Chicken Lo Mein

Chicken Lo Mein is my go-to when I want a fast, flavorful dinner that tastes like takeout but comes straight from my own kitchen. With tender chicken, crisp vegetables, and bouncy noodles all tossed in a rich, savory sauce, this dish delivers big flavor with minimal effort. It’s quick, comforting, and absolutely hits the spot every time.

Why You’ll Love This Recipe

I love how Chicken Lo Mein comes together in just one pan and under 30 minutes. The sauce is rich and satisfying without being heavy, the noodles soak up all that umami goodness, and the combination of chicken and vegetables makes it a complete meal. It’s perfect for busy weeknights or when I want something delicious without ordering in.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken:

• 1 tablespoon canola oil
• 1 pound chicken breasts, cut into thin strips

Vegetables (can be customized):

• 1 cup shredded carrots
• 1 bell pepper, thinly sliced
• 1 cup snap peas or snow peas
• ½ cup sliced green onions
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Noodles & Sauce:

• 8 oz lo mein noodles (or spaghetti as a substitute)
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon cornstarch (optional, for thickening)
• ¼ cup water

Directions

1. I cook the noodles according to package directions, then drain and set them aside.
2. In a small bowl, I whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, water, and cornstarch (if using) to make the sauce.
3. I heat canola oil in a large skillet or wok over medium-high heat.
4. I add the chicken strips and cook for 4–5 minutes until browned and cooked through. Then I remove them from the pan and set aside.
5. In the same pan, I add a bit more oil if needed and stir-fry the garlic, ginger, carrots, bell pepper, and snap peas for 2–3 minutes until slightly tender but still crisp.
6. I return the chicken to the pan, add the cooked noodles, and pour the sauce over everything.
7. I toss everything together for 2–3 minutes until well combined and heated through.
8. I garnish with green onions before serving.

Servings and timing

This recipe makes 4 servings. It takes about 10 minutes to prep and 15 minutes to cook, so dinner’s ready in just 25 minutes.

Variations

I love switching up the veggies based on what I have—broccoli, mushrooms, zucchini, or baby corn are all great additions. For a spicy kick, I stir in some chili garlic sauce or red pepper flakes. I’ve also made it with shrimp, beef, or tofu instead of chicken. And if I’m cutting carbs, I’ve tried it with zucchini noodles or shirataki noodles too.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or soy sauce to bring it back to life. The microwave works too—just make sure to stir halfway through for even heating.

FAQs

Can I use pre-cooked chicken?

Yes, I’ve used rotisserie or leftover grilled chicken. I just add it toward the end when I toss everything together to avoid overcooking it.

What kind of noodles work best?

Lo mein noodles are ideal, but I’ve also used spaghetti, ramen, or even udon when that’s what I have. The key is cooking them al dente so they hold up well in the stir-fry.

Can I make this vegetarian?

Definitely. I swap the chicken for tofu or just load up on extra vegetables. I also make sure to use vegetarian oyster sauce or skip it if needed.

Is the sauce too salty?

Not at all—but if I’m watching sodium, I use low-sodium soy sauce and skip the extra salt in the recipe. The combination of sauces adds plenty of flavor.

Can I freeze Chicken Lo Mein?

I don’t usually freeze it, as the noodles can get mushy. But if I do, I let it cool completely, freeze in an airtight container, and reheat in a skillet with a bit of added water or broth.

Conclusion

Chicken Lo Mein is one of those dishes I turn to again and again. It’s quick, delicious, and endlessly adaptable to what I have in my fridge. With juicy chicken, crisp veggies, and that crave-worthy sauce, it’s everything I want in a stir-fry. Once I start making it at home, I honestly don’t miss takeout at all.

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