I’ve always had a soft spot for takeout classics that I can recreate at home, and Chicken Lo Mein is right up there on my list. There’s something so comforting about those glossy noodles tangled with tender chicken and crisp veggies, all coated in that savory sauce—it reminds me of cozy nights in after a long day. What I love most is how this homemade Chicken Lo Mein version skips the heavy grease and lets the fresh flavors shine through.
In my experience, whipping up Chicken Lo Mein doesn’t have to be complicated; it’s all about timing and a hot wok to get that perfect stir-fry sizzle. Whether you’re feeding a family or just craving a quick solo meal, this recipe delivers every time. I’m excited to share my go-to method so you can enjoy delicious Chicken Lo Mein without the wait for delivery!
Key Takeaways:
- Chicken Lo Mein is a quick stir-fry that combines tender chicken, noodles, and veggies in under 30 minutes for an easy weeknight dinner.
- This recipe uses simple pantry staples, saving you time on shopping while still delivering authentic Asian-inspired flavors.
- The savory soy-ginger sauce elevates the dish, creating a balance of sweet, salty, and umami that’s irresistibly delicious.
- Prep your ingredients ahead for seamless cooking—it’s the secret to restaurant-quality results at home.
- Store leftovers in the fridge for up to three days; reheat gently to keep the Chicken Lo Mein tasting fresh.
Why You’ll Adore This Chicken Lo Mein
Quick and Effortless Prep: Let’s be honest, who has time for hour-long meals on busy evenings? This Chicken Lo Mein comes together in about 25 minutes, making it a lifesaver for weeknights. You’ll feel like a pro chef without the stress, and the best part is how customizable it is to your tastes.
Burst of Fresh Flavors: I find it fascinating how the ginger and garlic wake up the veggies, creating layers of taste that make every bite exciting. It’s not just food; it’s a little adventure on your plate. Your family will rave about this vibrant twist on a classic.
Healthy Yet Indulgent: Packed with lean protein and colorful vegetables, this Chicken Lo Mein satisfies cravings without the guilt of takeout. In my experience, using fresh ingredients amps up the nutrition while keeping it hearty and comforting.
Versatile for Any Meal: Breakfast, lunch, or dinner—this dish fits anywhere! Here’s the thing: the noodles hold up well, so you can meal prep with confidence. It’s that reliable recipe everyone needs in their arsenal.
Essential Ingredients for Chicken Lo Mein
Chicken Breast: Opt for boneless, skinless chicken breasts sliced thin for quick cooking and even tenderness. They absorb the marinade beautifully, adding juicy protein to every forkful. In a stir-fry like this, the chicken’s subtle flavor lets the sauce take center stage without overpowering the dish.
Lo Mein Noodles: These egg-based noodles are the heart of the recipe, providing that chewy texture we all crave. If you can’t find them, spaghetti works in a pinch, but the real deal gives an authentic bounce. They cook fast and hold the sauce like a dream, making your Chicken Lo Mein extra satisfying.
Soy Sauce and Oyster Sauce: Soy brings the salty umami, while oyster sauce adds a touch of sweetness and depth that’s essential for balance. Combined, they create the glossy coating that clings to the noodles and veggies in this Chicken Lo Mein. Don’t skip them—they’re what turns simple ingredients into something magical.
How to Make Chicken Lo Mein
Prepare and Marinate the Chicken
Start by thinly slicing about a pound of chicken breast and tossing it in a bowl with a tablespoon each of soy sauce, cornstarch, and sesame oil. Let it sit for 10-15 minutes while you chop your veggies—this marinade keeps the meat tender and flavorful during the quick cook. In my experience, this step is crucial for that silky texture in your Chicken Lo Mein. Now, you might be thinking it’s extra work, but trust me, it pays off big time.
Cook the Noodles and Veggies
Boil the lo mein noodles according to package directions, usually 4-5 minutes, then drain and rinse under cold water to stop the cooking. In a hot wok or large skillet, add a swirl of oil and stir-fry sliced bell peppers, carrots, and cabbage for 2-3 minutes until crisp-tender—the colors pop and the aroma is incredible. Toss in minced garlic and ginger right at the end to release their punchy scents without burning. This high-heat method locks in the freshness that makes the dish shine.
Combine and Sauce Everything
Push the veggies to one side, add the marinated chicken, and stir-fry until browned and cooked through, about 4 minutes. Mix in the noodles, pour over your sauce made from soy, oyster sauce, hoisin, and a splash of chicken broth, then toss everything together for another 2 minutes until glossy. The steam rises with that irresistible savory smell, signaling your Chicken Lo Mein is ready. Taste and adjust seasoning—it’s all about that perfect harmony.
