Go Back
wheat lo mein noodles tossed with cooked skinless chicken breast strips, thin cabbage ribbons, carrot matchsticks and green snow peas in a light brown sauce
Andre Lewis

Chicken Lo Mein

Cut the chicken into thin strips before the skillet gets hot so it can cook quickly without leaving thick pieces behind. Fresh wheat noodles need only their package cooking time and a thorough drain before tossing. Keep the cabbage and carrots moving so they soften but still hold their shape. The measured soy-and-oyster sauce should coat the noodles lightly, with no deep pool waiting beneath them when you lift a serving from the pan.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 12 oz fresh wheat lo mein noodles
  • 1 lb boneless skinless chicken breast cut into thin 1/4-inch strips
  • 1 tbsp neutral oil divided
  • 2 cups thinly sliced green cabbage
  • 1 carrot peeled and cut into thin matchsticks
  • 4 oz snow peas strings removed
  • 2 garlic cloves minced
  • 1 tsp grated fresh ginger
  • 2 tbsp low-sodium soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp toasted sesame oil
  • 1 tsp granulated sugar
  • 2 tbsp water
  • 1 tsp cornstarch

Method
 

  1. Cook lo mein noodles according to their package directions, then drain thoroughly. Whisk soy sauce, oyster sauce, sesame oil, sugar, water and cornstarch in a small bowl.
  2. Heat 2 teaspoons neutral oil in a large wok or deep skillet over medium-high heat. Stir-fry chicken for 4 to 6 minutes until the thickest strips reach 165°F; transfer to a plate.
  3. Add remaining oil, cabbage, carrot and snow peas and stir-fry for 3 to 4 minutes until crisp-tender. Add garlic and ginger for 30 seconds.
  4. Return chicken, add drained noodles and stir the sauce once more before pouring it around the pan. Toss for 1 to 2 minutes until the sauce lightly coats everything.
  5. Lift and turn the noodles once more to distribute chicken and vegetables evenly, then serve immediately.