Chicken Lo Mein

Chicken Lo Mein

My version of a classic Chinese-American buffet dish. Comes out like a nice, warm bowl of comfort. Just like a good fried rice starts with cold rice, I think a good lo mein starts with cold noodles.



  1. 1 lb boneless skinless chicken breast - cut to 1/4" slices
  2. 1/4 cup soy sauce
  3. 1 tbs oyster sauce
  4. 2 tsp minced garlic
  5. 3 tbs vegetable oil - divided
  6. 4 oz crimini mushrooms - thinly sliced
  7. 1 small yellow onion - thinly sliced
  8. 1 orange bell pepper thinly sliced
  9. 2/3 cup chicken broth
  10. 2 tsp cornstarch
  11. 16 oz cooked spaghetti noodles - chilled
  12. 1/4 cup chopped green onions
  13. 2 tsp sesame oil (optional)


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    In a medium bowl wisk together soy sauce, oyster sauce, and minced garlic. Add sliced chicken. Stir to coat. Cover with plastic wrap and marinate in fridge for 1 hr.

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    Heat a wok or large deep sided skillet over medium high heat until very hot. Add 2 tbs oil.

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    When oil "shimmers" add onion, bell pepper, and mushrooms. Stir fry until al dente. About 4 minutes. Transfer to a small bowl. Set aside.

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    Increase heat to high. Add 1 tbs oil to wok/skillet. As soon as it "shimmers" add chicken along with all the marinade.

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    Stir fry until chicken is cooked through and marinade has reduced some. About another 5 minutes. Return veggies to wok/skillet. Stir to heat through and coat with sauce.

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    Reduce heat to medium. Wisk together chicken broth and cornstarch. Stir into chicken and veggies. Simmer until sauce thickens. About 2-5 minutes more.

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    Add cold noodles. Toss to coat. Cook until noodles are just heated through. Stir in green onions.

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    If desired drizzle with sesame oil and stir to combine. Garnish with additional green onions when serving. Enjoy!

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