Easy Chicken Lo Mein Recipe
đź‘‹ Hey there!
Okay, so you know those nights when you really want to takeout but also kind of want to make something from scratch that doesn’t take a long time in the kitchen?
Yes, that’s exactly where this Chicken Lo Mein comes in.
I promise, it’s quick, loaded with flavor, and honestly better than anything from a box or delivery bag.
You and I both love a good noodle dish, and this one checks all the boxes: juicy chicken, tender veggies, and noodles tossed in a simple, tasty sauce.
We’re keeping things easy, and I’ll guide you through every step so you feel like a kitchen master by the end.
Now, let’s get right into it!
📝 Ingredients You’ll Need
For the sauce:
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ÂĽ cup soy sauce (low-sodium works too)
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1 tablespoon oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon sesame oil
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1 tablespoon brown sugar
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2 garlic cloves, minced
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1 teaspoon grated fresh ginger (or ½ tsp ground)
For the rest:
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2 tablespoons vegetable oil
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1 lb chicken breast (thinly sliced)
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Salt and pepper to taste
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10 oz lo mein noodles (or spaghetti if that’s what you have)
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1 cup shredded carrots
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1 red bell pepper, thinly sliced
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1 cup snow peas or snap peas
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½ small onion, sliced
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2 green onions, chopped (for topping)
How to Make Chicken Lo Mein
Step 1: In a small bowl, whisk together all the sauce ingredients and set aside.
Step 2: Cook the noodles according to the package instructions. Drain and set aside.
Step 3: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken, season with salt and pepper, and stir-fry until fully cooked (about 5–6 minutes). Remove the chicken and set it aside.
Step 4: In the same skillet, add another tablespoon of oil. Toss in the onions, bell pepper, carrots, and snow peas. Stir-fry for about 3–4 minutes until they’re just tender.
Step 5: Add the cooked noodles and chicken back to the skillet. Pour in the sauce and toss everything together until the noodles are coated and the sauce is warmed through.
Step 6: Turn off the heat, sprinkle green onions on top, and serve hot.
Common Mistakes to Avoid
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Overcooking the noodles – They’ll get mushy fast. Keep them slightly firm.
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Skipping the sauce step – Mix the sauce before you start cooking to save time and stress.
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Crowding the pan – Too many veggies at once can make them steam instead of stir-fry.
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Not slicing chicken thinly – Thin slices cook faster and stay juicy.
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Using high heat for too long – Can burn the garlic and dry out the chicken.
Recipe Best Tips
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Prep everything first – Stir-fry goes fast, so have it all ready to go.
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Use fresh ginger and garlic for the best flavor.
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Add heat with a dash of sriracha or crushed red pepper flakes if you like a kick.
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Lo mein noodles work best, but spaghetti or ramen noodles can pinch-hit if needed.
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Swap the veggies – Broccoli, mushrooms, or baby corn are great too.
Serving Suggestions
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Serve with a side of steamed dumplings or spring rolls.
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Add a bowl of egg drop soup or miso on the side.
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For a bigger meal, pair with a simple cucumber salad or sautéed bok choy.
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Sprinkle sesame seeds on top for a little extra texture.
Storage and Freezing
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To Store: Keep leftovers in an airtight container in the fridge for up to 4 days.
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To Reheat: Warm in a skillet with a splash of water or in the microwave.
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To Freeze: Not ideal—noodles can turn soft, and veggies lose texture. Fresh is best for this one.
FAQs
Q: Can I use a different protein?
A: Absolutely. Try shrimp, beef, pork, or even tofu.
Q: Is there a substitute for oyster sauce?
A: Yes, try soy sauce with a little sugar or mushroom stir-fry sauce.
Q: What noodles are best for lo mein?
A: Lo mein or egg noodles are ideal, but spaghetti works if you don’t have them.
Q: Can I make it vegetarian?
A: Yep! Skip the chicken and add more veggies or tofu.
Q: Can I prep this ahead of time?
A: You can chop everything and mix the sauce early, then cook fresh when ready.
Q: How spicy is it?
A: Not at all—unless you want it to be. Add chili sauce if you like heat.
Q: What’s the difference between lo mein and chow mein?
A: Lo mein noodles are soft and tossed with sauce. Chow mein is usually crispy or pan-fried.
Conclusion
There you go! A quick, homemade Chicken Lo Mein that’s packed with flavor and better than takeout—without the wait or the delivery fee.
You’ve got everything you need to make it your own, so don’t be shy.
If you end up trying this recipe, send a pic or drop a comment. I’d love to see your version!
You Might Also Want To Try
⤵⤵⤵
Chicken Lo Mein
This Chicken Lo Mein is a fast, delicious noodle stir-fry made with juicy chicken, fresh veggies, and a flavorful sauce. Perfect for weeknights, it's ready in under 30 minutes and way better than takeout.
Ingredients
- For the sauce:
- ÂĽ cup soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- For the stir-fry:
- 2 tablespoons vegetable oil
- 1 lb chicken breast, thinly sliced
- Salt and pepper to taste
- 10 oz lo mein noodles
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup snow peas
- ½ small onion, sliced
- 2 green onions, chopped
Instructions
Step 1: In a small bowl, whisk together all the sauce ingredients and set aside.
Step 2: Cook the noodles according to the package instructions. Drain and set aside.
Step 3: Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add sliced chicken, season with salt and pepper, and stir-fry until fully cooked (about 5–6 minutes). Remove the chicken and set it aside.
Step 4: In the same skillet, add another tablespoon of oil. Toss in the onions, bell pepper, carrots, and snow peas. Stir-fry for about 3–4 minutes until they’re just tender.
Step 5: Add the cooked noodles and chicken back to the skillet. Pour in the sauce and toss everything together until the noodles are coated and the sauce is warmed through.
Step 6: Turn off the heat, sprinkle green onions on top, and serve hot.
Notes
Nutrition Information
Yield 4Amount Per Serving Calories About 410
