Ingredients
Equipment
Method
- In a medium bowl, combine the thinly sliced chicken with 1 tablespoon of soy sauce, Shaoxing wine (if using), and cornstarch. Toss well to coat the chicken evenly. Let it marinate for at least 10 minutes while you prepare the vegetables and sauce. This step helps tenderize the chicken and allows it to absorb the flavors.1 pound boneless, skinless chicken thighs or breasts, 3 cloves garlic, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon cornstarch
- Cook the lo mein noodles according to package directions. If using dried lo mein noodles, they typically require boiling for a few minutes until al dente. Drain the noodles thoroughly and set them aside. You can toss them with a tiny bit of sesame oil to prevent sticking if desired.8 ounces dried lo mein noodles
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken broth (or water). Set this sauce mixture aside. Having the sauce pre-mixed makes the stir-frying process much smoother and quicker.1/4 cup For the Sauce: soy sauce, 2 tablespoons For the Sauce: oyster sauce, 1 tablespoon For the Sauce: hoisin sauce, 1 tablespoon For the Sauce: sesame oil, 1 teaspoon For the Sauce: sugar, 1/4 cup For the Sauce: chicken broth or water
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Stir-fry until the chicken is browned and cooked through, about 3-5 minutes. Remove the cooked chicken from the wok and set it aside.2 tablespoons vegetable oil
- Add the remaining 1 tablespoon of vegetable oil to the same wok. Add the broccoli florets and stir-fry for 2-3 minutes until they start to turn bright green and become slightly tender-crisp.2 tablespoons vegetable oil, 1 cup broccoli florets
- Add the julienned carrots, sliced bell peppers, and sliced shiitake mushrooms to the wok. Continue to stir-fry for another 3-4 minutes until the vegetables are tender-crisp. Then, add the minced garlic and grated ginger to the wok and stir-fry for about 30 seconds until fragrant. Be careful not to burn the garlic and ginger.1 pound boneless, skinless chicken thighs or breasts, 1 medium carrot, 1/2 red bell pepper, 1/2 yellow bell pepper, 4 ounces shiitake mushrooms, 3 cloves garlic, 1 inch ginger
- Return the cooked chicken to the wok with the vegetables. Pour the prepared lo mein sauce over everything. Stir well to coat all the ingredients evenly. Let the sauce simmer for about 1 minute to thicken slightly.1 pound boneless, skinless chicken thighs or breasts, 8 ounces dried lo mein noodles, 1/4 cup For the Sauce: soy sauce, 2 tablespoons For the Sauce: oyster sauce, 1 tablespoon For the Sauce: hoisin sauce, 1 tablespoon For the Sauce: sesame oil, 1 teaspoon For the Sauce: sugar, 1/4 cup For the Sauce: chicken broth or water
- Add the drained lo mein noodles to the wok. Toss everything together gently but thoroughly, ensuring the noodles are well-coated with the sauce and mixed with the chicken and vegetables. Continue tossing until the noodles are heated through, about 1-2 minutes.8 ounces dried lo mein noodles
- Divide the Easy Chicken Lo Mein among serving bowls. Garnish with sliced green onions and toasted sesame seeds, if desired. Serve immediately and enjoy this delicious homemade treat.Optional Garnishes: Green onions, Optional Garnishes: Toasted sesame seeds
Notes
Storing and Reheating Tips: To store leftovers of your Easy Chicken Lo Mein, allow the dish to cool completely. Once cooled, transfer the lo mein into an airtight container. It can be stored in the refrigerator for up to 3-4 days. For reheating, you have a few options: Stovetop (Recommended): Reheat the lo mein in a wok or skillet over medium heat. You may need to add a tablespoon or two of water or chicken broth to loosen the noodles and sauce. Stir-fry until heated through. Microwave: Place the lo mein in a microwave-safe dish. Reheat on medium power in 30-second intervals, stirring in between, until hot. If you wish to freeze portions of your Easy Chicken Lo Mein for later, let it cool completely. Portion the noodles into freezer-safe containers or heavy-duty freezer bags. Label with the date. Frozen lo mein can last for up to 2-3 months. Thaw overnight in the refrigerator before reheating using the stovetop method for best results.
