Better than takeout, this Chicken Lo Mein recipe comes together quickly, in one skillet, and is full of juicy chicken, tender lo mein noodles, and crisp tender veggies, all coated in a silky savory sauce!
This is one of my Takeout-Style recipes I know you’ll want to keep on hand!
Picking up some takeout from Chinese (or ordering delivery) is perfect on those busy nights when you just don’t want to cook. *raises hand* been there!!
But lately I’ve been really loving making our own versions of those classic Chinese-American recipes at home. They’re surprisingly easy to make, and usually take less than or about the same time that it would take for the delivery driver to knock on the door.
Plus, when you make your own version at home you can control the quality of ingredients, the amount of ingredients, the salt/sweetness level, and more!
And you don’t need a fancy wok to make a great Asian-stye recipe… just a big skillet. Of course if you have one, by all means, feel free to use it, but just know that you don’t need fancy tools to make these recipes.
In fact, you can even use any pasta you’d like to make lo mein. Traditional Chinese egg noodles, Hokkien noodles, spaghetti, linguine, or even plain ramen noodles!
How to make chicken lo mein?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Prep ingredients. Also get started with boiling the noodles.
- Season chicken. This is done simply with salt, pepper, and sesame oil.
- Cook chicken. Once chicken is mostly cooked, add garlic and ginger.
- Cook vegetables. Slide the cooked chicken to a plate and saute the vegetables until crisp tender.
- Combine. Add the chicken back to the skillet, along with the drained noodles.
- Add sauce. Pour in the sauce and cook a few minutes until it’s thickened a bit and coated everything.
Stir fry recipes generally move quickly once you start cooking them, so my advice is to have everything prepped before you start the cooking process. In commercial kitchens, this is called mise en place, essentially having everything in order. I do this will all the meals I cook because it makes for a smooth, anxiety-free cooking experience.
Variations of this recipe
- Lo mein noodles – if you can’t find dried lo mein noodles in your grocery store, they’re also available on Amazon. Hokkien noodles are another great alternative. You can also use regular spaghetti in a pinch.
- Chicken – this recipe works great with boneless skinless chicken breast or boneless skinless chicken thighs.
- Other protein – if you’re not a huge chicken fan, feel free to swap it out for an equal amount of pork, shrimp, beef, etc.
- Vegetables – I chose the vegetables in this recipe because they’re our favorites, but they can be swapped out for approximately 5 cups of the vegetables of your choice.
- Spicy/Sweet – the great thing about making lo mein at home is that you can make it spicier, milder, sweeter, or more savory.
- Saucy – if you like a lot of sauce, feel free to double the sauce ingredients.
I don’t make any claims to the authenticity of this recipe. This is just my version of a classic takeout dish, based on my family’s taste.
This recipe wasn’t developed to be cooked in a slow cooker, but this Crockpot Chicken Lo Mein recipe was.
Traditionally Chinese egg noodles are used. I can find dried lo mein noodles in my local grocery store, and they’re also available on Amazon. If you can’t find any, regular spaghetti can be substituted.
Making lo mein ahead of time
Personally, I find this recipe tastes best when made fresh, but it can be made entirely ahead of time if you’d like.
Or you can also prep ahead, cutting down the total time it takes to make this meal.
- Chicken – the chicken can be sliced and stored in an airtight container in the refrigerator for a day or two.
- Veggies – the veggies can be sliced and stored in an airtight container in the refrigerator for a day or two.
- Sauce – the sauce can be whisked together and stored in an airtight container in the refrigerator for a day or two.
- Pasta – the lo mein noodles can be boiled, cooled and stored in an airtight container in the refrigerator for a day or two.
Leftovers should be refrigerated in an airtight container and enjoyed within 3-4 days.
Reheat gently in the microwave or in a skillet over low heat.
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
- 10 oz dried lo mein noodles
- 1 lb. boneless skinless chicken breasts sliced into thin strips or bite sized pieces
- 1 tsp kosher salt
- 1/4 – 1/2 tsp black pepper
- 1 Tbsp toasted sesame oil
- 3 cloves garlic minced
- 1 Tbsp grated fresh ginger (ginger paste can be substituted)
- 2 Tbsp vegetable oil divided
- 1 1/2 cups pre-shredded carrots (or an equal amount of peeled, sliced, and julienned carrots)
- 1 red bell pepper thinly sliced
- 6 oz fresh snow peas
- 3 – 4 oz shiitake mushrooms sliced
- 1/4 cup reduced sodium chicken broth
- 1/4 cup reduced sodium soy sauce light or dark will work
- 1 – 2 Tbsp packed light brown sugar
- 1 Tbsp hoisin sauce
- 1 Tbsp oyster sauce
- 1 tsp cornstarch
- 1 tsp toasted sesame oil
- sliced green onions
- Make sure to chop and prepare all ingredients before starting the cooking process, since stir fry recipes generally move quickly.
- Whisk sauce ingredients together in a small mixing bowl, then set aside.
- Follow package instructions for cooking noodles to al dente. Drain and set aside.
- To a mixing bowl, add chicken, salt, pepper, and 1 Tbsp sesame oil. Stir well and set aside.
- To save time, while the water is coming up to a boil and noodles are cooking, move forward with the following steps.
- Heat a large skillet over MED HIGH heat with 1 Tbsp of the vegetable oil.
- Once hot, add chicken and cook for 3-4 minutes, stirring occasionally, until cooked through.
- Add garlic and ginger and cook 30 seconds to 1 minute, stirring very often so they don't burn.
- Remove chicken mixture to a plate and set aside.
- Add remaining 1 Tbsp vegetable oil to the skillet, then add carrots and peppers. Cook over MED HIGH heat for 3 minutes, stirring occasionally.
- Add peas and mushrooms, cooking another 2 minutes, stirring frequently.
- Return chicken mixture to the skillet with the vegetables, add in drained pasta, and pour in sauce.
- Cook 3-5 minutes, until the sauce has thickened a bit and coated everything well.
- Top with sliced green onions if desired and serve hot.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
- Lo mein noodles should be available in the Asian section of your grocery store. You can also find them on Amazon, or you can substitute with Hokkien noodles or even spaghetti.
- Feel free to add or change the vegetables to your liking.
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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