Chicken and Broccoli Lo Mein


I've been making this lo mein since med school, and while I won't be making any claims as to its authenticity as Chinese food (let's call it Chinese-American), it sure is tasty. I think it's far superior to any takeout lo mein I've ever had. It also makes a great dish to take to a party.

I originally got the recipe from Epicurious, but I've made so many changes to it over the years that the only thing it has in common with the original is the lo mein noodles. It will seem like a lot of steps, but it's worth it.

Chicken and Broccoli Lo Mein
(Heavily adapted from Epicurious)

  • 16 oz lo mein noodles (I always use the kind made by Twin Marquis)
  • 2 tbsp sesame oil
  • 1-2 chicken breasts 
  • 1 splash soy sauce
  • 1 splash Chinese rice wine or dry sherry
  • 1 tsp white granulated sugar
  • 2 tsp cornstarch
  • 2 stalks of broccoli
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 1/2 tbsp Chinese rice wine or dry sherry
  • 2 tsp honey
  • 2 tbsp vegetable oil
  • 2 tsp minced garlic
  • 1 tsp minced ginger
  • 3 scallions, chopped

  1. Bring a medium pot of water to boil. Add the noodles and cook until al dente or according to lower limit of suggested cooking time on package instructions. Drain and immediately rinse under cold water to stop the cooking process. Shake well to remove excess water. Toss with the sesame oil until the noodles are coated and set aside. 
  2. In a small bowl, make a marinade for the chicken with the splash of soy sauce, splash of rice wine, 1 tsp granulated sugar, and 2 tsp cornstarch. Slice the chicken breast thinly and toss with the marinade. Set aside.
  3. Cut broccoli stalks into florets. Heat up 1/2 tbsp of oil in a wok or large skillet over medium high heat. Add broccoli and cook until tender but still crisp. Remove from wok and set aside. 
  4. Heat up 1/2 tbsp of oil in the same wok or large skillet over medium high heat. Cook the marinaded chicken just until no longer pink inside. Remove from wok and set aside. Clean out the wok with a paper towel if there is a lot of liquid or residue left behind.
  5. Mix together the soy sauce, oyster sauce, 1 1/2 tbsp Chinese rice wine, and honey in a small bowl until combined (you can do this while the broccoli and chicken are cooking). Set aside.
  6. Heat up 1 tbsp of oil in the same wok or large skillet over high heat. Add the minced garlic, minced ginger, and chopped scallions. Cook until aromatic, about 30 seconds. Add the noodles, chicken, and broccoli to the wok. Pour in the sauce mixture and toss until everything is heated through and coated with sauce. Serve.

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