Chicken Lo Mein With Savory Soy-Ginger Sauce

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 8 oz lo mein noodles (or spaghetti)
• 1 lb boneless skinless chicken breast, thinly sliced
• 2 cups shredded green cabbage
• 1 cup matchstick carrots
• 4 green onions, sliced
• 2 tbsp neutral oil (canola, vegetable, or peanut)
• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp rice vinegar
• 1 tbsp brown sugar
• 1 tbsp cornstarch
• 1/2 cup low-sodium chicken broth
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely minced
• 3 cloves garlic, minced

Do This

• 1. Cook noodles in boiling water until just al dente (about 2 minutes less than package); drain and toss with 1 teaspoon sesame oil.
• 2. Whisk together soy sauce, oyster sauce, hoisin, rice vinegar, brown sugar, cornstarch, chicken broth, sesame oil, ginger, and garlic.
• 3. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat; stir-fry chicken in a single layer until just cooked through, 4–5 minutes. Remove to a plate.
• 4. Add remaining oil; stir-fry cabbage and carrots until crisp-tender, 3–4 minutes.
• 5. Return chicken and noodles to the pan; pour in the sauce.
• 6. Toss constantly until sauce thickens and coats noodles and chicken, 2–3 minutes; add green onions.
• 7. Taste and adjust seasoning with more soy sauce or a splash of vinegar; serve hot.

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Why You’ll Love This Recipe

• All the comfort of takeout chicken lo mein, made fresher and lighter at home.
• Tender chicken, bouncy noodles, and crisp veggies all in one pan for an easy weeknight dinner.
• Customizable: swap in your favorite vegetables or noodle type with the same delicious soy-ginger sauce.
• Ready in about 35 minutes with simple, pantry-friendly Asian ingredients.

Grocery List

• Produce: Green cabbage, carrots, green onions, fresh ginger, garlic
• Dairy: None
• Pantry: Lo mein or spaghetti noodles, boneless skinless chicken breast, low-sodium soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, cornstarch, low-sodium chicken broth, toasted sesame oil, neutral cooking oil, salt, ground white or black pepper, red pepper flakes (optional), toasted sesame seeds (optional)

Full Ingredients

Noodles & Chicken

• 8 oz dried lo mein noodles, Chinese egg noodles, or thin spaghetti
• 1 lb boneless skinless chicken breast (or thighs), very thinly sliced against the grain
• 1/4 tsp kosher salt (for seasoning chicken)
• 1/8 tsp ground white pepper (or black pepper)
• 2 tbsp neutral oil (canola, vegetable, or peanut), divided

Vegetables

• 2 cups thinly shredded green cabbage (about 1/4 small head)
• 1 cup matchstick carrots (from 2 medium carrots)
• 4 green onions, sliced (whites and greens separated)

Savory Soy-Ginger Sauce

• 1/4 cup low-sodium soy sauce
• 2 tbsp oyster sauce
• 1 tbsp hoisin sauce
• 1 tbsp unseasoned rice vinegar
• 1 tbsp light brown sugar, packed
• 1 tbsp cornstarch
• 1/2 cup low-sodium chicken broth (or water)
• 1 tbsp toasted sesame oil
• 1 tbsp fresh ginger, finely minced or grated
• 3 cloves garlic, minced
• 1/4 tsp ground white pepper (or black pepper)
• 1/8 tsp red pepper flakes (optional, for gentle heat)

For Serving (Optional)

• 1–2 tsp toasted sesame seeds
• Additional sliced green onion tops
• Extra soy sauce or rice vinegar, to taste

Step-by-Step Instructions

Step 1: Prep the chicken and vegetables

Place the chicken in the freezer for 10–15 minutes if you have time; this firms it up and makes thin slicing easier. Using a sharp knife, slice the chicken very thinly against the grain into bite-size strips. Pat dry with paper towels, then season lightly with 1/4 teaspoon kosher salt and 1/8 teaspoon white or black pepper. Set aside.

Shred the cabbage into very thin strips. Peel and cut the carrots into matchsticks, or use pre-shredded carrots. Slice the green onions, keeping the white/light green parts in one pile and the dark green tops in another. Mince the garlic and ginger if you have not already. Having everything prepped before cooking is important because the stir-fry moves quickly.

Step 2: Cook the noodles

Bring a large pot of water to a rolling boil (about 212°F / 100°C). Salt the water lightly, then add the noodles. Cook according to package directions, but stop 1–2 minutes before they are fully tender so they stay slightly firm (al dente). This prevents overcooked, mushy noodles once they are stir-fried.

Drain the noodles well and shake off excess water. Toss them with about 1 teaspoon of the toasted sesame oil (taken from the 1 tablespoon listed for the sauce) to keep them from sticking. Set aside while you prepare the sauce and stir-fry.

