Nothing beats the comfort of slurping up tender noodles coated in a savory sauce with juicy chicken and crisp vegetables all tangled together in perfect harmony. This Easy Chicken Lo Mein delivers authentic takeout flavor without the wait or the expense, transforming simple ingredients into a restaurant-quality meal right in your own kitchen. The beauty of lo mein lies in its simplicity, soft noodles tossed with perfectly seasoned chicken and colorful vegetables, all brought together by a sauce that’s sweet, salty, and packed with umami goodness. Unlike fried rice that uses day-old rice, lo mein is best with freshly cooked noodles that soak up all that delicious sauce. This recipe comes together in just thirty minutes from start to finish, making it an absolute lifesaver for busy weeknights when you want something satisfying and delicious that the whole family will love. Once you make this at home, you’ll never order takeout lo mein again.
Serving Quantity: 4 servings
Cooking Time: 30 minutes (15 minutes prep, 15 minutes cooking)
Nutritional Information per serving:
1. Calories: 465
2. Protein: 32g
3. Carbohydrates: 54g
4. Fat: 13g
5. Fiber: 4g
6. Sugar: 8g
7. Sodium: 865mg
Ingredients You Need:
For the Chicken and Noodles:
1. 1 pound boneless skinless chicken breast, thinly sliced
2. 12 ounces fresh lo mein noodles (or dried spaghetti)
3. 3 tablespoons vegetable oil, divided
4. 2 cups shredded cabbage
5. 1 red bell pepper, thinly sliced
6. 1 cup snap peas or snow peas
7. 1 large carrot, julienned
8. 4 garlic cloves, minced
9. 1 tablespoon fresh ginger, grated
10. 3 green onions, sliced (white and green parts separated)
For the Sauce:
11. 1/4 cup soy sauce (low sodium preferred)
12. 2 tablespoons oyster sauce
13. 1 tablespoon hoisin sauce
14. 1 tablespoon sesame oil
15. 1 tablespoon brown sugar
16. 1 teaspoon cornstarch
17. 1/4 cup chicken broth
18. 1/2 teaspoon black pepper
19. Sesame seeds for garnish (optional)
Prepare the Sauce
In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, chicken broth, and black pepper until completely smooth with no lumps of cornstarch remaining. The cornstarch will help thicken the sauce and make it cling beautifully to the noodles. Set this bowl near your stove where you can easily reach it during cooking. Having the sauce ready means you won’t be scrambling to mix it while your chicken and vegetables are cooking.
Cook the Noodles
Bring a large pot of water to a rolling boil. If using fresh lo mein noodles, cook them according to package directions, which is usually just 2 to 3 minutes since they’re already partially cooked. If using dried spaghetti as a substitute, cook it until just barely al dente, about 1 minute less than package directions suggest. You want the noodles slightly undercooked because they’ll finish cooking when tossed with the sauce and other ingredients. Drain the noodles in a colander and rinse them briefly under cold water to stop the cooking and prevent sticking. Toss with a tiny drizzle of oil and set aside.
Prepare the Chicken
Slice the chicken breasts into thin strips about a quarter inch thick. Cutting against the grain ensures the chicken will be tender rather than chewy. If your chicken breasts are very thick, slice them horizontally first to create thinner cutlets, then cut those into strips. Pat the chicken pieces dry with paper towels and season lightly with a pinch of salt and pepper. Having uniform pieces ensures even cooking so nothing ends up overcooked or undercooked.
Cook the Chicken
Heat 1 tablespoon of vegetable oil in a large wok or the biggest skillet you own over high heat. Once the oil is shimmering hot, add the chicken strips in a single layer, working in batches if necessary to avoid overcrowding. Let the chicken sit undisturbed for about 2 minutes to develop a nice golden color on the bottom, then flip and cook for another 2 minutes until cooked through and no longer pink inside. The chicken should have some golden-brown edges. Transfer the cooked chicken to a plate and set aside.
Stir-Fry the Aromatics
Add another tablespoon of oil to the same wok over high heat. Add the white parts of the sliced green onions along with the minced garlic and grated ginger. Stir-fry for about 30 seconds until incredibly fragrant and your kitchen smells amazing. Be careful not to burn the garlic or it will turn bitter. These aromatics form the flavor foundation for your lo mein.
Add the Vegetables
Toss in the julienned carrot first since it takes the longest to cook. Stir-fry for about 1 minute, keeping everything moving constantly. Add the shredded cabbage, sliced bell pepper, and snap peas. Continue stir-frying for another 2 to 3 minutes until the vegetables are crisp-tender. They should be brightly colored and have a slight char in some spots from the high heat, but still maintain some crunch. The vegetables should not be limp or soggy.
Combine Everything
Add the cooked noodles to the wok with the vegetables. Use tongs or two spatulas to toss and lift the noodles, mixing them with the vegetables. This takes a bit of effort but it’s important to get everything well distributed. Return the cooked chicken to the wok along with any juices from the plate. Toss everything together thoroughly.
Add the Sauce
Give your sauce mixture one final stir to redistribute the cornstarch, then pour it over everything in the wok. Immediately start tossing and stirring, using lifting motions with your tongs to make sure the sauce coats every strand of noodle and every piece of chicken and vegetable. Keep tossing for about 2 to 3 minutes as the sauce thickens and becomes glossy. The noodles should absorb the sauce and everything should be glistening and well coated. If the noodles seem dry, add a splash of chicken broth or water.
Final Touches
Add the green parts of the sliced green onions and toss once more. The green onions will wilt slightly from the heat but still provide a fresh, bright flavor and beautiful color contrast. Taste and adjust the seasoning if needed. You might want to add a splash more soy sauce for saltiness or a drizzle of sesame oil for extra richness.
Serve Hot
Transfer the chicken lo mein to a large serving platter or divide among individual bowls. Sprinkle with sesame seeds if desired for a professional finishing touch. Serve immediately while everything is piping hot and the noodles are at their best texture. Lo mein should be enjoyed fresh for the optimal combination of tender noodles, crisp vegetables, and juicy chicken.
Helpful Tips for Success:
1. Fresh lo mein noodles are available in the refrigerated section of Asian grocery stores and make a noticeable difference in texture and authenticity.
2. If using spaghetti as a substitute, choose regular spaghetti rather than thin spaghetti for a texture closer to authentic lo mein noodles.
3. Cut all your vegetables to similar sizes so they cook evenly and look more professional.
4. Keep the heat on high throughout the cooking process to get that characteristic smoky flavor from restaurant woks.
5. Don’t skip rinsing the noodles after cooking as this stops them from overcooking and prevents them from sticking together.
6. You can substitute other vegetables like broccoli, mushrooms, bean sprouts, or bok choy based on what you have available.
7. For extra protein, add a beaten egg to the wok after cooking the chicken, scramble it, then continue with the recipe.
8. Make sure your wok or pan is large enough to toss everything comfortably without ingredients flying out.
9. Prep all ingredients before you start cooking because the actual cooking happens very quickly over high heat.
10. Leftover lo mein can be refrigerated for up to 3 days but is best reheated in a hot skillet with a splash of water rather than the microwave.
11. For a spicier version, add sriracha, chili oil, or red pepper flakes to the sauce mixture.
12. You can substitute thinly sliced beef, pork, shrimp, or tofu for the chicken.
13. Add a tablespoon of rice vinegar to the sauce for a tangier, more complex flavor profile.
14. Use chicken thighs instead of breast meat for juicier, more flavorful chicken that’s harder to overcook.
15. A carbon steel wok is ideal for achieving authentic restaurant-style results with that distinctive charred flavor.
