Kitchen notes · a little help before you start
Chicken Lo Mein Recipe
A tangle of chicken lo mein makes a very welcome dinner when you want noodles. The vegetables give each bite some crunch, and the sauce catches on the chicken and strands together. Fill a bowl while it is hot and enjoy following the noodles around with your fork.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 15 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- Chinese · Asian
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
- Dish type
- Noodles
A few quick notes
1. Stop the noodle boil early
Cook the egg noodles one minute short of their directions, then drain and toss with sesame oil before setting aside.
2. Move cooked chicken aside
Cook the chicken through first, then take it out while the peppers, ginger and garlic have their brief skillet cook.
3. Mix the sauce in a bowl
Combine water, soy sauce, starch, oil and oyster sauce separately before adding that mixture to the skillet.
Get to know the ingredients
Thin chicken slices
Slice the breasts thinly before their skillet cook, ready to mix back through the vegetables and noodles later.
Shredded cabbage
The cabbage is shredded and joins carrot and onion in the sauce before the chicken and noodles return.
Bean sprouts last
Keep the bean sprouts for the final toss, after the noodles and chicken are back in the skillet.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Chicken Lo Mein Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Toss everything together
Add the bean sprouts and toss the noodles, chicken, vegetables and sauce well before serving the lo mein.
A little more help as you go
Sesame oil coats the noodles
Toss the drained noodles with sesame oil in their bowl; vegetable oil is used separately for the pan and sauce.
Keep the pepper cook brief
Stir the sliced red pepper with ginger and garlic frequently until just softened before pouring in the mixed sauce.
A few questions you might have
Do I cook the noodles directly in the sauce?
Boil them separately first, stopping just short of their package time, then drain and oil before their final skillet toss.
When does the onion go in?
It enters with carrot and cabbage after the sauce mixture goes into the skillet, before returning chicken and noodles.
Does garlic cook with raw chicken?
Remove the cooked chicken first, then cook garlic with red pepper and ginger for the short aromatic stage.
Is the sauce thickener mixed dry into the pan?
The cornstarch is blended in the bowl with water, soy sauce, oil and oyster sauce before entering the skillet.
Should the bean sprouts cook with the carrots?
They are added later, for the final toss after the chicken and egg noodles have returned to the vegetables.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinnerthendessert.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