Step 3: Mix the savory soy-ginger sauce

In a medium bowl or large measuring cup, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar, and cornstarch until the cornstarch is fully dissolved and there are no lumps. Whisk in the chicken broth, the remaining toasted sesame oil, minced ginger, minced garlic, white pepper, and red pepper flakes (if using).

Taste a tiny bit of the sauce (it will be strong, but gives you an idea of seasoning). Adjust with a pinch more sugar for sweetness or a splash more vinegar for brightness if desired. Set the sauce near the stove; you will need to whisk it again briefly just before adding it to the pan, as the cornstarch can settle.

Step 4: Stir-fry the chicken

Heat a large wok or a wide, heavy skillet over medium-high heat until hot. Add 1 tablespoon of the neutral oil and swirl to coat the pan. When the oil is shimmering but not smoking, add the chicken in a single layer as much as possible.

Let the chicken sear undisturbed for about 1 minute, then stir-fry for another 3–4 minutes, or until the pieces are just cooked through and lightly browned on the edges. Do not overcook or the chicken will dry out. Transfer the cooked chicken to a clean plate, leaving as much oil in the pan as possible.

Step 5: Cook the vegetables

Add the remaining 1 tablespoon neutral oil to the same hot pan. Add the sliced green onion whites, shredded cabbage, and carrots. Stir-fry over medium-high heat for 3–4 minutes, until the cabbage is slightly wilted and the carrots are crisp-tender. You want the vegetables to soften but still retain some crunch and bright color.

If the pan looks very dry or anything threatens to scorch, splash in 1–2 tablespoons of water and stir; the steam will help finish cooking the vegetables without extra oil.

Step 6: Combine noodles, chicken, and sauce

Return the cooked chicken and any accumulated juices to the pan with the vegetables. Add the drained noodles. Quickly whisk the sauce again, then pour it evenly over the contents of the pan.

Using tongs or two spatulas, toss everything together continuously for 2–3 minutes over medium-high heat. The sauce will come to a simmer, thicken, and turn glossy as it coats the noodles, chicken, and vegetables. If the mixture seems too dry or sticky, splash in 1–2 additional tablespoons of chicken broth or water to loosen it while tossing.

Step 7: Finish and serve

Stir in the sliced green onion tops and toss for another 30 seconds. Taste and adjust seasoning: add a small splash of soy sauce for more salt, a dash of rice vinegar for brightness, or a pinch of red pepper flakes for more heat.

Transfer the chicken lo mein to warm bowls or a large serving platter. Garnish with toasted sesame seeds and extra green onions if desired. Serve immediately while hot and glossy, alongside extra soy sauce or rice vinegar at the table for those who like a stronger punch of flavor.

Pro Tips

• Slice chicken thinly and evenly. Thin strips cook quickly and stay tender; partially freezing the chicken for 10–15 minutes makes this much easier.
• Do not overcook the noodles. Undercook by 1–2 minutes; they will finish cooking when stir-fried with the sauce and absorb flavor without turning soft.
• Have everything prepped before you start cooking. Stir-frying happens fast; pre-measure your sauce and chop all vegetables so you can cook confidently.
• Use high heat and a large pan. A hot wok or skillet lets the chicken sear and the vegetables stay crisp instead of steaming.
• Adjust sauce thickness with liquid. If the lo mein looks dry or sticky, loosen it with a tablespoon or two of broth or water while tossing.

Variations

• Veggie-packed lo mein: Add sliced bell peppers, snap peas, mushrooms, or broccoli florets. Stir-fry firm vegetables (like broccoli and peppers) for a minute before adding cabbage and carrots.
• Different proteins: Swap the chicken for thinly sliced beef, pork, shrimp, or firm tofu. Adjust cooking time so the protein just cooks through without overcooking.
• Spicy garlic lo mein: Increase red pepper flakes to 1/2 teaspoon and add 1 extra clove of garlic. Finish with a drizzle of chili oil for a gentle kick.

Storage & Make-Ahead

Let any leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or chicken broth, tossing until hot and loosened, about 3–5 minutes. You can also reheat in the microwave in 30–45 second bursts, stirring between intervals and adding a few drops of water if needed.

For make-ahead prep, slice the chicken and vegetables and mix the sauce up to 24 hours in advance; store each separately in the refrigerator. When ready to cook, all you need to do is boil the noodles and stir-fry everything, which takes about 15 minutes. Cooked noodles can also be made a few hours ahead, tossed lightly with oil, and refrigerated; loosen them with hot sauce and the heat of the wok when finishing the dish.

Nutrition (per serving)

Approximate, for 1 of 4 servings: about 470 calories; 38 g protein; 52 g carbohydrates; 14 g fat; 4 g fiber; 1,150 mg sodium. Actual values will vary based on the specific brands of noodles, sauces, and broth you use and any optional garnishes.