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Chicken Lo Mein

Chicken lo mein with glossy garlic soy noodles tossed with tender chicken strips, bok choy, and crisp sprouts. Finished with a savory soy-sesame sauce so every strand glistens and heats through fast in a hot wok.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese-American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

lo mein noodles or spaghetti
  • 1 lb lo mein noodles or spaghetti
chicken breast
  • 1 lb chicken breast
bok choy or cabbage
  • 2 cup bok choy or cabbage
shredded carrots
  • 1 cup shredded carrots
bean sprouts
  • 1 cup bean sprouts
green onions
  • 3 green onions
garlic cloves
  • 4 garlic cloves
fresh ginger
  • 1 tbsp fresh ginger
sesame oil
  • 2 tbsp sesame oil divide: use 1 tbsp for finishing and 1 tsp for the sauce
vegetable oil
  • 2 tbsp vegetable oil
soy sauce
  • 0.25 cup soy sauce
oyster sauce
  • 2 tbsp oyster sauce
hoisin sauce
  • 1 tbsp hoisin sauce
brown sugar
  • 1 tbsp brown sugar
sesame seeds for garnish
  • 0.25 cup sesame seeds for garnish

Equipment

  • 1 cast iron skillet

Method
 

Make the sauce
  1. Whisk soy sauce, oyster sauce, hoisin sauce, brown sugar, and sesame oil together until smooth, then set aside. Visual cue: the sauce looks glossy and evenly dark.
Cook the chicken
  1. Heat vegetable oil in a wok or large skillet over high heat, then add the chicken and cook for 3–4 minutes until cooked through—remove and set aside. Visual cue: chicken turns opaque with light browning.
Stir-fry the vegetables
  1. In the same wok, add remaining vegetable oil, stir-fry garlic and ginger for 30 seconds, then add bok choy, carrots, and bean sprouts and cook for 3 minutes. Visual cue: vegetables brighten and begin to soften while staying crisp.
Toss and serve
  1. Return the chicken to the wok, add the cooked lo mein noodles, and pour the sauce over everything. Visual cue: noodles are coated and the pan looks saucy.
  2. Toss everything together over high heat for 2 minutes until noodles are evenly coated and heated through. Visual cue: each noodle strand looks glossy and lightly sticky.
  3. Drizzle with sesame oil, top with green onions and sesame seeds, and serve immediately. Visual cue: the surface shines and toppings look fresh and green.

Notes

For best texture, cook the noodles just until tender and then add them straight to the wok so they don’t over-soften. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a hot skillet with a splash of water to loosen the sauce. Freezing is not recommended because the noodles and bean sprouts can lose their bite. If you want a lighter option, use skinless chicken breast and reduce sesame oil drizzle to 1 tbsp total.