Easy Chicken Lo Mein

Our homemade Chicken Lo Mein tastes so much better than takeout! This fast and easy stir fry recipe features tender chicken, fresh vegetables, and noodles, all tossed and coated in a delicious savory sauce. Perfect for a quick weeknight dinner.

Better Than Takeout Chicken Lo Mein

Our easy Chicken Lo Mein recipe turns a popular menu item and staple to-go order into a healthier homemade meal. Ditch the delivery because this one-dish dinner comes together in less time than calling and waiting for takeout.

This lo mein chicken recipe is packed with protein, vitamin-rich veggies, and complex carbs, making it a satisfying and nutritious meal! But what I love most is the homemade chicken lo mein sauce, which has a rich and savory flavor profile that takes any basic recipe for chicken lo mein from bland to flavorful. 

Chicken lo mein recipes have simple steps and are hard to mess up. They’re a great way to clean out the fridge and customize with your favorite protein and veggie combinations or whatever you have on hand. 

When you need to curb your Chinese food craving, add a homemade stir-fried recipe to your rotation. From Better Than Takeout Fried Rice and Firecracker Chicken to Mongolian Beef and the classic egg roll appetizer, I’ve got you covered!

what Is The Difference Between Lo Mein and Chow Mein

Both Chow Mein and Lo Mein are made using long egg noodles that are cooked and tossed in sauce, but Lo Mein noodles tend to be a bit thicker and chewier. Chow Mein noodles tend to be boiled and then stir-fried to give them a crispier outside before tossing them in the sauce. Lo Mein noodles, on the other hand, are boiled and then tossed in the sauce without the additional frying.

Chicken Lo Mein Ingredients

• Chinese-style lo mein noodles: These egg noodles are soft and chewy and readily absorb the flavors from the sauce. For a gluten-free option, try rice noodles or gluten-free spaghetti. These will offer a slightly different texture and may absorb the sauce differently, so keep an eye on consistency. Note that these alternatives may alter the dish’s flavor and texture.
• Chicken broth: Vegetable broth can replace chicken broth to make the dish vegetarian, though it will have a milder, earthier flavor. Consider adding a splash of soy sauce to boost the umami taste.
• Soy sauce: Feel free to use light soy sauce or low-sodium soy sauce. For a gluten-free alternative, use tamari or coconut aminos. Coconut aminos add a subtle sweetness, so reduce the brown sugar slightly if you prefer a more savory sauce.
• Hoisin sauce: If unavailable, try a mix of soy sauce with a little brown sugar and a dash of peanut butter. It won’t have the exact depth of hoisin, but it adds sweetness and umami flavor.
• Oyster sauce: For a vegetarian option, use a mushroom-based sauce or vegetarian oyster sauce,
• Cornstarch: Thickens the sauce to coat the noodles and vegetables for a smooth, flavorful finish.
• Fresh minced garlic: If you don’t have fresh garlic, substitute with 1-2 teaspoons of garlic powder. The flavor will be less intense but still add depth to the dish.
• Light brown sugar
• Fresh grated ginger: Ginger powder can replace fresh ginger if needed. Use about 1 teaspoon for a milder flavor, as dried ginger has a slightly different intensity and warmth.
• Black pepper
• Vegetable oil: Feel free to use avocado, canola, or any other neutral oil.
• Sesame oil: Its high smoke point makes it suitable for stir-frying at high heat without burning. It also creates an authentic flavor profile.
• Boneless skinless chicken breast: Chicken thighs, shrimp, steak, pork tenderloin, or tofu are other protein options that can replace the cubed chicken breast.
• Carrots: Cut your own carrots into matchsticks or buy pre packaged carrot sticks.
• White onion
• Red bell peppers: Yellow bell peppers, orange bell peppers, green bell peppers, or a combination will also taste delicious.
• Broccoli florets: I used fresh broccoli for this recipe, but frozen broccoli will also work.
• Sugar snap peas

See the recipe card for full information on ingredients and quantities.

How to Make Chicken Lo Mein

1. Prepare The Pasta: Cook the noodles according to the package directions. Drain and set aside.
2. Make The Stir Fry Sauce: Whisk together all sauce ingredients. Set aside.
3. Prepare The Poultry: Cook the chicken in oil until it is no longer pink inside. Remove from the heat and set aside.
4. Saute The Veggies: Saute the onions and carrots in vegetable oil and sesame oil for 3-4 minutes. Add the red peppers, broccoli, sugar snap peas, garlic, and ginger and continue to stir and cook for 3 minutes.
5. Toss Together: Pour the sauce over vegetables and cook until it begins to thicken. Remove from the heat, add in the chicken and noodles, then toss to completely coat.
6. Serve: Sprinkle with sliced green onions and serve while hot. Enjoy!

Serving Suggestions

The noodles will continue to soak up the sauce, so it’s best to immediately serve the stir fry chicken lo mein while it’s still hot and saucy.

Why not set up a Chinese food buffet and serve my Asian Chicken Lettuce Wraps, Better Than Takeout Fried Rice, Benihana Hibachi Chicken, and Beef Ramen Stir Fry beside this chicken lo mein noodles and veggie dish?

Tips & Variations

• Vary Your Veggies: Feel free to add your other favorite veggies to this chicken lo mein stirfry, like snow peas, green beans, edamame, bok choy, water chestnuts, mushrooms, or cauliflower.
• Cook The Contents: Hands down, the best pan for stir-frying an Asian dish is a wok. It works great because you can cook everything quickly over high heat, especially the veggies. It softens them right up while keeping them nice and crunchy. If you don’t have a wok yet, I highly suggest investing in one!
• Cut The Carbs: This recipe can easily be made low carb by swapping the Lo Mein noodles for veggie noodles, like zucchini noodles (aka zoodles) or spiralized carrots. You can also skip the lo mein altogether and serve the chicken and vegetables over cauliflower fried rice or quinoa for a lower carb count.

Proper Storage

• In the Fridge: Store any leftover Chicken Lo Mein in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Keeping it well-sealed prevents the noodles from drying out and helps retain the dish’s saucy, flavorful consistency.
• In the Freezer: If you’d like to store Chicken Lo Mein longer, place cooled leftovers in a freezer-safe container. It will last for up to 2 months in the freezer. When ready to reheat, let it thaw overnight in the refrigerator to ensure even reheating and to prevent the noodles from becoming mushy.
• To Reheat: To reheat Chicken Lo Mein, you can use a microwave, stovetop, or oven. For microwave reheating, transfer a portion to a microwave-safe container, add a splash of water or extra sauce to keep it moist, and heat for 1–2 minutes, stirring halfway. On the stovetop, warm the lo mein in a skillet over medium heat, adding a bit of water or broth as needed and stirring until heated. For oven reheating, place the lo mein in an oven-safe dish, cover with foil, and heat at 350°F for about 15 minutes or until thoroughly warmed.

More Easy Dinner Recipes

• Taco Spaghetti
• Olive Garden Alfredo Sauce
• Chicken Sheet Pan Fajitas

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