Chicken Lo Mein Recipe

4.52 from 37 votes

This 25-minute Chicken Lo Mein recipe is quick, easy, and utterly delicious! Recreate the classic takeout dish at home in no time!

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Chinese

Servings: people

Calories: 477kcal

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

*You can swap this with tamari or coconut aminos if preferred.

**In a pinch, you can use fish sauce or hoisin sauce in place of oyster sauce.

***Feel free to throw in some leftover or rotisserie chicken if you have it.

Tips:

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.

Storage: Store chicken lo mein in an airtight container in the refrigerator for 3 days, or freeze for 3 months.