There’s something so comforting about a big bowl of noodles loaded with tender chicken and veggies, all coated in a savory sauce that just hits the spot. This Easy Chicken Lo Mein Recipe is one of those dishes I love making when I want dinner fast but also crave that homemade, restaurant-quality experience right at home.

The image shows a close-up of a served plate filled with yellow-brown stir-fried noodles mixed with bright green snap peas, red bell pepper strips, and pieces of cooked meat that are light brown with grill marks. The noodles glisten with sauce and are sprinkled with white sesame seeds. A pair of black-tipped tongs is lifting a bundle of the noodles along with vegetables, held by a woman's hand. The plate is white and sits on a white marbled surface, with some green onion segments blurred in the background. The colors are vivid and the textures show the softness of the noodles and the crunch of the vegetables. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Lo Mein Recipe
Top Tip
How to Serve Easy Chicken Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Lo Mein Recipe

Why You'll Love This Recipe

I can’t stress enough how this Easy Chicken Lo Mein Recipe hits that perfect balance between quick prep time and bursting with flavor. It’s like the kind of dish you look forward to all day because it’s simple but just so satisfying.

Speed meets flavor: You’ll have dinner ready in about 15 minutes without skimping on taste.
Versatile and forgiving: Whether you use egg noodles or spaghetti, chicken breast or thigh, it always turns out great.
Fresh veggies make it pop: The crunch of stir-fried vegetables adds texture and freshness that brings the dish alive.
Customizable sauce: With a homemade lo mein sauce, you can dial up the sweetness, saltiness, or spice exactly how you like it.

Ingredients & Why They Work

The ingredients here are simple but carefully chosen to build those layers of flavor that make this Easy Chicken Lo Mein Recipe shine. Each component adds its own touch—think tender chicken, silky noodles, crisp veggies, and that deeply savory sauce.

Flat lay of fresh yellow Chinese egg noodles neatly coiled, raw bite-sized chicken breast pieces, a small white bowl of clear chicken stock, a small white bowl with glossy dark oyster sauce, a small white bowl of dark soy sauce, a small white bowl of light soy sauce, a small white bowl containing fine white cornstarch powder, a small white bowl with light amber toasted sesame oil, a small white bowl with golden brown sugar, a small white bowl holding freshly grated pale yellow ginger, three fresh garlic cloves with papery white skin, a fresh orange carrot sliced into thin rounds, a red bell pepper quartered and sliced, white onion slices, dark brown shiitake mushrooms whole with stems, vibrant green snow peas whole, a fresh green scallion stalk, a small white bowl filled with white toasted sesame seeds, a small white bowl with bright red chili garlic sauce -- all arranged symmetrically in balanced proportions on a simple clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chinese egg noodles: These are traditional for lo mein; fresh if you can find them, but dried or even spaghetti works in a pinch.
Chicken breast or thigh: I love thighs for juiciness, but breasts are leaner and cook quickly—either way, bite-sized pieces help them cook evenly.
Vegetable oil: A neutral oil with a high smoke point; perfect for stir-frying without overpowering the dish.
Stir fry vegetables: I usually grab carrots, bell peppers, onions, shiitake mushrooms, and snow peas—anything crisp and colorful is a winner.
Scallion: Adds a fresh, mild onion flavor and a nice pop of green for garnish.
Toasted white sesame seeds: These little seeds add a subtle nuttiness and crunch that I never skip.
Chicken stock: It gives the sauce body—if you don’t have chicken stock, veggie stock or even water works.
Oyster sauce: This is where a big part of that savory “umami” comes from, so I don’t recommend skipping it.
Dark soy sauce & low sodium soy sauce: Dark soy adds color and depth; low sodium soy keeps saltiness balanced.
Cornstarch: Thickens the sauce perfectly so it clings to every noodle.
Toasted sesame oil: Just a splash gives the whole dish a warm, toasted aroma.
Brown sugar: Balances the saltiness and sharpness with a touch of sweetness.
Fresh ginger & garlic: Fresh is best here—they wake up the entire dish and pair beautifully together.
Optional chili additions: Chili garlic sauce, Lao Gan Ma, or chili flakes can add a personal spicy kick—add sparingly since they’re salty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Easy Chicken Lo Mein Recipe is how easily you can tweak it. Over the years, I’ve tried it with different noodles, proteins, and veggies, and it still comes out delicious—so feel free to make it your own!

Vegetarian variation: Swap out the chicken for tofu or extra mushrooms, and use vegetable stock instead of chicken stock—I like adding some hoisin sauce for extra flavor.
Spicy twist: I usually add a teaspoon of chili garlic sauce to the sauce mixture when I want that warm heat without overwhelming the flavors.
Seasonal veggies: Feel free to add whatever’s fresh and crunchy—snap peas, broccoli florets, or even baby corn work great here.

