There’s something so comforting about a bowl of perfectly saucy noodles with tender chicken and crisp veggies. This Easy Chicken Lo Mein Recipe hits all those cozy spots and is surprisingly simple to throw together on any weeknight. Trust me, once you try making it at home, you’ll never go back to takeout the same way.
Why You’ll Love This Recipe
- Quick and Easy: You’ll have dinner on the table in about 15 minutes, perfect for busy nights.
- Customizable: Swap out veggies or adjust the sauce to your liking without missing a beat.
- Flavorful Sauce: The blend of soy, oyster sauce, and sesame oil creates a rich, savory taste that feels restaurant-quality.
- Family Favorite: This one’s a crowd-pleaser at my house, and I bet yours will love it too.
Ingredients You’ll Need
The ingredients here all work harmoniously together—fresh noodles for that authentic chewy texture, a savory sauce that clings perfectly, and veggies that add crunch and color. When shopping, look for fresh Chinese egg noodles if you can, but don’t stress if you need to swap in something dried.
- Chinese Egg Noodles: Fresh is best for texture, but dried lo mein or even spaghetti works in a pinch.
- Chicken Breast or Thigh: I prefer thighs for juiciness, but breasts work fine too—just don’t overcook them.
- Vegetable Oil: Neutral oil like canola or sunflower oil handles the high heat well.
- Stir Fry Vegetables: Use a mix like carrots, bell peppers, onions, mushrooms, and snow peas for color and crunch.
- Scallion: Adds freshness and a mild onion flavor in the end.
- White Sesame Seeds: Toasted for a nutty garnish that adds a bit of crunch.
- Chicken Stock: Builds umami depth in the sauce; vegetable stock or water works too.
- Oyster Sauce: Key for that sweet-savory flavor.
- Dark Soy Sauce: Adds richness and color.
- Low Sodium Soy Sauce: Balances saltiness without overpowering.
- Cornstarch: Thickens the sauce to a glossy finish.
- Toasted Sesame Oil: Adds that signature nutty aroma—don’t skip it!
- Brown Sugar: Just a touch to balance the salty and savory.
- Ginger: Fresh and grated for brightness.
- Garlic: Minced for a punch of flavor.
- Optional Spicy Ingredients: Chili garlic sauce, Lao Gan Ma, or Thai chili flakes if you like heat.
Variations
I love mixing things up with this Easy Chicken Lo Mein Recipe depending on the season and what’s in my fridge. Feel free to get creative—you’ll be surprised how easy it is to tailor.
- Protein Swap: I’ve used shrimp or tofu instead of chicken when I want a pescatarian or vegetarian twist—it works beautifully.
- Veggie Variations: I sometimes add broccoli, bok choy, or snap peas—whatever’s fresh and crunchy is great.
- Spicy Kick: Adding Lao Gan Ma chili crisp really elevates the flavor; just a teaspoon is plenty for most folks.
- Gluten-Free: Use gluten-free noodles and tamari instead of soy sauce to keep this dish allergy-friendly.
How to Make Easy Chicken Lo Mein Recipe
Step 1: Whip Up the Perfect Lo Mein Sauce
The secret to this Easy Chicken Lo Mein Recipe’s fantastic flavor lies in the sauce. I mix chicken stock, oyster sauce, dark and light soy sauces, cornstarch, toasted sesame oil, brown sugar, fresh ginger, and garlic in a bowl until the sugar dissolves. The cornstarch helps everything thicken up beautifully once it hits the pan. I sometimes add a little chili garlic sauce here if I want a subtle spicy touch.
Step 2: Marinate the Chicken While Prepping Veggies
Marinate the bite-sized chicken pieces in about a tablespoon of the sauce. This step is a game changer—while you chop your vegetables, the chicken soaks up all those flavors, making it tender and juicy when cooked.
Step 3: Cook Your Noodles Just Right
Boil your noodles until just shy of al dente by a minute or two, then rinse under cold water to stop cooking and drain well. A quick drizzle of oil keeps them from clumping—this little trick lets the noodles slide easily around the pan without sticking.
Step 4: Stir-Fry Chicken and Vegetables
Heat your wok or large pan over medium-high heat and add the vegetable oil. Cook the marinated chicken in batches if needed so it browns nicely and is cooked through—this usually takes around 4-5 minutes. Remove and set aside. Next, toss in your vegetables and stir fry for 2-3 minutes until they’re tender but still have a slight crispness.
Step 5: Bring It All Together
Add the noodles and the remaining sauce to the pan and toss everything together for a minute or two until the sauce turns glossy and thickens nicely. Return the chicken to the pan and mix everything thoroughly so that every bite tastes balanced and flavorful. Top with chopped scallions and a sprinkle of toasted sesame seeds before serving.
Pro Tips for Making Easy Chicken Lo Mein Recipe
- Sauce Balance: Taste your sauce before adding it to the pan; add a pinch of sugar or soy if needed to suit your palate perfectly.
- Noodle Handling: Toss noodles gently with oil after rinsing to prevent sticking—this keeps the texture spot on.
- Stir-Frying Heat: Keep your pan hot but not smoking; this helps veggies stay crisp and chicken cook evenly.
- Don’t Overcook: Remove chicken as soon as it’s done to prevent dryness and add back at the very end with noodles and sauce.
How to Serve Easy Chicken Lo Mein Recipe
Garnishes
I swear by fresh chopped scallions and toasted white sesame seeds to finish this dish. Not only do they add bright color and a lovely crunch, but the sesame seeds also bring that subtle nuttiness that takes the flavor to the next level. Sometimes I toss a few cilantro leaves on top for a fresh twist.
