Name: Chicken Lo Mein (Restaurant Style) Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 10 oz fresh lo mein noodles (or 6 oz / 170 g dried lo mein noodles); 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; 1/4 cup chicken broth; 2 tablespoons oyster sauce; 2 tablespoons Shaoxing wine (or dry sherry); 2 teaspoons dark soy sauce (or soy sauce); 1 teaspoon sesame oil; 2 teaspoons sugar; 2 tablespoons peanut oil (or vegetable oil); 1 tablespoon minced ginger; 2 cloves garlic, minced; 4 cups chopped napa cabbage; 1 carrot, julienned (about 1 cup); 4 green onions, cut into 2” (5 cm) long pieces, white and green parts separated; 1 bell pepper, cut into thin strips (or sweet pepper)

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If you have a craving for authentic Chinese takeout that you can whip up in your own kitchen, you are in for a treat with this Chicken Lo Mein (Restaurant Style) Recipe. This dish perfectly balances juicy chicken, crisp vegetables, and thick, chewy noodles all coated in a fragrant, savory brown sauce. Every bite is bursting with flavor and texture, making it a favorite for weeknight dinners or anytime you want to impress with a classic restaurant-style meal at home.

Ingredients You’ll Need

The image shows all the ingredients for a noodle dish arranged neatly on a white marbled surface. There are eight clear glass bowls: one with light green leafy cabbage, one with thin orange carrot sticks, one with chopped green onions, one with sliced bright green bell peppers, one with dark sauce and a spoon, and two small ones with minced garlic and ginger. There is also a bowl with raw light pink chicken pieces coated with a bit of flour, and a white plate holding a loose mound of light beige uncooked noodles. The ingredients are spread out in a balanced way, ready for cooking. Photo taken with an iphone --ar 4:5 --v 7

The magic behind this Chicken Lo Mein (Restaurant Style) Recipe lies in its simple, fresh ingredients and well-balanced sauce. Each one is carefully chosen to bring out the best in taste, texture, and color, ensuring that every forkful is a delight.

10 oz fresh lo mein noodles: The perfect chewy base; if using dried, prep according to package instructions.
8 oz boneless skinless chicken thigh: Juicy and tender, chicken thighs stay moist during cooking.
1/2 tablespoon Shaoxing wine: Adds depth and subtle complexity to the chicken marinade.
1 teaspoon cornstarch: Helps create a velvety texture when coating the chicken.
1/4 teaspoon salt: Enhances all the flavors in the dish.
1/4 cup chicken broth: Provides a rich, savory foundation for the sauce.
2 tablespoons oyster sauce: Delivers umami and a slight sweetness to the sauce.
2 tablespoons Shaoxing wine (or dry sherry): Boosts the sauce’s aroma and complexity.
2 teaspoons dark soy sauce: Adds beautiful color and a caramel-like sweetness.
1 teaspoon sesame oil: Infuses the dish with a nutty, irresistible fragrance.
2 teaspoons sugar: Balances the savory elements with a hint of sweetness.
2 tablespoons peanut oil: Ideal for stir-frying with a high smoke point and subtle flavor.
1 tablespoon minced ginger: Brings a fresh, zingy heat that awakens the palate.
2 cloves garlic, minced: A classic flavor base that adds warmth and depth.
4 cups chopped napa cabbage: Adds crunch and a mild, sweet freshness.
1 carrot, julienned: Introduces vibrant color and a subtle sweetness.
4 green onions, cut into 2” pieces: Provides both aromatic white parts and vibrant green tops.
1 bell pepper, thinly sliced: Adds a crisp texture and bright pop of color.

How to Make Chicken Lo Mein (Restaurant Style) Recipe

Step 1: Prepare the Noodles

If you’re using dried lo mein noodles, boil them according to package instructions but reduce the cooking time by one minute so they stay al dente. Fresh noodles only need about one minute to cook. Once cooked, rinse under cold tap water, drain, and set aside. This quick rinse stops the cooking process and keeps the noodles from sticking together later on.

Step 2: Marinate the Chicken

Combine the chicken thigh slices with Shaoxing wine, cornstarch, and salt in a bowl. This simple marinade helps tenderize the meat while adding a subtle layer of flavor that is essential to authentic taste. Let it rest for about 10 minutes — patience here means juicy, flavorful bites later!

Step 3: Mix the Sauce

Whisk together chicken broth, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, and sugar in a separate bowl until everything is well combined. This sauce is the heart of the dish, offering a perfect balance of savory, sweet, and aromatic notes that bring the entire recipe to life.

Step 4: Cook the Chicken

Heat 1 tablespoon of peanut oil over medium-high heat in a large nonstick skillet. Add the marinated chicken in a single layer and let it cook undisturbed for 30 to 45 seconds until the bottom is slightly golden. Flip and cook the other side for another 30 to 45 seconds, stirring occasionally, just until done. Transfer the chicken to a plate and set aside. This quick sear locks in moisture while giving the chicken a lovely color.

