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.
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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.
- 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.
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
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:
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.
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.
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.
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!
Print
Easy Chicken Lo Mein Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Description
A flavorful and easy-to-make Chicken Lo Mein featuring tender chicken, fresh egg noodles, and crisp stir-fried vegetables tossed in a savory homemade sauce perfect for a quick dinner.
Ingredients
Noodles and Chicken
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
Vegetables and Garnish
- 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick
- 1 stalk scallion, chopped
- 2 teaspoons toasted white sesame seeds
Lo Mein Sauce
- 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
- 3 cloves garlic, minced
Optional Spice
- 1 teaspoon chili garlic sauce or 1 teaspoon Lao Gan Ma Spicy Chili Crisp or 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare the Lo Mein Sauce: In a medium bowl, combine the chicken stock, oyster sauce, dark soy sauce, low sodium soy sauce, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. Stir until the sugar dissolves and the mixture is well blended.
- Marinate the Chicken: Toss the bite-sized chicken pieces with 1 tablespoon of the prepared sauce. Let it marinate while you prep your vegetables.
- Cook the Noodles: Boil the fresh Chinese egg noodles until they are just al dente, about 1-2 minutes less than the package instructions. Drain and rinse under cold water to stop cooking. Drizzle a small amount of oil over them to prevent sticking.
- Stir-Fry Chicken and Vegetables: Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the marinated chicken and cook until fully cooked. Remove the chicken from the pan and set aside. Add the stir fry vegetables to the pan and cook for 2 to 3 minutes until tender but crisp.
- Toss Noodles and Sauce: Add the cooked noodles and remaining lo mein sauce to the pan with the vegetables. Toss everything together for 1 to 2 minutes until the sauce thickens and becomes glossy.
- Combine and Garnish: Return the cooked chicken to the pan, mixing it well with the noodles and vegetables. Garnish with chopped scallions and toasted white sesame seeds. Serve immediately and enjoy.
Notes
- Fresh noodles can be identified by a dusting of flour if uncooked or a light coating of oil if pre-cooked and vacuum-packed.
- Use any stir-fry vegetables you prefer or have on hand; common choices include carrots, bell peppers, onions, mushrooms, and snow peas.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to one month.
- Add spicy ingredients sparingly as they can be salty: chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili flakes.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
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