Sesame soy chicken lo mein is a weeknight noodle dish of soft lo mein noodles, thin strips of chicken breast, and mixed vegetables, all coated in a glossy sauce of soy, brown sugar, chicken broth, and sesame oil. It takes ten minutes to prepare, cooks in twenty, and serves four.
The sauce is mixed in a bowl before the cooking starts, so the wok moves fast. Chicken browns first, the vegetables follow, and the noodles go in last to soak up the sweet and salty sauce, finishing with a nutty sesame aroma that makes the whole dish smell like a good noodle shop.
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What Makes Sesame Soy Chicken Lo Mein Special
The sauce uses four ingredients and is stirred together in one bowl.
Thin chicken strips cook in minutes and stay tender.
You can use any vegetables from the refrigerator.
Ingredients for Sesame Soy Chicken Lo Mein
- The noodles are eight ounces of lo mein noodles, though spaghetti or linguine can stand in, and the protein is one pound of boneless chicken breast cut into thin strips.
- The vegetables are two cups of carrots, broccoli, and green onions, and the sauce is one cup of chicken broth, one quarter cup of soy sauce, two tablespoons of brown sugar, and one tablespoon of sesame oil.
Soy sauce. It brings salt and color.
Brown sugar. It balances the salt and helps the sauce shine.
Sesame oil. It adds a toasted aroma.
Chicken broth. It loosens the sauce.
Lo mein noodles. They are soft and slurpable.
Cooking Sesame Soy Chicken Lo Mein
1. Cook the noodles. Boil the noodles as the package directs, then drain and set aside.
2. Mix the sauce. Stir the broth, soy sauce, brown sugar, and sesame oil in a bowl.
3. Cook the chicken. Heat a little oil in a wok over high heat and stir fry the chicken for six minutes until golden and cooked through.
4. Add the vegetables. Add the vegetables and stir fry for four minutes until tender.
5. Toss. Pour in the sauce, add the noodles, and toss for three minutes until coated.
Slice the chicken thinly against the grain. Short, thin strips cook in a few minutes and stay tender, while thick pieces dry out before the outside browns. Freezing the chicken for twenty minutes first makes it firmer and easier to slice cleanly.
Keep the heat high and the pan uncrowded. Overfilling a wok drops the temperature, so the chicken steams and turns pale. Cook the chicken in two batches if your pan is small, then return it to the pan with the sauce so everything warms through together.
Making Sesame Soy Chicken Lo Mein Ahead
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat in a skillet with a splash of water or broth for three minutes to loosen the noodles. Make the sauce up to three days ahead and keep it covered in the refrigerator.
What to Serve with Sesame Soy Chicken Lo Mein
Serve the noodles hot with a sprinkle of sesame seeds and sliced green onions, or alongside steamed dumplings. For more lo mein, try chicken lo mein noodles, garlic chicken vegetable lo mein, vegetable lo mein noodles, or supreme soy noodles.
Notes and Swaps for Sesame Soy Chicken Lo Mein
Flag the allergens. This dish contains soy and wheat, and sesame oil is an allergen for some people, so check every label.
Do not taste raw marinade. Do not taste any sauce that touched raw chicken, and wash your hands, board, and tools after handling it.
Check the temperature. Chicken is safe at 165 F, so cut a piece open to check.
Use low sodium soy sauce. You can add salt later.
Add a garlic clove. Minced garlic boosts the aroma.
Rinse the noodles. It stops them from sticking.
Try shrimp. Cook them for three minutes.
Check trusted guidance. Read the FDA safe food handling guidance for cooking chicken safely.
For a spicier version, add a teaspoon of chili garlic sauce to the sauce bowl. For a sweeter one, add a spoonful of honey. A teaspoon of grated ginger added to the wok with the vegetables gives the noodles a fresh, warm edge without changing the cook time.
You can switch the protein to shrimp, sliced pork, or cubed tofu, and use any mix of snow peas, cabbage, mushrooms, or peppers. Cut the vegetables to a similar size so they cook together, and leftover vegetables from earlier in the week work well here.
Common Questions About Sesame Soy Chicken Lo Mein
What noodles work for sesame soy chicken lo mein?
Lo mein noodles are the usual choice, though spaghetti or linguine also works.
Can you make sesame soy chicken lo mein ahead of time?
Yes. Cook it a day early and reheat in a skillet.
Can you freeze sesame soy chicken lo mein?
Yes, for up to two months, though the vegetables soften.
Can I use chicken thighs?
Yes. Cook them a minute or two longer.
Can I make it gluten free?
Use tamari and rice noodles.
Sesame Soy Chicken Lo Mein
Equipment
- Wok or large skillet
- Large pot
- Mixing bowl
Ingredients
Main Ingredients
- 8 oz lo mein noodles
- 1 lb boneless chicken breast cut into thin strips
- 2 cup mixed vegetables carrots, broccoli, and green onions
- 1 cup chicken broth
- ¼ cup soy sauce
- 2 tbsp brown sugar
- 1 tbsp sesame oil
Instructions
Cooking
- Boil. Cook the noodles and drain.
- Mix. Stir the broth, soy sauce, sugar, and sesame oil.
- Sear. Stir fry the chicken 6 minutes.
- Add. Add the vegetables and cook 4 minutes.
- Toss. Add the sauce and noodles and toss 3 minutes.
