Chicken Lo Mein
This chicken lo mein is going to be your new weeknight favorite! It’s easy to make, made with simple ingredients, and packed with delicious flavor.
Skip the takeout and make restaurant style chicken lo mein right at home. This recipe has everything you love about the classic lo mein. Tender chicken, chewy noodles, crisp vegetables, and a sauce that clings to every strand.
This is the perfect dish for using up extra veggies in the fridge. You can also switch up the protein with what you have on hand. Whether you’re looking for easy noodle recipes or 30-minute meal ideas, this one is a keeper.
Chicken Lo Mein Recipe
This is an overview of all the ingredients and steps to make chicken lo mein. Refer to the recipe card below for details.
Ingredients
- Noodles: Thick egg noodles are traditionally used. Use fresh egg noodles if available (usually found in the refrigerator section in asian grocery stores).
- Chicken: Breast or thighs, boneless and skinless.
- Vegetables: Carrots, bell peppers, and scallions are my go-to.
- Garlic: Fresh garlic for aroma and flavor.
- Green onions: Green onions/scallions for garnish.
- Cornstarch: To coat the chicken. This locks in moisture and keeps the chicken tender.
- Toasted sesame oil: Used as a finishing oil for authentic flavor and aroma.
- Oil: Neutral cooking oil like sunflower oil, peanut oil or canola oil.
Lo Mein Sauce Ingredients
This sauce is the heart of this dish. It clings to the noodles, chicken, and vegetables, adding an incredible flavor in every bite.
- Soy sauce: Light soy sauce adds saltiness. Dark soy sauce adds color and depth.
- Oyster sauce: Adds intense umami flavor.
- Sugar: Balances the saltiness of the sauces.
- Black pepper: Adds a hint of spice.
- Water/chicken broth: Adds body to the sauce.
- Cornstarch: Adds thickness to the sauce.
How to Make Chicken Lo Mein
1. Marinate the chicken: Slice and coat the chicken with soy sauce, cornstarch, and oil. Let it marinate for 15 minutes.
2. Prep the vegetables: Slice the carrots, bell peppers, and green onions. Mince the garlic.
3. Prep the sauce: Mix all the sauce ingredients in a bowl.
4. Cook the noodles: Boil the noodles as per package instructions. Drain and rinse under cold water. Toss with oil to prevent sticking.
5. Stir-fry the chicken: Stir-fry the chicken on medium high heat until cooked through. Remove and set aside.
6. Stir-fry the vegetables: Sauté minced garlic and scallion whites until aromatic. Stir fry carrots and bell pepper until tender crisp.
7. Make the sauce: Add back the cooked chicken and pour in the sauce mixture. Cook until the sauce thickens.
8. Combine everything: Add the cooked noodles and toss until well combined.
9. Garnish: Finish the dish with scallion greens and toasted sesame oil. Mix well and serve hot.
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for unto 3 days. Freezing is not recommended.
- Reheating: Warm in a skillet or wok with a splash or water or broth until hot.
Ingredient Substitutions & Variations
- Protein: Shrimp, thinly sliced beef, pork, scrambled eggs, or tofu for a vegetarian version.
- Noodles: Egg noodles give the best texture, but spaghetti, ramen noodles, or even linguine work. For a lighter option use zucchini or shirataki noodles.
- Vegetables: Cabbage, broccoli, mushrooms, snap peas, bean sprouts, onions or other crunchy vegetables of your choice.
- Oyster sauce: Hoisin, mushroom sauce or vegetarian oyster sauce.
- Soy sauce: Coconut aminos or tamari.
Tips for the Best Lo Mein
- Use a wok if you have one. It makes a difference in flavor while stir frying on high heat.
- Don’t overcook the noodles; slightly chewy is perfect.
- Prep everything in advance. Once the wok is hot you need to move fast.
- Think of the sauce as a template. Add some chili oil or five spice powder for extra flavor!
More Noodle Recipes
30-Minute Asian Recipes
- Kung pao chicken
- Sesame chicken
- Shrimp fried rice
- Chicken and broccoli stir fry
- Spicy egg fried rice
Chicken Lo Mein Video
Watch how to make chicken lo mein in this step-by-step video.
Did you love this chicken lo mein recipe?
If you loved this recipe, I would appreciate it so much if you would leave a rating and review!
Chicken Lo Mein
INGREDIENTS
- 10 oz egg noodles
- 1 lb chicken breast or thighs (boneless, skinless)
- 1 large carrot
- 1 bell pepper (any color)
- 2 tbsp minced garlic (about 6 cloves)
- 4 scallions
- 1 tbsp light soy sauce
- 1/2 tsp toasted sesame oil
- 1/2 tbsp cornstarch
- 1 tbsp cooking oil (plus more for cooking)
Lo Mein Sauce
- 1 tbsp light soy sauce
- 1.5 tbsp dark soy sauce
- 2 tbsp oyster sauce
- 1/2 tsp sugar
- 2 tsp cornstarch
- 1/2 tsp pepper (white or black)
- 1/4 cup water (or low sodium chicken broth)
INSTRUCTIONS
- Thinly slice the chicken breasts or thighs and transfer it to a bowl. Coat the chicken with 1 tbsp light soy sauce, 1/2 tbsp cornstarch and 1 tbsp cooking oil. Set aside to marinate for 15 minutes.
- Thinly slice 1 large carrot and bell pepper (any color). Slice the white parts of 4 scallions/green onions lengthwise. Cut the green parts into 2-inch pieces.
- Combine all the lo mein sauce ingredients in a bowl and set aside.
- Cook 10 oz egg noodles according to the package instructions. Drain and rinse under cold water until cooled. Toss the noodles with some oil to prevent sticking.
- Heat 2 tbsp of oil in a wok or large pan over medium-high heat. Add the marinated chicken and stir-fry until fully cooked through. Transfer to a bowl.
- In the same wok or pan, add the scallion whites and stir-fry for about 1 minute. Add 2 tbsp minced garlic and cook for another 30 seconds or until fragrant. Add the thinly sliced carrot and stir-fry until it turns a bright orange. Add the sliced bell pepper and stir-fry for about 2 minutes or until slightly tender.
- Return the cooked chicken to the wok or pan and mix well. Pour in the lo mein sauce and cook until it slightly thickens.
- Add the cooked noodles and toss everything together until the noodles are evenly coated with the sauce.
- Add the green tops or the scallions/green onions and mix well. Drizzle in 1/2 tsp of toasted sesame oil and give everything a final toss.
