Chicken Lo Mein

Chicken Lo Mein is a flavorful, easy-to-make stir-fry dish featuring tender chicken, colorful vegetables, chewy noodles, and a savory Asian-inspired sauce. It’s a delicious alternative to takeout and comes together in about 30 minutes.

Why You’ll Love This Recipe

• Quick and easy—perfect for busy weeknights
• Packed with flavor from a rich, savory sauce
• A great way to use up leftover veggies
• Customizable with different proteins or spice levels
• A crowd-pleaser that tastes just like restaurant-style lo mein

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Lo mein noodles (or spaghetti as a substitute)
• Boneless, skinless chicken breasts or thighs
• Bell peppers, carrots, cabbage, and snow peas
• Garlic and ginger
• Soy sauce, oyster sauce, hoisin sauce
• Sesame oil and vegetable oil
• Brown sugar
• Chicken broth or water
• Cornstarch (optional, for thickening)

directions

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and chicken broth.
3. Heat vegetable oil in a large skillet or wok over medium-high heat.
4. Add sliced chicken and cook until golden and cooked through. Remove and set aside.
5. In the same pan, add more oil if needed and stir-fry the vegetables for 3–4 minutes until crisp-tender.
6. Add garlic and ginger and cook for 30 seconds.
7. Return chicken to the pan, add cooked noodles, and pour in the sauce. Toss everything together until well combined and heated through.
8. Serve hot, garnished with green onions or sesame seeds if desired.

Servings and timing

• Servings: 6
• Prep time: 15 minutes
• Cook time: 15 minutes
• Total time: 30 minutes

Variations

• Use beef, shrimp, tofu, or tempeh instead of chicken
• Add sriracha or red pepper flakes for a spicy kick
• Try different vegetables like mushrooms, bok choy, or broccoli
• Make it low-carb with zucchini noodles
• Use tamari and skip oyster sauce for a gluten-free version

storage/reheating

• Store leftovers in an airtight container in the fridge for up to 5 days
• Reheat in a skillet with a splash of water or in the microwave covered with a damp paper towel
• Not ideal for freezing as the noodles can become mushy

FAQs

1. Can I use spaghetti instead of lo mein noodles?

Yes, spaghetti is a good substitute if you can’t find lo mein noodles.

2. What vegetables work best in Chicken Lo Mein?

Bell peppers, carrots, cabbage, mushrooms, and snow peas are great options.

3. Is Chicken Lo Mein spicy?

Not by default, but you can add heat with red pepper flakes or hot sauce.

4. Can I make this recipe vegetarian?

Yes, substitute the chicken with tofu or just use vegetables.

5. How do I prevent the noodles from sticking?

Toss the cooked noodles with a bit of oil to prevent sticking before adding them to the stir-fry.

6. What’s the difference between Lo Mein and Chow Mein?

Lo Mein uses soft, boiled noodles, while Chow Mein involves frying the noodles to make them crisp.

7. Can I make the sauce ahead of time?

Yes, mix the sauce and store it in the fridge for up to a week.

8. What can I use instead of oyster sauce?

Hoisin sauce or a combination of soy sauce and a little brown sugar can work as substitutes.

9. Is it okay to skip cornstarch?

Yes, but using cornstarch can help thicken the sauce slightly for better coating.

10. How do I make this gluten-free?

Use gluten-free noodles and replace soy and oyster sauce with gluten-free alternatives like tamari and coconut aminos.

Conclusion

Chicken Lo Mein is a satisfying and versatile dish that’s perfect for a quick dinner or weekly meal prep. It delivers all the flavors of your favorite takeout with healthier, homemade ingredients. Customize it to your taste, and enjoy a delicious stir-fry that’s sure to become a staple in your kitchen.

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