Description
This Chicken Lo Mein recipe offers a quick and flavorful way to enjoy classic Chinese stir-fried noodles with tender chicken thighs and crisp vegetables. Perfect for a weeknight dinner, it’s packed with savory soy sauce, aromatic ginger and garlic, and fresh bean sprouts for a satisfying, hearty meal.
Ingredients
Scale
Chicken and Marinade
- ¾ pound boneless, skinless chicken thighs, sliced thinly
- Salt and pepper, to taste
- 2 teaspoons cornstarch
- 2 teaspoons water
- 1 tablespoon sesame oil (divided)
Vegetables and Sauce
- ¼ cup vegetable oil (divided)
- 2 cloves garlic, minced
- 2 teaspoons minced ginger
- 2 cups shredded cabbage
- 1 cup sliced onion
- ½ cup matchsticked carrots
- 1 tablespoon dry sherry cooking wine
- 10 ounces lo mein egg noodles, cooked al dente
- ¼ cup low sodium chicken broth
- 3 tablespoons low-sodium soy sauce
- ⅛ teaspoon kosher salt
- ⅛ teaspoon granulated sugar
- 1 cup bean sprouts
- ¼ cup chopped green onion, plus more for garnish
Instructions
- Season the Chicken: In a medium bowl, season the sliced chicken thighs with salt and pepper. Add the cornstarch, water, and 2 teaspoons of sesame oil. Mix thoroughly to coat the chicken evenly, which will help tenderize and create a nice sear.
- Sear the Chicken: Heat 2 tablespoons of vegetable oil in a wok over high heat. Add the marinated chicken and sear it on all sides for 3-4 minutes until it is lightly browned but not fully cooked. Remove the chicken from the wok and set it aside on a plate.
- Cook Aromatics: Add another 2 tablespoons of vegetable oil to the wok. Stir in the minced garlic and ginger, cooking for about 15 seconds until fragrant but not burnt.
- Stir-Fry Vegetables: Add shredded cabbage, sliced onion, and matchsticked carrots to the wok. Stir-fry the vegetables for 1 minute until slightly softened but still crisp. Drizzle the dry sherry cooking wine around the outer edge of the wok to deglaze and add flavor.
- Add Noodles and Chicken: Add the cooked lo mein egg noodles, seared chicken, and low sodium chicken broth to the wok. Stir well to combine all ingredients evenly.
- Season and Stir-Fry: Pour in the low-sodium soy sauce and the remaining 1 teaspoon of sesame oil. Add kosher salt and granulated sugar, then stir-fry everything together for about 30 seconds to blend the flavors and finish cooking the chicken.
- Finish with Bean Sprouts and Green Onion: Add the bean sprouts and chopped green onion to the wok. Stir-fry for an additional 1-2 minutes until the bean sprouts are slightly tender but still crunchy. Serve the lo mein hot, garnished with extra chopped green onion if desired.
Notes
- Use low-sodium soy sauce to control salt levels in the dish.
- Cooking the noodles to al dente is important to prevent sogginess when stir-frying.
- Dry sherry can be substituted with Shaoxing wine or a splash of rice vinegar if unavailable.
- Feel free to swap chicken thighs for chicken breast for a leaner option.
- This dish is best served immediately for optimal texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Keywords: Chicken Lo Mein, Chinese Chicken Noodles, Stir-Fry, Lo Mein Recipe, Easy Dinner
