Easy Takeout-Style Chicken Lo Mein Recipe | Make it at Home!

Posted on July 26, 2023 by Kate

Introduction

Remember those cozy Friday nights, the smell of your favorite Chinese takeout filling the air? There’s something so comforting about a steaming bowl of lo mein. But what if I told you that you can recreate that delicious, craveable flavor right in your own kitchen, without the wait and with a whole lot less fuss? Today, we’re diving into a recipe for Takeout-Style Chicken Lo Mein that’s so easy and so good, it might just become your new go-to weeknight meal.

Why You’ll Love This Recipe

Speedy: This recipe comes together super quickly, perfect for when hunger strikes!
Effortless: Seriously, it’s beginner-friendly. No fancy techniques required.
Fantastic for Gifting: Imagine packaging up a batch for a friend who’s had a rough week. Instant mood-booster!
Guaranteed Crowd-Pleaser: Even picky eaters tend to love the savory flavors and satisfying noodles.

Ingredients

Gathering your ingredients is the first step to culinary success! Don’t be intimidated by the list; most of these are pantry staples or easily found at your local grocery store.

1 lb fresh lo mein noodles (or spaghetti if you can’t find lo mein): Fresh noodles are best for that authentic chew, but good ol’ spaghetti works in a pinch!
8 oz boneless, skinless chicken thighs or breast, thinly sliced: Thighs tend to be more forgiving and juicy, but breast works beautifully too. Slice it thin so it cooks quickly.
2 tsp cornstarch: This little magic ingredient helps tenderize the chicken and thicken our sauce later.
2 tsp water: Just to get that cornstarch mixture going.
2 tsp oil, plus extra for cooking: We’ll use a neutral oil like vegetable or canola oil.
1 tsp oyster sauce (optional): This adds a deep, savory umami flavor that’s really special. If you don’t have it, don’t fret, it will still be delicious!
2 tbsp hot water: To help dissolve everything in our sauce.
⅛ tsp salt: Just a pinch to enhance all those flavors.
⅛ tsp sugar: A tiny bit of sweetness balances the savory notes.
1 tbsp light soy sauce: For that classic salty base.
4 tsp dark soy sauce: This gives our lo mein that beautiful, rich color and a slightly more intense soy flavor.
1 tsp sesame oil: The secret weapon for that signature nutty aroma and taste.
⅛ tsp ground white pepper: A subtle peppery kick.
1 garlic clove, finely minced: Fresh garlic is a must for that aromatic foundation.
4 cups shredded cabbage: Adds a lovely crunch and bulk.
2 medium carrots, julienned (about 1½ cups): Julienne means cut into thin matchsticks!
2 cups mung bean sprouts: These add a wonderful fresh, crisp texture.
2 scallions, cut into thin strips: For a pop of fresh, oniony flavor and a pretty garnish.
¼ cup chicken broth or water (optional): Just in case your noodles get a little shy and sticky.

How to Make It

Alright, apron on! Let’s get cooking. This is where the magic happens.

Prep Your Cornstarch Slurry: Grab a small bowl and whisk together the 2 tsp of cornstarch with 2 tsp of water. It’ll look milky. Set this aside – it’s for the chicken.
Mix Up Your Flavor Bomb Sauce: In another small bowl, whisk together the oyster sauce (if you’re using it), 2 tbsp of hot water, salt, sugar, light soy sauce, dark soy sauce, sesame oil, and white pepper. This is going to coat everything in deliciousness. Set this beauty aside too!
Marinate the Chicken: Pop your thinly sliced chicken into a bowl. Pour that cornstarch mixture over it and give it a good toss. You want every piece to be coated. This step is key for tender chicken!
Sear the Chicken: Heat 2 tsp of oil in a wok or a nice big skillet over high heat. You want it to be nice and hot, just starting to shimmer. Carefully add the coated chicken. Stir-fry it until it’s nicely browned and cooked through. This usually takes about 3-4 minutes. Once it’s done, scoop it out of the wok and set it aside on a plate.
Aromatics and Veggies: If your wok looks a little dry, add just a tiny bit more oil. Toss in your minced garlic and stir-fry for about 30 seconds until it smells amazing and fragrant. Be careful not to burn it! Now, add your shredded cabbage and julienned carrots. Stir-fry them for 2-3 minutes. We want them tender-crisp, still with a little bite.
Add the Sprouts: Toss in the mung bean sprouts and stir-fry for just 1 minute. They cook super fast and we want them to stay crisp!
Noodles and Sauce Time: Add your cooked noodles to the wok with the vegetables. Now, pour that wonderful sauce mixture you made earlier all over the noodles and veggies.
Bring it All Together: Add your cooked chicken back into the wok. Now, gently toss everything together. Your goal is to coat all those noodles and veggies evenly with the sauce and make sure the noodles are separated. If you notice things getting a bit sticky and the noodles are clinging together, don’t worry! Just add that ¼ cup of chicken broth or water to help loosen everything up.
The Final Sizzle: Stir-fry for another 1-2 minutes. You want to make sure everything is heated through and that the sauce has thickened up just a little bit, clinging nicely to the noodles.
Garnish and Serve: Stir in those beautiful scallion strips. And there you have it! Serve your glorious, homemade lo mein immediately. Enjoy that incredible aroma!

