Skip the takeout menu tonight and make chicken lo mein at home in just 25 minutes! This dish has all the flavor and comfort of my favorite restaurant noodles but comes together quickly in one pan. I toss tender strips of chicken, crisp-tender vegetables, and chewy noodles in a savory soy-based sauce for the perfect balance of texture and flavor. This easy chicken lo mein is a weeknight hero! It’s fast, fresh, and way more budget-friendly than delivery.
Top Reader Reviews
I absolutely love this recipe. It’s amazing
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This was easy…simple and delicious. I love lo mein and this tasted like a fresher lighter of a restaurant version.
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Lo Mein Noodle Stir Fry with Chicken
When I crave noodles, I almost always make this lo mein with chicken instead of ordering out. It’s one of those recipes that tastes even better homemade because I get to control the ingredients. I use a medley of colorful vegetables–snow peas, carrots, bell peppers, and mushrooms–for both flavor and crunch. The chicken stays juicy thanks to a quick sear, and everything comes together with a simple sauce made from soy sauce, oyster sauce, and sesame oil.
The best part is that this homemade chicken lo mein is completely adaptable. Swap in spaghetti or another long noodle (or try my chicken udon!) if you don’t have lo mein on hand, or throw in extra veggies to clean out your fridge. No matter how you customize it, this lo mein chicken is quick, satisfying, and guaranteed to taste better than takeout.
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How to Keep Noodles Chewy
For the best results, don’t fully cook the lo mein noodles when you boil them. Instead, I recommend leaving them slightly underdone (about 1-2 minutes shy of the package instructions). They’ll finish cooking when tossed with the chicken, vegetables, and sauce, soaking up all that flavor without turning mushy.
Chicken Lo Mein Recipe
Ingredients
- 3 tablespoons soy sauce (*)
- 3 tablespoons oyster sauce (**)
- 1 teaspoon sesame oil
- 8 ounces lo mein noodles
- 2 tablespoons olive oil (divided)
- 1 pound boneless, skinless chicken breast (sliced into small strips***)
- ¼ cup onion (chopped)
- 1 cup snow peas
- 1 cup shredded carrots
- 1 red bell pepper (sliced into strips)
- 8 ounces mushrooms (sliced)
- 2 cloves garlic (minced)
- green onion (sliced)
Instructions
- Whisk together the soy sauce, oyster sauce, and sesame oil in a small dish. Set aside.3 tablespoons soy sauce, 3 tablespoons oyster sauce, 1 teaspoon sesame oil
- Cook the noodles according to package directions.8 ounces lo mein noodles
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add in the chicken and season with salt and pepper. Cook for 5-7 minutes until browned on all sides and cooked through. Transfer the chicken to a clean plate.2 tablespoons olive oil, 1 pound boneless, skinless chicken breast
- Add in another tablespoon of olive oil and cook the onion for a couple minutes until soft.¼ cup onion
- Stir in the snow peas, carrots, bell pepper, and mushrooms. Sauté for 3-4 minutes until they begin to soften. Add in the garlic and cook for another minute.2 cloves garlic, 1 cup snow peas, 1 cup shredded carrots, 1 red bell pepper, 8 ounces mushrooms
- Add in the noodles, chicken, and sauce. Give the mixture a good stir and cook for a minute or two until the sauce thickens.
- Sprinkle with sliced green onion and serve.green onion
Notes
- Lo mein noodles are sometimes also called Chinese egg noodles. You can find them in the international aisle of most grocery stores. In a pinch, Italian spaghetti also works.
- Chop all your veggies and slice the chicken before you start cooking. Lo mein comes together quickly, so having everything ready makes it easier to keep up.
- Slightly undercook the lo mein noodles since they’ll finish cooking in the sauce. This helps them stay springy instead of mushy.
- If you’re using a wok or large skillet, cook on medium-high to high heat. This gives the vegetables a crisp-tender texture and helps the chicken sear instead of steam.
- Cook the chicken in batches if needed. Overcrowding can lead to pale, soggy chicken instead of browned pieces.
- Add a splash of rice vinegar or a pinch of sugar to the sauce if you like a slightly tangier or sweeter lo mein.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Lo Mein Step by Step
Prep: Gather up everything you need to begin. Slice the chicken breasts into small strips, chop the onion, mince the garlic, and slice the bell pepper and mushrooms. Doing this prep ahead of time will help the recipe move more smoothly–this one goes fast!
Make the Lo Mein Sauce: In a small dish, whisk together 3 tablespoons of soy sauce, 3 tablespoons of oyster sauce, and 1 teaspoon of sesame oil, then set it aside.
Cook the Noodles: Cook 8 ounces of lo mein noodles to al dente (1-2 minutes short) according to package directions. Once cooked, drain and rinse to prevent the noodles from sticking together.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of boneless, skinless chicken breast strips, and season to taste with salt and pepper to taste. I usually use 1 teaspoon of salt per pound. Cook it for 5-7, minutes until browned on all sides and cooked through to 165°F. Don’t overcrowd the chicken; cook in batches if needed for a good sear. Transfer the chicken to a clean plate.
Sauté the Onions: Add another tablespoon of olive oil to the pan (no need to wipe out), then sauté ¼ cup of chopped onion for a couple of minutes, until softened.
Cook the Veggies: Stir in 1 cup of snow peas, 1 cup of shredded carrots, 1 red bell pepper cut into strips, and 8 ounces of sliced mushrooms, and sauté for 3-4 minutes until they begin to soften. Then, add in 2 cloves of minced garlic and cook for another minute. I like to use high heat here so everything gets a nice sear.
Add All Ingredients: To the pan of veggies, add the cooked noodles, chicken, and lo mein sauce. Give the mixture a good stir to fully combine the ingredients, and cook for a minute or two until the sauce thickens to your liking. Taste and adjust, adding a splash of rice vinegar or a pinch of sugar if needed to balance the sauce.
Garnish and Serve: Serve bowls of lo mein chicken sprinkled with sliced green onions. Add some chicken egg rolls on the side if you like!
How to Store, Freeze, and Reheat
Store homemade chicken lo mein in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a skillet on the stovetop, stirring until fully heated through. Alternatively, quickly warm it up in the microwave.
More Asian-Inspired Takeout Recipes to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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