Chicken Lo Mein

Chicken Lo Mein

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Delicious, Easy and Better Than Takeout,restaurant style, spicy Chicken Lo Mein! You love Asian food or Chinese food takeout then this recipe is calling your name with easy steps and ready under 30 mins! Chicken Lo Mein


  • 4 oz / 150 Grams Lo Mein Egg Noodles
  • For Chicken:
  • 1 Cup Chicken Breast,cut in to 1/2 Inch strips
  • As per need Salt
  • 1/2 Tbsp Soy Sauce
  • 1/2 tsp Cornstarch
  • 1 tsp Vegetable Oil
  • For main dish:
  • 1 Tbsp Sesame Oil
  • 1 Tbsp vegetable Oil
  • 1 Tbsp Minced Ginger
  • 1 Tbsp Minced Garlic
  • 1/4 Cup Red Onion,sliced
  • 1/4 Cup Carrot,sliced
  • 1/4 Cup Red Bell Pepper
  • 1/4 Cup Green Bell Pepper
  • 1/2 Cup Scallion, long cut,2 Inch long
  • 1/2 Cup Cabbage,shredded
  • 1/4 Cup Water / Chicken Stock(Optional)
  • As per need Salt
  • For Sauce Mix:
  • 1 Tbsp Light Soy Sauce
  • 2 Tbsp Dark Soy Sauce
  • 1 Tbsp Oyster Sauce / Hoisin Sauce
  • 1 Tbsp Sriracha
  • 1 tsp Sugar
  • As per need Salt
  • 1 tsp Sesame Oil


  1. Cook noodles as per package instructions and keep aside.
  2. Marinate Chicken with ingredients mentioned.
    Keep this aside for 5 mins
  3. In a pan,add 1 Tbsp Sesame oil, then with pair of tongs pick each chicken piece and drop in the pan.
    Discard if any leftover marinade.
    Toss on medium flame till cooked,keep this aside.
  4. In the same pan add 1 Tbsp Vegetable oil, add the ginger and garlic,fry till fragrant.
    Do not burn the ginger and garlic or the final dish will turn bitter.
    Add all the veggies one after other in the order shown in the step-wise pictures.
    Then add chicken and once they are soft,cooked,keep them aside.
  5. In a bowl add the ingredients to make sauce mix.
    Mix well and keep aside.
  6. In the same pan,add noodles and sauce mix.
    Toss the noodles well to coat the sauce well on noodles.
    Add the veggies and chicken, adjust salt.
    Toss well to mix everything.
  7. If there is no enough sauce for the dish add 1/4 cup water or chicken stock to loosen up everything.

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