Description
A quick, healthier homemade version of classic Chinese takeout lo mein. This recipe features tender velveted chicken, fresh vegetables, and a savory-sweet sauce, all coming together in just 30 minutes.
Ingredients
Scale
- 1 pound fresh lo mein noodles (or dried egg noodles/spaghetti cut in half)
- 1 tablespoon neutral cooking oil (for noodles)
- 1.5 pounds boneless, skinless chicken breast, sliced thinly against the grain
- 1 tablespoon soy sauce (for marinade)
- 1 teaspoon cornstarch (for marinade)
- 1 teaspoon sesame oil (for marinade)
- 2 cups broccoli florets, cut into bite-sized pieces
- 2 medium carrots, julienned or thinly sliced
- 4–5 stalks green onions, sliced (white parts for cooking, green parts for garnish)
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 3 tablespoons soy sauce (for sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon white vinegar or rice vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons chicken broth
- 1 tablespoon neutral cooking oil (for stir-frying)
- Red pepper flakes or chili crisp (optional, for garnish)
- Toasted sesame seeds (optional, for garnish)
Instructions
- Slice chicken breasts into thin strips against the grain. Place in a bowl with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Mix well and let sit to marinate.
- Chop broccoli into small florets, julienne carrots, and mince garlic and ginger. Slice the white parts of the green onions.
- In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 teaspoon vinegar, 1 teaspoon sesame oil, and 2 tablespoons chicken broth until sugar is dissolved.
- Bring a large pot of salted water to a boil. Add noodles and cook for 3-4 minutes until tender but al dente. Drain, rinse briefly with cold water, and toss with 1 tablespoon neutral oil to prevent sticking.
- Heat 1 tablespoon oil in a wok or large skillet over medium-high heat. Add marinated chicken in a single layer and cook undisturbed for 2 minutes to sear. Stir and cook for another 3 minutes until golden and cooked through. Remove chicken and set aside.
- Add another tablespoon of oil to the same pan. Add broccoli and carrots, stir-frying for 2 minutes until slightly softened. Add garlic, ginger, and white parts of green onions, cooking for 30 seconds until fragrant.
- Return chicken and noodles to the pan with vegetables. Pour sauce over everything and toss vigorously with tongs for 1-2 minutes until sauce thickens and coats the noodles.
- Transfer to serving bowls and top with green onion greens, sesame seeds, and red pepper flakes if desired. Serve immediately.
Notes
Do not overcook the noodles; they should be al dente as they will continue to cook in the sauce. Use high heat for stir-frying to achieve ‘wok hei’ flavor. The cornstarch marinade ‘velvets’ the chicken, keeping it tender. If the sauce is too thick, add a splash of broth or water. Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 680
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 55
- Fiber: 3
- Protein: 25
Keywords: chicken lo mein, lo mein recipe, chinese takeout at home, quick dinner, stir fry noodles, restaurant style lo mein, easy weeknight dinner