Easy Chicken Lo Mein Recipe – Quick, Flavorful, and Better Than Takeout

Ready in under 30 minutes, this Easy Chicken Lo Mein recipe is perfect for weeknights when you want a fast, satisfying dinner bursting with classic Chinese-inspired flavors. Tossed with a savory soy-garlic sauce, crisp veggies, and tender chicken, this lo mein beats takeout for convenience, taste, and freshness.

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What Is Chicken Lo Mein?

Lo Mein is a Chinese noodle dish where cooked noodles are tossed (not stir-fried) with a soy-based sauce, vegetables, and often a protein like chicken, beef, shrimp, or tofu. It’s different from Chow Mein, where noodles are typically fried for a crispy texture.

Chicken Lo Mein has become a favorite in Western Chinese takeout thanks to its bold umami flavor, chewy noodles, and vibrant mix of vegetables. It’s fast, customizable, and absolutely delicious.

This version keeps things simple, using ingredients you probably already have in your pantry. No need for a wok—just a large skillet or non-stick pan will do the trick.

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Ingredients Overview: What You Need for Classic Chicken Lo Mein

Each ingredient contributes to the rich, savory flavor and balanced texture that make lo mein so satisfying.

1. Chicken Breast or Thighs (1 lb)

• Thinly sliced for fast, even cooking

• Breast is leaner; thighs are juicier and more forgiving

• Marinate briefly in soy sauce and cornstarch for tenderness

2. Lo Mein Noodles or Spaghetti (8 oz)

• Traditional lo mein noodles are egg-based and chewy

• Substitute: spaghetti or linguine if unavailable

• Cook just until al dente to avoid sogginess when tossed with sauce

3. Vegetables (2–3 cups total)

Use a mix of colorful, quick-cooking vegetables:

• Shredded carrots

• Bell peppers (red, yellow, green)

• Snow peas or sugar snap peas

• Baby bok choy

• Mushrooms

• Cabbage or bean sprouts

4. Lo Mein Sauce

A simple, balanced sauce brings everything together. Mix:

• ¼ cup low-sodium soy sauce

• 1 tbsp oyster sauce (adds depth)

• 1 tbsp hoisin sauce (optional but delicious)

• 1 tsp sesame oil

• 1 tsp sugar or honey

• 1–2 cloves garlic, minced

• ½ tsp ground ginger or fresh grated ginger

• 1 tbsp cornstarch (mixed with 2 tbsp water for thickening)

5. Oil for Stir-Frying

• Use a high-heat oil: canola, avocado, or peanut oil

• Sesame oil is used as a flavoring at the end—not for high-heat cooking

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Step-by-Step Instructions: Easy Chicken Lo Mein at Home

1. Cook the Noodles

• Bring a large pot of water to a boil.

• Cook lo mein noodles (or spaghetti) according to package instructions.

• Drain, rinse under cold water, and set aside. Toss with 1 tsp sesame oil to prevent sticking.

2. Marinate the Chicken (Optional)

• In a small bowl, toss sliced chicken with:

  • 1 tbsp soy sauce

  • 1 tsp cornstarch

• Let sit for 10–15 minutes while prepping other ingredients. This step improves texture and flavor.

3. Prepare the Sauce

In a bowl, whisk together:

• Soy sauce, oyster sauce, hoisin (if using), sesame oil, sugar, garlic, ginger, and cornstarch slurry

Set aside.

4. Stir-Fry the Chicken

• Heat 1 tbsp oil in a large skillet or wok over medium-high heat.

• Add chicken in a single layer. Sear for 2–3 minutes per side until golden and cooked through.

• Remove chicken and set aside.

5. Stir-Fry the Vegetables

• In the same pan, add another 1 tbsp oil.

• Add firmer vegetables first (carrots, bell peppers), stir-fry 2–3 minutes.

• Add quicker-cooking veggies (snow peas, bok choy) last.

• Cook until just tender-crisp—don’t overcook.

6. Combine Everything

• Return cooked chicken to the pan.

• Add cooked noodles and pour in the sauce.

• Toss everything together over medium heat until evenly coated and heated through (1–2 minutes).

7. Serve Hot

• Garnish with sliced green onions or sesame seeds if desired.

• Serve immediately.

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Tips, Variations & Substitutions

Pro Tips:

• Prep everything before you start—stir-frying happens fast!

• Use a large pan: Give the ingredients room to move and sear.

• Don’t overcook the noodles: Slightly underdone noodles hold up better when tossed with sauce.

Variations:

• Spicy Lo Mein: Add chili garlic sauce or Sriracha to the sauce.

• Honey Garlic Chicken Lo Mein: Add 1 tbsp honey and extra garlic for a sweet-savory version.

• Vegetarian Lo Mein: Skip the chicken, double the veggies, or add tofu.

• Shrimp or Beef Lo Mein: Swap chicken for thinly sliced beef or peeled shrimp.

Substitutions:

• Gluten-Free: Use tamari or coconut aminos and gluten-free noodles.

• Low Carb: Try shirataki noodles or spiralized zucchini for a lower-carb option.

• No Oyster Sauce? Use more soy sauce with a splash of Worcestershire or mushroom soy for depth.

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Serving Ideas & Occasions

This quick Chicken Lo Mein is ideal for:

Weeknight Dinners

Fast, filling, and family-friendly. Double the recipe for leftovers.

Meal Prep

Store in containers for grab-and-go lunches. Stays great in the fridge for 3–4 days.

Party Noodles

Serve as part of an Asian-inspired dinner spread with:

• Egg rolls

• Dumplings

• Fried rice

• Stir-fried veggies

With Sides:

• Hot and sour soup

• Steamed edamame

• Asian cucumber salad

• Jasmine or brown rice (if serving a larger crowd)

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Nutritional & Health Notes

This homemade lo mein is lighter than takeout and lets you control everything from sodium to oil content.

Healthier Features:

• Lean Protein: Chicken breast provides high-quality protein with less fat.

• Low in Sugar: Only a small amount of added sugar/honey in the sauce.

• Lots of Veggies: Loaded with fiber, vitamins, and antioxidants.

• Customizable Sodium: Use low-sodium soy sauce to reduce salt intake.

Per Serving (approximate):

• Calories: 400–450

• Protein: 30–35g

• Carbs: 40–45g

• Fat: 12–15g

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Frequently Asked Questions

1. Can I make Chicken Lo Mein ahead of time?

Yes! It keeps well for 3–4 days in the fridge. Reheat in a skillet or microwave with a splash of water to loosen the sauce.

2. What’s the difference between lo mein and chow mein?

Lo mein means “tossed noodles”—soft, boiled noodles mixed with sauce. Chow mein means “fried noodles”—where the noodles are stir-fried until crispy.

3. Can I use store-bought lo mein sauce?

You can, but homemade sauce is more flavorful and customizable. Store-bought options often contain preservatives or high sugar.

4. What type of noodles should I use?

Look for fresh lo mein or Chinese egg noodles in the refrigerated section. In a pinch, spaghetti or linguine are good substitutes.

5. Is lo mein gluten-free?

Not by default. Use gluten-free noodles and tamari or coconut aminos in place of soy and oyster sauces for a GF version.

6. How do I keep noodles from sticking?

Toss cooked noodles with a little sesame oil and rinse under cold water after boiling. Avoid overcooking.

7. Can I add more vegetables?

Yes! This recipe is very flexible. Add mushrooms, baby corn, zucchini, or shredded cabbage based on what you have.

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