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When you crave the comforting, savory flavors of takeout but want something healthier and fresher, this Chicken Lo Mein Recipe delivers restaurant-quality taste right in your kitchen. Lo mein, which means “tossed noodles” in Chinese, features springy noodles, tender chicken, crisp vegetables, and a glossy, umami-rich sauce. In just 30 minutes, you can have a satisfying meal that beats any delivery box.
Key Ingredients
This recipe relies on a few essential components to achieve authentic flavor and texture. First, the noodles are the star—Chinese egg noodles provide that signature chew. The sauce is a balance of umami from oyster sauce and soy sauces, sweetness from brown sugar, and depth from chicken stock. Fresh aromatics like garlic and ginger elevate the dish, while vegetables add color and crunch. Finally, chicken breast or thigh offers lean protein, but you can swap in shrimp, beef, or tofu for variety.
Ingredients List
Here’s everything you’ll need to make this Chicken Lo Mein Recipe:
| Ingredients | |
|---|---|
| 16 oz | Fresh Chinese egg noodles (substitute with dried lo mein noodles, spaghetti, linguine, or fettuccine) |
| 1 lb | Chicken breast or thigh, cut to bite-size pieces |
| 1 tablespoon | Vegetable oil |
| 2 ½ cups | Stir fry vegetables, sliced ¼ inch thick (see Note 2) |
| 1 stalk | Scallion, chopped |
| 2 teaspoons | Toasted white sesame seeds, for garnish |
| Lo Mein Sauce | |
| ½ cup | Chicken stock (substitute with vegetable stock or water) |
| 2 Tablespoons | Oyster sauce |
| 1 ½ Tablespoons | Dark soy sauce |
| 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 |
| Make it Spicy (Choose One) | |
| 1 teaspoon | Chili garlic sauce (use sparingly, it’s salty) |
| 1 teaspoon | Lao Gan Ma Spicy Chili Crisp (use sparingly, it’s salty) |
| 1 teaspoon | Thai chili pepper flakes |
Helpful Tools
To make this Chicken Lo Mein Recipe as easy as possible, you’ll want a few basic kitchen tools. A wok or large skillet is essential for achieving that high-heat stir-fry texture. A sharp knife will help you slice the chicken and vegetables uniformly. And a cutting board, mixing bowl, and pair of tongs round out the essentials.
Pro-Tips
1. Noodle Prep Matters: Don’t overcook your noodles. Boil them just until al dente, then rinse under cold water to stop the cooking process. This keeps them firm enough to hold up in the stir-fry.
2. Marinate for Flavor: Letting the chicken sit in a bit of the sauce while you prep adds depth and ensures it’s seasoned throughout.
3. High Heat is Key: Stir-frying requires medium-high to high heat. This quickly cooks the vegetables while preserving their crunch and color.
4. Sauce Consistency: The cornstarch in the sauce will thicken it as it heats. If it gets too thick, add a splash of chicken stock or water.
5. Mix it Up: For more variety, try adding other proteins or swapping the chicken for beef, shrimp, or even tofu. You might also enjoy Chicken And Broccoli With Sauce for a different take on a classic combo.
How to Make Chicken Lo Mein Recipe
Follow these simple steps to create a delicious Chicken Lo Mein Recipe at home:
1. Make the Lo Mein Sauce: In a medium bowl, whisk together ½ cup chicken stock, 2 Tablespoons oyster sauce, 1 ½ Tablespoons dark soy sauce, 1 ½ Tablespoons low sodium soy sauce, 1 teaspoon cornstarch, 1 teaspoon toasted sesame oil, 1 teaspoon brown sugar, 1 teaspoon grated ginger, and 3 minced garlic cloves. Set aside.
2. Marinate the Chicken: Toss the bite-sized chicken pieces with one tablespoon of the prepared sauce. Let sit while you prep the vegetables.
3. Boil the Noodles: Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 1–2 minutes less than the package instructions. Drain and rinse under cold water. Drizzle with a little oil to prevent sticking.
4. Stir-Fry the Chicken: Heat a wok or large skillet over medium-high heat and add 1 tablespoon vegetable oil. Cook the chicken until fully cooked, then remove and set aside.
5. Stir-Fry the Vegetables: In the same pan, add the sliced vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas, etc.). Stir-fry for 2–3 minutes until tender but still crisp.
6. Combine Everything: Return the chicken to the pan. Add the noodles and the prepared sauce. Toss everything together for 1–2 minutes until the sauce thickens and coats the noodles.
