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Chicken Lo Mein

Chicken lo mein tossed in glossy garlic-soy sesame noodles with tender chicken strips and colorful bok choy. Quick noodle dinner with high-heat stir-fry technique so every strand gets evenly coated.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Lo mein noodles
  • 1 lb lo mein noodles or spaghetti Cooked
Chicken
  • 1 lb chicken breast Sliced thin
Vegetables
  • 2 cup bok choy or cabbage Chopped
  • 1 cup shredded carrots
  • 1 cup bean sprouts
  • 3 green onions Sliced
Aromatics
  • 4 garlic cloves Minced
  • 1 tbsp fresh ginger Grated
Fats
  • 2 tbsp sesame oil Divided
  • 2 tbsp vegetable oil
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil For sauce
Garnish
  • 0.1 tbsp sesame seeds For garnish

Equipment

  • 1 Dutch oven

Method
 

Make the savory sauce
  1. Whisk soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil together until smooth, then set aside.
Cook the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat, add chicken, and cook for 3–4 minutes until cooked through—then remove and set aside.
Stir-fry the vegetables
  1. In the same wok, add remaining oil and stir-fry garlic and ginger for 30 seconds over high heat, then add bok choy, carrots, and bean sprouts and cook for 3 minutes.
Toss with noodles and sauce
  1. Return chicken to the wok, add cooked noodles, and pour the sauce over everything.
  2. Toss over high heat for 2 minutes until noodles are evenly coated and heated through, with a glossy sheen on the strands.
Finish and serve
  1. Drizzle with sesame oil, then top with green onions and sesame seeds and serve immediately for best texture.

Notes

Pro tip: keep everything ready before you start tossing—high heat works best when noodles, chicken, and vegetables go in quickly so the sauce clings without drying out. Refrigerate leftovers in a sealed container up to 3 days; reheat in a skillet with a splash of water. Freezing is not recommended because noodles and sprouts can soften too much. For a gluten-free swap, use gluten-free soy sauce and check that your oyster/hoisin sauces are gluten-free.