How to make this quick and flavorful Chicken Lo Mein with tender chicken, colorful vegetables, and chewy noodles tossed in a savory sauce that rivals your favorite takeout.
The savory aroma of soy sauce and garlic fills my kitchen as tender chicken and colorful vegetables sizzle in my wok. There’s something magical about Chicken Lo Mein that transforms simple ingredients into a restaurant-worthy meal in just 35 minutes. I discovered this recipe years ago when trying to recreate my family’s favorite takeout dish, and it’s become our go-to weeknight dinner ever since.
What makes this Chicken Lo Mein special is how customizable it is. Whether you’re cooking for picky eaters or adventurous foodies, you can adjust the vegetables and protein to suit everyone’s taste. The combination of chewy noodles, juicy chicken, and crisp vegetables all coated in that irresistible savory sauce creates the perfect balance of textures and flavors. Plus, it’s healthier and more budget-friendly than ordering takeout! Grab your wok and let’s make this together!
Table of Contents
Ingredients for Chicken Lo Mein
In my kitchen, I always keep these ingredients on hand for those nights when I need a quick yet satisfying dinner. I’ve tested countless variations of this recipe, and these measurements create the perfect balance of flavors every time.
3-4 boneless, skinless chicken breasts, cut into bite-sized pieces
8 oz lo mein noodles (I prefer fresh ones, but dried work well too)
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced. I recommend choosing firm peppers with shiny skin
2 carrots, julienned. My preference is to cut them on a diagonal for faster cooking
2 green onions, chopped (white and green parts separated)
¼ cup low-sodium soy sauce. I always use low-sodium as it allows better control over saltiness
1 tablespoon sesame oil. In my experience, a little goes a long way for authentic flavor
3 cloves fresh garlic, minced. I usually add an extra clove because we love garlic
2 tablespoons cooking oil for stir-frying (vegetable or peanut oil)
Step-by-Step Instructions
I recommend having all your ingredients prepped before heating your wok – this stir-fry moves quickly once you start cooking! In my experience, this prep-ahead approach makes the entire process stress-free.
Step 1: Cook lo mein noodles according to package instructions until just al dente (about 4-5 minutes). Drain immediately, rinse under cold water to stop cooking, and toss with a few drops of oil to prevent sticking.
Step 2: Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and when it shimmers, add chicken pieces in a single layer. Cook undisturbed for 2 minutes until golden, then stir and cook until no longer pink inside, about 4-6 minutes more. Remove to a plate.
Step 3: Add remaining oil to the same pan. Stir in bell peppers and carrots, cooking for 2-3 minutes until vegetables are tender-crisp. Pro tip: If your vegetables are browning too quickly, lower the heat slightly – you want them colorful and crisp, not soft.
Step 4: Add the white parts of green onions and minced garlic to the vegetables, stirring constantly for 30 seconds until fragrant. Be careful not to burn the garlic or it will taste bitter.
Step 5: Return chicken to the pan along with cooked noodles, soy sauce, and sesame oil. Toss everything together with tongs for 2-3 minutes until well combined and heated through. Garnish with reserved green onion tops and serve immediately.
Perfect Pairings for Chicken Lo Mein
The savory flavors and satisfying textures of Chicken Lo Mein pair beautifully with these complementary sides:
Crispy Vegetable Spring Rolls: The crunchy exterior and vegetable filling provide textural contrast to the soft noodles while keeping with the Asian-inspired theme.
Ginger-Garlic Edamame: These protein-packed beans add a nutritional boost and their subtle flavor won’t compete with the main dish.
Simple Asian Cucumber Salad: The cool, crisp cucumber with rice vinegar dressing offers a refreshing counterpoint to the warm, savory noodles.
Miso Soup: A light miso broth balances the heartier noodle dish and rounds out the meal with traditional flavors.
This Chicken Lo Mein keeps beautifully in an airtight container in the refrigerator for up to 3 days. I usually make a double batch specifically for leftovers!
For best reheating results, I recommend warming in a skillet over medium heat with a tablespoon of water to revive the sauce. Microwave reheating works in a pinch, but the stovetop method helps maintain the texture of the noodles.
Pro tip: If making ahead for meal prep, slightly undercook the vegetables and noodles initially, as they’ll continue to soften when stored and reheated. For even more Asian-inspired meal prep ideas, try my Sticky Garlic Chicken Noodles or Bang Bang Chicken Bowl.
FAQs
Can I make this recipe gluten-free?
Absolutely! Simply substitute the lo mein noodles with rice noodles or gluten-free spaghetti and use tamari instead of soy sauce. The flavor profile remains delicious while accommodating dietary needs.
What other proteins work well in this dish?
I’ve made this with thinly sliced beef, shrimp, and tofu with great results. For beef, use flank steak sliced against the grain; for shrimp, add them last to avoid overcooking; and for tofu, press it first and pan-fry until golden before adding to the stir-fry.
Can I prep this ahead for a busy weeknight?
Definitely! Chop all vegetables, slice chicken, and prepare the sauce up to 24 hours ahead. Store everything separately in the refrigerator, then cook as directed when ready to eat. You’ll have dinner on the table in just 15 minutes!
Conclusion
This Chicken Lo Mein recipe brings restaurant-quality flavor to your dinner table with minimal effort. It’s become our family’s most requested meal, and I love how it transforms basic ingredients into something truly special. Give this recipe a try the next time you’re craving takeout – I guarantee it will become a regular in your dinner rotation!
Chicken Lo Mein
Experience the delightful flavors of this Chicken Lo Mein recipe with tender chicken, colorful vegetables and chewy noodles in a savory sauce.
3-4boneless, skinless chicken breastscut into bite-sized pieces
8ozlo mein noodlesfresh or dried
1red bell pepperthinly sliced
1yellow bell pepperthinly sliced
2carrotsjulienned
2green onionschopped, white and green parts separated
1/4cuplow-sodium soy sauce
1tbspsesame oil
3clovesfresh garlicminced
2tbspcooking oilvegetable or peanut oil
Equipment
Large skillet or wok
Large pot
Cutting board
Knife
Measuring cups and spoons
Method
Cook lo mein noodles according to package instructions until just al dente (about 4-5 minutes). Drain immediately, rinse under cold water to stop cooking, and toss with a few drops of oil to prevent sticking.
Heat a large wok or skillet over medium-high heat. Add 1 tablespoon oil and when it shimmers, add chicken pieces in a single layer. Cook undisturbed for 2 minutes until golden, then stir and cook until no longer pink inside, about 4-6 minutes more. Remove to a plate.
Add remaining oil to the same pan. Stir in bell peppers and carrots, cooking for 2-3 minutes until vegetables are tender-crisp.
Add the white parts of green onions and minced garlic to the vegetables, stirring constantly for 30 seconds until fragrant.
Return chicken to the pan along with cooked noodles, soy sauce, and sesame oil. Toss everything together with tongs for 2-3 minutes until well combined and heated through. Garnish with reserved green onion tops and serve immediately.
Notes
For enhanced flavor, marinate the chicken in 2 tablespoons soy sauce and 1 clove minced garlic for at least 30 minutes before cooking. Feel free to add other vegetables like broccoli, mushrooms, or snow peas.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
