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Chicken Lo Mein

3 servings


10 minutes

active time

20 minutes

total time


8 ounces skinless boneless chicken breast (cut into thin strips (about 1 chicken breast))

1 tablespoon water

1 teaspoon Shaoxing cooking wine ((optional))

¼ teaspoon Kosher salt (fine salt is okay too)

⅛ teaspoon baking soda

2 teaspoons cornstarch

1 teaspoon oil (any neutral oil)

3 tablespoons oyster sauce

3 tablespoons soy sauce (low sodium)

1½ tablespoons granulated sugar

1 tablespoons dark soy sauce

16 ounces lo mein noodles (also known as fresh egg noodles (usually 1 pouch))

½ small yellow onion (sliced)

½ large carrot (peeled and julienned)

4 ounces napa cabbage (sliced)

1 rib celery (julienned)

2 stalks green onion (cut into 1 inch pieces (keep the whites and greens separated))

1 tablespoon garlic (minced (about 2 to 3 cloves))

1 tablespoon Shaoxing cooking wine ((optional))

2 teaspoon sesame oil

2 tablespoons oil (or as needed for cooking (any neutral oil))


Marinate the chicken:

To the chicken strips, add water, shaoxing rice wine, salt, and baking soda. Mix until well combined and the chicken has absorb all the liquid.

Add the cornstarch and mix until well combined. Finish by adding the oil and mix well. Set the chicken aside to marinate for 5 to 10 minutes while prepping the other ingredients.

Prepare the lo mein sauce:

Combine all of the ingredients for the sauce in a bowl and mix until the sugar has dissolved. Set aside until needed.

Make the chicken lo mein:

Bring a pot of water to a boil, then reduce the heat to a high simmer.

Add all of the marinated chicken to the simmering water and immediately stir and start separating the chicken strips. Let the chicken cook about 30 seconds to 1 minute or until just cooked through. Use a strainer to remove the chicken and set aside.*Usually, once the water returns to a boil, the chicken will be cooked. But the cook time will depend on how thick the chicken is cut.*

Into the same pot of water, add the lo mein noodles and cook according to the package instructions.*Depending on the brand, the cook time can very. The one we used takes about 3 to 5 minutes to cook.*

Towards the final 30 seconds of when the lo mein noodles are done cooking, add the vegetables (napa cabbage, onion, carrots, celery, and the white parts of the green onions). When the noodles are done cooking, drain everything and set aside.

In a wok or large sauté pan over medium high heat, add about 2 tablespoons of oil. Once the oil is hot, add the garlic and stir fry until the garlic is fragrant, about 15 to 30 seconds.

Add the drained lo mein noodles with vegetables and the cooked chicken strips to the wok and stir fry briefly until well combined. Then, drizzle the shaoxing rice wine around the wok and stir fry until fragrant and the rice wine is cooked off.

Pour the sauce over the chicken lo mein and toss until well combined and the noodles are evenly coated.

Finish the lo mein by adding the green parts of the green onions and drizzling in the sesame oil. Stir fry briefly to combine. Enjoy while hot!

3 servings


10 minutes

active time

20 minutes

total time
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