Chef Easy Chicken Lo Mein

Tender, flavourful chicken, colourful vegetables and soft noodles tossed in a rich, savoury sauce! This homemade Chicken Lo Mein brings delicious restaurant-style Chinese flavour straight to your kitchen using Chef Easy Chinese Style Seasoning.

Perfect for a quick lunch or family dinner, this easy stir-fry combines chicken, vegetables and noodles in one satisfying meal without the need for additional herbs or spices.

Prep Time:

15 minutes

Cook Time:

Approximately 15 minutes

Servings:

Flavour Used:

Chinese Style Seasoning

Ingredients

Chicken & Marinade

½ lb (227 g) boneless, skinless chicken breast, thinly sliced
1½ tsp Chef Easy Chinese Style Seasoning
1 tsp cornstarch
1 tsp vegetable oil

Noodles & Vegetables

6 oz (170 g) dry egg noodles or lo mein noodles
¾ tsp salt, for boiling the noodles
1 medium carrot (approximately 60 g), thinly sliced into strips
½ medium bell pepper (approximately 75 g), sliced into strips
½ medium onion (approximately 75 g), thinly sliced
1 cup shredded green cabbage (approximately 70 g)
2 stalks chive (scallions/green onions), chopped
1½ tsp Chef Easy Chinese Style Seasoning
1 tbsp vegetable oil, for stir-frying

Lo Mein Sauce

1 tbsp oyster sauce or vegetarian mushroom-based oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce

¼ cup (60 ml) water

1 tsp cornstarch

½ tsp sesame oil (optional)

Chef Easy Tip

No additional salt, black pepper, garlic, onion powder, ginger, green seasoning or other dry spices are needed for seasoning the chicken and vegetables. Chef Easy Chinese Style Seasoning provides the flavour base, while oyster sauce and soy sauces add savoury depth, colour and a glossy finish.

Chef Easy Cooking Tips

Slice the chicken thinly: Cutting the chicken into thin, evenly sized strips helps it cook quickly and remain tender.
Use cornstarch for tender chicken: Coating the chicken with cornstarch before stir-frying helps retain moisture and creates a tender texture.
Prepare everything before cooking: Stir-frying happens quickly, so have your chicken, vegetables, noodles and sauce ready before heating the wok.
Avoid overcooking the noodles: Cook the noodles until just tender, as they will continue to heat through when tossed with the sauce.
Keep the vegetables slightly crisp: Stir-fry the vegetables just until tender-crisp to preserve their texture and colour.
Avoid overcrowding the wok: Cook the chicken in batches if necessary to prevent excess moisture from building up.
Adjust the sauce consistency: If the sauce becomes too thick, add a small splash of water until the noodles are evenly coated.
Add chive at the end: Stir in the chopped chive just before serving to preserve its fresh flavour and colour.

Instructions

Prepare the chicken
Pat the chicken breast dry with paper towels and slice into thin, evenly sized strips.
Season the chicken
Place the chicken strips in a bowl. Add 1½ tsp Chef Easy Chinese Style Seasoning, cornstarch and vegetable oil. Mix until evenly coated.
Marinate the chicken
Cover and refrigerate for 15–20 minutes to allow the seasoning to develop its flavour.
Prepare the vegetables
Thinly slice the carrot, bell pepper and onion. Shred the cabbage and chop the chive, keeping it separate for the final step.
Prepare the Lo Mein sauce
In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, water, cornstarch and sesame oil, if using. Stir until well combined and the cornstarch has dissolved. Set aside.
Cook the noodles
Bring approximately 1.5 litres of water to a boil. Add ¾ tsp salt and cook the noodles according to the package instructions until just tender. Drain and set aside. Avoid overcooking, as the noodles will continue cooking briefly when added to the wok.
Heat the wok
Heat ½ tbsp vegetable oil in a wok over medium-high to high heat until hot.
Cook the chicken
Add the marinated chicken strips to the hot wok and stir-fry for approximately 4–5 minutes, or until fully cooked. Work in batches if necessary to avoid overcrowding. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from the wok and set aside.
Stir-fry the vegetables
Add the remaining ½ tbsp vegetable oil to the wok. Add the carrot and onion, stir-frying for approximately 2 minutes. Add the bell pepper, cabbage and 1½ tsp Chef Easy Chinese Style Seasoning. Continue stir-frying for another 2–3 minutes, until slightly tender but still crisp.
Combine the chicken and vegetables
Return the cooked chicken to the wok and toss with the vegetables until evenly combined.
Add the sauce
Stir the prepared Lo Mein sauce again, then pour it into the wok. Cook for approximately 1 minute, stirring until the sauce begins to thicken.
Add the noodles
Add the cooked noodles to the wok and toss gently until evenly coated with the sauce. Continue stir-frying for approximately 1–2 minutes until heated through. Add a small splash of water if the sauce becomes too thick.
Finish with chive
Turn off the heat. Add the chopped chive and toss gently to combine.
Serve and enjoy
Serve immediately while hot, with the chicken, vegetables and noodles evenly distributed.

