This easy homemade version of Chicken Lo Mein is better than takeout and comes together quickly and easily. Flavorful homemade brown sauce and perfectly tossed over chewy Lo Mein noodles, tender chicken, and crunchy vegetables.
Easy Chicken Lo Mein
Chinese takeout is a craving that I get more times than I’d like to admit. It’s just so darn good. Luckily, I’ve got a few recipes up my sleeve that can curb the craving such as my Better Than Takeout Fried Rice or Firecracker Chicken. And now, I can add this insanely delicious Chicken Lo Mein recipe to my arsenal.
This recipe comes together in no time…faster than you can order and receive a Chinese takeout delivery! And, this recipe for Chicken Lo Mein is even better than the version from your favorite restaurant, trust me on this! Plus, you’ll feel good knowing it’s all homemade and a healthier option.
What’s In Chicken Lo Mein?
Chicken Lo Mein is made by tossing together cooked Lo Mein noodles, a variety of vegetables, chicken, and a delicious sauce.
Lo Mein noodles are egg noodles that look like a thicker version of spaghetti noodles. They tend to be chewier than other similar-looking noodles, and they are delicious in any Chinese dish.
What’s The Difference Between Chow Mein and Lo 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.
Also, Chow Mein noodles will be boiled and then stir-fried, to give them a crispier outside, before tossing them in the sauce. Whereas Lo Mein noodles are boiled and then tossed in the sauce without the additional frying.
Why We Love This Recipe
- Easy to make
- Kid-friendly and approved
- Better than takeout
- Healthy dinner option with lots of veggies
- Can easily be made low carb with veggie noodles
- Flavorful dish
- Great when reheated as leftovers
- Can be made with a variety of protein options
- Easily made into a vegetarian version
I like to break the ingredients down into sauce ingredients and chicken and vegetable ingredients. It helps me stay organized. I’ve found that many of these ingredients will last for a long time, especially the sauce ingredients. So, when I make this recipe I always check my cupboards to see what I still have from last time, and what I need at the grocery store.
- Chicken broth
- Soy sauce
- Hoisin sauce
- Oyster sauce
- Minced garlic
- Light brown sugar
Chicken & Vegetable Ingredients:
- Vegetable oil
- Sesame oil
- Chicken breast
- White onion
- Bell pepper
- Snap peas
- Green onion
- Lo mein noodles
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How to Make Chicken Lo Mein
This recipe will come together quickly and easily in just 45 minutes. It takes about 25 minutes to prepare everything and just 20 minutes to cook. Then, it’s time to enjoy this flavorful dish.
- Prepare the noodles.
- Whisk together all of the sauce ingredients.
- Cut and cook chicken breast until no longer pink.
4. Saute carrots and onions.
5. Add peppers, broccoli, peas, garlic and ginger and cook, stirring constantly.
6. Pour sauce over the vegetables and cook until it begins to thicken.
7. Add cooked chicken and lo mein noodles.
8. Garnish with green onion and serve!
Lo Mein Variations
- VEGETABLE LO MEIN: To make this a vegetarian dish, simply leave out the protein and add in your favorite veggies until they are tender.
- SHRIMP LO MEIN: Cook the shrimp after you’ve finished cooking the veggies and add the cooked shrimp in at the end when you toss the pasta with the sauce.
- BEEF LO MEIN: Steak is a great option for a delicious Lo Mein. I recommend using flank steak, cut into slices and cooked. Then, simply add it in as you would the chicken.
- VEGGIES: You can add or remove the vegetables in this recipe to your heart’s content. Personally, I love cooked broccoli, so I always add extra. I also love adding in water chestnuts for a delicious crunch.
- Hands down, the best pan to cook any Asian dish in is a wok. It works great because you are able to cook everything quickly over high heat. Specifically the veggies. It softens them right up, while keeping them nice and crunchy. If you don’t have a wok yet, I really suggest investing in one!
- This recipe can easily be made low carb by swapping the Lo Mein noodles for veggie noodles, like zucchini or carrot. A little trick I like to use when subbing veggie noodles is to do half regular and half veggie, that way you get low carb, and still get the delicious chewy Lo Mein noodles.
How to Store Leftover Chicken Lo Mein
Store any leftovers in the refrigerator, in an airtight container for up to 3 days. This dish will reheat really well.
When reheating, I recommend adding a teaspoon of water, to keep the dish from becoming too dry.
This can also be kept in the freezer for up to 3 months.
More Great Dinner Recipes
Garlic Butter Steak Bites | One-Pot Chicken Parmesan Pasta | Korean Beef Bowl | Bang Bang Shrimp (Copycat Bonefish Grill) | Sheet Pan Quesadillas | Chicken Pot Pie Skillet | Meatball Parmesan | One Pot Chicken and Rice | Easy Sesame Chicken
Chicken Lo Mein
- 12 oz chinese style lo mein noodles cooked according to the package directions
- 1 cup chicken broth
- ⅔ cup soy sauce
- 6 tbsp hoisin sauce
- 6 tbsp oyster sauce
- 5 tbsp cornstarch
- 2 tbsp fresh minced garlic
- 2 tbsp light brown sugar packed
- 1 tbsp fresh grated ginger
- ½ tsp black pepper
Chicken and Vegetables
- 3 tbsp vegetable oil divided (1½ – 1½)
- 1 tbsp sesame oil
- 1½ lb skinless, boneless chicken breast cut into 1 in cubes (4 cups)
- 1 small white onion halved and sliced thin (1½ cup)
- 1 red bell peppers seeded and thinly sliced
- 3 cups fresh broccoli florets
- 1 cup fresh sugar snap peas
- 1 tbsp fresh minced garlic
- 2 green onions sliced thin on the bias (optional garnish)
- Prepare the noodles according to the package directions, drain and set aside.
- In a small mixing bowl, combine all sauce ingredients and whisk until completely combined.
Chicken and Vegetables
- In a 12 in. skillet, over medium-high heat, add 1 ½ tablespoons of the vegetable oil. Add the cubed chicken breast and cook for 5-7 minutes, until it is no longer pink inside. Remove the chicken and set aside.
- Keeping the heat on medium-high, add the remaining vegetable oil and the sesame oil. Add the sliced onions and carrots. Saute for 3-4 minutes, stirring constantly.
- Add the sliced red peppers, broccoli florets, sugar snap peas, fresh minced garlic and grated ginger. Reduce the heat to medium, to keep the garlic from burning. Continue to stir constantly and cook for 3 minutes.
- Whisk the sauce, and pour over vegetables. Cook for 1-2 more minutes until the sauce begins to thicken. Remove the pan from the heat.
- Add in the chicken and cooked lo mein noodles. Using tongs, toss to completely coat the chicken and noodles. Garnish with the sliced green onions, and serve while hot. Store any leftovers in the refrigerator, in an airtight container for up to 3 days.
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