Print

Easy Chicken Lo Mein No Vegetables

Easy Chicken Lo Mein No Vegetables - recipe card
Print Recipe

This quick and savory chicken lo mein skips the vegetables for a pure, comforting noodle dish. Tender chicken strips and chewy lo mein egg noodles are coated in a rich, umami-packed soy-based sauce, delivering a satisfying weeknight dinner in under 30 minutes.

Ingredients

Scale
  • 8 oz (225g) dried lo mein egg noodles or 12 oz fresh lo mein noodles
  • 1 lb (454g) boneless skinless chicken breast, thinly sliced into 1/4-inch strips
  • 2 tbsp cornstarch
  • 1/4 cup low-sodium soy sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp brown sugar, packed
  • 1 tsp toasted sesame oil
  • 1/2 tsp ground white pepper
  • 2 tbsp vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, finely grated
  • 1/4 cup low-sodium chicken broth
  • 2 green onions, thinly sliced for garnish (optional)

Instructions

  1. Bring a large pot of water to a rolling boil. Add the dried lo mein noodles and cook according to package directions until just al dente — about 4–5 minutes. Drain and rinse under cold water to stop cooking, then toss with 1 teaspoon of the vegetable oil to prevent sticking.
  2. In a medium bowl, toss the sliced chicken with the cornstarch, 1 tablespoon of the low-sodium soy sauce, and the white pepper until evenly coated. Let it rest for 5 minutes — the cornstarch helps the chicken brown beautifully and thickens the sauce slightly.
  3. In a small bowl, whisk together the remaining 3 tablespoons low-sodium soy sauce, dark soy sauce, oyster sauce, brown sugar, and toasted sesame oil. Set this sauce mixture aside — the dark soy adds both color and depth.
  4. Heat a wok or large nonstick skillet over high heat until a drop of water evaporates instantly. Add 1 tablespoon of vegetable oil and swirl to coat. Carefully add the chicken strips in a single layer (work in batches if necessary to avoid crowding) and sear without moving for 1 minute.
  5. Stir-fry the chicken strips, flipping often, until golden brown and cooked through, about 3–4 minutes total. The internal temperature should reach 165°F / 74°C. Transfer the chicken to a clean plate and set aside.
  6. Reduce heat to medium-high and add the remaining 1 tablespoon vegetable oil to the wok. Add the minced garlic and grated ginger, stirring constantly for 15–20 seconds until fragrant but not brown — burnt garlic will turn bitter.
  7. Pour in the chicken broth and scrape up any brown bits from the bottom of the wok with a wooden spatula — this deglazing captures all that flavor. Let it simmer for 30 seconds.
  8. Add the cooked noodles to the wok, then pour the reserved sauce over them. Toss and stir constantly with tongs for 1–2 minutes until the noodles are evenly coated and heated through.
  9. Return the cooked chicken to the wok, tossing everything together for another 30 seconds. The sauce should cling to the noodles and chicken — if too dry, add a splash more broth or water (1 tablespoon at a time).
  10. Taste and adjust seasoning with a pinch of white pepper or a few drops of sesame oil if needed. Serve immediately, garnished with sliced green onions if desired.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a nonstick skillet over medium-high heat with a splash of water or chicken broth, tossing frequently until hot, about 2–3 minutes. Avoid microwaving, which can make noodles rubbery. This dish does not freeze well due to the texture of the noodles.

Nutrition

Keywords: chicken lo mein, lo mein recipe, easy lo mein, chicken noodles, Chinese noodles, weeknight dinner, quick stir-fry, no vegetable lo mein, egg noodle recipe, chicken stir-fry

Find it online: https://copycatkitchenco.com/easy-chicken-lo-mein-no-vegetables/