Side Dishes
A simple miso soup or steamed dumplings make nice light starters alongside this lo mein. For veggies, I often serve a quick cucumber salad or garlicky sautéed bok choy. These sides keep the meal balanced and refreshing without competing with the main event.
Creative Ways to Present
For a special occasion, I like to serve the lo mein in individual ramen bowls topped with extra scallions and a soft-boiled egg on the side. You can also make it family-style on a big platter with extra chili oil drizzled over for those who want a spicy kick.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. When I do this, I find it’s best to keep the noodles separate from any extra sauce I might save to avoid sogginess.
Freezing
I’ve frozen the chicken and veggies mix before, and it reheats well, though the noodles can get a bit soft after freezing. If you plan to freeze, separate the noodles and sauce in different containers, and thaw fully before combining and reheating.
Reheating
Reheat leftovers gently in a skillet over medium heat, adding a splash of water or chicken stock to loosen the sauce. This way, you keep the noodles from drying out and revitalize the dish with a quick toss until warm.
FAQs
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Can I use dried noodles instead of fresh for this recipe?
Absolutely! While fresh Chinese egg noodles give the best texture, dried lo mein noodles, spaghetti, linguine, or fettuccine work well too. Just be sure to cook them slightly less than package instructions so they don’t become mushy when stir-fried.
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What vegetables work best in this Easy Chicken Lo Mein Recipe?
I like using carrots, red bell peppers, onions, shiitake mushrooms, and snow peas for this recipe. But feel free to use what you have on hand—broccoli, snap peas, bok choy, or baby corn all make great additions too.
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How can I make this recipe spicier?
To add heat, mix in some chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili pepper flakes to the sauce before cooking. Start with a teaspoon and adjust according to your heat tolerance—it’s easy to add but hard to take away!
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Can I prepare this recipe in advance?
You can marinate the chicken and chop vegetables ahead of time, but I recommend cooking the noodles fresh before serving to keep the perfect texture. Leftovers can be stored and reheated as mentioned, but fresh noodles have the best bite.
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What if I don’t have oyster sauce?
If you’re out of oyster sauce, you can substitute with hoisin sauce or a mix of soy sauce and a pinch of sugar, but the flavor won’t be exactly the same. Oyster sauce adds that unique depth and umami that’s worth picking up when you can.
Final Thoughts
This Easy Chicken Lo Mein Recipe has been a go-to in my kitchen for years because it’s fast, flexible, and reliably delicious. I love how the sauce captures that rich, savory flavor while the chicken and veggies keep things fresh and vibrant. If you want a homemade meal that feels a little special but doesn’t require hours of prep, this one is for you—give it a try, and I’m sure it’ll become a favorite in your rotation too.
Print
Easy Chicken Lo Mein Recipe
- Prep Time: 7 minutes
- Cook Time: 8 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian, Chinese
Description
This Best Chicken Lo Mein recipe features tender chicken pieces stir-fried with fresh vegetables and egg noodles, all tossed in a savory, slightly sweet lo mein sauce. Perfect for a flavorful and quick Asian-inspired dinner, it uses accessible ingredients and simple techniques to deliver authentic taste.
Ingredients
Main Ingredients
- 16 oz fresh Chinese egg noodles
- 1 lb chicken breast or thigh, cut to bite-size pieces
- 1 tablespoon vegetable oil
- 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 for garnish
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 ginger, grated
- 3 cloves garlic, minced
Optional Spice Add-ins (choose one)
- 1 teaspoon chili garlic sauce
- 1 teaspoon Lao Gan Ma Spicy Chili Crisp
- 1 teaspoon Thai chili pepper flakes
Instructions
- Prepare Lo Mein Sauce: In a medium bowl, combine 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, and 3 cloves minced garlic. Stir well until the sugar dissolves and the sauce is smooth.
- Marinate Chicken: Place the bite-sized chicken pieces in a bowl and add 1 tablespoon of the prepared lo mein sauce. Toss to coat evenly while you prepare the vegetables.
- Boil Noodles: Bring a large pot of water to a boil. Add the fresh Chinese egg noodles and cook just 1 to 2 minutes less than package instructions until al dente. Drain and rinse under cold water to stop cooking. Drizzle a small amount of vegetable oil over noodles and toss gently to prevent sticking.
- Stir Fry Chicken and Vegetables: Heat a wok or large pan over medium-high heat. Add 1 tablespoon vegetable oil and cook the marinated chicken until fully cooked through, about 4 to 5 minutes. Remove chicken and set aside. Then add the stir fry vegetables and cook for 2 to 3 minutes until tender-crisp.
- Add Noodles and Sauce: Return the cooked chicken to the pan. Add the noodles and remaining lo mein sauce. Toss everything together for 1 to 2 minutes until the sauce thickens and becomes glossy, coating all ingredients evenly.
- Garnish and Serve: Remove from heat and garnish with chopped scallions and toasted white sesame seeds. Serve immediately and enjoy your flavorful chicken lo mein.
Notes
- Fresh noodles can be distinguished by the presence of flour dusting if uncooked; pre-cooked fresh noodles are vacuum-packed and lightly oiled.
- Use any fresh vegetables you have on hand for the stir fry such as 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.
- To make it spicy, add one teaspoon of chili garlic sauce, Lao Gan Ma Spicy Chili Crisp, or Thai chili pepper flakes to the sauce as desired.
- For a vegetarian version, substitute chicken with tofu and use vegetable stock instead of chicken stock.
