 minutes, or for up to 30 minutes in the refrigerator.

2. 2

   Cook noodles

   Cook the noodles according to the packet directions, stopping when they are slightly firm rather than overcooked. Drain, rinse with cold water to halt the cooking and prevent sticking, then set aside.

3. 3

   Mix the sauce

   In a small bowl, whisk together 60 ml soy sauce, the oyster sauce, 15 ml sesame oil, brown sugar, 8 g cornflour, rice vinegar, 2.5 ml ground ginger, minced garlic and chicken stock. Whisk until smooth and the cornflour has dissolved, then set aside.

4. 4

   Brown the chicken

   Heat 15 ml vegetable oil in a large wok or frying pan over medium-high heat. Stir-fry the marinated chicken for about 5–7 minutes, until cooked through and lightly browned, then remove it from the wok and set aside.

5. 5

   Stir-fry vegetables

   Add the remaining 15 ml vegetable oil to the wok. Stir-fry the carrots, cabbage and celery for about 3–5 minutes, until slightly tender; if using mushrooms or snow peas, add them and cook for another 2–3 minutes.

6. 6

   Combine and serve

   Return the chicken to the wok with the vegetables and pour in the sauce. Stir-fry for 1–2 minutes, until the sauce thickens and everything is heated through. Add the noodles and toss until evenly coated and well distributed, then garnish with the sliced spring onions and serve immediately.

What is chicken lo mein?

Lo mein is a Chinese noodle dish in which cooked noodles are tossed with sauce and other ingredients. This version pairs noodles with stir-fried chicken and a colourful mix of vegetables.

The combination of soy, oyster sauce, sesame oil and a little brown sugar gives the sauce savoury depth with a touch of sweetness. Cooking the components separately before bringing them together helps keep the chicken browned and the vegetables distinct.

Nutrition and macros by portion

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

The noodles provide most of the carbohydrates, while the chicken contributes protein and the vegetable oil, sesame oil and sauces supply much of the fat. For a balanced plate, serve a generous portion of the vegetables alongside the noodles and chicken.

Marinating the chicken

Coating the chicken in soy sauce, cornflour, sesame oil and seasonings lets the flavours cling to the small pieces. The cornflour also helps create a light coating as the chicken cooks.

The minimum marinating time is 15 minutes; if leaving it for longer, keep it refrigerated and use it within the stated 30-minute window.

Getting the noodles right

Cook the noodles just until slightly firm, since they will be tossed in the hot wok again at the end. Follow the packet timing for the type you have, as fresh and dried noodles can differ.

Rinsing them with cold water stops the cooking and helps keep them from clumping while you prepare the chicken and vegetables.

Building the sauce

Cornflour can settle or form lumps if it is not fully mixed in, so whisk the sauce until smooth before adding it to the wok. The chicken stock loosens the mixture, while the soy and oyster sauces provide its savoury base.

The sauce thickens quickly over the heat. Stir-fry for 1–2 minutes, just until it coats the ingredients and everything is hot.

Cooking the vegetables

Carrots, cabbage and celery go in first and cook for 3–5 minutes, until slightly tender. Keep them moving in the wok so they cook evenly while retaining some bite.

Mushrooms and snow peas are optional additions; if using either, add them after the first vegetables and cook for a further 2–3 minutes.

Timing and serving

Prepare the sauce and vegetables while the noodles are cooking or draining, then stir-fry the chicken and combine everything at the end. Have the ingredients ready before heating the wok so the brief cooking stages run smoothly.

Serve the lo mein straight away, with the spring onions scattered over the top. It works well as a complete meal, or alongside a simple vegetable side.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so it cooks at a similar rate.
• Whisk the sauce again just before pouring it into the wok if it has been standing.
• Keep the vegetables moving as they cook to avoid scorching them.
• Drain the noodles thoroughly after rinsing so excess water does not dilute the sauce.
• Set the cooked chicken aside while you stir-fry the vegetables, as directed.

Variations

• Add mushrooms: Include the optional mushrooms with the vegetables for an earthier flavour.
• Add snow peas: Stir in the optional snow peas for another crisp vegetable.
• Use fresh noodles: Choose fresh lo mein noodles and cook them according to their packet directions.
• Adjust the vegetables: Use the listed carrots, cabbage and celery in the proportions that suit your preference.
• Change the garnish: Keep the sliced spring onions for a fresh finish, or use a little less if preferred.

Common mistakes to avoid

• Overcooking the noodles: Stop when they are slightly firm, as they will be heated again in the wok.
• Skipping the rinse: Rinse drained noodles with cold water to stop cooking and help prevent them sticking.
• Lumpy sauce: Whisk until the cornflour is fully dissolved before adding the sauce to the wok.
• Crowding the final toss: Add the noodles and combine them thoroughly so they are evenly coated.
• Cooking the vegetables too long: Follow the stated times and take them off the heat once slightly tender.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat in a frying pan or wok until piping hot, stirring to warm everything evenly.

Frequently asked questions