Teriyaki Chicken Lo Mein

Jump to Recipe. If you have followed me at all, you know I LOVE Chinese/Asian-inspired food! This is one of my favorite homemade lo mein dishes. The tender chicken, flavorful teriyaki sauce, and chewy noodles create a perfect balance of sweet, savory, and umami... it's chef's kiss! 💋

Need more reasons to love this dish? Why you'll love it:

• Homemade goodness: Forget takeout! This Teriyaki Chicken Lo Mein is easy to make at home and tastes even better.

• Quick and easy: Ready in under 30 minutes, it's the perfect weeknight meal.

• Flavorful and satisfying: The tender chicken, colorful veggies, and savory noodles are a match made in heaven.

Let's talk about Best Practices:

Master the Basics:

• Prep like a pro: Cut your chicken into bite-sized pieces of similar size and shape for even cooking.

• Marinate to perfection: Let your chicken marinate in the teriyaki sauce for at least 15 minutes (or longer if you're feeling patient). The longer you marinate, the more flavorful your chicken will be.

Add Your Own Flair:

• Veggie overload: Load up your Lo Mein with your favorite veggies like bok choy, snap peas, bell peppers, or mushrooms.

• Noodle swap: Experiment with different noodle varieties like soba, ramen, or even spaghetti.

• Protein power: Add shrimp, beef, or tofu for a protein-packed meal.

• Garnish galore: Top your Teriyaki Chicken Lo Mein with peanuts, sesame seeds, green onions, cilantro, or Sriracha for a flavor explosion.

Make it Easy:

• Shortcut to success: If you're short on time, grab a jar of your favorite teriyaki sauce. Just make sure it's high quality for the best flavor.

• Pair it perfectly: Serve your Teriyaki Chicken Lo Mein with steamed rice, spring rolls, miso soup, edamame, or cucumber salad for a complete meal.

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Teriyaki Chicken Lo Mein Recipe:

Servings: 4

Total Time: 30 minutes

Ingredients:

• 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces

• 12 ounces fresh or frozen udon noodles

• 1 tablespoon vegetable oil

• 1 onion, sliced

• 1 red pepper, sliced

• 2 cups broccoli florets

• 1 cup sliced cabbage optional

• 3 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 green onions, sliced

• Salt and pepper

Teriyaki Sauce Ingredients:

• 1/2 cup soy sauce

• 1/4 cup water

• 2 tablespoons mirin (sweet rice wine)

• 1/4 cup brown sugar

• 1 tablespoon honey

• 2 cloves garlic, minced

• 1/2 t ground ginger

• 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)

Instructions

1. Prepare Chicken: Cut up chicken into about inch size pieces. Season the chicken pieces with salt and pepper.

2. Make the Sauce: In a bowl, whisk the soy sauce, water, mirin, brown sugar, honey, garlic, and ginger. Pour 1/4 cup of the teriyaki sauce over the chicken and toss to coat. Cover and let marinate for at least 15 minutes in the fridge.

3. Heat the oil in a large wok or skillet over medium-high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Transfer to a plate.

4. Add more oil if necessary, toss in onions and red pepper, and saute. Let them cook for about 2-3 minutes then add in the broccoli (and any other veggies). Cook until everything is tender yet still a little crisp.

5. Add the cornstarch slurry while whisking constantly. Continue to simmer, stirring frequently, until the sauce thickens, about 2-3 minutes. Remove from heat and set aside.

6. While you are cooking the veggies, get the noodles going. Cook the udon noodles according to package directions until al dente. Drain and rinse under cold water, to stop them from cooking.

7. Add the cooked chicken and noodles to the pan with the veggies. Toss everything and stir-fry for 1-2 minutes until heated through and well combined.

8. Serve the teriyaki chicken noodles garnished with sliced green onions. Enjoy!