Chicken Lo Mein is a quick and easy noodle dish made with chicken, fresh vegetables, and a savory stir-fry sauce. You cook everything in one pan and toss it with soft, chewy noodles. It’s a simple way to make a takeout-style meal at home without much effort.
Why We Love This Chicken Lo Mein Recipe
There’s something incredibly comforting about a bowl of noodles tossed with savory sauce, tender meat, and colorful vegetables. That’s what makes Chicken Lo Mein a staple in so many households. You’ll love how this dish offers a perfect balance of protein, vegetables, and carbs all in one.
Another reason this recipe stands out is how flexible it is. You can easily adapt it to whatever you have on hand—swap out the vegetables, use a different protein, or dial up the heat with extra chili. It’s easy to personalize without ever compromising on flavor.
But what truly makes this recipe special is how quickly it comes together. In just 25 minutes, you’ll have a hot, delicious, and vibrant meal ready to serve. It’s ideal for busy weeknights or lazy weekends when you still want something hearty but don’t want to spend hours cooking.
Ingredients for Chicken Lo Mein
Fresh, flavorful ingredients are the secret to making your Chicken Lo Mein taste better than takeout. Here’s everything you’ll need.
For the Lo Mein Sauce:
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or honey)
- 1 teaspoon ground ginger
- 1 teaspoon sriracha (adjust to taste)
For the Chicken Lo Mein:
- 1 teaspoon sesame oil + 1 tablespoon (divided)
- 1 pound chicken breast or thighs (cut into bite-sized pieces)
- Salt and pepper (to taste)
- 1 cup napa cabbage (shredded)
- 1 red bell pepper (chopped)
- 1 cup cremini mushrooms (sliced)
- 1 large carrot (julienned)
- ½ cup snow peas
- 2 cups bok choy
- 3 cloves garlic (minced)
- 8 ounces lo mein noodles (egg noodles)
- Garnish: sesame seeds, red chili flakes
How to Make Chicken Lo Mein Directions
To start, bring a pot of water to a boil on your stovetop. This is where your lo mein noodles will cook, so make sure it’s ready as you prep the rest.
Next, you’ll whisk together your sauce. In a small bowl, combine both types of soy sauce, the oyster sauce, sesame oil, sweetener of choice (sugar or honey), ground ginger, and a touch of sriracha for that subtle heat. Mix everything well and set it aside. This mixture will tie the whole dish together.
In a large wok or deep skillet, heat 1 teaspoon of sesame oil over medium-high heat. Add your seasoned chicken pieces, stir-frying for 3 to 4 minutes until they are cooked through and slightly golden. Once done, remove the chicken from the wok and set it aside.
In the same wok, add 1 tablespoon of sesame oil. Now it’s time for the vegetables. Add in the napa cabbage, bell pepper, mushrooms, and carrot. Stir-fry them for about 5 to 6 minutes until they start to soften and release their natural flavors.
Toss in the snow peas, bok choy, and minced garlic. Stir everything for another 2 to 3 minutes. You want the vegetables to retain some crunch for texture but be soft enough to blend well with the noodles.
While your vegetables are cooking, drop your noodles into the boiling water. Cook them according to the package instructions—usually about 3 to 4 minutes. Once they’re cooked, drain the noodles and add them to the wok along with the cooked chicken and prepared sauce.
Stir everything together until the noodles are evenly coated and everything is heated through. The sauce should cling to the noodles and coat each bite with flavor. Finish it off with a sprinkle of sesame seeds and red chili flakes if you like a little heat.
Your Chicken Lo Mein is now ready to serve—hot, hearty, and packed with flavor
How to Serve Chicken Lo Mein
The beauty of Chicken Lo Mein is in its versatility. You can serve it straight from the wok into deep bowls for a cozy, satisfying meal. The noodles make a hearty base, and the mix of vegetables adds both color and crunch.
For presentation, you can top it with toasted sesame seeds and a light sprinkle of chili flakes for a pop of heat and color. If you’re preparing for guests, pair the dish with a side of steamed dumplings or spring rolls to round out the meal.
This dish also works well in meal prep containers. The flavors continue to develop over time, making it even more delicious the next day. Whether you’re serving it for a family dinner or packing it for lunch, it’s a reliable, crowd-pleasing option.
Expert Tips: Chicken Lo Mein
- Slice ingredients uniformly: Make sure your chicken and vegetables are cut into similar-sized pieces so they cook evenly and quickly.
