Chicken Lo Mein
Craving a taste of your favorite Chinese takeout but want to whip it up at home in under 30 minutes? That’s exactly how I fell in love with making Chicken Lo Mein—it’s my go-to weeknight dinner that delivers all the savory, slurpy goodness without the wait for delivery. I’ve spent years tweaking recipes in my kitchen, and this Chicken Lo Mein version has become a family favorite because it’s customizable, quick, and packs so much flavor into every bite. Whether you’re a busy parent like me or just someone who loves hearty meals, this homemade Chicken Lo Mein will hit the spot every time.
Let me tell you, nothing beats the satisfaction of tossing those noodles with tender chicken and crisp veggies, all coated in that irresistible sauce. In my experience, using fresh ingredients makes all the difference, turning a simple dish into something restaurant-worthy. If you’re new to stir-fries, don’t worry—I’ll walk you through it step by step. And if you enjoy Asian-inspired meals, check out my 15-Minute Pad See Ew Noodles Recipe for another quick noodle fix, or try the Easy Sesame Chicken Recipe as a protein-packed side idea. Get ready to make your own delicious Chicken Lo Mein—it’s easier than you think!
Key Takeaways:
- Chicken Lo Mein is ready in just 25 minutes, perfect for busy evenings.
- This recipe serves 4 and uses simple pantry staples for convenience.
- The savory soy-ginger sauce gives Chicken Lo Mein its authentic, umami-packed flavor.
- Prep veggies ahead to ensure the best texture in your Chicken Lo Mein.
- Store leftovers in the fridge for up to 3 days and reheat easily for quick lunches.
Why You’ll Adore This Chicken Lo Mein
Quick and Effortless Prep: I know how hectic dinnertime can get, and that’s why this Chicken Lo Mein shines—it’s all about minimal chopping and one-pan magic. You’ll spend less time in the kitchen and more time enjoying the meal with loved ones. Here’s the thing: once you try it, you’ll wonder why you ever ordered takeout.
Grab This Chef Knife Now - Almost Gone!
- Stays Razor-Sharp: Ice-hardened blade keeps its edge longer than ordinary knives
- Superior Grip Control: Unique finger hole design gives you perfect balance and safety
- Built to Last a Lifetime: Premium stainless steel blade with elegant beech wood handle
- ✓ Finally, a knife that stays sharp and feels comfortable in my hand
- ✓ Professional quality without the premium price tag
- ✓ Makes meal prep faster and more enjoyable
⏰ Only a few items left in stock - order soon
Burst of Fresh Flavors: Every forkful of this dish bursts with the crunch of veggies and the tenderness of chicken, all tied together by a glossy sauce that’s mildly sweet and savory. It’s not overly spicy, making it family-friendly while still exciting your taste buds. What I find interesting is how the sesame oil adds that subtle nutty depth without overpowering anything.
Healthier Than Takeout: Unlike restaurant versions loaded with hidden sugars, this homemade Chicken Lo Mein lets you control the ingredients for a lighter, fresher meal. We use lean chicken and plenty of veggies to keep it balanced and nutritious. Plus, it’s customizable for dietary needs, so everyone can dig in guilt-free.
Versatile for Any Night: Whether you’re meal-prepping or hosting a casual dinner, this Chicken Lo Mein adapts beautifully—add heat for spice lovers or keep it mild. I’ve made it for potlucks, and it always gets rave reviews. Let’s be honest, who doesn’t love a dish that’s both comforting and impressive?
Essential Ingredients for Chicken Lo Mein
Chicken Breast: Boneless, skinless chicken breast is the star protein here, sliced thin for quick cooking and maximum tenderness. It soaks up the marinade beautifully, adding juicy bites to every serving of Chicken Lo Mein. In my experience, a bit of cornstarch in the marinade keeps it extra succulent—trust me, it makes a world of difference. Choose fresh, high-quality chicken for the best results.
Lo Mein Noodles: These egg-based noodles are wider and chewier than spaghetti, giving your Chicken Lo Mein that authentic texture you crave. They’re readily available in most grocery stores’ international aisle, but if you can’t find them, linguine works in a pinch. Cooking them al dente ensures they hold up well when tossed with the sauce and veggies. I always rinse them in cold water after boiling to stop the cooking process.
Soy Sauce and Oyster Sauce: Soy sauce brings the salty umami base, while oyster sauce adds a rich, slightly sweet depth that’s essential for the glossy coating in Chicken Lo Mein. Together, they create that addictive sauce without needing complicated ingredients. However, if you’re gluten-free, opt for tamari instead of soy—it’s a simple swap that keeps the flavor intact. These pantry heroes elevate the whole dish effortlessly.
How to Make Chicken Lo Mein
Marinate and Prep the Chicken
Start by slicing your chicken breast into thin strips—about 1/4-inch thick for even cooking—and toss them in a bowl with soy sauce, cornstarch, and a dash of sesame oil. Let it sit for 10 minutes while you chop the veggies; this marinade tenderizes the meat and infuses it with flavor for your Chicken Lo Mein. In my kitchen, I like to add a minced garlic clove here for extra punch. Meanwhile, boil the lo mein noodles according to package instructions, then drain and rinse under cold water to prevent sticking. This step sets you up for success, ensuring everything comes together smoothly.
