Why You’ll Love This Recipe
I love how fast and flexible this dish is. It’s a one-pan wonder that delivers big flavor with minimal cleanup, and I can swap in whatever vegetables I have on hand. The sauce is rich and slightly sweet, with the perfect balance of soy, sesame, garlic, and a hint of ginger. It feels indulgent but is simple enough to make any night of the week.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Noodles
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8 oz lo mein noodles or spaghetti
Chicken
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1 pound boneless, skinless chicken breasts, thinly sliced
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2 tablespoons soy sauce (for marinating chicken)
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1 tablespoon cornstarch
Vegetables
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2 tablespoons vegetable oil
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1 red bell pepper, thinly sliced
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1 cup shredded carrots
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1 cup snap peas or snow peas
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3 green onions, sliced
Sauce
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¼ cup low-sodium soy sauce
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2 tablespoons oyster sauce
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1 tablespoon hoisin sauce
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1 tablespoon sesame oil
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1 tablespoon brown sugar
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2 teaspoons minced garlic
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1 teaspoon grated fresh ginger
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¼ cup chicken broth or water
Directions
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I start by cooking the noodles according to the package directions. Once they’re done, I drain and set them aside.
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While the noodles cook, I toss the sliced chicken with soy sauce and cornstarch, then let it sit for a few minutes to tenderize and soak in the flavor.
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In a large skillet or wok, I heat the oil over medium-high heat and cook the chicken until browned and cooked through. I then remove it from the pan and set it aside.
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In the same pan, I add a little more oil if needed, then stir-fry the red bell pepper, carrots, and snap peas until just tender but still crisp.
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I whisk together all the sauce ingredients in a small bowl until smooth.
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I return the chicken to the skillet, add the cooked noodles, pour in the sauce, and toss everything together over medium heat until it’s well combined and heated through.
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I finish by sprinkling the green onions on top and serving it hot.
Servings and timing
This recipe serves 4 and comes together in just 30 minutes:
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Prep Time: 15 minutes
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Cook Time: 15 minutes
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Total Time: 30 minutes
Variations
When I want to mix things up, I swap the chicken for shrimp, beef, or tofu. I’ve also used mushrooms, baby corn, broccoli, or cabbage depending on what I have in the fridge. For a spicy version, I stir in some sriracha, crushed red pepper, or chili garlic sauce. And when I’m short on time, rotisserie chicken works perfectly too.
Storage/Reheating
Leftovers store well in an airtight container in the fridge for up to 3 days. To reheat, I like to toss the noodles in a skillet with a splash of water or broth to loosen up the sauce. The microwave works too—just stir halfway through to keep the texture even.
FAQs
Can I use other types of noodles?
Yes, I’ve used spaghetti, udon, and even rice noodles when I’m out of lo mein. Just adjust cooking time as needed.
Is it necessary to marinate the chicken?
I always do—it makes the chicken more flavorful and tender. The cornstarch also helps create that smooth texture found in classic stir-fry dishes.
What’s a good substitute for oyster sauce?
Hoisin sauce adds sweetness, but for the salty umami of oyster sauce, I sometimes use a bit of soy sauce mixed with a splash of Worcestershire.
How can I make this dish vegetarian?
I swap the chicken for tofu and use vegetable broth instead of chicken broth. It still turns out just as delicious.
Can I make this dish ahead of time?
I prefer to make it fresh, but it reheats really well. If prepping ahead, I keep the noodles, chicken, and veggies separate and combine them just before reheating with the sauce.
Conclusion
Chicken Lo Mein is the kind of meal that’s easy to fall in love with. It’s fast, full of flavor, and incredibly adaptable. I love how it brings the taste of takeout into my own kitchen with fresh ingredients and simple steps. Once I started making it at home, I never looked back.
Print
Chicken Lo Mein Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This easy chicken lo mein recipe brings bold takeout flavor home with tender noodles, juicy chicken, crisp veggies, and a rich, savory sauce—all in just 30 minutes.
Ingredients
Noodles:
8 oz lo mein noodles or spaghetti
Chicken:
1 lb boneless, skinless chicken breasts, thinly sliced
2 tbsp soy sauce (for marinating chicken)
1 tbsp cornstarch
Vegetables:
2 tbsp vegetable oil
1 red bell pepper, thinly sliced
1 cup shredded carrots
1 cup snap peas or snow peas
3 green onions, sliced (for garnish)
Sauce:
¼ cup low-sodium soy sauce
2 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1 tbsp brown sugar
2 tsp minced garlic
1 tsp grated fresh ginger
¼ cup chicken broth or water
Instructions
Cook the noodles: Prepare noodles according to package instructions. Drain and set aside.
Marinate the chicken: Toss sliced chicken with soy sauce and cornstarch. Set aside for 10 minutes.
Cook the chicken: In a large skillet or wok, heat 1 tbsp oil over medium-high heat. Cook chicken until browned and cooked through (about 4–5 minutes). Remove and set aside.
Stir-fry vegetables: In the same skillet, heat remaining oil and stir-fry bell pepper, carrots, and snap peas until tender-crisp (about 3–4 minutes).
Prepare the sauce: In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, garlic, ginger, and chicken broth or water.
Combine and stir-fry: Add the cooked chicken and noodles to the skillet with vegetables. Pour sauce over everything and toss well to combine. Stir-fry for 2–3 minutes until heated through and coated evenly.
Serve: Garnish with sliced green onions and serve hot.
Notes
Swap in rotisserie chicken for a quick shortcut.
Add spice with sriracha or crushed red pepper flakes.
Customize with mushrooms, baby corn, or bok choy.
Double the sauce if you prefer a saucier noodle dish.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese-American
