By Chicken Lo Mein is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Chicken Lo Mein captures the essence of meals|chicken while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Chicken Lo Mein becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
Chicken:
1 Tablespoon canola oil
1 pound chicken breasts, cut into thin strips
3 cloves garlic, minced
2 Tablespoons ginger, grated
2 Tablespoons low sodium soy sauce
Veggies:
1 (8 oz) mushrooms, thinly sliced (baby bellas or shiitake)
1 small onion, finely chopped
1 ½ cup Napa cabbage, finely shredded
1 cup matchstick carrots
Sauce:
¼ cup low sodium chicken broth
1 teaspoon cornstarch
1 Tablespoon sesame oil
¼ cup low sodium soy sauce
1 teaspoon light brown sugar
12 oz pasta, cooked according to package directions
PREPARATION STEPS
1
In a large skillet, heat oil over high heat
Add chicken, garlic, ginger, and soy sauce
Cook for 4-5 minutes until chicken is browned
Remove from pan, leaving any liquid or oil in the pan.
Add mushrooms and onions to the pan and cook for 3-4 minutes until the onions are soft and the mushrooms start to brown. Mix in the cabbage and carrots – cook for 3 minutes.
Meanwhile, whisk together the ingredients for the sauce. Pour over the veggie mixture and bring to a boil for 1 minute.
Add chicken back to the pan. Mix until everything is well coated and the sauce starts to thicken.
Toss with cooked pasta.
Garnish with sliced green onions to serve.
Nutritional Information:
– Prep Time: 5 min | Cooking Time: 15 min | Total Time: 20 min | Servings: 4
– Calories: 425 kcal per serving
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~350 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
