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I’ve always had a soft spot for takeout classics that I can recreate at home, and let me tell you, this Chicken Lo Mein is one of those dishes that hits all the right notes. Picture this: it’s a busy weeknight, you’re craving that savory, umami-packed noodle bowl from your favorite Chinese spot, but the delivery fee is staring you down. That’s when I whip up my homemade Chicken Lo Mein—tender chicken, crisp veggies, and those perfectly saucy noodles that come together in under 30 minutes. It’s not just convenient; it’s downright addictive, and I’ve fine-tuned it over years of experimenting in my own kitchen.
What I love most about Chicken Lo Mein is how versatile it is—you can tweak it with whatever’s in your fridge, but the core flavors always shine through. In my experience, using fresh ingredients makes all the difference, turning a simple stir-fry into something restaurant-worthy. If you’re new to this, don’t worry; I’ll walk you through every step. And if you enjoy quick chicken dishes like this, check out our air fryer chicken breast or the 15-minute Pad See Ew for more inspiration.
Today, I’m thrilled to share this easy Chicken Lo Mein recipe with you because it brings that joyful comfort food vibe without the hassle. Whether you’re feeding the family or just treating yourself, it’s bound to become a go-to. Let’s dive in and get those noodles sizzling!
Key Takeaways:
- Chicken Lo Mein is a quick, 30-minute meal perfect for busy evenings, packed with protein and veggies.
- This recipe uses pantry staples, saving you time on grocery runs while delivering authentic flavors.
- The savory sauce clings to every noodle, creating an irresistible umami taste that’s better than takeout.
- Prep your ingredients ahead for the smoothest stir-fry experience and best texture results.
- Store leftovers in the fridge for up to three days; reheat gently to keep the Chicken Lo Mein fresh.
Why You’ll Adore This Chicken Lo Mein
Quick and Effortless Prep: Here’s the thing—making Chicken Lo Mein doesn’t require hours in the kitchen; it’s all about that speedy stir-fry magic. In under half an hour, you’ll have a steaming plate ready, which is a game-changer for weeknights. I find it so satisfying to pull off something this tasty with minimal fuss.
Bursting with Fresh Flavors: The combination of tender chicken, crunchy vegetables, and that glossy sauce in this Chicken Lo Mein creates layers of taste you’ll crave again and again. What I find interesting is how the garlic and ginger elevate everything without overpowering. It’s fresh, vibrant, and utterly delicious every time.
Customizable for Any Palate: Whether you like it mild or spicy, Chicken Lo Mein adapts easily to your preferences. Add extra heat with chili flakes or keep it family-friendly—it’s all up to you. Let’s be honest, this flexibility is what makes it a staple in my rotation.
Healthier Than Takeout: Swapping in whole ingredients means you’re getting more nutrients without the hidden sodium from restaurant versions. I always feel good serving this to my loved ones, knowing it’s wholesome yet indulgent. You won’t miss the delivery at all!
Essential Ingredients for Chicken Lo Mein
Chicken Breast: Boneless, skinless chicken breast is the star protein here, providing lean tenderness that soaks up the sauce beautifully. I prefer slicing it thin for quick cooking and even flavor distribution. In my experience, marinating it briefly in soy sauce adds that extra juiciness everyone loves. It’s versatile too—feel free to swap for thighs if you want richer taste.
Lo Mein Noodles: These egg noodles are key for that authentic chewy texture in Chicken Lo Mein; they’re wider and hold the sauce like a dream. Fresh or dried work, but I always rinse them after boiling to prevent stickiness. What I find interesting is how they mimic takeout without the grease. Opt for whole wheat if you’re watching carbs—they’re just as satisfying.
Mixed Vegetables: A colorful mix of bell peppers, carrots, and snap peas brings crunch and nutrition to your Chicken Lo Mein. They cook fast, retaining vibrant colors and natural sweetness that balances the savory elements. In the dish, they add volume without extra calories, making it a balanced meal. I love how they make the plate look as good as it tastes—fresh and inviting.
How to Make Chicken Lo Mein
Prep Your Ingredients
Start by gathering everything for your Chicken Lo Mein to ensure a smooth cooking flow—slice the chicken into thin strips and chop the veggies into bite-sized pieces. In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, garlic, and ginger for the sauce base; this takes just a minute but builds incredible depth. I’ve learned that prepping ahead avoids any scrambling, letting you focus on the fun part: the sizzle. Boil the noodles according to package instructions, then drain and toss with a touch of oil to keep them separate. This step sets up layers of flavor that make your homemade Chicken Lo Mein shine.
Cook the Chicken and Veggies
Heat a wok or large skillet over high heat with some neutral oil—peanut or vegetable works best for that quick sear. Add the chicken strips first, stirring for 3-4 minutes until they’re golden and cooked through; the aroma alone will have you excited. Now, toss in the veggies, cooking another 2-3 minutes until crisp-tender—the colors pop, and the kitchen smells amazing. Keep everything moving to prevent sticking, and if things get too dry, splash in a bit of broth. This high-heat method locks in juices and gives that authentic wok hei flavor I crave.
