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🍜 Skip takeout tonight and make this easy Chicken Lo Mein recipe. Packed with juicy chicken, crisp veggies, and noodles tossed in a savory sauce.
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If you love takeout classics, this Chicken Lo Mein recipe is one you can make right at home. With tender chicken, crisp vegetables, and savory sauce tossed with noodles, it’s both quick and satisfying. Using lo mein noodles makes this dish taste authentic, but even if you substitute spaghetti, it still delivers the same comfort.
Making lo mein with chicken at home is easier than you think. You can have a family-friendly dinner on the table in just 30 minutes. Once you try this, you might find yourself skipping the takeout menu and keeping it in your regular rotation.
⭐ Why You’ll Love This Recipe
- Easy and ready in 30 minutes
- Uses simple ingredients found in most kitchens
- Healthier than takeout with fresh vegetables
- Perfect way to enjoy lo mein at home
- Customizable with your favorite proteins or veggies
🛒 Ingredients & Substitutions
- lo mein noodles – substitute with spaghetti or linguine (cook al dente)
- chicken breast – substitute with pre-cooked chicken or rotisserie chicken
- garlic cloves
- minced ginger – substitute with ground ginger (use less)
- mushrooms – button, cremini, or shiitake all work
- onion – white, yellow, or red
- carrots – substitute with broccoli or snow peas
- red bell pepper – use yellow, green, or orange peppers
- shredded cabbage – substitute with napa cabbage or bok choy
- chicken broth – substitute with vegetable broth
- soy sauce – use tamari or coconut aminos
- sesame oil – toasted sesame oil adds deeper flavor
- honey – substitute with maple syrup
- cornstarch – substitute with arrowroot powder
✨ Variations
- Swap the chicken with shrimp, beef, or tofu for a different take on lo mein with chicken.
- Add broccoli, snap peas, or zucchini for an extra vegetable boost.
- For a spicy twist, stir in sriracha, chili paste, or red pepper flakes.
- Make it a vegetarian dish by omitting the chicken and using vegetable broth instead.
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🔥 Tips
- Cook lo mein noodles al dente so they retain their texture in the stir-fry.
- Slice the chicken thin so it cooks quickly and evenly.
- Don’t overcrowd the pan, or the vegetables will steam instead of sear.
- Always dissolve cornstarch in water before adding to the sauce to prevent clumping.
❓ FAQs
Yes, just thaw and drain them before cooking. Fresh vegetables offer the best texture, but frozen ones are a quick alternative.
Yes. Cook everything except the noodles and store the sauce, chicken, and veggies separately in the fridge. When ready to eat, cook the noodles and toss everything together.
Mushrooms, onions, carrots, bell peppers, and cabbage are common, but you can also add broccoli, snap peas, zucchini, or bok choy.
Absolutely. Just make sure to cook the chicken and vegetables in batches so they sear properly instead of steaming.
Yes. Use a low-sodium soy sauce or reduce the amount slightly. Adding extra vegetables will also help balance the flavors.
Mix a little more cornstarch with water and stir it in gradually until the sauce reaches the right consistency.
Egg rolls, spring rolls, wonton soup, dumplings, or fried rice pair well to make this recipe feel like a complete takeout-style meal.
🍽️ Other Recipes You May Enjoy
Main Dish
Shrimp Lo Mein
Chicken and Turkey
Spicy Chicken Chow Mein
Chicken and Turkey
Dragon Noodles
Chicken and Turkey
One Pan Chicken & Orange Chile Noodles
Chicken Lo Mein
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Equipment
- Wok – Traditional Hand Hammered Carbon Steel (14 Inch, Round Bottom) or large skillet
- wok spatula or tongs
- mixing bowl (small and medium)
- colander
Ingredients
- 12 ounces lo mein noodles
- 2 tablespoons vegetable oil
- 1 pound chicken breast, sliced thin
- 3 garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 cup onion, sliced
- 8 ounces mushrooms, sliced
- 1 cup matchstick carrots
- 1 cup red bell pepper, sliced
- 1 cup shredded cabbage
- ½ cup chicken broth
- ⅓ cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon honey
- 2 tablespoons cornstarch
- 1 tablespoon water
- chopped green onions, optional
- sesame seeds, optional
Instructions
- Cook the noodles according to package directions. Drain and set aside.12 ounces lo mein noodles
- In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook until browned. Remove and set aside.2 tablespoons vegetable oil, 1 pound chicken breast
- In the same pan, sauté garlic, ginger, onions, and mushrooms for 2 minutes.3 garlic cloves, 1 tablespoon ginger, 1 cup onion, 8 ounces mushrooms
- Add carrots, bell pepper, and cabbage. Cook until tender.1 cup matchstick carrots, 1 cup red bell pepper, 1 cup shredded cabbage
- In a small bowl, whisk together chicken broth, soy sauce, sesame oil, and honey.½ cup chicken broth, ⅓ cup soy sauce, 1 tablespoon sesame oil, 1 tablespoon honey
- Pour the sauce into the pan with vegetables.
- Mix cornstarch with 1 tablespoon of water. Stir into sauce to thicken.2 tablespoons cornstarch, 1 tablespoon water
- Return chicken to the pan and stir well.
- Add cooked noodles, tossing everything together. Cook for 2 more minutes.
- Garnish with sliced green onions and sesame seeds if desired. Serve hot.chopped green onions, sesame seeds
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Add a splash of chicken broth when reheating to keep noodles moist.
♨️ REHEATING
- Skillet: Reheat over medium heat with a splash of broth until warmed.
- Microwave: Heat in 1-minute bursts, stirring in between.
- Air fryer: Place the ingredients in a heat-safe dish and heat at 350°F for 5-7 minutes, stirring halfway through.
❄️ FREEZING
- Freeze cooled lo mein in an airtight container for up to 1 month.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Slice chicken thin for faster cooking and better flavor absorption.
- Do not overcrowd the pan to prevent steaming instead of searing.
- Always dissolve cornstarch in water before adding to avoid clumps.
- Rinse noodles briefly in cold water to prevent sticking.
🍳 ALTERNATE COOKING METHODS
- Oven: Bake chicken at 400°F for 20 minutes, then slice and toss with noodles and sauce.
- Air fryer: Cook chicken pieces at 380°F for 12-14 minutes, then mix with vegetables and sauce.
- Stovetop: Follow recipe as written.
♻️ LEFTOVERS
- Turn leftovers into a stir-fry fried noodle dish with an egg scrambled in.
- Add extra vegetables like broccoli or snap peas to stretch servings.
- Serve chilled as a cold noodle salad with sesame dressing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