Substitutions & Additions

The beauty of cooking at home is making it your own! Here are some ideas:

Protein Power: Don’t eat chicken? This recipe is fantastic with thinly sliced beef, pork, shrimp, or even firm tofu.
Veggie Vibes: Feel free to add in other quick-cooking veggies like snap peas, bell peppers (sliced thinly), broccoli florets, or mushrooms.
Spice It Up: If you love a little heat, add a pinch of red pepper flakes with the garlic, or a drizzle of sriracha at the end.
Nutty Goodness: For extra texture and flavor, toss in some roasted peanuts or cashews at the very end.
Gluten-Free Option: Use gluten-free tamari instead of soy sauce and opt for gluten-free noodles or spaghetti.

Tips for Success

A few little tricks can make this recipe even better!

Prep Everything First: This dish cooks very quickly, so have all your ingredients chopped, measured, and ready to go before you even turn on the stove. It’s called “mise en place” and it makes a world of difference!
Don’t Overcrowd the Pan: If your wok or skillet isn’t large enough, stir-fry the chicken in batches. Overcrowding can steam the food instead of searing it, leading to less browning and a less flavorful result.
High Heat is Your Friend: For that authentic stir-fry texture, use high heat. This cooks the food quickly and gives it that slight char.
Noodle Prep: If you’re using dried noodles, cook them according to package directions until they are al dente (tender but still have a slight bite). Rinse them with cold water to stop the cooking and prevent them from sticking together.
Prep Ahead: You can slice your chicken and chop all your vegetables a day in advance and store them in airtight containers in the refrigerator. This makes the actual cooking process even faster!

How to Store It

Leftovers are a good thing! Once cooled, store any leftover Chicken Lo Mein in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop over medium-low heat, or in the microwave. You might want to add a splash of water or broth when reheating to help loosen the noodles.

FAQs

Got questions? I’ve got answers!

Can I use regular spaghetti instead of lo mein noodles? Absolutely! If you can’t find fresh lo mein noodles, regular spaghetti or linguine will work just fine. Just cook them to al dente according to the package directions.
What if I don’t have oyster sauce? No problem! While oyster sauce adds a unique depth of flavor, your lo mein will still be delicious without it. You can increase the light soy sauce by a teaspoon or add a pinch of MSG if you have it for an extra umami boost.
Can I make this recipe vegetarian? Yes! Simply omit the chicken and oyster sauce. You can add more vegetables, or swap the chicken for extra-firm tofu that has been pressed and cubed.

Takeout-Style Chicken Lo Mein

Print Recipe

Recreate that delicious, craveable flavor of Chinese takeout lo mein right in your own kitchen with this easy and satisfying recipe.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

For the Chicken

8 oz boneless, skinless chicken thighs or breast (thinly sliced)
2 tsp cornstarch
2 tsp water (for cornstarch slurry)
2 tsp oil (neutral oil like vegetable or canola)

For the Sauce

1 tsp oyster sauce (optional)
2 tbsp hot water
0.125 tsp salt
0.125 tsp sugar
1 tbsp light soy sauce
4 tsp dark soy sauce
1 tsp sesame oil
0.125 tsp ground white pepper

Other Ingredients

1 garlic clove (finely minced)
4 cups shredded cabbage
2 medium carrots (julienned (about 1½ cups))
2 cups mung bean sprouts
2 scallions (cut into thin strips)
0.25 cup chicken broth or water (optional, for loosening noodles)
1 lb fresh lo mein noodles (or spaghetti)

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Instructions

Prep your cornstarch slurry: In a small bowl, whisk together 2 tsp cornstarch with 2 tsp water. Set aside.
Mix up your flavor bomb sauce: In another small bowl, whisk together oyster sauce (if using), 2 tbsp hot water, salt, sugar, light soy sauce, dark soy sauce, sesame oil, and white pepper. Set aside.
Marinate the chicken: Place thinly sliced chicken in a bowl, pour cornstarch mixture over it, and toss to coat. This step is key for tender chicken!
Sear the chicken: Heat 2 tsp oil in a wok or large skillet over high heat until shimmering. Add coated chicken and stir-fry for 3-4 minutes until browned and cooked through. Remove chicken from wok and set aside.
Aromatics and veggies: If wok is dry, add a little more oil. Add minced garlic and stir-fry for 30 seconds until fragrant. Add shredded cabbage and julienned carrots. Stir-fry for 2-3 minutes until tender-crisp.
Add the sprouts: Toss in mung bean sprouts and stir-fry for 1 minute. They cook quickly and should remain crisp.
Noodles and sauce time: Add cooked noodles to the wok with vegetables. Pour the prepared sauce mixture over everything.
Bring it all together: Add the cooked chicken back to the wok. Gently toss everything to coat noodles and vegetables evenly with sauce. If noodles are sticky, add ¼ cup chicken broth or water to loosen.
The final sizzle: Stir-fry for another 1-2 minutes until heated through and sauce has slightly thickened.
Garnish and serve: Stir in scallion strips. Serve immediately.

Notes

This recipe is also fantastic with thinly sliced beef, pork, shrimp, or firm tofu. Feel free to add other quick-cooking vegetables like snap peas, bell peppers, broccoli, or mushrooms. For spice, add red pepper flakes or sriracha. Roasted peanuts or cashews can be added for extra texture. For a gluten-free option, use tamari instead of soy sauce and gluten-free noodles.