Chicken Lo Mein Recipe

I love this dish because it comes together in just 30 minutes and is incredibly versatile. The sauce is rich, slightly sweet, and packed with umami, coating the noodles and veggies perfectly. I can easily swap in different vegetables or proteins depending on what I have, and it always tastes amazing. Plus, it’s all made in one pan for easy cleanup.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Noodles:

• lo mein noodles or spaghetti

Chicken:

• boneless, skinless chicken breasts (thinly sliced)

• soy sauce (for marinating)

• cornstarch

Vegetables:

• vegetable oil

• red bell pepper

• shredded carrots

• snap peas or snow peas

• green onions

Sauce:

• low-sodium soy sauce

• oyster sauce

• hoisin sauce

• sesame oil

• brown sugar

• minced garlic

• grated fresh ginger

• chicken broth or water

Directions

1. I cook the noodles according to the package instructions, drain them, and set them aside.

2. I marinate the sliced chicken in soy sauce and cornstarch, letting it sit while I prep the veggies and sauce.

3. In a large skillet or wok, I heat some oil and cook the chicken until browned, then remove it from the pan.

4. In the same pan, I stir-fry the bell pepper, shredded carrots, and snap peas for a few minutes until tender-crisp.

5. While the vegetables cook, I whisk together the soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, garlic, ginger, and broth to make the sauce.

6. I return the chicken to the pan, add the cooked noodles, pour in the sauce, and toss everything together until well coated and heated through.

7. I garnish with sliced green onions and serve it hot.

Servings and timing

This recipe makes about 4 servings and takes just 30 minutes from start to finish: 15 minutes of prep and 15 minutes to cook.

Variations

• I sometimes add mushrooms, bok choy, or baby corn to bulk up the veggies.

• If I’m short on time, I use shredded rotisserie chicken instead of cooking raw chicken.

• For a spicier version, I mix in a little sriracha or crushed red pepper flakes into the sauce.

• I’ve used shrimp or thinly sliced beef as protein substitutes and it works beautifully.

• Occasionally, I substitute gluten-free tamari and noodles to make it gluten-free.

Storage/Reheating

Leftovers keep well in an airtight container in the fridge for up to 4 days. I reheat them in a skillet over medium heat or microwave them for 1–2 minutes with a splash of water or broth to loosen the sauce. It tastes just as good the next day—sometimes even better.

FAQs

Can I use spaghetti instead of lo mein noodles?

Yes, I often use spaghetti when I don’t have lo mein noodles. It holds up well and still tastes great.

Can I make this vegetarian?

Absolutely. I’ve left out the chicken and added tofu or just used extra vegetables. The sauce still packs plenty of flavor.

What’s the best pan to use?

I like using a wok or a large nonstick skillet so I have room to toss everything together without overcrowding.

Do I have to marinate the chicken?

Marinating helps tenderize the chicken and infuse flavor, but if I’m in a rush, I just coat it quickly in soy sauce and cornstarch and move straight to cooking.

Can I make this dish ahead?

Yes, I’ve made it the day before and it reheats well. I just store the noodles and sauce separately when possible to prevent sogginess.

Conclusion

This Chicken Lo Mein recipe is everything I want in a quick, flavorful stir-fry—tender chicken, fresh veggies, slurp-worthy noodles, and a sauce that ties it all together. It’s easy to make, endlessly customizable, and guaranteed to satisfy whenever I’m craving takeout at home.

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