- Cook noodles just right: Don’t overcook your lo mein noodles. Slightly underdone noodles are ideal because they’ll continue cooking when tossed with the hot vegetables and sauce.
- High heat is key: Stir-fry everything over medium-high to high heat. This technique helps seal in the juices of the meat and keeps vegetables crisp.
- Prep everything first: Stir-frying happens fast, so have all your ingredients measured, chopped, and ready to go before you turn on the heat.
- Customize the veggies: Don’t have snow peas or bok choy? No problem. Use broccoli, zucchini, or even baby spinach.
With these tips, you’ll not only master this recipe but gain confidence in adapting it to your taste.
How to Store Chicken Lo Mein
Storing Chicken Lo Mein is simple. Let the dish cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 4 days.
If you want to keep it longer, you can freeze it. Portion it out into freezer-safe containers, and it will last for up to 2 months. When you’re ready to eat, just thaw overnight in the fridge and reheat in a skillet or microwave.
Avoid overcooking when reheating—just warm it through until hot. This way, the noodles stay chewy, and the vegetables retain their texture.
Variation of Chicken Lo Mein
The classic Chicken Lo Mein is versatile enough to handle plenty of variations. Here are a few you can try:
- Spicy Lo Mein: Add more sriracha or a spoonful of chili paste for extra heat.
- Vegetarian Lo Mein: Skip the chicken and double up on mushrooms or tofu.
- Beef or Shrimp Lo Mein: Swap out the chicken with thinly sliced beef or peeled shrimp. Both work wonderfully with the sauce and noodles.
- Gluten-Free Option: Use tamari instead of soy sauce and rice noodles instead of egg noodles for a gluten-free version.
- Peanut Lo Mein: Add a spoonful of peanut butter to the sauce for a creamy, nutty twist.
Experiment with ingredients based on what you have in your kitchen. This recipe can adapt to whatever you like.
FAQ about Chicken Lo Mein
What is Chicken Lo Mein?
Chicken Lo Mein is a Chinese-style noodle dish made with stir-fried chicken, vegetables, and egg noodles tossed in a savory sauce.
Can I use spaghetti instead of lo mein noodles?
Yes, if you don’t have lo mein noodles, spaghetti is a great substitute. Just cook it slightly under al dente so it doesn’t get mushy when stir-fried.
What’s the difference between lo mein and chow mein?
Lo mein is made with boiled noodles tossed with sauce and stir-fried ingredients, while chow mein usually involves crispy, fried noodles.
Can I make Chicken Lo Mein ahead of time?
Absolutely. It stores well and reheats beautifully. Make it in advance for quick lunches or dinners during the week.
Is Chicken Lo Mein healthy?
Yes—especially when made at home. You can control the oil, protein, and vegetables, making it a balanced, nutrient-rich meal.
Chicken Lo Mein
Ingredients
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil
- 1 teaspoon sugar (or honey)
- 1 teaspoon ground ginger
- 1 teaspoon sriracha (adjust to taste)
- 1 teaspoon sesame oil
- 1 tablespoon sesame oil (divided)
- 1 pound chicken breast or thighs (cut into bite-sized pieces)
- Salt and pepper (to taste)
- 1 cup napa cabbage (shredded)
- 1 cup cremini mushrooms (sliced)
- 1 large carrot (julienned)
- 1/2 cup snow peas
- 2 cups bok choy
- 3 cloves garlic (minced)
- 8 ounces lo mein noodles (egg noodles)
- Garnish: sesame seeds, red chili flakes
Instructions
- Bring a pot of water to a boil for the lo mein noodles.
- In a small bowl, whisk together dark soy sauce, light soy sauce, oyster sauce, sesame oil, sugar, ground ginger, and sriracha. Set aside.
- Heat 1 teaspoon of sesame oil in a large wok over medium-high heat. Add chicken, season with salt and pepper, and stir-fry for 3-4 minutes until cooked through. Remove chicken and set aside.
- Add 1 tablespoon of sesame oil to the wok. Stir-fry napa cabbage, bell pepper, mushrooms, and carrot for 5-6 minutes until slightly softened.
- Add snow peas, bok choy, and minced garlic. Stir-fry for another 2-3 minutes until vegetables are tender but still crisp.
- Cook the noodles according to package instructions, then drain and add to the wok with the chicken and sauce.
- Stir everything together until evenly coated and heated through. Garnish with sesame seeds and red chili flakes before serving.
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