Easy Chicken Lo Mein Recipe – Better Than Takeout in 30 Minutes

Chicken Lo Mein is a beloved Chinese-American noodle dish, known for its tender chicken, colorful vegetables, and slurp-worthy soy-based sauce. It’s comforting, fast, and packed with flavor — everything a weeknight dinner should be.

This easy chicken lo mein recipe is a simplified version of the restaurant favorite that comes together in about 30 minutes. No fancy ingredients or hard-to-find sauces — just pantry staples, fresh veggies, and juicy chicken tossed with perfectly cooked noodles.

The stir-fried noodles soak up the savory, slightly sweet sauce, creating a dish that’s every bit as delicious as takeout — and much healthier. Plus, it’s endlessly customizable with your favorite vegetables or proteins.

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Ingredients Overview

Here’s a breakdown of the key ingredients that make this lo mein easy, flavorful, and fast:

Chicken

• Boneless, skinless chicken breasts or thighs are both great. Thighs are juicier, while breasts are leaner.

• Slice thinly against the grain for tender, quick-cooking pieces.

• A quick soy sauce and cornstarch marinade helps tenderize the chicken and adds flavor.

Lo Mein Noodles

• Traditional lo mein noodles are soft egg noodles, but you can also use:

  • Spaghetti or linguine (a great Western substitute)

  • Ramen noodles (discard the seasoning packet)

  • Yakisoba or udon noodles if available

• Cook noodles until just tender (al dente), then rinse in cold water to stop cooking.

Vegetables

This recipe is flexible — use what you have. Classic options include:

• Carrots, julienned

• Bell peppers

• Snow peas

• Shredded cabbage

• Mushrooms

• Broccoli

• Green onions

Aim for a colorful mix for visual appeal and balanced texture.

Lo Mein Sauce

This easy, homemade sauce is savory with a slight hint of sweetness:

• Soy sauce – the base flavor

• Oyster sauce – adds umami depth (use vegetarian oyster sauce if needed)

• Sesame oil – nutty and aromatic

• Brown sugar – just a touch to balance saltiness

• Garlic and ginger – for bold flavor

• Optional: Hoisin sauce or chili sauce for extra complexity or heat

Oil for Stir-Frying

• Use neutral oil with a high smoke point — canola, vegetable, or avocado oil.

• A little sesame oil at the end adds aroma, but don’t use it for high-heat cooking.

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Step-by-Step Instructions

Step 1: Prep the Chicken

Thinly slice the chicken and toss it with:

• 1 tbsp soy sauce

• 1 tsp cornstarch

Let it marinate while you prepare everything else. This helps tenderize the meat and gives it a silky texture.

Step 2: Make the Sauce

In a small bowl, whisk together:

• 3 tbsp soy sauce

• 2 tbsp oyster sauce

• 1 tsp sesame oil

• 1 tbsp brown sugar

• 1 tsp hoisin sauce (optional)

• 1–2 tsp minced garlic

• 1 tsp minced ginger

Set aside.

Step 3: Cook the Noodles

Boil your lo mein noodles (or substitute) according to package directions. Drain and rinse under cold water. Toss with a little sesame oil to prevent sticking.

Step 4: Stir-Fry the Chicken

Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 4–5 minutes until cooked through and lightly browned. Remove and set aside.

Step 5: Stir-Fry the Vegetables

In the same skillet, add another tablespoon of oil if needed. Stir-fry your vegetables for 3–5 minutes, starting with firmer ones like carrots or broccoli, then adding softer veggies like bell peppers or mushrooms.

You want them tender-crisp, not mushy.

Step 6: Combine Everything

Return the chicken to the skillet. Add the cooked noodles and pour the sauce over the top. Toss everything together with tongs or chopsticks for 2–3 minutes, allowing the sauce to coat and the noodles to heat through.

Finish with sliced green onions and a drizzle of sesame oil if desired.

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Tips, Variations & Substitutions

• Add spice: Stir in chili garlic sauce, sriracha, or crushed red pepper for heat.

• Make it vegetarian: Omit chicken and add tofu or extra veggies. Use vegetarian oyster sauce.

• Swap the protein: Use shrimp, beef, or pork instead of chicken — all work beautifully.

• Gluten-free? Use tamari instead of soy sauce and gluten-free noodles.

• For extra flavor, add a splash of rice vinegar or lime juice at the end for brightness.

• Double the sauce if you prefer saucier noodles — just keep the balance of sweet, salty, and savory.

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Serving Ideas & Occasions

This easy chicken lo mein is perfect for:

• Weeknight dinners when you need something quick and filling

• Meal prep — it reheats beautifully and even tastes better the next day

• Takeout fakeout nights at home

• Family-style dinners served straight from the skillet

Pair it with:

• Spring rolls or egg rolls

• Steamed dumplings

• Hot and sour soup or miso soup

Serve it in bowls with chopsticks for a fun, casual vibe.

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Nutritional & Health Notes

This homemade chicken lo mein is lighter than most takeout versions and free from unnecessary oils or additives. Here’s why it’s a healthier choice:

• Lean chicken breast or thigh offers protein and iron

• Veggies add fiber, vitamins, and antioxidants

• By adjusting sodium and oil levels, you control what goes into your meal

To lighten it further:

• Use whole grain or low-carb noodles

• Add more vegetables and reduce the amount of noodles

• Choose low-sodium soy sauce

A typical serving offers balanced macronutrients — carbs from noodles, protein from chicken, and healthy fats from sesame oil.

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FAQs

Q1: Can I use spaghetti noodles instead of lo mein?

Yes! Spaghetti or linguine are great substitutes. Cook until just al dente and rinse before using.

Q2: How do I prevent the noodles from sticking?

After draining, toss noodles in a little sesame oil or neutral oil to keep them loose. Stir-fry quickly to prevent clumping.

Q3: What vegetables work best?

Use what you have: carrots, bell peppers, snow peas, mushrooms, or baby spinach. Thin slicing helps them cook quickly.

Q4: Can I make this ahead of time?

Yes, lo mein is great for meal prep. Store in airtight containers for up to 4 days. Reheat in a skillet or microwave with a splash of water.

Q5: What’s the difference between lo mein and chow mein?

Lo mein uses soft, boiled noodles, while chow mein is typically pan-fried to be crispier. The sauces are similar, but textures differ.

Q6: Is oyster sauce necessary?

It adds richness, but you can replace it with more soy sauce plus a dash of sugar or hoisin sauce. For vegetarian, use mushroom sauce.

Q7: Can I freeze chicken lo mein?

It’s not ideal — the noodles may get mushy. For best results, store in the fridge and enjoy within a few days.

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