Easy Chicken Lo Mein Recipe – Quick, Saucy & Better Than Takeout

This easy chicken lo mein recipe is your answer to a fast, flavorful, and satisfying dinner that rivals your favorite takeout — all in under 30 minutes. Featuring tender chicken, crisp-tender vegetables, and perfectly chewy noodles tossed in a savory, glossy lo mein sauce, this dish is a weeknight staple that’s as comforting as it is practical.

Lo mein, a classic Chinese-American dish, translates to “tossed noodles,” and that’s exactly what you’ll do: toss cooked noodles with a savory-sweet sauce, golden seared chicken, and colorful stir-fried vegetables for a complete meal in one pan. It’s customizable, quick, and incredibly delicious.

Best of all? You probably have most of the ingredients in your pantry already.

Ingredients Overview

Each ingredient contributes to the dish’s bold flavor, perfect texture, and colorful presentation.

Chicken Breast or Thighs

Boneless, skinless chicken is lean, quick to cook, and takes on the sauce beautifully.

• Breasts: Leaner and easy to slice thinly.

• Thighs: Juicier and slightly more forgiving if overcooked.

Tip: Slice thin against the grain for tender bites and faster cooking.

Lo Mein Noodles

Soft, chewy noodles are key to authentic lo mein texture.

• Options: Lo mein egg noodles, ramen noodles, or spaghetti as a substitute.

• Tip: Cook noodles just until al dente, then rinse to stop the cooking and prevent sticking.

Vegetables

Crisp, colorful vegetables add flavor, nutrition, and texture.

Popular options include:

• Shredded carrots

• Bell peppers (red, yellow, green)

• Snow peas or sugar snap peas

• Broccoli florets

• Cabbage or bok choy

• Mushrooms

Lo Mein Sauce

The sauce is the soul of the dish — salty, sweet, umami-rich, and slightly sticky.

Essential ingredients:

• Soy sauce: Main base of flavor

• Oyster sauce: Deep, savory, umami (sub hoisin or more soy if needed)

• Sesame oil: Adds nutty depth

• Brown sugar or honey: For balance

• Cornstarch slurry: Helps thicken the sauce and coat the noodles

Aromatics

• Garlic: Adds sharp, fragrant flavor

• Ginger (optional): Adds warmth and depth

• Green onions: For garnish and mild bite

Step-by-Step Instructions

1. Make the Lo Mein Sauce

In a small bowl, whisk together:

• 3 tbsp soy sauce

• 1 tbsp oyster sauce

• 1 tbsp sesame oil

• 1 tbsp brown sugar or honey

• 1 tsp cornstarch

• 2 tbsp water

Set aside for later. This sauce will coat everything and bring all the flavor.

2. Cook the Noodles

Boil noodles according to package directions until just al dente. Drain, rinse with cold water, and toss with a little sesame oil to prevent sticking.

Pro Tip: Don’t overcook — they’ll finish cooking in the sauce.

3. Cook the Chicken

Slice 1 lb chicken breast or thighs into thin strips.

Heat 1 tbsp vegetable or peanut oil in a large skillet or wok over medium-high heat. Add chicken and season lightly with salt and pepper.

Cook for 5–6 minutes until browned and cooked through. Transfer to a plate.

4. Stir-Fry the Vegetables

In the same pan, add:

• 1 more tbsp oil (if needed)

• 2 cloves garlic, minced

• 1 cup shredded carrots

• 1 sliced bell pepper

• 1 cup snap peas or broccoli

Stir-fry for 3–4 minutes until veggies are tender-crisp.

Optional: Add 1 tsp fresh grated ginger with garlic for extra depth.

5. Combine Everything

Add cooked noodles and chicken back to the pan.

Pour sauce over and toss everything together. Stir-fry for 2–3 more minutes until the sauce thickens and coats the noodles.

Taste and adjust seasoning — add a splash of soy sauce or chili paste if desired.

6. Garnish and Serve

Top with sliced green onions and sesame seeds. Serve hot and enjoy immediately.

Tips, Variations & Substitutions

• Make It Spicy: Add sriracha, chili garlic sauce, or red pepper flakes to the sauce.

• Make It Vegetarian: Skip the chicken and add tofu, edamame, or more vegetables.

• Gluten-Free: Use tamari or coconut aminos instead of soy sauce and gluten-free noodles.

• Add Crunch: Toss in bean sprouts or crushed peanuts before serving.

• Low-Carb Option: Substitute noodles with spiralized zucchini or shirataki noodles.

Meal Prep Tip: Cook and store noodles and sauce separately. Toss together when reheating for fresh texture.

Serving Ideas & Occasions

This lo mein is a full meal on its own but also works great as part of a larger dinner spread.

Serve it with:

• Steamed dumplings or potstickers

• Egg drop or hot and sour soup

• Stir-fried greens or Asian slaw

Perfect for:

• Weeknight dinners

• Meal prep lunches

• Family-style dinners

• Better-than-takeout nights

Nutritional & Health Notes

This chicken lo mein balances protein, carbs, and healthy fats in one bowl.

Approximate nutrition per serving (1 of 4):

• Calories: 400–500

• Protein: 30–35g

• Carbs: 40–50g

• Fat: 15–18g

• Fiber: 3–5g

Boost Nutrition:

• Use whole grain or protein pasta

• Add more vegetables for fiber

• Choose low-sodium soy sauce

• Stir in egg whites or edamame for extra protein

FAQs

Q1: Can I make this ahead for meal prep?
Yes. Store in airtight containers for up to 4 days. Reheat in a skillet with a splash of water or broth to refresh.

Q2: Can I freeze chicken lo mein?
It freezes well, but noodles may soften. Freeze in airtight containers for up to 2 months. Thaw overnight and reheat gently.

Q3: What’s the difference between lo mein and chow mein?
Lo mein means “tossed noodles” — soft and saucy. Chow mein is typically crispier, either pan-fried or stir-fried until crispy.

Q4: What if I don’t have oyster sauce?
Use hoisin sauce, or a mix of soy sauce and a little brown sugar for a similar effect.

Q5: Can I use ramen noodles?
Yes — just discard the flavor packet and cook the noodles as directed. They’re a great substitute in a pinch.

Q6: How can I keep the noodles from getting soggy?
Don’t overcook them. Rinse with cold water after boiling and stir-fry only briefly at the end.

Q7: Can I use frozen vegetables?
Yes. Thaw and pat dry before stir-frying to avoid watering down the sauce.

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