Chicken Lo Mein

Chicken Lo Mein

Meesh 0

"This dish is easy to make, and full of flavor. The chicken is incredibly tender, and the ginger, garlic and soy sauce combine to give it its authentic taste. Garnish with chopped fresh cilantro."


2 h 15 m servings 603 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 78.9g
  • 25%
  • Protein:
  • 38.3 g
  • 77%
  • Cholesterol:
  • 62 mg
  • 21%
  • Sodium:
  • 2177 mg
  • 87%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. In a medium, non-reactive bowl, combine the chicken with 2 1/2 teaspoons of white sugar, 1 1/2 tablespoons vinegar and 1/4 cup soy sauce. Mix this together and coat the chicken well. Cover and let marinate in the refrigerator for at least 1 hour.
  2. In another medium bowl, combine the chicken broth, water, sesame oil and ground black pepper with the remaining sugar, vinegar and soy sauce. In a separate small bowl, dissolve the cornstarch with some of this mixture and slowly add to the bulk of the mixture, stirring well. Set aside.
  3. Cook the linguine according to package directions, drain and set aside. Heat 1 tablespoon of the vegetable oil in a wok or large saucepan over high heat until it starts to smoke. Add the chicken and stir-fry for 4 to 5 minutes, or until browned. Transfer this and all juices to a warm plate.
  4. Heat the remaining vegetable oil in the wok or pan over high heat. Add the ginger, garlic, mushrooms and green onions, and stir-fry for 30 seconds. Add the reserved sauce mixture and then the chicken. Simmer until the sauce begins to thicken, about 2 minutes. Add the reserved noodles and toss gently, coating everything well with the sauce.


  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Your rating



  1. 372 Ratings


FOR JECCA: The missing ingredient is oyster sauce...took me awhile to figure it out, but after trial and error, I used abt 2 -3 tbs. and it did the trick. Made great restaurant lo mein, with a...

This is an incredibly customizable recipe with a nice, solid flavor whatever you add. I can't honestly give it four stars because I changed it so much, but the sauce flavor was fantastic, remini...

Great recipe says my wife, who usually doesn't favor Oriental noodles dishes. A couple comments about balancing flavors. All quantities in the recipe will be right if you use four 3-ounce packa...

Rather poor actually. 1/2 cup of soy sauce??? If you are using some thin supermarket brand I would halve the amount. If you have a real soy sauce purchased in an asian market use only a couple o...

A 5 star recipe if you follow the recommendations of your fellow homecooks. I used spagetti instead of linguine and added a bag of stir fry veggies. It won't be "soupy" if you add a bit more co...

I enjoyed this recipe but I did change it around a bit. I didn't use the water at all. I thought 1 cup of water and 1-1/4 cups of broth would have made this way to soupy. I stir-fried the chi...

Iloved the flavor of this recipe . What I did not like was the linguine noodles. I will use this recipe again,but use chinese noodles instead. I did like the recipe quick fast and inexpensive.

This recipe was good, and I will probably make again, however there is something missing. I dont think it tastes quite like restuarant style. We have a chinese place in town and my husband love ...

I had a craving for Chinese restaurant-style Lo Mein, and after reading the 12 or so different variations on here, this one is as good as any (the process is mostly the same for all). I follo...