Chicken Lo Mein is one of my all-time favorite comfort foods. There’s just something about those chewy noodles, savory sauce, and tender chicken that hits the spot every time.
It’s perfect for a quick weeknight dinner, and leftovers are amazing for lunch the next day.
This recipe gives you that delicious takeout flavor, but it’s made right in your own kitchen!
Recipe Overview: Chicken Lo Mein
This dish is all about stir-fried noodles with chicken and vegetables in a flavorful sauce. It’s a classic Chinese-American takeout favorite, and for good reason.
The noodles are usually thick and chewy, which gives the dish a great texture. The sauce is a perfect balance of sweet and savory, coating everything beautifully.
You can serve this as a complete meal on its own. It’s also great alongside other dishes like egg rolls or some steamed edamame if you are having guests over.
It is super satisfying and comes together pretty quickly, making it perfect for busy weeknights.
Detailed Ingredients for Chicken Lo Mein
Here’s what you’ll need to make this recipe:
- Chicken: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces. You can also use chicken thighs if you prefer.
- Noodles: 8 ounces dried lo mein noodles. If you can’t find lo mein noodles, spaghetti or linguine will work in a pinch.
- Soy Sauce: 1/4 cup low-sodium soy sauce. This helps keep the dish from being too salty.
- Oyster Sauce: 2 tablespoons. This adds a rich, savory flavor, but if you don’t have any, hoisin sauce is a decent substitute.
- Brown Sugar: 1 tablespoon. Adds a touch of sweetness to balance the savory flavors.
- Sesame Oil: 1 teaspoon. Adds a nutty aroma and flavor. Don’t skip it!
- Cornstarch: 1 teaspoon. This helps thicken the sauce.
- Vegetables:
- 1 tablespoon vegetable oil.
- 2 cloves garlic, minced.
- 1 small onion, sliced.
- 1 cup sliced carrots.
- 1 cup sliced bell peppers (any color).
- 1 cup sliced mushrooms.
- 1 cup shredded cabbage.
- Optional Garnishes:
- Sliced Green Onions
- Sesame seeds
Step-by-Step Instructions: Making the Perfect Chicken Lo Mein
- Cook the Noodles: Cook the lo mein noodles according to the package directions. Drain them and rinse with cold water to stop the cooking process. This also helps prevent them from sticking together. Set aside.
- Prepare the Sauce: In a small bowl, whisk together the low-sodium soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch. Make sure the cornstarch is fully dissolved to avoid any lumps in your sauce.
- Cook the Chicken: Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the chicken pieces and cook until they’re fully cooked through and lightly browned. This should take about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Stir-Fry the Vegetables: In the same skillet, add the minced garlic and sliced onion. Cook for about 2 minutes, until the onion starts to soften. Add the carrots, bell peppers, mushrooms, and cabbage. Stir-fry for another 3-5 minutes, until the vegetables are tender-crisp. They should still have a little bit of bite to them.
- Combine Everything: Add the cooked chicken back into the skillet with the vegetables. Pour the sauce over the chicken and vegetables. Stir to coat everything evenly.
- Add the Noodles: Add the cooked lo mein noodles to the skillet. Toss everything together until the noodles are well coated with the sauce and heated through. This should take about 2-3 minutes.
- Serve: Garnish with sliced green onions and sesame seeds, if desired. Serve immediately and enjoy!
Variations & Tips for Chicken Lo Mein
- Veggie Swap: Feel free to use other vegetables you like, such as broccoli florets, snow peas, or bean sprouts.
- Make-Ahead: You can cook the chicken and chop the vegetables ahead of time. Store them separately in the refrigerator. When you’re ready to eat, cook the noodles and stir-fry everything together.
- Storage: Store leftover lo mein in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat leftovers in the microwave or in a skillet over medium heat. You might want to add a splash of water or broth if it seems dry.
- Serving: Serve this dish as a main course. Add a side of spring rolls for a complete meal.
Key Details
- Prep time: 20 minutes
- Cook time: 20 minutes
- Total time: 40 minutes
- Servings: 4 servings
- Equipment you’ll need: Large skillet or wok, small bowl, pot (for cooking noodles)
Chicken Lo Mein
This dish is all about stir-fried noodles with chicken and vegetables in a flavorful sauce. It's a classic Chinese-American takeout favorite, and for good reason.
Ingredients
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 8 ounces dried lo mein noodles
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic minced
- 1 small onion sliced
- 1 cup sliced carrots
- 1 cup sliced bell peppers
- 1 cup sliced mushrooms
- 1 cup shredded cabbage
- Sliced Green Onions for garnish
- Sesame seeds for garnish
Instructions
- Cook the lo mein noodles according to the package directions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, and cornstarch.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
- In the same skillet, add garlic and onion. Cook until onion softens, about 2 minutes. Add carrots, bell peppers, mushrooms, and cabbage. Stir-fry until vegetables are tender-crisp, about 3-5 minutes.
- Add cooked chicken back to the skillet with vegetables. Pour sauce over and stir to coat.
- Add cooked lo mein noodles to the skillet. Toss to coat noodles with sauce and heat through, about 2-3 minutes.
- Garnish with sliced green onions and sesame seeds, if desired. Serve immediately.