Easy Chicken Lo Mein

5 from 4 votes

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!

Prep Time10

Cook Time10

Total Time20

Course: Main Course

Cuisine: Chinese

Keyword: Chicken Lo Mein, Chinese Takeout, easy dinner, Lo Mein, quick dinner, Takeout Food

Servings: servings

Calories: 501kcal

Author: Lena Gladstone

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.

Nutrition