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
