Today: Get My No Fail, Easy Cookbook Series for 60% OFF
Buy Now

Chicken Lo Mein

close up overhead shot of chicken lo mein in a pan with tonsils
Whip up a delicious homemade sauce to pour over juicy chicken and noodles with this Chicken Lo Mein recipe. You’ll see how simple it is to skip the takeout and make this fresh tasty dish at home!
Jump to Recipe
Table of Contents
  1. CHICKEN LO MEIN INGREDIENTS
  2. HOW TO MAKE THIS CHICKEN LO MEIN RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. FAQ
  6. MORE RECIPES YOU'LL LOVE
  7. JUMP TO RECIPE

When we order Chinese takeout, Chicken Lo Mein is always one of the things we order, but now, we can cook this popular dish at home anytime we want. These authentic-flavored lo mein noodles are cooked with a sauteed sesame chicken and vegetable mix in a ginger and garlic seasoned lo mein sauce. This from-scratch recipe is a perfect meal for 2 or 3, or a family side dish and is way easier to make than you’re imagining!

If you like this lo mein dish, try our Sesame Chicken and our Shrimp Fried Rice; both complimentary dishes for a fun dinner in! 

close up shot of chicken lo mein on a plate

MORE CHINESE DISH RECIPES:
Orange Chicken | Chicken Lo Mein


CHICKEN LO MEIN INGREDIENTS

You will need:

  • 12 ounces Chinese style lo mein noodles, cooked according to the package directions

For the Sauce

  • 1 cup chicken broth
  • ⅔ cup soy sauce
  • 6 tablespoons hoisin sauce
  • 6 tablespoons oyster sauce
  • 5 tablespoons cornstarch
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon fresh grated ginger
  • ½ teaspoon black pepper

For the Chicken and Vegetables

  • 3 tablespoons vegetable oil, divided in half
  • 1 tablespoon sesame oil
  • 1½ pound chicken breast, skinless, boneless, and cut into 1-inch cubes (4 cups)
  • 2 cups of carrots, cut into matchsticks or you can buy pre-packaged
  • 1 small white onion, halved and sliced thin (1 ½ cup)
  • 1 red bell peppers, seeded and thinly sliced 
  • 3 cups fresh broccoli florets
  • 1 cup fresh sugar snap peas
  • 1 tablespoon fresh minced garlic
  • 2 green onions, sliced thin on the bias (optional garnish)

SUBSTITUTIONS AND ADDITIONS

Oyster Sauce: You can use soy sauce and brown sugar as an oyster sauce substitute. Use a slightly lesser amount of soy sauce and add a pinch of brown sugar to it for a similar sauce. If your allergic to shellfish, you shouldn’t use oyster sauce!

Broccoli Florets: Substitute cauliflower or green beans for broccoli florets. Use an equal amount of either making it a 1:1 ratio. 

Chicken: You can use any meat you desire in this recipe, but we suggest, pork, beef, or shrimp for the best flavor. Chicken thighs are also a great substitute for chicken breasts.

Bok Choy: Add in some bok choy to your lo mein noodles if you desire. Use as much as you see fit.

Oil: You can substitute any oil as necessary for your taste, or what you happen to have on hand. Chinese recipes often use soybean, peanut, or vegetable oil.

Noodles: You can substitute traditional lo mein noodles for any noodle you want. Fresh egg noodles or other types of Asian stir fry noodles work best. In a pinch, spaghetti noodles would also work in this recipe.

Vegetables: There are plenty of vegetable options if the ones listed in our recipe don’t appeal to you . Snow peas, bean sprouts, napa cabbage and baby bok choy are all yummy options to add or substitute.

Text

HOW TO MAKE THIS CHICKEN LO MEIN RECIPE

STEP ONE: To start, cook noodles according to the package directions then drain and set aside.

PRO TIP: Most lo mein noodles take only about 3 minutes to boil. Immediately run them under cold water once you’ve drained them to stop them from cooking further and to rinse away starch which might make them stick together.

STEP TWO: To make your sauce, get a small mixing bowl and whisk all of the sauce ingredients together until they are completely combined.

PRO TIP: Make sure the cornstarch isn’t lumpy before adding it in, or else the sauce will be lumpy too. 

chicken lo mein process shot of ingredients being whisked together in a pot

STEP THREE: Get a large skillet and warm it over medium-high heat. Then, add 1½ tablespoon of vegetable oil. Add in the cubed chicken breast and cook it for 5-7 minutes until it is no longer pink inside. Remove the chicken and set it aside.

PRO TIP: Use a wok if you have one! Woks are amazing for cooking dishes like this one since they help the heat distribute across the whole pan very evenly. 

STEP FOUR: Keeping the heat on medium-high, add in the remaining vegetable oil and the sesame oil. Add in the sliced onions and carrots and saute for 3 to 4 minutes, stirring it constantly. 

STEP FIVE: Add in the sliced red peppers, broccoli florets, sugar snap peas, fresh minced garlic and the grated ginger. Reduce the heat to medium to keep the garlic from burning. Continue to stir constantly and cook for 3 minutes. 

STEP SIX: Whisk the sauce again, and pour it over the vegetables. Cook the vegetables for 1 to 2 minutes until the sauce begins to thicken. Then, remove the pan from the heat.

chicken lo mein process shot of ingredients being cooked in a pan

STEP SEVEN: Add the cooked chicken and cooked noodles back into the pan. Using tongs, toss the food to completely coat the chicken and noodles.

chicken lo mein process shot of noodled being added to dish

STEP EIGHT: When it’s hot, garnish the dish with the sliced green onions and serve.

