Chicken Lo Mein Recipe
I’ll be the first to admit: I wasn’t always a lo mein lover. But then I made this Chicken Lo Mein Recipe on a rainy Tuesday night—just because I was craving something warm, comforting, and full of flavor—and it completely changed my mind. The noodles were perfectly chewy, the chicken stayed juicy, and that sauce? It was so rich and glossy it practically begged for seconds. Since then, this has become my go-to for busy weeknights, dinner parties, or when I just need a little taste of home on a plate.
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What Is Chicken Lo Mein?
Chicken Lo Mein is a classic Chinese-American stir-fry dish featuring tender slices of chicken, fresh vegetables, and silky egg noodles all coated in a savory, slightly sweet sauce. Unlike its cousin Chow Mein (which uses fried, crispy noodles), Lo Mein features soft, springy noodles that soak up every last bit of flavor. The dish balances umami from soy sauce and oyster sauce, sweetness from sugar, and a touch of acidity from rice wine or vinegar. It’s not just delicious—it’s also surprisingly simple to make with the right technique and ingredients.
Why You’ll Love This Recipe
This Chicken lo mein Recipe hits all the right notes without requiring a trip to the takeout window. For starters, it’s ready in under 30 minutes, making it perfect for those nights when you want a restaurant-quality meal but don’t have hours to spend in the kitchen. I love how customizable it is—feel free to swap in shrimp, beef, broccoli, mushrooms, or even tofu depending on what you have on hand.
Another thing? The sauce. It’s thick, glossy, and coats every noodle like a dream. I use a mix of light and dark soy sauce for depth, plus a splash of sesame oil for that nutty aroma we all crave. And let’s talk about texture—the chicken stays juicy because I never overcook it, and the veggies stay crisp-tender so they don’t disappear into the sauce. Plus, there’s nothing quite like watching your family gather around the table, plates piled high, asking for “just one more bite” before you’ve even cleared the first batch.
Oh! And it reheats beautifully. Leftovers become lunch gold the next day, wrapped in foil or packed in a bento box. Seriously—this dish earns its spot in your weekly rotation.
How to Make Chicken Lo Mein
Quick Overview
We’re talking 10 minutes prep and 15 minutes cooking. First, we marinate the chicken briefly (don’t skip this!), blanch the noodles al dente, stir-fry everything quickly over high heat, then toss it all together in that luscious sauce until it glistens. No fancy equipment needed—just a large wok or skillet and a wooden spoon.
“New family favorite! This Chicken Lo Mein Recipe was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Ingredients
- 8 oz dried lo mein or egg noodles (or spaghetti as a substitute)
- 1 lb boneless skinless chicken breast, thinly sliced against the grain
- 2 tbsp soy sauce (plus 1 tbsp for sauce)
- 1 tbsp cornstarch
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup sliced mushrooms
- 2 green onions, chopped
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Sauce:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sugar
- ½ tsp white pepper
- 2 tbsp water or chicken broth
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Heat 1½ tablespoons of oil in a large wok or skillet over medium-high heat until shimmering. While it heats, prepare your chicken by slicing it thinly against the grain into strips. This ensures maximum tenderness.
Step 2: Cook the Chicken
Add the chicken to the hot pan and cook for 4–5 minutes until no longer pink. Don’t crowd the pan—work in batches if needed. Remove and set aside. In the same pan, add the remaining 1½ tablespoons of oil along with garlic and ginger. Stir-fry for 30 seconds until fragrant.
Step 3: Stir-Fry Veggies
Add carrots and mushrooms first (they take longer), cooking for 2 minutes. Then toss in bean sprouts and green onions, stirring for another minute. Push everything to the side of the pan.
Step 4: Add Noodles & Sauce
Drop in the cooked noodles and pour the sauce over them. Use tongs or chopsticks to gently fold everything together, letting the sauce cling to the noodles. Return the chicken to the pan and toss once more. Cook for 1–2 minutes until heated through and glossy.
What to Serve It With
This Chicken Lo Mein pairs wonderfully with steamed jasmine rice or cauliflower rice for a lighter option. A side of Cucumber Salad with a tangy vinaigrette cuts through the richness beautifully. If you’re feeling festive, serve it with dumplings or spring rolls on the side. And don’t forget extra chili oil or sriracha at the table—because why not? 😉
Top Tips for Perfecting Your Chicken Lo Mein
- Don’t skip marinating the chicken. A quick 10-minute mix of soy sauce and cornstarch keeps it moist and flavorful.
- Blanch your noodles separately. Overcooking them in the final step makes them mushy. Just get them close to al dente, then finish in the sauce.
- High heat is key. Stir-frying quickly locks in texture and prevents sogginess.
- Taste as you go. Adjust sweetness or saltiness with a pinch more sugar or soy sauce if needed.
- Serve immediately. Lo mein tastes best fresh out of the pan while the noodles are still plump and saucy.
Storing and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of water or broth to loosen the sauce, then warm gently in a skillet over low heat—never microwave, which can dry out the noodles. You can also add fresh bean sprouts and green onions at reheating time to restore crunch.
Frequently Asked Questions
“I don’t know if I’ve ever eaten a better Chicken Lo Mein Recipe. The rub alone is wonderful, but the sauce??? Over the top!”
Final Thoughts
There’s something magical about a bowl of Chicken Lo Mein—it’s Comfort Food elevated, flavorful without being complicated, and endlessly adaptable. Whether you’re feeding a hungry crowd or treating yourself to a cozy dinner, this recipe delivers every time. So go ahead—grab those noodles, fire up the wok, and let this become your new favorite weeknight staple. Trust me, your taste buds will thank you.
Chicken Lo Mein Recipe
Ingredients
Main Ingredients
- 8 oz dried lo mein noodles
- 2 cup vegetable oil, divided
- 2 clove garlic, minced
- 1 tsp fresh ginger, grated
- 1 medium onion, sliced
- 1 red bell pepper julienned
- 1 cup shredded carrots
- 2 green onion chopped
- 0.25 cup soy sauce
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 0.5 tsp sugar
Instructions
Preparation Steps
- Cook the lo mein noodles according to package instructions until al dente. Drain and set aside.
- Season the sliced chicken with salt and pepper. Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the chicken and cook until no longer pink, about 5-6 minutes. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon of oil. Stir in garlic and ginger, cooking for 30 seconds until fragrant.
- Add onion, red bell pepper, and carrots. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Return the cooked chicken to the pan. Add the cooked noodles, soy sauce, oyster sauce, hoisin sauce, sesame oil, and sugar. Toss everything together until well combined and heated through.
- Garnish with chopped green onions and serve immediately.
