The Best Chicken Lo Mein
This quick and savory lo mein recipe delivers tender chicken, crisp veggies, and flavorful noodles in just 15 minutes using your pressure cooker or skillet.
Equipment
- 1 Mixing bowl for combining sauce mixture
- 1 Large skillet or wok for stir-frying chicken and vegetables
Ingredients
Main ingredients
- 16 oz Fresh Chinese egg noodles or dried lo mein noodles, spaghetti, linguine, or fettuccine
- 1 lb Chicken breast or thigh cut to bite-size pieces
- 1 tablespoon Vegetable oil
- 2 ½ cups Stir fry vegetables sliced ¼ inch thick
- 1 stalk Scallion chopped
- 2 teaspoons Toasted white sesame seeds for garnish
- ½ cup Chicken stock or vegetable stock or water
- 2 tablespoons Oyster sauce
- 1 ½ tablespoons Dark soy sauce
- 1 ½ tablespoons Low sodium soy sauce
- 1 teaspoon Cornstarch
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Brown sugar
- 1 teaspoon Ginger grated
- 3 cloves Garlic minced
- 1 teaspoon Chili garlic sauce optional
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp optional
- 1 teaspoon Thai chili pepper flakes optional
Instructions
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat vegetable oil in a skillet over medium-high. Stir-fry chicken for 5-6 minutes until cooked through. Remove from skillet.
- Add sliced vegetables to the same skillet. Stir-fry for 3-4 minutes until tender-crisp.
- Return chicken to the skillet and combine with vegetables.
- In a bowl, mix chicken stock, oyster sauce, soy sauces, cornstarch, sesame oil, sugar, ginger, and garlic.
- Add cooked noodles to skillet, then pour in sauce. Toss to combine and stir-fry 2-3 minutes.
- Add optional chili sauces or flakes at this stage to taste.
- Turn off heat. Garnish with chopped scallions and sesame seeds.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze separately if storing longer and reheat in a skillet with a splash of broth or water for best texture.