This dish is a homemade version of restaurant-style lo mein that’s fresher, healthier, and budget-friendly. You’ll love the perfectly sauced noodles, juicy chicken, and crisp-tender vegetables. It’s customizable with whatever veggies you have on hand and can be ready in just 30 minutes. It’s the ultimate comfort food with a takeout twist.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Boneless, skinless chicken breasts or thighs, thinly sliced
Lo mein noodles (or spaghetti/linguine as a substitute)
Soy sauce
Oyster sauce
Hoisin sauce
Sesame oil
Garlic, minced
Fresh ginger, grated
Brown sugar
Carrots, julienned
Bell peppers, thinly sliced
Snow peas or snap peas
Cabbage, shredded
Green onions, chopped
Vegetable oil for cooking
Directions
Cook lo mein noodles according to package instructions. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, garlic, and ginger to make the sauce.
Heat oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and fully cooked. Remove from skillet and set aside.
In the same skillet, add more oil if needed and stir-fry carrots, bell peppers, snow peas, and cabbage until crisp-tender.
Return the chicken to the skillet, add the cooked noodles, and pour the sauce over the top.
Toss everything together until well coated and heated through.
Garnish with green onions and serve hot.
Servings and timing
This recipe serves 4 people. Total time is about 30 minutes, with 10 minutes of prep and 20 minutes of cooking.
Variations
Use shrimp, beef, or tofu instead of chicken.
Add broccoli, mushrooms, or zucchini for more veggies.
Make it spicy with chili paste, sriracha, or red pepper flakes.
Use whole wheat or gluten-free noodles if desired.
Top with sesame seeds for extra crunch.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. Avoid microwaving too long, as it may dry out the dish.
FAQs
Can I use spaghetti instead of lo mein noodles?
Yes, spaghetti or linguine is a great substitute if lo mein noodles aren’t available.
Can I make this dish ahead of time?
Yes, you can prep the chicken and sauce in advance. Cook everything fresh for the best texture.
Is chicken lo mein the same as chow mein?
No, lo mein uses soft noodles, while chow mein is typically made with crispy noodles.
Can I make this gluten-free?
Yes, use tamari or gluten-free soy sauce and gluten-free noodles.
What’s the best chicken to use?
Boneless, skinless thighs are juicy and flavorful, but breasts also work well.
Can I freeze chicken lo mein?
It’s best eaten fresh, but you can freeze it for up to 2 months. Reheat in a skillet for best results.
How do I keep the noodles from sticking?
Toss them with a little sesame oil after cooking to prevent clumping.
Can I use pre-cooked chicken?
Yes, just add it during the final toss with the noodles and sauce.
How do I make the sauce thicker?
Add a small cornstarch slurry (cornstarch mixed with water) to the sauce before tossing with the noodles.
What vegetables work best in lo mein?
Carrots, bell peppers, snap peas, broccoli, and cabbage are classic choices, but you can use whatever you have on hand.
Conclusion
Chicken lo mein is a flavorful, satisfying noodle dish that’s quick to make and better than takeout. With tender chicken, crisp veggies, and a rich, savory sauce, it’s a recipe you’ll turn to again and again. Perfect for weeknight dinners or meal prep, this lo mein is a versatile favorite the whole family will love.
Chicken Lo Mein is a classic Chinese-American noodle dish featuring tender chicken, crisp vegetables, and chewy noodles tossed in a savory, slightly sweet sauce. It’s quick, customizable, and better than takeout!
Author:Catherine
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings
Category:Main Course
Method:Stir-Fry
Cuisine:Chinese-American
Diet:Low Lactose
Ingredients
1 lb boneless, skinless chicken breasts or thighs, thinly sliced
8 oz lo mein noodles (or spaghetti/linguine)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1 tablespoon brown sugar
1 carrot, julienned
1 bell pepper, thinly sliced
1 cup snow peas or snap peas
1 cup shredded cabbage
2 green onions, chopped
2 tablespoons vegetable oil
Salt and pepper to taste
Instructions
Cook lo mein noodles according to package instructions. Drain and toss with a bit of sesame oil to prevent sticking. Set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, garlic, and ginger. Set the sauce aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken and cook until browned and fully cooked through, about 5–6 minutes. Remove from skillet and set aside.
Add remaining oil to the skillet and stir-fry the carrots, bell peppers, snow peas, and cabbage for 3–4 minutes until crisp-tender.
Return the cooked chicken to the skillet. Add noodles and pour in the sauce.
Toss everything together until the noodles and chicken are evenly coated and heated through.
Garnish with chopped green onions and serve hot.
Notes
Swap chicken for shrimp, beef, or tofu to change up the protein.Add broccoli, mushrooms, or zucchini for extra vegetables.Use chili flakes or sriracha for added spice.Toss noodles in sesame oil after cooking to keep them from clumping.Use gluten-free noodles and tamari for a gluten-free version.
