Blackstone Chicken Lo Mein
Chewy noodles, chicken and crisp vegetables tossed on the griddle in a savory soy and oyster sauce. Takeout lo mein, made at home.
- Blackstone
- Griddle
- Chicken
- Dinner
- 35 min total
- Serves 4
Ingredients
Ingredients for servings
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Original recipe serves 4. Ingredient amounts adjust automatically. Cooking times and pan size may need adjusting separately.
- 12 oz lo mein noodles, or spaghetti
- 1 lb boneless skinless chicken breast, sliced thin
- 1 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 2 carrots, cut in thin matchsticks
- 3 cups shredded cabbage
- 8 oz white mushrooms, sliced
- 4 green onions, cut in 2-inch pieces
- 3 cloves garlic, minced
Sauce
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp toasted sesame oil
- 1 tbsp brown sugar
- 1 tsp sriracha, optional
Gear
- Blackstone griddle
- Large pot and colander
- Two long spatulas
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Steps
Step 1: Cook the noodles 1 minute less than the package says. Drain, rinse under cold water, and toss with 1 tablespoon oil so they don't stick.
Step 2: Whisk the sauce ingredients together. Toss the chicken with the cornstarch.
Step 3: Heat the Blackstone to high (about 425°F).
Step 4: Oil one zone and cook the chicken in a single layer 2 to 3 minutes per side until cooked through. Move it to the cool side.
Step 5: Oil another zone and add the carrots, cabbage and mushrooms. Cook 4 to 5 minutes, tossing, until just tender. Add the garlic and green onions for the last minute.
Step 6: Spread the noodles on the hot zone and let them sit 1 minute to get a little crisp. Pile the chicken and vegetables on top, pour over the sauce, and toss with two spatulas until everything is coated, about 2 minutes.
Swaps
- Noodles: Spaghetti or linguine are a fine stand-in. Ramen noodles work too.
- Protein: Shrimp, pork strips, or skip it and add more veggies.
- Oyster sauce: Hoisin sauce, used a little lighter because it’s sweeter.
Tips
- The cornstarch coating gives the chicken that silky takeout texture and helps the sauce stick.
- Two long spatulas, lifting and dropping, toss noodles better than stirring.
The story
HAM Cooking. Let’s fire it up.
I love Chinese takeout. I do not love waiting 45 minutes for it and then finding out they forgot the egg rolls. So we make lo mein at home now.
A couple of tricks make it taste right. Tossing the chicken in a little cornstarch before cooking is a restaurant technique called velveting, and it keeps the meat tender and helps the sauce cling. Rinsing the noodles stops them cooking and washes off extra starch so they don’t glue together. Oyster sauce is the flavor most people can’t put their finger on in takeout lo mein. It’s salty, a little sweet and deeply savory.
Fortune cookie not included. Here’s one for free: you will have leftovers, and they’ll be gone by morning.
HAM out.
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