30- Minute Restaurant Style Chicken Lo Mein is one of my favorite recipes to make! Growing up I would always visit my aunt in Queens, New York and one of my fondest memories is all of my family gatherings around and gorging on the best Chinese food from the local restaurant! If you’re from the area you know exactly what I’m talking about! one of my favorite dishes was their Chicken Lo Mein, so freaking delicious. I have had Lo Mein all over the world but absolutely nothing beats the ones from most of the Chinese restaurants in Queens. I knew I had to get in the kitchen to recreate a nostalgic dish and it may not be exactly the same but it damn sure comes close. It’s quick and I make it at least once or twice a month for my family. I hope you enjoy it and if you do make any of my recipes, please tag me on Instagram @themommyspice so that I can see your delicious creations! Happy Eating! Jump to Recipe
30-Minute Restaurant Style Chicken Lo Mein
Ingredients
- 8 oz. Boneless Skinless Chicken Thighs cut into thin strips
- 3 teaspoons Water
- 1 tablespoon Shaoxing Wine
- 3 cups Cabbage, I prefer Napa shredded into thin strips
- 2 teaspoons Canola or Vegetable oil plus more for cooking
- 2 teaspoons Cornstarch or Arrowroot Flour
- 1.5-2 Bell Pepper Thinly Sliced, I used half green and half red
- 2 Julienned Carrots
- 16 oz. Fresh Lo Mein Noodles Available at your local Asian Market
- 2 cloves Garlic minced
- 1 tablespoon Soy Sauce
- 1 stalk Celery Very Thinly Sliced
- 4 teaspoons Dark Soy Sauce
- 1 teaspoon Sesame Oil
- 1/2 cup Sliced Mushrooms
- 1/8 teaspoon Table Salt
- 1/8 teaspoon Sugar
- 1/2 teaspoon MSG/Ajinomoto OPTIONAL
- 2.5 Green Onions/Scallions chopped
Instructions
- In a medium bowl, combine the chicken with 2 teaspoons each of cornstarch, water, and oil. In a wok or cast iron dutch oven over high heat*, add 2 tablespoons oil, and sear the chicken for a couple of minutes until browned. Remove and set aside. *essentially you want to use a pan that can withstand high temps.
- Add another couple tablespoons of oil to the wok, and add the garlic. After 8-10 seconds, add the cabbage and carrots, bell peppers, celery, and mushrooms. Stir-fry on high heat for a minute and add the wine in a circle around the side of the pan.
- Add the noodles and chicken back to the pan and mix well from the bottom up for about 30 seconds. If the noodles aren't coming apart, add about 1/4 cup water to the noodles to loosen them up a bit.
- Then cover the pan for one minute. Remove the cover and add the soy sauce, dark soy sauce, sesame oil, salt, and sugar, and MSG if you are using it. Stir-fry for 30 seconds, and add the scallions right before you serve. Stir-fry for one more minute and serve hot!
Notes
Please make sure to check out these other 30-Minute Recipes from my friends as well!
Spicy Italian Sausage and Zoodles
[…] Restaurant Style Chicken Lo Mein / The Mommy Spice […]
This is one of my favs! Your recipe is very similar to the one my mom and I make and it’s so good.
My family is obsessed with chicken lo mein so I am ecstatic to give this a try!
This looks so good! My husband and loves Lo Mein but I’ve never made it. I’m all for something quick so I’ll give it a go!
Lo mein is one of my faves. I’ve never tried to cook it. Can’t wait to try!
My kids thank you for this lol. They are going to love it!
I LOVE lo mein! I can’t wait to try this recipe at home!
Made this last night and it’s absolutely a keeper! I added a few more veggies and chilis to bulk it up but followed your recipe to a tee and love it. Thanks for sharing another amazing recipe!