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A steaming bowl of freshly prepared Chicken Lo Mein - Alyona’s Cooking featuring stir-fried noodles with tender chicken and crisp vegetables.

Chicken Lo Mein - Alyona’s Cooking: 15-Minute Best Recipe

Transform your weeknight dinner with this restaurant-quality Chicken Lo Mein that beats the speed and flavor of any takeout. This recipe features tender chicken, crisp vegetables, and chewy noodles tossed in a signature savory glaze that is ready in just 15 minutes.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese/Asian-Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb chicken breast, sliced into thin bite-sized strips
  • 8 oz lo mein noodles fresh or dried
  • 2 cups green cabbage, thinly shredded
  • 1 cup carrots, julienne-cut
  • 2 cloves garlic, freshly minced
  • 1 tablespoon fresh ginger, grated
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 2 tablespoons neutral cooking oil for stir-frying
  • Optional: 1 stalk green onion, thinly sliced for garnish

Equipment

  • Large wok or deep skillet
  • Large pot for boiling noodles
  • Colander
  • Mixing bowl
  • Whisk or fork
  • Chef's knife
  • Cutting board
  • Tongs or cooking chopsticks
  • Measuring spoons and cups
  • Paper towels

Method
 

  1. Boil a large pot of water and cook the lo mein noodles according to package instructions, but drain them one minute early so they remain al dente.
  2. In a small mixing bowl, whisk together the soy sauce, oyster sauce, and brown sugar until the sugar has fully dissolved.
  3. Pat the chicken strips dry with paper towels to ensure a better sear; this prevents the meat from steaming in the pan.
  4. Heat one tablespoon of neutral cooking oil in a large wok or skillet over medium-high heat.
  5. Add the chicken strips to the pan in a single layer and cook until golden brown and cooked through. Remove the chicken from the pan and set aside.
  6. Add the remaining tablespoon of oil to the same pan. Toss in the carrots and shredded cabbage, stir-frying for about two minutes until tender-crisp.
  7. Stir in the minced garlic and grated ginger, cooking for 30 seconds until highly fragrant.
  8. Return the chicken to the pan and add the cooked noodles.
  9. Pour the sauce mixture over the ingredients and toss everything together over high heat for about one minute until the noodles are evenly coated and glazed.
  10. Remove from heat, drizzle with the sesame oil, toss one final time, and serve immediately.

Notes

To ensure professional results, avoid overcrowding the pan; if cooking for more than 4 people, stir-fry in two batches to keep the vegetables crisp. The 'velveting' technique used here (slicing thin and drying the meat) is essential for that signature stir-fry texture. Store leftovers in an airtight container in the refrigerator for up to 2 days; reheat briefly in a pan with a splash of water to loosen the sauce. For extra heat, feel free to add a teaspoon of chili garlic sauce or freshly sliced bird's eye chilies.