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If you love ordering lo mein when you get Chinese takeout, you’re going to want to try making it at home.
This easy chicken lo mein comes together quickly with tender chicken, noodles, crisp vegetables, and a simple savory sauce.
It’s one of those dinners that looks like you put a lot more effort into it than you actually did.
The sauce is made with ingredients you probably already have in your pantry, and you can easily switch up the vegetables depending on what you have in the refrigerator.
Why You’ll Love This Recipe
It’s quick. You can have dinner on the table in about 30 minutes.
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It’s better than takeout. The noodles are tossed in a flavorful homemade sauce, and you can adjust the ingredients to your liking.
It’s easy to customize. Use chicken, shrimp, beef, or leave out the meat altogether. Add whatever vegetables your family enjoys.
It makes great leftovers. The flavors are even better the next day, making this a great meal-prep dinner.
Ingredients
For the chicken and noodles, you’ll need:
- Boneless, skinless chicken breasts
- Lo mein noodles or spaghetti
- Vegetable oil
- Garlic
- Fresh ginger
- Carrots
- Bell pepper
- Broccoli
- Green onions
For the homemade lo mein sauce:
- Soy sauce
- Hoisin sauce
- Sesame oil
- Oyster sauce
- Brown sugar
- Rice vinegar
- Black pepper
You can also add a little sriracha or red pepper flakes if you like your lo mein spicy.
How to Make Chicken Lo Mein
Start by cooking the noodles according to the package directions. Drain them well and set them aside.
While the noodles are cooking, cut the chicken into thin strips. Heat a large skillet or wok over medium-high heat and add a little vegetable oil.
Add the chicken and cook until it’s browned and cooked through. Remove the chicken from the pan and set it aside.
Add the carrots, bell pepper, and broccoli to the same pan. Cook for several minutes until the vegetables are tender-crisp. Add the garlic and ginger and cook for another minute.
While the vegetables are cooking, whisk together the soy sauce, hoisin sauce, sesame oil, oyster sauce, brown sugar, rice vinegar, and black pepper.
Add the cooked noodles and chicken back to the skillet. Pour the sauce over everything and toss well until the noodles are evenly coated and everything is heated through.
Top with sliced green onions and serve immediately.
What Kind of Noodles Should You Use?
Traditional lo mein is made with Chinese egg noodles, but don’t worry if you can’t find them at your grocery store.
Spaghetti, linguine, or another long noodle works surprisingly well. I often use whatever I already have in the pantry.
If you can find fresh or refrigerated lo mein noodles, those are especially good because they have that chewy restaurant-style texture.
Easy Vegetable Substitutions
This is a great refrigerator-cleanout recipe.
Try adding:
- Mushrooms
- Snow peas
- Cabbage
- Bean sprouts
- Bok choy
- Zucchini
- Shredded carrots
- Green beans
You can also add extra chicken if you want to make this a higher-protein meal.
More Asian-Inspired Recipes to Try
If you’re building a homemade takeout night, this chicken lo mein would be delicious alongside Easy Chicken Fried Rice, Egg Roll in a Bowl, Crockpot Beef and Broccoli, Slow Cooker Teriyaki Chicken, Slow Cooker Korean Short Ribs, or Slow Cooker Coconut Chicken Curry.
And if you really want to make your own takeout-style dinner, homemade teriyaki sauce, sweet and sour sauce, or stir-fry sauce would be great additions to the Asian-inspired recipe collection.
This is definitely one of those recipes I’d keep handy for busy weeknights. It’s easy, filling, and so much better than reaching for the takeout menu.
Tender chicken, noodles, crisp vegetables, and a savory homemade sauce come together in this easy chicken lo mein recipe. It’s a quick Asian-inspired dinner that’s better than takeout and ready in about 30 minutes.
- 1 lb boneless skinless chicken breasts, cut into thin strips
- 8 oz lo mein noodles or spaghetti
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 tsp fresh ginger grated
- 1 cup broccoli florets
- 1 medium carrot julienned
- 1 red bell pepper thinly sliced
- 3 green onions sliced
- ¼ cup soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp brown sugar
- 1 tbsp rice vinegar
- ½ tsp black pepper
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Cook the noodles: Cook the lo mein noodles according to package directions. Drain well and set aside.
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Cook the chicken: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until browned and cooked through. Remove the chicken from the pan and set aside.
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Cook the vegetables: Add the remaining tablespoon of oil to the skillet. Add the broccoli, carrots, and bell pepper. Stir-fry for 3–4 minutes, until the vegetables are tender-crisp.
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Add garlic and ginger: Stir in the garlic and ginger and cook for about 30 seconds, until fragrant.
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Make the sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, oyster sauce, sesame oil, brown sugar, rice vinegar, and black pepper.
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Combine everything: Return the chicken to the skillet and add the cooked noodles. Pour the sauce over everything and toss well to coat.
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Finish: Add the green onions and cook for another 1–2 minutes, tossing frequently, until everything is hot and the noodles are coated in sauce.
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Serve: Serve immediately with additional green onions or sesame seeds, if desired.
Spaghetti works perfectly if you can’t find lo mein noodles.
Fresh or refrigerated lo mein noodles give you the most restaurant-style texture.
Feel free to substitute or add vegetables such as snow peas, mushrooms, cabbage, bean sprouts, or bok choy.
For a spicy version, add a little sriracha or red pepper flakes to the sauce.
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