Stir-Fry the Chicken and Veggies
Heat a wok or large skillet over high heat with a tablespoon of oil until it’s shimmering— that’s the key to getting that slight char without overcooking. Add the marinated chicken in a single layer and stir-fry for 3-4 minutes until browned and cooked through, then remove it to a plate. Next, toss in the sliced carrots, cabbage, bell peppers, and green onions; stir vigorously for 2-3 minutes until crisp-tender, releasing those vibrant colors and aromas that fill your kitchen. The high heat keeps the veggies snappy, adding texture to the final Chicken Lo Mein. If things get too dry, a splash of water helps steam them just right.
Combine and Sauce It Up
Return the chicken to the wok along with the cooked noodles, then pour in your sauce mixture of soy, oyster sauce, hoisin, and a bit more sesame oil. Toss everything together over medium heat for 2 minutes, letting the noodles absorb the glossy sauce while the flavors meld beautifully—this is where the magic happens in your Chicken Lo Mein. Taste and adjust with a pinch of sugar or red pepper flakes if you like it sweeter or spicier. For an authentic touch, like in my Chicken with Mixed Vegetable Stir-Fry Recipe, garnish with sesame seeds and extra green onions before serving hot.
Ingredients
- 8 oz lo mein noodles (or spaghetti)
- 1 lb boneless skinless chicken breast, sliced thin
- 2 tbsp soy sauce (divided)
- 1 tbsp cornstarch
- 1 tbsp sesame oil (divided)
- 2 garlic cloves, minced
- 1 carrot, julienned
- 2 cups cabbage, shredded
- 1 red bell pepper, sliced
- 3 green onions, chopped
- 3 tbsp oyster sauce
- 2 tbsp hoisin sauce
- 1 tsp ginger, grated
- Vegetable oil for stir-frying
- Salt and pepper to taste
- Sesame seeds for garnish (optional)
Chicken Lo Mein Instructions
- Marinate chicken slices in 1 tbsp soy sauce, cornstarch, and 1/2 tbsp sesame oil for 10 minutes.
- Cook noodles al dente, drain, and rinse with cold water.
- Stir-fry chicken in hot wok for 3-4 minutes until cooked; remove.
- Add veggies and stir-fry 2-3 minutes until crisp.
- Return chicken and noodles to wok; add sauce ingredients and toss for 2 minutes.
- Garnish and serve immediately.
Pro Tips for the Best Chicken Lo Mein
Don’t Overcook the Noodles: Cook them just until al dente to avoid mushiness when mixed into your Chicken Lo Mein.
High Heat is Key: Use the highest setting on your stove for that wok hei flavor—it’s what makes homemade Chicken Lo Mein taste like takeout.
Prep Everything First: Have all ingredients measured and chopped (mise en place) before starting, as stir-frying happens fast.
Grab This Kitchen Scale Now — Best Precision Pick!
- Razor-Accurate Every Time: Dual-increment precision down to 0.1g — perfect for baking, meal prep, and portion control with g, oz, ml, and fl'oz modes.
- Smart Removable Bowl Design: Detachable bowl doubles as a protective case for compact storage. Tare function lets you weigh ingredients in any container with zero fuss.
- Built for Everyday Convenience: Auto-zero, tare function, low battery alert, overload indicator, and 2-minute auto-off to extend battery life — all in a sleek stainless steel build.
- ✓ "Perfect for baking — precise, lightweight, and stores easily without wasting counter space"
- ✓ "A game changer! Weighing ingredients is now way more accurate than measuring cups"
- ✓ "Love the 0.1g precision and backlight — best food scale I've owned. Highly recommend!"
⏰ Only a few items left in stock - order soon
You Must Know
- Chicken Lo Mein traditionally uses egg noodles, but rice noodles work for gluten-free options.
- The sauce thickens quickly, so add a splash of broth if needed to loosen it up.
- Fresh ginger and garlic are crucial for authentic flavor in Chicken Lo Mein.
- This recipe is naturally low-carb if you reduce the noodles and load up on veggies.
How to Store Chicken Lo Mein
To keep your Chicken Lo Mein fresh, let it cool completely before transferring to an airtight container and refrigerating—it’ll last up to 3 days without losing much texture. For longer storage, freeze portions in freezer bags for up to a month, though the noodles might soften a bit upon thawing. Reheat in a skillet with a little water or oil over medium heat to revive the crispiness, stirring gently to avoid breaking the noodles. I’ve found this method keeps the flavors intact, making leftovers almost as good as fresh.
Customizing Your Chicken Lo Mein
If you’re looking to switch things up in your Chicken Lo Mein, swap the chicken for shrimp or tofu for a seafood or vegetarian twist—both cook quickly and absorb the sauce well. Add heat with chili oil or fresh chilies, or make it milder for kids by dialing back the ginger. For a low-carb version, use zucchini noodles instead of wheat ones. Check out my Easy Low-Carb High-Protein Meals Recipe for more ideas to adapt this further.