Step-by-Step: How I Make Easy Chicken Lo Mein Recipe

A white round plate is full of stir-fried noodles with a mix of colorful vegetables and pieces of cooked chicken. The noodles are light brown and glossy, twisted in a pile. Bright green snap peas, thin orange carrot strips, and red bell pepper strips are mixed in with the noodles. Pieces of golden-brown cooked chicken are spread evenly on top. The dish is sprinkled with white sesame seeds and fresh green sliced spring onions. Around the plate on a white marbled surface are whole garlic bulbs, green spring onions, and several brown mushrooms. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Sauce and Marinate the Chicken

Start by mixing all the sauce ingredients in a medium bowl. I like to stir it until the sugar dissolves completely—that way, every bite has balanced flavor. Once mixed, toss your bite-sized chicken pieces in about a tablespoon of this sauce and let it marinate while you prep your veggies. This little bit of marinating really amps up the flavor with minimal effort.

Step 2: Boil the Noodles Just Right

Bring a pot of water to a boil and cook your noodles until just shy of al dente—about 1 or 2 minutes less than what the package says. This is key because the noodles will finish cooking in the stir-fry without getting mushy. Once drained, rinse them under cold water to stop cooking, then drizzle with a little oil to keep them from sticking together. Trust me on this—sticky noodles can be frustrating!

Step 3: Sizzle Your Chicken and Veggies

Heat your wok or a large skillet over medium-high heat and add your vegetable oil. Cook the marinated chicken pieces until they’re cooked through and have a nice light golden sear, then remove them to a plate. Next, toss in your sliced veggies and stir-fry for 2 to 3 minutes—you're aiming for tender-crisp, so they stay flavorful and a bit crunchy.

Step 4: Bring It All Together

Add the noodles and the rest of the lo mein sauce to the pan with the veggies. Toss everything together for 1 to 2 minutes as the sauce thickens and turns glossy. Finally, return the chicken to the pan and mix well so every bite is bursting with flavor. Finish it off by sprinkling chopped scallions and toasted sesame seeds on top before serving.

Top Tip

From my many kitchen sessions making this Easy Chicken Lo Mein Recipe, I’ve learned these little tips really kick your results up a notch and keep you stress-free in the process.

Don’t overcook the noodles: Cooking them just shy of al dente ensures they retain the perfect chew when tossed in the sauce later.
Marinate the chicken briefly: Even 10 minutes while you prep veggies lets the flavors sink in without slowing you down.
High heat stir-frying: Using a hot wok or pan gets everything cooked quickly and develops that slightly charred flavor that makes lo mein so addictive.
Use fresh garlic and ginger: The fresh aromatics make a huge difference compared to powders or pastes—it brightens the whole dish.

How to Serve Easy Chicken Lo Mein Recipe

Garnishes

I’m a big fan of keeping it simple with garnishes—chopped scallions and toasted white sesame seeds add freshness and a little crunch that makes every bite lively. Sometimes I throw on a few extra chili flakes if guests like a little heat.

Side Dishes

I love pairing this lo mein with simple sides like steamed dumplings or a light cucumber salad to add some cool contrast. A bowl of hot miso soup is also a fantastic companion to round out the meal.

Creative Ways to Present

For dinner parties, I’ve served this Easy Chicken Lo Mein Recipe in individual lettuce cups for a fun finger-food twist. You can also pile it high in colorful bowls topped with fresh herbs like cilantro or Thai basil. It’s simple but looks impressive.

Make Ahead and Storage

Storing Leftovers

After we’ve devoured most of the lo mein, I store leftovers in an airtight container in the fridge. It keeps well for up to 3 days, which is perfect for quick lunches or a simple weeknight dinner anytime.

Freezing

I’ve frozen this dish a couple of times with decent results—make sure you chill it fully before freezing and use airtight containers. When thawed, it reheats nicely, though I prefer fresh for the best texture.

Reheating

I gently reheat leftovers in a skillet over medium heat, tossing with a splash of water or stock to keep the noodles from drying out. Microwaving works too, but the stove method preserves the texture much better.

Frequently Asked Questions:

Can I use dried noodles instead of fresh for this Easy Chicken Lo Mein Recipe?

Absolutely! Dried lo mein noodles, linguine, spaghetti, or even fettuccine can be used. Just cook them according to package directions until just shy of al dente, then rinse with cold water to prevent sticking before stir-frying.

What vegetables work best in Chicken Lo Mein?

I usually go for a mix of crunchy and colorful veggies like carrots, bell peppers, onions, shiitake mushrooms, and snow peas. You can really customize with whatever you have on hand, such as broccoli, snap peas, or baby corn.

How spicy is this Easy Chicken Lo Mein Recipe?

The base recipe isn’t spicy, but you can easily add chili garlic sauce, chili flakes, or spicy chili crisp to add your preferred heat level. I recommend adding these sparingly since some are salty and can overpower the sauce.

Can I make Easy Chicken Lo Mein Recipe ahead of time?

You can prep ingredients ahead, and even make the sauce in advance. For best texture, I recommend stir-frying and combining everything just before serving, but leftovers keep well for a few days refrigerated or can be frozen for up to a month.

Final Thoughts

This Easy Chicken Lo Mein Recipe is one of those dishes I always come back to whenever I want the perfect mix of quick, tasty, and wholesome comfort food. It’s approachable, endlessly adaptable, and just plain delicious—so I’m confident you’ll enjoy it as much as I do. Give it a try and let me know what twists you put on it in your own kitchen!