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Chicken Lo Mein

Chicken lo mein with glossy garlic soy noodles tossed with tender chicken strips, bok choy, and crunchy bean sprouts in a savory soy-sesame sauce. Quick noodle dinner with stir-fry timing that keeps the vegetables bright and the noodles evenly coated.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

Noodles and stir-fry
  • 1 lb lo mein noodles or spaghetti Cooked according to package directions, then drained (keep warm).
  • 1 lb chicken breast Sliced thin so it cooks quickly over high heat.
  • 2 cup bok choy or cabbage Chopped for bite-size pieces.
  • 1 cup shredded carrots For color and crunch.
  • 1 cup bean sprouts Add near the end so they stay crisp.
  • 3 green onions Sliced for topping.
  • 4 clove garlic Minced.
  • 1 tbsp fresh ginger Grated (about 1 tbsp).
  • 1 tbsp sesame oil Divided; use 1 tbsp for the finish.
  • 2 tbsp vegetable oil For stir-frying at high heat.
Lo mein 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; use the second sesame oil amount for finishing.
  • 0.25 sesame seeds For garnish.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Mix the sauce
  1. Whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, and 1 teaspoon sesame oil until smooth, then set aside.
  2. Keep the sauce ready at room temperature so it pours easily when the noodles are hot.
Cook the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat until shimmering, then add sliced chicken and stir-fry for 3–4 minutes until cooked through—no pink remains, then remove and set aside.
Stir-fry the vegetables
  1. In the same wok, heat the remaining oil over high heat, then stir-fry garlic and ginger for 30 seconds until fragrant.
  2. Add bok choy or cabbage, shredded carrots, and bean sprouts, then cook for 3 minutes, stirring so the vegetables stay crisp-tender.
Toss noodles and finish
  1. Return the cooked chicken to the wok, add cooked lo mein noodles or spaghetti, then pour the sauce over everything.
  2. Toss over high heat for 2 minutes until noodles are evenly coated and heated through, with a glossy look on the strands.
  3. Drizzle with the remaining sesame oil, top with green onions and sesame seeds, then serve immediately while hot.

Notes

For the gloss: toss noodles on high heat long enough that the sauce clings to every strand, adding a splash of water only if the pan looks dry. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a skillet over medium-high with a teaspoon of water. Freezing is not recommended because noodles and sprouts can soften. For a lighter option, use chicken breast and swap oyster sauce for a low-sugar gluten-free stir-fry sauce if needed to reduce sweetness while keeping the savory profile.