This Chicken Lo Mein is the ultimate comfort food, with its ultra-savory sauce, tender chicken bites, and perfectly cooked veggies. It only takes about 20 minutes to make and tastes so much better than takeout! Serve it with freshly chopped green onions and a sprinkle of sesame seeds for an easy weeknight dinner.
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Why you’ll love this recipe
- Restaurant quality: Forget having to go out to a busy restaurant when you can make a show-stopping chicken lo mein recipe in the comfort of your own home!
- Easily customizable: While this is a tried-and-true recipe, you can feel free to tweak it to your taste preferences or dietary needs.
- Healthy: Packed with lean chicken and nutrient-dense veggies, this chicken lo mein recipe is a dish you can feel good about.
- Ideal for leftovers: If you’re lucky enough to have leftovers, they reheat beautifully and make a great lunch for the next day.
Drool-worthy chicken lo mein
I’ve always loved Chinese takeout, especially chicken lo mein, but it can sometimes leave me feeling heavy and weighed down from all that grease. That’s why I wanted to make a homemade version and let me be the first to say that it delivers!
The egg noodles are perfectly chewy and bouncy, while the veggies are tender-crisp and the chicken is ultra-juicy. Everything is coated in a glossy, savory sauce featuring dark soy, oyster sauce, garlic, and ginger.
With just 10 minutes of prep time and 10 minutes of cooking time, you can say goodbye to takeout for good! This recipe is perfect for busy weeknights when you’re short on time.
Ingredients & substitutions
- Chinese egg noodles: Provide a chewy texture and authentic chicken lo mein flavor. These yellow noodles may also be labeled as Hokkien noodles, so check for that as well. If you can’t find Chinese egg noodles, try rice noodles, soba noodles, or even spaghetti.
- Chicken breast: Provides a lean protein source and cooks quickly. Boneless skinless chicken thighs will also work, but the cooking time will need to be increased.
- Avocado oil: Used to sauté everything since it has a high smoke point and mild flavor. You can also use canola, sunflower, vegetable, or safflower oil.
- Carrots & broccoli: My favorite lo mein veggies include carrots and broccoli for the perfect bite and pop of color. Feel free to add bell peppers, snap peas, bean sprouts, cabbage, or any of your other favorites.
- Garlic & garlic: Both provide zesty, aromatic flavors essential to an authentic chicken lo mein taste. I don’t suggest using garlic or ginger powder in this recipe.
- Chicken stock: Adds a rich and savory flavor to the sauce. If necessary, use water.
- Soy sauce: I use a blend of dark soy sauce and low-sodium soy sauce to give the dish its unique flavor and rich color. Both can be found in the Asian section of supermarkets, but you can also substitute dark soy sauce with regular soy sauce if needed.
- Oyster sauce: Imparts umami and subtly sweet notes. Fish sauce will also work.
- Toasted sesame oil: Make sure you have 100% sesame oil for the best results!
- Cornstarch: To thicken the sauce and help it coat the chicken, veggies, and noodles.
- Brown sugar: Sweetens the sauce while adding rich, caramel notes. You can also use coconut sugar if you don’t have brown sugar on hand.
How to make chicken lo mein
- Lo mein sauce: Grab a bowl and mix all the sauce ingredients. Once the sugar has dissolved, set the bowl aside.
- Marinate the chicken: Use a bit of the sauce to coat the chicken and let it sit while you prepare the veggies.
- Cook the noodles: Follow the package instructions to cook the egg noodles, then set them aside. If you have fresh egg noodles, just rinse them under hot water.
- Stir-fry: Heat a wok, then start with the chicken. After a few minutes, remove it and add your veggies followed by the garlic. Lastly, add the noodles, sauce, and chicken back in. Give everything a good mix, then serve your chicken lo mein with fresh toppings.
Serving suggestions
I love to add sesame seeds and chopped green onions to my chicken lo mein for savory, nutty flavors. You can also make a whole spread by serving it with these classic sides:
- Spring rolls: A crispy dish that pairs perfectly with chicken lo mein.
- Salad: Serve it alongside Asian cabbage salad or Asian cucumber salad.
- Steamed rice: Serving rice on the side can help make this meal a little more filling.
- Stir-fried greens: Add a side of stir-fried greens to increase the vegetable count.
Frequently asked questions
Can I make this chicken lo mein gluten-free?
To make this chicken lo mein gluten-free, use gluten-free noodles and tamari instead of soy sauce. Double-check other ingredients for hidden gluten sources as well.
What’s the difference between chow mein and lo mein?
Chow mein is made with thin egg noodles, while lo mein contains thicker noodles. Chow mein, meaning stir-fried, is cooked until the noodles turn crispy. In lo mein, the noodles remain soft.
Storage & reheating
If you have leftover chicken lo mein, just follow these simple storage tips:
- Fridge: Once cooled, store your chicken lo mein in airtight containers for 3-4 days.
- Freezer: For longer storage, you can freeze this recipe for up to a month. Just know the noodles might become slightly mushy.