Ingredients
- 1 lb boneless, skinless chicken breast, thinly sliced
- 8 oz lo mein noodles (or spaghetti)
- 2 cups mixed vegetables (bell peppers, carrots, cabbage), sliced
- 3 cloves garlic, minced
- 1-inch ginger, minced
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch
- 2 tbsp vegetable oil
- 1/4 cup chicken broth
- Salt and pepper to taste
- Green onions and sesame seeds for garnish
Chicken Lo Mein Instructions
- Marinate the sliced chicken with 1 tbsp soy sauce, cornstarch, and sesame oil for 15 minutes.
- Cook noodles al dente, drain, and set aside.
- Heat oil in a wok over high heat; stir-fry vegetables for 3 minutes.
- Add garlic and ginger; cook 30 seconds.
- Add chicken; stir-fry until cooked, about 4 minutes.
- Combine noodles, chicken, veggies; pour in remaining soy sauce, oyster sauce, hoisin, and broth.
- Toss for 2 minutes until coated; garnish and serve hot.
Pro Tips for the Best Chicken Lo Mein
High Heat is Key: Always use a hot wok to get that wok hei—the smoky flavor that elevates your dish.
Don’t Overcook Noodles: Rinse them cold after boiling to prevent sticking and mushiness in the final mix.
Taste as You Go: Adjust the sauce sweetness with a bit more hoisin if needed for your perfect balance.
You Must Know
- Chicken Lo Mein is best enjoyed fresh, but it reheats well without losing its appeal.
- Use fresh veggies for maximum crunch—frozen ones can make it soggy if not thawed properly.
- This recipe serves 4; scale up the sauce for larger batches to keep everything coated.
- Gluten-free? Swap regular soy for tamari and rice noodles to adapt easily.
How to Store Chicken Lo Mein
Once cooled, transfer your Chicken Lo Mein to an airtight container and refrigerate for up to 3 days. For longer storage, freeze portions in freezer bags for up to a month, though the veggies might soften a bit. Reheat in a skillet with a splash of water to revive the sauce’s gloss—microwaving works too, but stir halfway for even warmth.
Customizing Your Chicken Lo Mein
Feel free to swap chicken for shrimp or tofu to suit dietary needs, keeping the cooking time short for tenderness. Add heat with chili flakes or swap veggies like broccoli for your favorites—it’s all about what you have on hand. In my experience, a handful of snap peas adds a fun crunch to this Chicken Lo Mein. For inspiration, check out our Chicken with Mixed Vegetable Stir-Fry Recipe for more veggie ideas.
What to Serve with Chicken Lo Mein
Pair this dish with a simple cucumber salad dressed in rice vinegar for a refreshing contrast to the savory noodles. Steamed dumplings or egg rolls make great appetizers, adding to the Asian feast vibe. For drinks, iced green tea or a light beer cuts through the richness perfectly. Don’t forget fortune cookies for fun at the end!
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, then cook fresh when ready. This saves time without sacrificing flavor. Just store everything separately in the fridge.
How long does Chicken Lo Mein last in the fridge?
It keeps well for 3-4 days in an airtight container. Beyond that, the noodles might get soggy, so enjoy soon. Always reheat to at least 165°F for safety.
Is Chicken Lo Mein gluten-free?
Not traditionally, due to soy and wheat noodles, but you can make it gluten-free with tamari and rice noodles. Check labels for hidden gluten in sauces. It’s a simple swap for dietary needs.
What’s the best oil for Chicken Lo Mein?
Vegetable or peanut oil handles high heat well without burning, enhancing the stir-fry. In this Chicken Lo Mein, it helps achieve that glossy finish. Avoid olive oil, as it smokes too easily.
Can I use leftover chicken?
Absolutely—shredded rotisserie chicken works great and cuts prep time. Just add it at the end to warm through. It adds convenience without skimping on taste.
How do I make Chicken Lo Mein spicier?
Stir in sriracha or fresh chilies during the veggie step for heat that builds nicely. This amps up the savory notes in your Chicken Lo Mein. Start small and taste as you go.
What’s the difference between lo mein and chow mein?
Lo mein uses soft, boiled noodles tossed in sauce, while chow mein is crisp-fried. This recipe sticks to the softer style for easy home cooking. Both are delicious staples.
Can kids eat Chicken Lo Mein?
Yes, it’s family-friendly—mild flavors appeal to little ones, and you can tone down salt if needed. Serve with their favorite veggies to encourage trying it.
Final Thoughts
There’s truly nothing quite like a plate of homemade Chicken Lo Mein to bring comfort and excitement to your table—it’s that perfect blend of quick, flavorful, and forgiving. I encourage you to give this recipe a whirl; tweak it to your liking and watch it become a staple. Share your twists in the comments—what’s your favorite way to enjoy Chicken Lo Mein?