Chicken Lo mein is loaded with tender stir-fried chicken, vegetables, and noodles all in a mouthwatering good homemade savory and sweet lo mein sauce with hints of garlic and ginger. It tastes so much better than takeout. Enjoy this quick and easy dish anytime.
How to make Chicken Lo Mein
First, whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes.
Now add a little olive oil to a large skillet or wok over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned. Flip the chicken and cook until browned and cooked through. If needed, plate the cooked chicken and work in batches so you don’t crowd the pan. Add a little more olive oil to the skillet over medium-high heat. Then, add the mushrooms and cook until golden brown. Add them to the plate with the chicken and cover to keep warm.
Meanwhile, bring a medium pot of lightly salted water to boil. Cook the noodles al dente according to package directions. Don’t overcook the noodles, and drain well.
If needed, add a little more olive oil to the skillet. Add the onion and carrots to the skillet over medium-high heat. Stir fry for 2 minutes, then add the bell pepper and stir fry for 2-3 minutes or until the veggies are crisp-tender. Plate the veggies and cover them loosely to keep them warm. Now add just a touch more oil and cook the cabbage for 2-3 minutes or just until it starts to wilt. Plate the cabbage with the other vegetables.
Reduce the heat on the skillet to medium-low. Whisk the sauce mixture that you set aside and add to the skillet, cooking until thickened while whisking frequently. Add the chicken, cooked veggies, and cooked noodles back to the skillet and toss to coat. Top with thinly sliced green onions and serve promptly.
Helpful Recipe Tips
- Cut your chicken into small thin bite size pieces so they cook quickly. Think of what they will look like on the end of a set of chopsticks.
- Honey can be substituted for brown sugar.
- Not everyone has access to oyster sauce or likes it, so feel free to substitute Hoisin Sauce. The flavor will be a little different, but it is equally delicious. Hoisin Sauce can be found in the Asian section of your local grocery store with the other jarred sauces.
- White button mushrooms, shiitake mushrooms, or cremini mushrooms (baby bella mushrooms) work with this recipe.
- Switch up the veggies and add broccoli or snow peas.
- Use Chinese noodles, lo mein noodles, or even spaghetti.
- This recipe moves very quickly, so have everything you need in close proximity,
- My family loves a ton of sauce, so I double the sauce ingredients. You can do the same, but it will increase the sodium content.
- The sauce will thicken a little more as it cools.
- Store leftovers in an airtight container in the fridge. Reheat on the stovetop in a skillet or in the microwave at reduced power.
- To freeze, first cool, Then freeze in a sturdy airtight container. Completely thaw in the fridge overnight before reheating. Reheat on the stovetop over low heat or in the microwave at reduced power.
What to Serve with Chicken Lo Mein
- Appetizers – egg rolls, crab rangoon, bacon-wrapped water chestnuts, coconut shrimp, spring rolls, or pork dumplings.
- Soup – egg drop soup, miso soup, hot and sour soup, or wonton soup
- Other – Asian cucumber salad, stir-fried green beans, green tea, jasmine tea
More Stir-Fry Recipes
Chicken Lo Mein
Ingredients
Lo Mein Sauce
- ¼ cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon brown sugar or honey
- 1 tablespoon Chinese cooking wine
- 1 tablespoon Oyster sauce or Hoisin sauce
- 2 cloves garlic minced
- 1 tablespoon grated fresh ginger or ginger paste
- 1 tablespoon cornstarch
Chicken Stir Fry
- 2-3 tablespoons olive oil
- 2 large chicken breasts cut into thin strips
- 8 ounces white button mushrooms or shiitake mushrooms sliced
- 8 ounces Chinese noodles or lo mein noodles
- 1 medium onion diced
- 2 medium carrots peeled and cut julienne
- 1 red bell pepper sliced thin
- 2 cups shredded green cabbage or Napa cabbage
- 4 green onions thinly sliced
Instructions
- Whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes.
- Add a little olive oil to a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned. Flip the chicken and cook until browned and cooked through. Plate the chicken and work in batches if needed so you don’t crowd the pan.