7. Serve: Garnish with chopped scallions and toasted sesame seeds. Serve hot and enjoy!
Variations
This Chicken Lo Mein Recipe is highly customizable. Try these fun twists:
– Seafood Lo Mein: Swap the chicken for shrimp or a mix of shrimp and scallops for a coastal flavor.
– Vegetarian Lo Mein: Use tofu and vegetable stock, and load up on mushrooms, bok choy, and snap peas.
– Spicy Lo Mein: Add red pepper flakes or a drizzle of sriracha to the sauce for a kick.
Chicken Lo Mein Recipe
This Better-Than-Takeout Chicken Lo Mein is a quick, easy, and flavorful dinner ready in under 30 minutes. Chewy egg noodles are tossed with tender chicken, crisp vegetables, and a savory, garlicky brown sauce that rivals your favorite Chinese restaurant.
- Total Time: 30
- Yield: 4 servings
Ingredients
— The Chicken & Marinade —
1 lb (450g) boneless, skinless chicken breasts or thighs, cut into thin strips
1 tablespoon soy sauce
1 teaspoon cornstarch (for tenderizing)
1 teaspoon vegetable oil
— The Sauce —
¼ cup chicken broth (or water)
3 tablespoons soy sauce (low sodium recommended)
1 tablespoon dark soy sauce (optional, for color)
2 tablespoons oyster sauce
1 teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon cornstarch
½ teaspoon ground ginger
— The Stir Fry —
8 oz (225g) Lo Mein noodles (fresh egg noodles) or spaghetti
2 tablespoons vegetable oil, divided
2 cloves garlic, minced
1 small onion, sliced
2 medium carrots, julienned (matchsticks)
1 red bell pepper, thinly sliced
2 cups snow peas or chopped bok choy
2 green onions, sliced (for garnish)
Instructions
1. **Marinate Chicken:** In a medium bowl, combine the sliced chicken, 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil. Toss to coat and let sit for 10-15 minutes while you prep the veggies.
2. **Make the Sauce:** In a small bowl or jar, whisk together the chicken broth, soy sauce, dark soy sauce, oyster sauce, sesame oil, brown sugar, cornstarch, and ground ginger. Set aside.
3. **Cook Noodles:** Boil the noodles according to package instructions (usually 3-5 minutes for fresh noodles). Drain, rinse with cold water to stop cooking, and toss with a tiny splash of oil to prevent sticking.
4. **Sear Chicken:** Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat. Add the chicken in a single layer. Cook for 3-4 minutes until browned and cooked through. Remove chicken from the pan and set aside.
5. **Stir Fry Veggies:** Add the remaining 1 tablespoon of oil to the hot pan. Add the onion, carrots, bell pepper, and snow peas. Stir fry for 2-3 minutes until the vegetables are tender-crisp. Add the minced garlic and cook for 30 seconds until fragrant.
6. **Combine:** Add the cooked noodles and chicken back into the pan with the vegetables.
7. **Sauce & Serve:** Pour the sauce mixture over the noodles. Tossing constantly using tongs or chopsticks for 1-2 minutes until the sauce bubbles, thickens, and coats everything evenly.
8. Garnish with green onions and serve immediately.
Notes
Noodle Choice: Fresh Chinese egg noodles (often found in the produce section) work best. If you can’t find them, dried spaghetti or linguine is a great substitute!
Veggie Swaps: This is a great ‘clean out the fridge’ meal. Feel free to add mushrooms, broccoli, baby corn, or cabbage.
Gluten Free: To make this gluten-free, use Tamari instead of soy sauce, ensure your oyster sauce is GF, and use rice noodles or gluten-free spaghetti.
Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days.
- Prep Time: 15
- Cook Time: 15
- Category: Dinner
- Method: Stir Fry
- Cuisine: Chinese-American
FAQ
Q: Can I use regular spaghetti instead of lo mein noodles?
A: Yes! While fresh egg noodles are traditional, dried lo mein, spaghetti, linguine, or fettuccine all work well in a pinch.
Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to restore texture.
Q: What vegetables work best in lo mein?
A: Carrots, bell peppers, onions, mushrooms, and snow peas are classic choices, but feel free to use what you have on hand.
This Chicken Lo Mein Recipe is a perfect balance of flavor, texture, and ease. Whether you’re cooking for a weeknight dinner or impressing guests, it’s a dish that satisfies every time.
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