If the allure of takeout calls your name, but you want something fresh, quick, and full of sizzling flavor, this Chicken Lo Mein is the answer you’ve been looking for! Imagine silky noodles tangled with juicy bites of chicken and a rainbow of crisp vegetables, all tossed in a glossy, savory-sweet sauce that clings to every bite. This dish brings the magic of classic Asian-inspired noodles home, ready in under 30 minutes with minimal fuss but maximum comfort. It’s become a weekly staple in my kitchen, and once you try it, I promise it will win your heart—and your cravings too!
Ingredients You’ll Need
You’ll be surprised at how approachable the lineup is for Chicken Lo Mein. Each ingredient is essential, bringing out that irresistible takeout flavor, vibrant texture, or just a pop of color that makes this dish sing. Here’s what you need and why:
- Lo mein noodles (or spaghetti): These provide the signature slurp and chewy bite, but don’t worry—spaghetti works great in a pinch!
- Boneless, skinless chicken breast: Thin slices of chicken soak up the sauce and offer lean, juicy protein in every forkful.
- Vegetable oil: Divided for stir-frying both chicken and veggies, giving everything that irresistible, wok-seared flavor.
- Mixed vegetables (bell peppers, carrots, snow peas): Not only do these add crunch and color, but they bring important nutrients and natural sweetness.
- Garlic: Three cloves, minced, infuse the entire dish with aromatic warmth.
- Low-sodium soy sauce: The backbone of the sauce—salty, savory, and full of umami without being overpowering.
- Oyster sauce: Adds depth and a touch of caramelized richness that sets Chicken Lo Mein apart.
- Hoisin sauce: Sweet, slightly tangy, and absolutely essential for that glossy, classic finish.
- Sesame oil: For that nutty, toasty note that lingers in each delicious bite.
- Cornstarch (with water): This quick slurry thickens the sauce just enough to hug every noodle and piece of chicken.
- Black pepper: Balances out the sweetness and gives a slight kick.
- Sliced green onions and sesame seeds (optional): For garnish, lends freshness and a little crunch right at the end.
How to Make Chicken Lo Mein
Step 1: Cook the Noodles
Start by bringing a big pot of water to a boil and cook your lo mein noodles (or substitute with spaghetti if that’s what you have). Follow the package instructions; usually, this takes just about 6 to 8 minutes. Once they’re al dente, drain them and set aside. Don’t forget to give them a little shake to keep them from sticking together—nothing spoils a noodle party like a sticky clump!
Step 2: Sear the Chicken
Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat until shimmering. Add in your thinly sliced chicken and a sprinkle of black pepper. Stir-fry for about 4 to 5 minutes, letting the edges get lightly golden and making sure no pink remains. Once it’s cooked through, transfer the chicken to a plate so it doesn’t overcook while you focus on the veggies.
Step 3: Stir-Fry the Veggies
In the same pan, add the second tablespoon of oil. Toss in your mixed veggies—think bell peppers, carrots, and snow peas, but feel free to get creative with what’s on hand! Stir-fry for 3 to 4 minutes until they’re just crisp-tender, keeping them vibrant and full of that snappy garden crunch. Add the minced garlic in the last 30 seconds and stir—it’ll smell amazing instantly.
Step 4: Combine Noodles and Chicken
Return the cooked chicken to the pan with the veggies, then add the drained noodles. This is where things start coming together, and you’ll want to use tongs or two forks to toss everything together gently, so the noodles and chicken nestle in with the veggies.
Step 5: Create and Add the Sauce
In a small bowl, whisk together your soy sauce, oyster sauce, hoisin sauce, sesame oil, and the cornstarch slurry. Pour this over your noodle mixture, and toss everything until coated. Let it cook for another 2 minutes—enough for the sauce to bubble, thicken just slightly, and cling to every last strand and bite. That’s it: Chicken Lo Mein, coming in hot!
How to Serve Chicken Lo Mein
Garnishes
To really send your Chicken Lo Mein over the top, finish it with a sprinkle of fresh sliced green onions and a scatter of sesame seeds. Not only do they look gorgeous, but they add a gentle crunch and a pop of color that says, “professional home chef at work.” If you like heat, a dash of chili flakes or a drizzle of sriracha plays beautifully, too.