What to Serve with Chicken Lo Mein
Pair your Chicken Lo Mein with simple steamed dumplings or egg rolls for a full Chinese feast— they complement the savory notes perfectly. A fresh cucumber salad with sesame dressing adds crunch and lightness to balance the richness. For drinks, try iced green tea or a light beer to cut through the flavors. If you’re feeling fancy, a side of fried rice from my Egg Roll in a Bowl Recipe (adapted as rice) rounds it out nicely.
Chicken Lo Mein
This copycat chicken lo mein is super easy to make and takes only 20 minutes. It tastes just like the ones from Chinese takeout, if not better! Pair this chicken lo mein with some chicken and broccoli or sesame chicken to complete the homemade takeout meal. If you're in the mood for seafood, try out shrimp lo mein instead!
Timing
Recipe Details
Ingredients
- 01 8 ounces skinless boneless chicken breast (cut into thin strips (about 1 chicken breast))
- 02 1 tablespoon water
- 03 1 teaspoon Shaoxing rice wine ((optional))
- 04 ¼ teaspoon Kosher salt (fine salt is okay too)
- 05 ⅛ teaspoon baking soda
- 06 2 teaspoons cornstarch
- 07 1 teaspoon oil (any neutral oil)
- 08 3 tablespoons oyster sauce
- 09 3 tablespoons soy sauce (low sodium)
- 10 1½ tablespoons granulated sugar
- 11 1 tablespoon dark soy sauce
- 12 16 ounces lo mein noodles (also known as fresh egg noodles (usually 1 pouch))
- 13 ½ small yellow onion (sliced)
- 14 ½ large carrot (peeled and julienned)
- 15 4 ounces napa cabbage (sliced)
- 16 1 rib celery (julienned)
- 17 2 stalks green onion (cut into 1 inch pieces (keep the whites and greens separated))
- 18 1 tablespoon garlic (minced (about 2 to 3 cloves))
- 19 1 tablespoon Shaoxing rice wine ((optional))
- 20 2 teaspoons sesame oil
- 21 2 tablespoons oil (or as needed for cooking (any neutral oil))
FILED UNDER:
NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Chicken Lo Mein
Can I make Chicken Lo Mein ahead of time?
Yes, you can prep the ingredients and marinate the chicken up to a day in advance, but cook the noodles fresh to maintain texture. Assembling everything right before serving ensures the best Chicken Lo Mein experience. It’s great for meal prep, just store components separately.
How long does Chicken Lo Mein last in the fridge?
Properly stored in an airtight container, Chicken Lo Mein stays good for 3-4 days. Beyond that, the veggies might get soggy, so freeze if needed. Always reheat thoroughly to 165°F for safety.
Is Chicken Lo Mein gluten-free?
Traditional Chicken Lo Mein isn’t, due to wheat noodles and soy sauce, but you can easily make it gluten-free with rice noodles and tamari. Check labels for hidden gluten in oyster sauce too. It’s a simple swap for inclusive meals.
What’s the best way to get restaurant-style sauce for Chicken Lo Mein?
The secret is balancing soy, oyster, and hoisin sauces with a touch of sugar and sesame oil—taste as you go for perfection in your Chicken Lo Mein. High heat helps emulsify it into that glossy finish. Experiment with a bit of chicken broth for extra silkiness.
Can I use frozen vegetables in Chicken Lo Mein?
Absolutely, frozen veggies work great in a pinch and save time—just thaw and drain them first to avoid excess water. They still add crunch if not overcooked. It’s one of my shortcuts for quick weeknights.
How spicy is this Chicken Lo Mein recipe?
This version is mildly flavored, but you can amp it up with sriracha or fresh chilies directly into the sauce for your Chicken Lo Mein. Start small and adjust to taste. It’s versatile for all spice levels.
Can I bake Chicken Lo Mein instead of stir-frying?
Baking isn’t ideal as it misses the wok’s char, but you could sheet-pan it at 425°F for 15-20 minutes after tossing everything. Stir halfway for even cooking. Still, stovetop gives the truest Chicken Lo Mein vibe—see my Parmesan Crusted Chicken Sheet Pan Dinner Recipe for sheet-pan tips.
What’s a good vegetarian substitute for Chicken Lo Mein?
Tofu or mushrooms make excellent swaps, absorbing the sauce just like chicken. Press and cube the tofu for crispiness. It keeps the dish hearty and flavorful without meat.
Final Thoughts
Wrapping up, this Chicken Lo Mein recipe has transformed my weeknight dinners from rushed takeout orders to joyful home-cooked delights that everyone loves. With its quick prep, bold flavors, and endless customizations, it’s a keeper you’ll return to again and again. So, grab those ingredients and give it a try—I promise you’ll be hooked. Share your twists in the comments; I’d love to hear how you make your Chicken Lo Mein shine!