HOW TO SERVE

This easy chicken lo mein recipe can be a meal on its own or you can add a couple of other dishes for a homemade Chinese “takeout” night. Try our better than take out fried rice and orange chicken.

STORAGE

IN THE FRIDGE: Store your noodles in the fridge for up to 3 days. Use an airtight container.

IN THE FREEZER: You can freeze your noodles in an airtight container or a freezer-safe bag for up to 3 months.

close up overhead shot of chicken lo mein in a pan with tonsils

Next time you’re craving Chinese food takeout, give this authentic Chicken Lo Mein recipe a try instead. It’s easy to make this delicious tender chicken and noodle dish that’s full of fresh vegetables in a rich and delicious savory sauce. 

FAQ

Can I use ramen noodles for this recipe?

Ramen noodles can work in place of lo mein noodles but keep in mind that ramen noodles tend to break when stir fried as they are more delicate than lo mein noodles.

What is the difference between chicken chow mein and chicken lo mein?

Chow Mein is a dry noodle dish that is cooked without sauce while Lo Mein is a saucy noodle dish. Chow mein noodles are stir-fried in a hot Chinese wok. In Lo Mein, the noodles are cooked together with ingredients such as chicken and vegetables.

What are good vegetables to use in Chicken Lo Mein?

There are lots of vegetables that are popular and delicious in Asian-inspired dishes including carrots, bean sprouts, snow peas, peppers, bok choy and bean sprout.

MORE RECIPES YOU’LL LOVE

Get a Free Cookbook
Subscribe now to receive our FREE Sweet & Treats digital cookbook with 15 amazing desserts inside!
close up overhead shot of chicken lo mein in a pan with tonsils

Chicken Lo Mein

5 from 1 vote
Whip up a delicious homemade sauce to pour over juicy chicken and noodles with this Chicken Lo Mein recipe. You’ll see how simple it is to skip the takeout and make this fresh tasty dish at home!
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 12 ounces chinese style lo mein noodles cooked according to the package directions

FOR THE SAUCE

  • 1 cup chicken broth
  • 2/3 cup soy sauce
  • 6 tablespoons hoisin sauce
  • 6 tablespoons oyster sauce
  • 5 tablespoons cornstarch
  • 2 tablespoons fresh garlic minced
  • 2 tablespoons light brown sugar packed
  • 1 tablespoon fresh ginger grated
  • 1/2 teaspoon black pepper

FOR THE CHICKEN AND VEGETABLES

  • 3 tablespoons vegetable oil divided in half
  • 1 tablespoon sesame oil
  • 1 1/2 pound chicken breast skinless, boneless, and cut into 1 inch cubes (4 cups)
  • 2 cups carrots cut into matchsticks or you can buy pre packaged
  • 1 small white onion halved and sliced thin (1 ½ cup)
  • 1 red bell peppers seeded and thinly sliced
  • 3 cups fresh broccoli florets
  • 1 cup fresh sugar snap peas
  • 1 tablespoon fresh garlic minced
  • 2 green onions sliced thin on the bias (optional garnish)

Instructions
 

  • Prepare the noodles according to the package directions, drain and set aside.
  • In a small mixing bowl, combine all sauce ingredients and whisk until completely combined.
  • In a 12 inch skillet over medium-high heat, add 1 ½ tablespoons of the vegetable oil. Add the cubed chicken breast and cook for 5 to 7 minutes, until it is no longer pink inside. Remove the chicken and set it aside.
  • Keeping the heat on medium-high, add the remaining vegetable oil and the sesame oil. Add the sliced onions and carrots. Saute for 3 to 4 minutes, stirring constantly.
  • Add the sliced red peppers, broccoli florets, sugar snap peas, fresh minced garlic, and grated ginger. Reduce the heat to medium, to keep the garlic from burning. Continue to stir constantly and cook for 3 minutes.
  • Whisk the sauce then pour over the vegetables. Cook for 1 to 2 more minutes until the sauce begins to thicken. Remove the pan from the heat.
  • Add in the chicken and cooked lo mein noodles. Using tongs, toss to completely coat the chicken and noodles.
  • Garnish with the sliced green onions and serve while hot.

Video

Notes

TIP: Most lo mein noodles take only about 3 minutes to boil. Immediately run them under cold water once you’ve drained them to stop them from cooking further and to rinse away starch which might make them stick together.
TIP: Make sure the cornstarch isn’t lumpy before adding it in, or else the sauce will be lumpy too. 
TIP: Use a wok if you have one! Woks are amazing for cooking dishes like this one since they help the heat distribute across the whole pan very evenly. 

Nutrition

Calories: 846kcal | Carbohydrates: 111g | Protein: 53g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 4030mg | Potassium: 1419mg | Fiber: 8g | Sugar: 20g | Vitamin A: 12431IU | Vitamin C: 128mg | Calcium: 128mg | Iron: 4mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

You May Also Like

Reader Interactions

Comments

    Leave a Comment

    Recipe Rating




    Comments

  1. Vicki says

    Hi Stephanie!!

    Is the nutrition count for the entire recipe? (I’m hoping so! 😬😁) Thanks so much 🙂

16108

Free Membership!

Get all our new recipes straight to

your inbox plus a BONUS

download in your first email! ❤