Easy Chicken Lo Mein Recipe

4.64 from 11 votes

Chicken Lo Mein is a quick, flavorful dish with tender chicken, fresh veggies, and savory noodles in a simple homemade sauce. Ready in about 30 minutes.

Prep Time25

Cook Time20

Total Time45

Course: Dinner

Cuisine: Asian

Servings:

Calories: 849kcal

Author: Jennifer Fishkind

Ingredients

Noodles

12 oz chinese style lo mein noodles cooked according to the package directions

Sauce

1 cup chicken broth
⅔ cup soy sauce
6 tablespoons hoisin sauce
6 tablespoons oyster sauce
5 tablespoons cornstarch
2 tablespoons fresh minced garlic
2 tablespoons light brown sugar packed
1 tablespoons fresh grated ginger
½ teaspoon black pepper

Chicken and Vegetables

3 tablespoons vegetable oil divided (1½ - 1½)
1 tablespoon sesame oil
1½ pound skinless, boneless chicken breast cut into 1 in cubes (4 cups)
1 small white onion halved and sliced thin (1½ cup)
2 cups carrots cut into matchsticks or you can buy pre packaged
1 red bell peppers seeded and thinly sliced
3 cups fresh broccoli florets
1 cup fresh sugar snap peas
1 tablespoons fresh minced garlic
1 tablespoon grated ginger
2 green onions sliced thin on the bias (optional garnish)

Instructions

Noodles

Prepare the noodles according to the package directions, drain and set aside.
12 oz chinese style lo mein noodles

Sauce

In a small mixing bowl, combine all sauce ingredients and whisk until completely combined.
1 cup chicken broth, ⅔ cup soy sauce, 6 tablespoons hoisin sauce, 6 tablespoons oyster sauce, 5 tablespoons cornstarch, 2 tablespoons fresh minced garlic, 2 tablespoons light brown sugar, 1 tablespoons fresh grated ginger, ½ teaspoon black pepper

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.
3 tablespoons vegetable oil, 1½ pound skinless, boneless chicken breast
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.
1 tablespoon sesame oil, 1 small white onion, 2 cups carrots
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.
1 red bell peppers, 3 cups fresh broccoli florets, 1 cup fresh sugar snap peas, 1 tablespoons fresh minced garlic, 1 tablespoon grated ginger
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.
2 green onions

Video

Notes

Storage:

To Store: Store any leftovers in the refrigerator, in an airtight container, for up to 3 days.
To Freeze: You can store Chinese lo mein chicken in the freezer, in a freezer safe container, for up to 3 months.
To Reheat: To reheat, microwave in 1 minute intervals until heated thoroughly or reheat on the stove top over medium heat in a sauce pan. When reheating, I recommend adding a teaspoon of water to keep the dish from becoming too dry.

Tips:

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.
Hands down, the best pan for stir frying an Asian dish is in a wok. It works great because you can to 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!
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.

Nutrition