- Add a little more olive oil to the skillet over medium-high heat. Add the mushrooms and cook until golden brown. Add them to the plate with the chicken and cover to keep warm.
- Meanwhile, bring a medium pot of lightly salted water to boil. Cook the noodles al dente according to package instructions. Don’t overcook the noodles. Rinse and drain well.
- If needed, add a little more olive oil to the skillet. Add the onion and carrots to the skillet over medium-high heat. Stir fry for 2 minutes, then add the bell pepper and stir fry for 2-3 minutes or until the veggies are crisp-tender. Plate the veggies and cover them loosely to keep them warm.
- Add just a touch more oil and cook the cabbage for 2-3 minutes or just until it starts to wilt. Plate the cabbage with the other vegetables.
- Reduce the heat on the skillet to medium-low. Whisk the sauce mixture that you set aside and add to the skillet, cooking until thickened while whisking frequently.
- Add the chicken, veggies, and noodles to the skillet and toss to coat. Top with thinly sliced green onions and serve promptly.
Notes
- Cut your chicken into small thin bite size pieces so they cook quickly. Think of what they will look like on the end of a set of chopsticks.
- Honey can be substituted for brown sugar.
- Only some people have access to oyster sauce or like it, so feel free to substitute Hoisin Sauce. The flavor will be a little different, but it is equally delicious. Hoisin Sauce can be found in the Asian section of your local grocery store with the other jarred sauces.
- White button mushrooms, shiitake mushrooms, or cremini mushrooms (baby bella mushrooms) work with this recipe.
- This recipe moves very quickly, so have everything you need in close proximity,
- My family loves a ton of sauce, so I double the sauce ingredients. You can do the same, but it will increase the sodium content.
- The sauce will thicken a little more as it cools.
- Store leftovers in an airtight container in the fridge. Reheat on the stovetop in a skillet or in the microwave at reduced power.
Nutrition
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Zane
Because of the step-by-step directions, it was very easy to cook! Thank you so much for sharing!
Catalina
Oh my goodness! This was the best chicken lo mein recipe. It was amazingly delicious.
Janey
This was delicious, colorful=, nutritious, and fairly easy to make – perfect for a midweek meal! Thank you for sharing this recipe.
Becky
This looks delicious, thank you for sharing. My kids love stir fries with noodles the best! I am going to make it this coming weekend. I will let you know what I think and if the kids gobbled it up!
Mel
This is a tasty noodle dish. It’s a great mix of healthy ingredients that the whole family enjoys! I used shiitake mushrooms because I love them so much!
Erik
Such a satisfying dish that I will make again. Even my picky wife liked it!
Fareeha
I made this last Saturday and this is my new favorite lo mein recipe. It was so yummy and so much better than carryout. I really enjoyed cookiing it.
Monica!
The Chicken Lo Mein recipe was fantastic! The flavors were well-balanced, and the dish was easy to prepare. It’s now a favorite in our household, and we look forward to trying more of your recipes. Thank you!
Beth Pierce
The pleasure is all mine, Monica! I hope you enjoy all of my recipes.
Tammy
I love lo mein. That is my go-to order when we get takeout. This looks absolutely delicious and homemade is always so much better too. I cannot wait to make this for the family.
Karen
We love this chicken lo mein recipe. It is even better than my favorite Chinese restaurant and I control all the salt.
Kimberly C
I love chicken Lo mein, but have never made it myself. This looks super yummy. Love all the veggies in it too. I’m coming for dinner at your house!
Akshita
So delicious! Just perfect for summer!
Sara
What a delicious recipe with the perfect balance (yin/yang) of flavors, textures and aromas! It was delicious, indeed!
Anjali
Yum! This dish was so easy to make and so much tastier than takeout! It was the perfect dinner for our family yesterday!
Beth Pierce
Thanks, Anjali! I am so glad that you liked it!
Elisa
Love this CHICKEN LO MEIN recipe, it was delicious and easy to make. Even the kiddos liked it. Thanks for sharing 🙂
Traci
So much yum! This chicken lo mein recipe is our new favorite. The whole family loves it! Thanks for sharing another winner!