Shop Chinese Style Seasoning

Browse More Recipes

Ingredients

Chicken & Marinade •½ lb (227 g) boneless, skinless chicken breast, thinly sliced •1½ tsp Chef Easy Chinese Style Seasoning •1 tsp cornstarch •1 tsp vegetable oil Noodles & Vegetables •6 oz (170 g) dry egg noodles or lo mein noodles •¾ tsp salt, for boiling the noodles •1 medium carrot (approximately 60 g), thinly sliced into strips •½ medium bell pepper (approximately 75 g), sliced into strips •½ medium onion (approximately 75 g), thinly sliced •1 cup shredded green cabbage (approximately 70 g) •2 stalks chive (scallions/green onions), chopped •1½ tsp Chef Easy Chinese Style Seasoning •1 tbsp vegetable oil, for stir-frying Lo Mein Sauce •1 tbsp oyster sauce or vegetarian mushroom-based oyster sauce •1 tbsp light soy sauce •1 tsp dark soy sauce •¼ cup (60 ml) water •1 tsp cornstarch •½ tsp sesame oil (optional)

Chef Easy Tip

Chef Easy Cooking Tips

Slice the chicken thinly: Cutting the chicken into thin, evenly sized strips helps it cook quickly and remain tender. Use cornstarch for tender chicken: Coating the chicken with cornstarch before stir-frying helps retain moisture and creates a tender texture. Prepare everything before cooking: Stir-frying happens quickly, so have your chicken, vegetables, noodles and sauce ready before heating the wok. Avoid overcooking the noodles: Cook the noodles until just tender, as they will continue to heat through when tossed with the sauce. Keep the vegetables slightly crisp: Stir-fry the vegetables just until tender-crisp to preserve their texture and colour. Avoid overcrowding the wok: Cook the chicken in batches if necessary to prevent excess moisture from building up. Adjust the sauce consistency: If the sauce becomes too thick, add a small splash of water until the noodles are evenly coated. Add chive at the end: Stir in the chopped chive just before serving to preserve its fresh flavour and colour.

Instructions

1. Prepare the chicken: Pat the chicken breast dry with paper towels and slice into thin, evenly sized strips. 2. Season the chicken: Place the chicken strips in a bowl. Add 1½ tsp Chef Easy Chinese Style Seasoning, cornstarch and vegetable oil. Mix until evenly coated. 3. Marinate the chicken: Cover and refrigerate for 15–20 minutes to allow the seasoning to develop its flavour. 4. Prepare the vegetables: Thinly slice the carrot, bell pepper and onion. Shred the cabbage and chop the chive, keeping it separate for the final step. 5. Prepare the Lo Mein sauce: In a small bowl, combine the oyster sauce, light soy sauce, dark soy sauce, water, cornstarch and sesame oil, if using. Stir until well combined and the cornstarch has dissolved. Set aside. 6. Cook the noodles: Bring approximately 1.5 litres of water to a boil. Add ¾ tsp salt and cook the noodles according to the package instructions until just tender. Drain and set aside. Avoid overcooking, as the noodles will continue cooking briefly when added to the wok. 7. Heat the wok: Heat ½ tbsp vegetable oil in a wok over medium-high to high heat until hot. 8. Cook the chicken: Add the marinated chicken strips to the hot wok and stir-fry for approximately 4–5 minutes, or until fully cooked. Work in batches if necessary to avoid overcrowding. Ensure the chicken reaches an internal temperature of 165°F (74°C). Remove from the wok and set aside. 9. Stir-fry the vegetables: Add the remaining ½ tbsp vegetable oil to the wok. Add the carrot and onion, stir-frying for approximately 2 minutes. Add the bell pepper, cabbage and 1½ tsp Chef Easy Chinese Style Seasoning. Continue stir-frying for another 2–3 minutes, until slightly tender but still crisp. 10. Combine the chicken and vegetables: Return the cooked chicken to the wok and toss with the vegetables until evenly combined. 11. Add the sauce: Stir the prepared Lo Mein sauce again, then pour it into the wok. Cook for approximately 1 minute, stirring until the sauce begins to thicken. 12. Add the noodles: Add the cooked noodles to the wok and toss gently until evenly coated with the sauce. Continue stir-frying for approximately 1–2 minutes until heated through. Add a small splash of water if the sauce becomes too thick. 13. Finish with chive: Turn off the heat. Add the chopped chive and toss gently to combine. 14. Serve and enjoy: Serve immediately while hot, with the chicken, vegetables and noodles evenly distributed.

Shop Chinese Style Seasoning

Browse More Recipes