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Chicken Lo Mein

Chicken lo mein with glossy garlic-soy noodles tossed with tender chicken strips, colorful bok choy, and crisp-tender vegetables. Quick stir-fry method gives evenly coated noodles and a savory soy-sesame sauce that clings to every strand.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Ingredients Equipment Method Notes

Ingredients
  

Noodles and stir-fry
  • 1 lb lo mein noodles or spaghetti Cooked and drained (use 1 lb raw or closest equivalent to yield about 4 servings).
  • 1 lb chicken breast Sliced thin for fast cooking.
  • 2 cup bok choy or cabbage Chopped.
  • 1 cup shredded carrots Chopped or shredded.
  • 1 cup bean sprouts Rinsed if needed.
  • 3 green onions Sliced, for topping.
  • 4 clove garlic cloves Minced.
  • 1 tbsp fresh ginger Grated.
  • 1 tbsp sesame oil Divided; use first for finishing later.
  • 1 tbsp sesame oil Divided; add remaining amount at the end.
  • 2 tbsp vegetable oil For stir-frying in the wok/skillet.
Sauce
  • 0.25 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp brown sugar
  • 1 tsp sesame oil For the sauce itself (separate from the finishing sesame oil).
  • 1 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Make sauce
  1. Whisk soy sauce, oyster sauce, hoisin sauce, brown sugar, and 1 teaspoon sesame oil until smooth, then set aside.
Cook chicken
  1. Heat vegetable oil in a wok or large skillet over high heat, add the sliced chicken, and cook for 3–4 minutes until cooked through—remove and set aside.
Stir-fry vegetables
  1. In the same wok, add the remaining vegetable oil if needed, then stir-fry minced garlic and grated ginger for 30 seconds until fragrant.
  2. Add bok choy or cabbage, shredded carrots, and bean sprouts, then cook for 3 minutes, stirring so they stay crisp-tender.
Toss noodles and finish
  1. Return the cooked chicken to the wok, add the cooked lo mein noodles, and pour the sauce over everything.
  2. Toss over high heat for 2 minutes until noodles are evenly coated and heated through.
  3. Drizzle with the reserved sesame oil, top with green onions and sesame seeds, then serve immediately.

Notes

Pro tip: keep everything moving over high heat so the sauce coats the noodles without turning them mushy—if noodles seem dry, splash in 1–2 tbsp water while tossing. Store leftovers in the fridge up to 3 days; reheat in a skillet over medium-high until hot. Freezing is not recommended because bean sprouts and bok choy soften too much. For a gluten-aware swap, use gluten-free soy sauce and oyster sauce if available.