Ingredients
Proteins
- 1 lb chicken breast or thigh, cut into bite-size pieces
Noodles
- 16 oz fresh Chinese egg noodles
Vegetables
- 2 ½ cups stir fry vegetables, sliced ¼ inch thick (such as bell peppers, carrots, snap peas, or broccoli)
- 1 stalk scallion, chopped
Sauces and Oils
- 1 tablespoon vegetable oil
- ½ cup chicken stock (substitute with vegetable stock or water)
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon toasted sesame oil
Others
- 1 teaspoon cornstarch
- 1 teaspoon brown sugar
- 1 teaspoon grated ginger
- 3 cloves garlic, minced
- 1 teaspoon chili garlic sauce (use sparingly)
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp (use sparingly)
- 1 teaspoon Thai chili pepper flakes
- 2 teaspoons toasted white sesame seeds (for garnish)
Instructions
- Prepare the sauce: In a medium-sized bowl, combine oyster sauce, dark soy sauce, low sodium soy sauce, chicken stock, cornstarch, toasted sesame oil, brown sugar, grated ginger, minced garlic, chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, and Thai chili flakes. Stir well until the sugar dissolves completely.
- Marinate the chicken: Add the bite-sized chicken pieces to the sauce and let it marinate while you prepare the vegetables. This step infuses the meat with rich flavors.
- Cook the noodles: Boil the fresh Chinese egg noodles until they are al dente, stopping 1 to 2 minutes before the package’s recommended cooking time. Drain and rinse under cold water to stop cooking. Drizzle a tiny amount of oil on the noodles to prevent sticking. If using pre-cooked yellow egg noodles, simply rinse under hot water to separate.
- Stir-fry chicken: Heat the vegetable oil in a wok or large pan over medium-high heat. Add the marinated chicken pieces and cook until fully cooked through and slightly browned. Remove the chicken from the pan and set aside.
- Stir-fry vegetables: In the same wok or pan, add the sliced stir-fry vegetables. Cook for 2 to 3 minutes, stirring frequently, until tender but still crisp.
- Combine noodles and sauce: Return the cooked chicken to the wok with the vegetables. Add the cooked noodles and pour in the prepared lo mein sauce. Toss everything together for 1 to 2 minutes over medium-high heat until the sauce thickens and becomes glossy, coating all ingredients evenly.
- Garnish and serve: Remove from heat, garnish with chopped scallions and toasted white sesame seeds, then serve hot. Enjoy your vibrant and flavorful Chicken Lo Mein!
Notes
- Use a variety of fresh stir-fry vegetables like bell peppers, carrots, snap peas, and broccoli for the best texture and flavor.
- The yellow egg noodles used in the recipe may come pre-cooked; if so, rinse under hot water before use.
- Adjust chili garlic sauce and Lao Gan Ma Spicy Chili Crisp amounts based on your preferred spice level as these are salty and spicy.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