- Reheating: If frozen, thaw the dish in the fridge overnight and then microwave or stir-fry it again until hot. You can add a bit of oil if needed.
- Prep ahead: You can prep all the veggies and marinate the chicken a day in advance to make your time in the kitchen even quicker the next day.
Variations
- Shrimp: Swap chicken for shrimp for a popular variation of this recipe.
- Beef: If you’re not a chicken fan, try using thinly sliced beef instead.
- Vegetarian: Double the veggies for a completely vegetarian version.
- Spicy: Add red pepper flakes or Sriracha to turn up the heat.
- Mushroom: Add sliced shiitake or button mushrooms to make a mushroom lo mein.
- Tofu: Firm tofu adds a different protein element to this dish while keeping it vegetarian.
Top tips
- Noodles: Don’t overcook the noodles or they’ll end up mushy rather than bouncy.
- Veggies: Keep an eye on the veggies to prevent overcooking them. They should still have a bite to them for a contrasting texture to the soft noodles.
- Prep ingredients: Have all the ingredients chopped and ready before heating your wok.
- Warm the chicken: Let the chicken sit for a few minutes outside the fridge before cooking. This ensures it will cook evenly and turn out extra juicy.
Looking for more chicken recipes?
If you enjoyed this chicken lo mein recipe, be sure to check out some more of my favorite chicken dishes like these:
If you try this Chicken Lo Mein, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Easy Chicken Lo Mein
Servings: 4 servings
This chicken lo mein is the ultimate comfort food! It features an ultra-savory sauce, tender chicken bites, and perfectly cooked veggies. Plus, it only takes about 20 minutes to make and tastes so much better than takeout!
Ingredients
Lo Mein sauce
- ½ cup chicken stock
- 2 tablespoons oyster sauce
- 1 ½ tablespoons dark soy sauce or use regular
- 1 ½ tablespoons low sodium soy sauce
- 1 teaspoon cornstarch
- 1 teaspoon toasted sesame oil
- 1 teaspoon brown sugar
- 1 teaspoon ginger grated
- 3 cloves garlic minced
Lo Mein Ingredients
- 10 ounces Chinese egg noodles cooked according to package instructions
- 1 pound chicken thighs or breast, cut into bite-size pieces
- 2 tablespoons avocado oil
- 2 carrots julienne into 2-inch pieces
- 1 ½ cups broccoli florets cut into 2-inch pieces
- 2 stalks green onions finely chopped
- 4 cloves garlic minced
- 1 teaspoon sesame seeds
Instructions
- Lo mein sauce: Add all the ingredients for the sauce in a bowl and stir together until the sugar has dissolved. Set aside.
- Marinate the chicken: Add a tablespoon of lo mein sauce to the cut chicken, toss together, and set aside while you prep the veggies.
- Prep the veggies: Cut the carrots into 2-inch pieces, then julienne them. Cut the broccoli florets into 2-inch pieces along with the green onions. Mince the garlic.
- Cook the noodles: Cook the noodles according to their package, drain them, and set them aside.
- Stir Fry the chicken and veggies: Heat your wok or deep pan to medium-high heat. Add 1 tablespoon of avocado oil, then the marinated chicken. Cook until fully cooked about 2-3 minutes, stirring occasionally. Remove to a plate and set aside. Add the remaining tablespoon of oil, then the veggies, and cook for 2-3 minutes, stirring occasionally. Add the garlic and cook for 30 more seconds.
- Assemble the stir fry: Add the cooked noodles, then the sauce to the wok, and toss to combine for a few minutes. Add the chicken back in, and toss to combine. Remove from heat, top with green onions and sesame seeds. Serve and enjoy.
Notes
Storage & reheating
If you have leftover chicken lo mein, just follow these simple storage tips:- Fridge: Once cooled, store your chicken lo mein in airtight containers for 3-4 days.
- Freezer: For longer storage, you can freeze this recipe for up to a month. Just know the noodles might become slightly mushy.
- Reheating: If frozen, thaw the dish in the fridge overnight and then microwave or stir-fry it again until hot. You can add a bit of oil if needed.
- Prep ahead: You can prep all the veggies and marinate the chicken a day in advance to make your time in the kitchen even quicker the next day.
Variations
- Shrimp: Swap chicken for shrimp for a popular variation of this recipe.
- Beef: If you’re not a chicken fan, try using thinly sliced beef instead.
- Vegetarian: Double the veggies for a completely vegetarian version.
- Spicy: Add red pepper flakes or Sriracha to turn up the heat.
- Mushroom: Add sliced shiitake or button mushrooms to make a mushroom lo mein.
- Tofu: Firm tofu adds a different protein element to this dish while keeping it vegetarian.
Top tips
- Noodles: Don’t overcook the noodles or they’ll end up mushy rather than bouncy.
- Veggies: Keep an eye on the veggies to prevent overcooking them. They should still have a bite to them for a contrasting texture to the soft noodles.
- Prep ingredients: Have all the ingredients chopped and ready before heating your wok.
- Warm the chicken: Let the chicken sit for a few minutes outside the fridge before cooking. This ensures it will cook evenly and turn out extra juicy.
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