Combine and Sauce It Up
Push the chicken and veggies to the side, then add your drained noodles to the center of the pan for your Chicken Lo Mein. Pour the prepared sauce over everything, tossing gently with tongs for 2 minutes until coated evenly—the steam rises, and it all comes together beautifully. Taste and adjust with more soy if needed; in my experience, this is where the magic happens. For extra flair, sprinkle sesame seeds or green onions on top. Serve hot, and watch it disappear—it’s restaurant-quality right at home. If you’re into similar stir-fries, try our chicken with mixed vegetable stir-fry next.
Ingredients
- 1 lb boneless skinless chicken breast, sliced thin
- 8 oz lo mein noodles
- 1 red bell pepper, sliced
- 1 carrot, julienned
- 1 cup snap peas
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- Green onions and sesame seeds for garnish
Chicken Lo Mein Instructions
- Prep the sauce by mixing soy sauce, oyster sauce, sesame oil, garlic, and ginger in a bowl. Set aside.
- Cook noodles per package, drain, rinse with cold water, and toss with 1 tsp oil.
- Heat 1 tbsp oil in a wok over high heat. Stir-fry chicken for 4 minutes until cooked. Remove and set aside.
- Add remaining oil, stir-fry veggies for 3 minutes until crisp.
- Return chicken to wok, add noodles and sauce. Toss for 2 minutes until heated through.
- Garnish and serve immediately.
Pro Tips for the Best Chicken Lo Mein
High Heat is Key: Use the highest heat setting to get that quick sear, mimicking restaurant stir-fries without sogginess.
Don’t Overcook Noodles: Cook them al dente so they stay chewy when sauced—test early to avoid mushiness.
Fresh Ginger Makes a Difference: Grate it right before using for the brightest, most pungent flavor punch.
You Must Know
- Chicken Lo Mein is best enjoyed fresh, as noodles can absorb sauce and soften over time.
- Use a wok for even heat distribution, but a large skillet works fine in a pinch.
- This recipe serves 4; scale up sauce proportionally for larger batches.
- Gluten-free options include tamari instead of soy and rice noodles as a sub.
How to Store Chicken Lo Mein
Once cooled, transfer your Chicken Lo Mein to an airtight container and refrigerate for up to 3 days—it’s great for meal prep. For longer storage, freeze portions in freezer bags for up to a month, though the veggies might lose some crunch. To reheat, stir-fry in a hot pan with a splash of water or microwave gently, stirring halfway, to revive those flavors. Avoid leaving it out at room temp for more than 2 hours to keep it safe.
Customizing Your Chicken Lo Mein
If you’re vegetarian, swap the chicken for tofu or mushrooms—it’s still delicious and keeps that classic vibe. For spice lovers, add sriracha or fresh chilies to the sauce; I love the heat it brings to homemade Chicken Lo Mein. Try different veggies like broccoli or bok choy based on what’s fresh. For a low-carb twist, use zucchini noodles, as in our chicken and cauliflower rice bowls.
What to Serve with Chicken Lo Mein
Pair this dish with a simple cucumber salad dressed in rice vinegar for a refreshing crunch that cuts through the richness. Steamed dumplings or egg rolls make hearty sides, turning it into a full feast. For drinks, iced green tea or a light beer complements the Asian flavors perfectly. Don’t forget fortune cookies for fun—it’s all about that casual dining experience.
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 teaspoon 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 a day ahead, but cook fresh for the best texture. Assembling and stir-frying right before serving keeps the noodles from getting soggy. It’s ideal for busy cooks who plan meals.
How long does Chicken Lo Mein last in the fridge?
Properly stored, it stays good for 3-4 days. Beyond that, freeze it to extend freshness. Always check for off smells before reheating.
Is Chicken Lo Mein gluten-free?
Not traditionally, due to soy and wheat noodles, but use tamari and rice noodles to adapt it easily. This keeps the flavor intact while making it suitable for gluten sensitivities.
What’s the best oil for Chicken Lo Mein?
Peanut or vegetable oil handles high heat well without burning. In this Chicken Lo Mein, it ensures crisp veggies and juicy chicken every time. Avoid olive oil, as it smokes too quickly.
Can I use frozen veggies?
Absolutely, just thaw and drain them first to avoid excess water. They work great in a pinch for quick meals.
How do I make Chicken Lo Mein spicier?
Add chili oil or flakes to the sauce—start with 1 tsp and adjust. For your Chicken Lo Mein, this amps up the excitement without overpowering the savory notes.
What’s the difference between lo mein and chow mein?
Lo mein is saucy and soft, while chow mein is crispier from frying. This recipe focuses on the softer, noodle-centric style we all love.
Can kids eat Chicken Lo Mein?
Yes, it’s mild and customizable—omit spice for little ones. Pair with our chicken pot pie for variety. They usually devour the fun noodles!
Final Thoughts
Wrapping this up, I truly believe this Chicken Lo Mein will become your new favorite for its ease, flavor, and that homemade touch that takeout can’t match. From the first bite of those saucy noodles to the last, it’s pure comfort. Give the recipe a try tonight—you won’t regret it, and I’d love to hear how it turns out in the comments!