If you’re anything like me, chicken lo mein is a staple when it comes to carry-out. And if you’ve never attempted to make it at home you’re missing out. Don’t worry: there aren’t any weird or complicated ingredients or methods.
This is one of the simplest take-out meals to mimic at home, and the flavors will pop even more with hand-picked fresh ingredients that go straight from your pan to your plate.
Ingredients
Chicken Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 ½ teaspoons cornstarch
- 1 pound chicken breasts – chopped
For the Sauce:
- 3 ½ tablespoons soy sauce
- 3 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 2 teaspoons fresh ginger – grated
- 1 teaspoon garlic – minced
For the Stir Fry:
- 1/2 pound Chinese egg noodles
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/2 onion – sliced
- 2 cups cabbage – shredded
- 1 red bell pepper – sliced
- 1 cup mushrooms – sliced
To Serve:
- 1/2 cup scallions – chopped (to garnish)
- sesame seeds – to garnish
There’s a good chance that you already have most of what you’ll need for this recipe on hand. It features egg noodles and chicken breast, with a whole host of bright and flavorful veggies.
The rich teriyaki sauce is so simple- it has just five ingredients and comes together in one pot within a few minutes.
How to Make it
- Marinate the chicken. Place the marinade ingredients in a medium bowl and whisk together until the cornstarch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
- Make the sauce. Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
- Cook the noodles. Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don’t stick. Set aside.
- Fry. In a deep skillet or wok, heat the vegetable oil to medium-high heat. Fry the chicken pieces in the wok until browned and cooked through – reserve. Add the vegetables to the wok and sauté for about 5 minutes – so they are tender but crispy.
- Toss together. Return the chicken to the wok. Add the noodles and sauce – toss to combine.
- Serve. Serve garnished with sesame seeds and sliced scallions.
Tweaks
Remember, this whole dish can be ready in no time, and even the kiddos will want to dig into it, making it a perfect weeknight dinner. And the best part about this dish is the versatility.
If you don’t want chicken or don’t have any on hand, swap it out for steak or shrimp. And if you don’t have egg or wheat noodles, you can wing it with rice noodles.
If you want to add a little more flavor to the finishing touch, you can lightly toast your sesame seeds in a pan over medium heat before sprinkling them over your masterpiece. For a spicy kick, add some sriracha.
Storage & Reheating
- Storage: Cover and store leftovers up to 4 days in the fridge.
- Reheating: Reheat in the pan or microwave.
What kinds of typical take-out food have you attempted at home? How did these chicken lo mein noodles turn out? I want to hear about your experiences in the kitchen!
Chicken and Vegetable Lo Mein Recipe
Ingredients
Chicken Marinade:
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- 1 ½ teaspoons cornstarch
- 1 pound chicken breasts - chopped
For the Sauce:
- 3 ½ tablespoons soy sauce
- 3 tablespoons teriyaki sauce
- 2 tablespoons sesame oil
- 2 teaspoons fresh ginger - grated
- 1 teaspoon garlic - minced
For the Stir Fry:
- 1/2 pound Chinese egg noodles
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil
- 1/2 onion - sliced
- 2 cups cabbage - shredded
- 1 red bell pepper - sliced
- 1 cup mushrooms - sliced
To Serve:
- 1/2 cup scallions - chopped (to garnish)
- sesame seeds - to garnish
Instructions
- Place the marinade ingredients in a medium bowl and whisk together until the cornstarch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
- Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
- Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don't stick. Set aside.
- In a deep skillet or wok, heat the vegetable oil to medium-high heat.
- Fry the chicken pieces in the wok until browned and cooked through – reserve.
- Add the vegetables to the wok and sauté for about 5 minutes – so they are tender but crispy.
- Return the chicken to the wok. Add the noodles and sauce – toss to combine.
- Serve garnished with sesame seeds and sliced scallions.
Equipment
Notes
- Storage: Up to 4 days in the fridge.
- Reheating: Reheat in the pan or microwave.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Hungry for more? Try our Easy Sheet Pan Beef Teriyaki