Chicken Lo Mein (Restaurant Style Without A Wok)
This chicken lo mein recipe yields juicy chicken, crisp peppers, tender napa cabbage, and thick, chewy noodles tossed in a rich savory brown sauce that is extra fragrant. Make your favorite Chinese takeout dish without a wok and it will taste just as great as the restaurant version!
Servings: 4
Ingredients
- 10 oz fresh lo mein noodles (or 6 oz / 170 g dried lo mein noodles)
Marinade
- 8 oz boneless skinless chicken thigh , cut into 1/4-inch (5-mm) slices (or breast)
- 1/2 tablespoon Shaoxing wine
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
Sauce
- 1/4 cup chicken broth
- 2 tablespoons oyster sauce
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 teaspoons dark soy sauce (or soy sauce) (*Footnote 1)
- 1 teaspoon sesame oil
- 2 teaspoons sugar
Stir fry
- 2 tablespoons peanut oil (or vegetable oil)
- 1 tablespoon minced ginger
- 2 cloves garlic , minced
- 4 cups chopped napa cabbage (*Footnote 2)
- 1 carrot , julienned (yield about 1 cup once cut)
- 4 green onions , cut into 2” (5 cm) long pieces, white and green divided
- 1 bell pepper , cut to thin strips (or sweet pepper)
Instructions
- If using dried noodles, boil the noodles according to package instructions minus 1 minute, until al dente. If using fresh lo mein noodles, boil for 1 minute total, until al dente. Rinse with tap water, drain, and set aside.
- Combine the chicken and all the marinade ingredients in a medium-sized bowl. Mix well and let marinate for 10 minutes.
- Whisk all the sauce ingredients together in a medium-sized bowl.
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken in the pan. Cook for 30 to 45 seconds without touching, until the bottom turns slightly golden. Flip to cook the other side for 30 to 45 seconds, stirring occasionally, until the chicken is just cooked through. Transfer the chicken to a plate.
- Pour in the remaining 1 tablespoon of oil and the ginger, garlic and green onion white part. Add carrot and napa cabbage. Cook and stir until the veggies just start to turn soft, 1 minute or so. (*Footnote 3)
- Add the noodles and pour in the sauce. Toss a few times to mix everything.
- Add the pepper and green onion green part. Toss to mix everything together well, until the sauce is absorbed, 1 to 2 minutes. Return the cooked chicken to the pan and toss again to mix well. Transfer everything to serving plates and serve hot as a main dish.
Notes
- Dark soy sauce has a caramel taste and a thicker texture than soy sauce. It gives the dish a light sweet taste and adds a beautiful brown color to the sauce. You can use soy sauce as a replacement, but I highly recommend using dark soy sauce if you cook this dish often.
- To cut the napa cabbage, I like to slice the white part into small bite-size pieces (and into thin, even strips if the white part is extra thick), and chop the leafy part into large bite-sized pieces. So the whites and greens cook at the same speed. The greens will also shrink a lot, so I like to keep the pieces larger so they have a nice texture once cooked.
- I like to undercook my peppers and keep them extra crisp. If you prefer a tender texture, add them after you cook the napa cabbage and carrot. Give it a quick 30-second stir before adding the noodles.
Nutrition
Serving: 1serving, Calories: 361kcal, Carbohydrates: 43g, Protein: 21g, Fat: 12.6g, Saturated Fat: 2.2g, Cholesterol: 38mg, Sodium: 923mg, Potassium: 601mg, Fiber: 4.4g, Sugar: 11.5g, Calcium: 104mg, Iron: 3mg