Description
This Chicken Lo Mein recipe delivers juicy chicken, crisp bell peppers, tender napa cabbage, and thick, chewy noodles all tossed in a fragrant, savory brown sauce. Perfect for replicating your favorite Chinese takeout dish at home without using a wok, this stir-fry combines fresh ingredients and balanced flavors for a satisfying and authentic meal.
Ingredients
Noodles
- 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)
- 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
- 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)
Instructions
- Cook Noodles: If using dried noodles, boil according to package instructions minus 1 minute until al dente. If using fresh noodles, boil for 1 minute until al dente. Rinse under tap water, drain well, and set aside.
- Marinate Chicken: In a medium bowl, combine the sliced chicken with Shaoxing wine, cornstarch, and salt. Mix well and marinate for 10 minutes to tenderize and flavor the meat.
- Prepare Sauce: Whisk together chicken broth, oyster sauce, Shaoxing wine, dark soy sauce, sesame oil, and sugar in a medium bowl to create a rich, savory sauce.
- Cook Chicken: Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until hot. Spread the chicken evenly and cook for 30 to 45 seconds without stirring, allowing it to brown slightly. Flip and cook the other side for another 30 to 45 seconds, stirring occasionally, until just cooked through. Transfer chicken to a plate.
- Cook Vegetables: In the same skillet, add the remaining 1 tablespoon oil, minced ginger, garlic, and the white parts of the green onions. Stir fry briefly until fragrant. Add the carrot and napa cabbage and cook for about 1 minute, stirring until they start to soften.
- Add Noodles and Sauce: Add the cooked noodles into the skillet, pour the prepared sauce on top, and toss everything to combine well.
- Finish with Peppers and Green Onions: Add the bell pepper strips and green parts of the green onions, tossing together until the sauce is absorbed and the peppers remain crisp, about 1 to 2 minutes.
- Combine Chicken and Serve: Return the cooked chicken to the pan and toss everything again to mix well. Serve hot immediately as a main dish.
Notes
- Dark soy sauce has a caramel taste and thicker texture than regular soy sauce, giving the dish sweetness and an appealing brown color. You can substitute with regular soy sauce, but dark soy sauce is recommended for authenticity.
- When cutting napa cabbage, slice the white parts into small bite-size pieces or thin strips if thick, and chop the leafy greens into larger pieces. This helps the whites and greens cook evenly and maintain texture.
- For extra crisp bell peppers, add them near the end of cooking. If you prefer softer peppers, add them after the napa cabbage and carrots and stir-fry an additional 30 seconds before adding the noodles.