Side Dishes
Chicken Lo Mein shines solo as a main course, but if you’re planning a bigger meal, it loves some company. Steamed dumplings, spring rolls, or a simple cucumber salad complement the flavors without overwhelming them. For a lighter touch, serve with a bowl of miso soup or lightly sautéed greens to balance your plate and keep things fresh.
Creative Ways to Present
For fun, pile your Chicken Lo Mein high in a large family-style bowl or serve it in individual noodle boxes for a playful takeout experience at home. Kids (and adults!) love swirling noodles with chopsticks, so why not set the table with them for a festive moment? For guests, you can even create a noodle bar—let everyone add extra green onions, chilis, or a squeeze of lime on top.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (good luck!), Chicken Lo Mein keeps well in an airtight container in the fridge for up to 3 days. The noodles and veggies absorb the sauce even more, making each reheated bite fabulously flavorful.
Freezing
While Chicken Lo Mein is best fresh, you can freeze portions in sealed containers for up to 2 months. Keep in mind that noodles can soften more after thawing, but the flavors remain yummy and satisfying. For best texture, undercook the noodles slightly if you know you’ll be freezing.
Reheating
To reheat, simply pop your leftovers into a skillet or wok over medium heat, adding a splash of water or soy sauce to loosen everything up. Stir gently until warmed through—microwave works in a pinch, but stovetop is best for maintaining the noodles’ texture.
FAQs
Can I use different vegetables in Chicken Lo Mein?
Absolutely! Chicken Lo Mein is incredibly flexible—broccoli, mushrooms, baby corn, or even shredded cabbage are all wonderful choices. Swap in whatever’s seasonal or leftover in your fridge.
Can I make Chicken Lo Mein gluten free?
Yes, just use gluten-free noodles and check that your sauces (soy, oyster, and hoisin) are certified gluten free. Tamari works as a great soy sauce substitute here.
What can I use instead of chicken?
You can swap the chicken breast for beef, pork, shrimp, or tofu for a vegetarian version. Just adjust the cooking time accordingly to ensure your protein is cooked through.
How can I make it spicier?
If you love heat, add chili garlic sauce, thinly sliced fresh chilies, or a dash of sriracha to the sauce mix, or drizzle some on top as you serve.
Can I prep Chicken Lo Mein ahead of time?
Definitely. You can slice the chicken and vegetables and whisk together the sauce up to a day in advance—just store everything separately in the fridge until you’re ready to cook.
Final Thoughts
If you crave takeout comfort but also love home-cooked meals, this Chicken Lo Mein is your new best friend. Bursting with fresh flavors and super easy to throw together on a busy night, it’s a recipe that never disappoints. Give it a try—I can’t wait for this dish to earn a spot in your weeknight rotation, just as it has in mine!
Print
Chicken Lo Mein Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Enjoy the flavors of your favorite takeout dish at home with this easy and delicious Chicken Lo Mein recipe. Tender noodles, savory chicken, and crisp vegetables come together in a flavorful Asian-inspired stir-fry that’s perfect for a quick and satisfying meal.
Ingredients
Lo Mein Noodles:
- 8 ounces lo mein noodles (or spaghetti)
Chicken:
- 1 pound boneless, skinless chicken breast (thinly sliced)
Vegetables:
- 2 tablespoons vegetable oil (divided)
- 2 cups mixed vegetables (such as bell peppers, carrots, and snow peas)
Sauce:
- 3 cloves garlic (minced)
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1/4 teaspoon black pepper
Garnish:
- sliced green onions and sesame seeds for garnish (optional)
Instructions
- Cook the Noodles: Cook the lo mein noodles according to package instructions. Drain and set aside.
- Cook the Chicken: Heat 1 tablespoon of vegetable oil in a skillet, cook the chicken until no longer pink. Set aside.
- Prepare the Vegetables: In the same pan, cook mixed vegetables and garlic until tender.
- Combine Everything: Return chicken to the pan, add noodles. Mix soy sauce, oyster sauce, hoisin sauce, sesame oil, and cornstarch slurry. Pour over the mixture and toss to coat.
- Finish and Serve: Cook until heated through. Garnish with green onions and sesame seeds. Serve hot.
Notes
- You can use pre-cooked rotisserie chicken to save time.
- Substitute vegetables based on what you have—broccoli, mushrooms, or cabbage work well.
- For extra spice, add sriracha or chili garlic sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 6g
- Sodium: 690mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
