Chicken Lo Mein Recipe

Get ready to fall in love with Chicken Lo Mein: a dish so full of flavor, color, and fun texture that it easily becomes a weeknight staple. This crowd-pleaser pairs tender chicken with a medley of crisp veggies and chewy noodles, all tied together in a savory, glossy sauce. Every bite bursts with that just-takeout-enough flavor you crave, but it’s all made fresh in your own kitchen. Whether you’re new to stir-fries or already a pro, this Chicken Lo Mein is bound to steal your heart (and maybe your leftovers too).

Ingredients You’ll Need

this Recipe

Ingredients You’ll Need

Let’s keep it simple yet deeply satisfying! The ingredients for Chicken Lo Mein are easy to find but all play a starring role: from the juicy chicken to the tangy, umami-packed sauce, it’s a harmonious combo that brings restaurant magic straight to your table.

• Lo mein noodles or spaghetti (8 oz): The chewy backbone of the dish; if you can’t find lo mein, spaghetti works just as well for that slurpable texture.
• Vegetable oil (1 tablespoon): Helps achieve that stir-fried shine and the perfect sear on the chicken and veggies.
• Boneless, skinless chicken breast (1 pound, thinly sliced): Slices of chicken cook quickly and soak up all the saucey goodness.
• Salt and pepper (to taste): A simple seasoning for the chicken that lays a tasty foundation before the sauce even hits the pan.
• Mixed vegetables (2 cups, such as bell pepper, carrots, and snow peas): Adds crunch, color, and fresh garden sweetness—feel free to use what you have!
• Garlic (2 cloves, minced): Just a little packs in a lot of flavor; freshly minced garlic makes all the difference here.
• Green onions (2, sliced): They’re more than garnish: tossed in at the end, they add a punchy freshness that lifts the dish.
• Soy sauce, low sodium (3 tablespoons): The salty, umami anchor for your sauce; opt for low-sodium to keep things balanced.
• Oyster sauce (1 tablespoon): Brings a subtle, savory depth you’ll want in every bite—don’t skip this one if you can help it.
• Hoisin sauce (1 tablespoon): A touch of sweet, tangy complexity; hoisin is the secret to that restaurant-style shine.
• Sesame oil (1 teaspoon): Just a drizzle for an aromatic, nutty finish.
• Sugar (½ teaspoon): Balances out the salty and savory flavors for a perfectly rounded sauce.
• Chicken broth or water (¼ cup): Helps the sauce cling to the noodles and keeps everything moist and glossy.

How to Make Chicken Lo Mein

Step 1: Cook the Noodles

Start by bringing a large pot of water to a rolling boil, then add your lo mein noodles (or spaghetti if that’s what you’ve got on hand). Cook them according to the package instructions until they’re just tender, but not mushy—it’s all about that perfect bite. Once they’re done, give them a quick drain and set aside so they’re ready to join the party.

Step 2: Mix the Sauce

Whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken broth (or water) in a small bowl until everything is beautifully combined. This bold, aromatic sauce is the flavor engine behind Chicken Lo Mein, so don’t be shy—give it a taste and adjust to your liking if you want it sweeter, saltier, or a little more umami.

Step 3: Sauté the Chicken

Heat up your largest skillet or wok over medium-high heat and swirl in the vegetable oil. Season the thinly sliced chicken with salt and pepper, then add it to the hot pan in a single layer. Sear for about 4 to 5 minutes, flipping once, until it’s cooked through and lightly golden. Now, quickly remove the chicken and set aside—you’ll add it back in soon for maximum flavor.

Step 4: Stir-Fry the Vegetables

Using the same skillet (and adding a touch more oil if needed), toss in your mixed vegetables. Stir-fry for about 3 to 4 minutes just until they’re crisp-tender and vibrantly colored—think bright, not soggy. Add in the minced garlic for the last 30 seconds, stirring constantly so you don’t burn that precious garlic, but get all its aromatic magic unlocked.

Step 5: Bring It All Together

Slide the cooked chicken back into the pan along with your drained noodles. Pour the sauce evenly over the top, then start tossing and stirring with gusto. You want every strand glossy, every bite coated, and everything piping hot—about 2 to 3 minutes of tossing usually does the trick. When you see everything steaming, grab your green onions and scatter them over as a finishing flair.

How to Serve Chicken Lo Mein

Garnishes

A shower of sliced green onions is a must—it brings freshness and color that make Chicken Lo Mein pop. For an extra festive touch, sprinkle with sesame seeds or a small handful of fresh cilantro. Want an added zing? Try a squeeze of lime or a sneak attack of chili flakes for a little heat.

Side Dishes

Chicken Lo Mein is a complete meal on its own, but why not make it a feast? Pair it with crispy egg rolls, steamed dumplings, or even a chilled Asian cucumber salad. Stir-fried bok choy or an easy miso soup also make lovely, light accompaniments.

Creative Ways to Present

For a bit of fun, serve Chicken Lo Mein straight from the wok at the table for that wow-factor moment. Or, portion it into cute takeout-style boxes for a party-ready vibe. If you’re meal-prepping, pack it into mason jars for colorful, layered lunches that travel—and Instagram—beautifully.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Lo Mein keeps surprisingly well! Let it cool to room temperature, then transfer to an airtight container. It’ll stay fresh and tasty in the refrigerator for up to three days, making for some seriously envy-inducing lunches.

Freezing

If you’d like to freeze your Chicken Lo Mein, allow everything to cool fully, then pack into freezer-safe containers or bags. For the best texture, use within one month—just know that the noodles may soften a bit when thawed, but the flavors remain spot on.

Reheating

The easiest way to reheat is in a skillet with just a splash of water or broth to help loosen things up; toss over medium heat until warmed through. The microwave works in a pinch, but for the best noodles, stick with the sauté pan when you can.

FAQs

Can I use other proteins instead of chicken?

Absolutely! Shrimp, beef, pork, or even tofu all work beautifully in Chicken Lo Mein. Simply adjust the cooking time as needed—seafood cooks quickly, while beef or pork may take a little longer to get tender.

What kind of noodles are best for Chicken Lo Mein?

Classic lo mein noodles are ideal for that signature bite and chew, but don’t be afraid to use spaghetti, linguine, or even ramen noodles in a pinch. Just watch the cooking time and drain quickly for the perfect al dente texture.

Can I add extra veggies?

Of course! Chicken Lo Mein is a great way to clear out your veggie drawer. Broccoli, mushrooms, snap peas, cabbage, or even spinach can all join the fun—just add heartier vegetables earlier so everything cooks evenly.

Is this dish spicy?

Not by default, but you can easily dial up the heat! Add a splash of sriracha, chili garlic sauce, or a sprinkle of red pepper flakes into the sauce before tossing with the noodles for a fiery kick.

How can I make Chicken Lo Mein gluten-free?

You’ll need to use gluten-free noodles (like rice noodles), plus swap in gluten-free soy sauce (tamari) and double-check your oyster and hoisin sauces for wheat ingredients. The result is just as tasty and satisfying!

Final Thoughts

If you’re craving something satisfying, colorful, and full of flavor, give this Chicken Lo Mein a try—you’ll be hooked from that first irresistible bite. It’s easy, flexible, and brings takeout joy right to your kitchen table. Grab your wok and let your inner chef shine!

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