Step 5: Stir-Fry the Vegetables and Aromatics

Add the remaining tablespoon of oil, minced ginger, garlic, and the white parts of the green onions to the hot skillet. Toss in the carrot and napa cabbage, stir-frying for about one minute until the veggies begin to soften but still hold their crunch. This step adds layers of freshness and texture that make this Chicken Lo Mein (Restaurant Style) Recipe so vibrant.

Step 6: Combine Noodles and Sauce

Toss the cooked noodles into the skillet along with the prepared sauce. Mix quickly and thoroughly to ensure every strand of noodle is coated. Then add the bell pepper slices and green onion greens, stirring everything together for 1 to 2 minutes until the sauce is fully absorbed and the vegetables are just tender but still crisp.

Step 7: Finish with the Chicken

Return the cooked chicken to the pan and give it one last toss to blend all the flavors and ingredients evenly. Remove from heat and transfer to serving plates for an inviting, colorful presentation that tastes just like your favorite Chinese restaurant classic.

How to Serve Chicken Lo Mein (Restaurant Style) Recipe

The image shows six steps of cooking in a black pan placed on a white marbled surface. The first step shows light beige strips of cooked meat spread out across the pan. The second step shows finely chopped light yellow garlic cooking in a small patch on the empty pan. The third step shows a mix of fresh vegetables including green leafy cabbage, orange carrot sticks, and dark green leafy vegetables loosely layered in the pan. The fourth step shows a layer of golden-brown stir-fried noodles placed on top of the vegetables, covering most of them. The fifth step adds a fresh bunch of long, bright green chopped spring onions arranged in clusters on the noodles. The sixth step displays the final mixture, where the noodles, vegetables, meat, and green onions are evenly mixed and coated with sauce. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle some toasted sesame seeds or freshly chopped cilantro on top to add a subtle nutty flavor and fresh herbal notes that brighten the dish beautifully. A few extra thinly sliced green onions also add a nice visual appeal and a burst of mild onion flavor.

Side Dishes

This Lo Mein pairs wonderfully with simple sides like steamed dumplings, hot and sour soup, or egg drop soup. If you want to keep it light, a crisp cucumber salad dressed with sesame oil and rice vinegar offers a refreshing contrast to the savory noodles.

Creative Ways to Present

Serve the Chicken Lo Mein in bamboo steamers or rustic bowls for a fun, authentic touch. You can also pile it high in individual metal takeaway containers to mimic your favorite restaurant’s charm. For a family-style dinner, a large platter in the center invites everyone to dig in and share the love of this satisfying classic.

Make Ahead and Storage

Storing Leftovers

Let your Chicken Lo Mein cool completely before storing it in an airtight container in the refrigerator. It will keep well for up to 3 days and makes for an easy, delicious lunch or dinner the next day without losing much of its texture or flavor.

Freezing

While freezing is possible, it’s best to freeze the components separately to maintain the best texture—especially the noodles and vegetables. Store the cooked chicken and sauce in one container and the noodles in another. When thawed, combine and reheat gently.

Reheating

To reheat, warm the lo mein gently in a skillet over medium heat with a splash of water or chicken broth. Stir frequently until heated through to preserve the noodles’ chewy texture and the brightness of the vegetables. Avoid microwaving for too long to keep everything from getting soggy.

FAQs

Can I substitute chicken breast for thighs in this Chicken Lo Mein (Restaurant Style) Recipe?

Absolutely! While thighs give a more tender and juicy result due to their fat content, chicken breast works fine if you prefer a leaner option. Just be careful not to overcook it to keep it from drying out.

What can I use if I can’t find Shaoxing wine?

Dry sherry or a mild dry white wine are great substitutes that provide a similar depth of flavor. If avoiding alcohol, you can use extra chicken broth plus a dash of rice vinegar for acidity.

Can I make this Chicken Lo Mein gluten-free?

Yes, by using gluten-free noodles and substituting tamari for soy sauce and oyster sauce with a gluten-free version, you can enjoy this dish safely. Be sure to check all labels for hidden gluten ingredients.

How can I make the vegetables more tender?

If you prefer softer vegetables, simply cook them a bit longer before adding the noodles and sauce, or add the bell peppers earlier in the stir-frying step to give them more time to soften.

Is it okay to use dried noodles instead of fresh?

Definitely! Many people prefer dried noodles for convenience. Just adjust the cooking time to avoid overcooking and rinse them well to prevent sticking. Either way, you’ll still get great results with this Chicken Lo Mein (Restaurant Style) Recipe.

Final Thoughts

This Chicken Lo Mein (Restaurant Style) Recipe is a wonderful way to enjoy the flavors of your favorite Chinese takeout from the comfort of your own kitchen. With its simple ingredients and approachable method, it promises to be a crowd-pleaser any night of the week. So go ahead, give it a try, and enjoy a taste of restaurant magic at home!