Chicken lo mein is a classic Chinese noodle dish celebrated for its savory sauce, juicy marinated chicken, and colorful, crisp vegetables. With roots in Cantonese cuisine, this takeout favorite translates beautifully to the home kitchen. It’s straightforward, adaptable, and delivers restaurant-quality flavor in each bite. Whether you’re cooking for family or craving quick comfort food, homemade chicken lo mein transforms simple ingredients into an irresistible meal.
Why Make Chicken Lo Mein at Home
Homemade chicken lo mein outshines delivery for several reasons:
- Customization: You control every component, from salt level to vegetables and noodle choice.
- Freshness: Enjoy vibrant, just-cooked vegetables and tender chicken straight from your skillet.
- Value: Cooking at home stretches your budget and creates generous leftovers.
- Speed: Everything cooks in about thirty minutes—often faster than delivery.
Chicken lo mein isn’t just a quick meal. It’s a canvas for flavor. With a few tried-and-true techniques, you’ll create a dish that easily rivals your favorite local spot.
Key Ingredients
Each element in the recipe plays a role in creating that signature lo mein flavor and texture. Here’s a closer look at what you’ll need:
Chicken
- Type: Boneless, skinless thighs stay juicy and deliver great flavor. Chicken breast works for a lighter option.
- Preparation: Slice into thin, even strips for fast, uniform cooking.
Noodles
- Traditional Choice: Lo mein noodles are thick, chewy Chinese egg noodles. They hold the sauce perfectly.
- Substitutions: Spaghetti works in a pinch. Yakisoba or fresh chow mein noodles are alternatives.
Vegetables
- Aromatics: Garlic and ginger bring depth and fragrance.
- Staples: Onion and bell pepper add sweetness.
- Classic Add-ins: Carrots provide crunch. Snow peas or snap peas introduce fresh, green notes.
- Optional: Shiitake or button mushrooms add earthiness and a meaty bite.
- Garnish: Green onions finish with color and mild sharpness.
Sauce Components
| Sauce Ingredient | Role |
|---|---|
| Low-sodium soy | Savory base, balanced salt |
| Dark soy sauce | Rich color, deeper flavor |
| Oyster sauce | Umami, mild sweetness |
| Hoisin sauce | Sweet, tangy complexity |
| Sesame oil | Nutty aroma and flavor |
| Cornstarch | Achieves glossy, thick consistency |
| Chicken broth | Adds mild richness, dilutes sauce |
| Rice vinegar | Brings a slight tang |
| Sugar | Rounds out umami, balances the salt |
| Ground white pepper | Subtle spiciness without harshness |
Step-by-Step Chicken Lo Mein Recipe
1. Gather and Prep Everything
Lo mein moves fast once you start stir-frying. Lay out measured sauces, sliced chicken, chopped vegetables, and cooked noodles before heating your wok or skillet.
Example Prep Checklist
- Chicken: Sliced thin
- Noodles: Cooked per package, tossed in oil to prevent sticking
- Veggies: Chopped and sorted by cooking time
- Sauce: Whisked smooth, with cornstarch dissolved
2. Marinate the Chicken
Combine thinly sliced chicken with a splash of soy sauce, cornstarch, ground white pepper, and a few drops of sesame oil. Let it rest for 10–15 minutes. This quick marinade locks in moisture and flavors each bite.
3. Make the Sauce
In a small bowl, whisk together:
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon oyster sauce
- 2 teaspoons hoisin sauce
- 1 teaspoon sesame oil
- ½ cup chicken broth
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 1 teaspoon cornstarch
The result is an umami-rich, balanced sauce that clings to every noodle strand.
4. Cook the Noodles
Boil lo mein noodles until tender but still chewy. Drain and rinse under cold water. Toss with a bit of oil to ward off sticking, and set aside. Using spaghetti? Cook it a minute less than usual for springy texture.
5. Sear the Chicken
Heat a large skillet or wok over medium-high. Add a swirl of oil, then spread the chicken in an even layer. Let it sear undisturbed for 2–3 minutes to build flavor, then stir-fry for another 2 minutes until just cooked through. Remove to a plate.
6. Stir-Fry the Vegetables
Add a touch more oil to the hot pan. Saute garlic and ginger until fragrant—about 30 seconds. Toss in onions, carrots, and peppers. If you’re adding mushrooms or snap peas, include them now. Stir-fry for 2–4 minutes, just until the edges brighten and they remain crisp-tender.
7. Combine and Sauce
Return the cooked chicken to the pan with the veggies. Pour the sauce around the edges and toss. As soon as the sauce thickens—about 1–2 minutes—add the noodles. Use tongs to lift and toss, ensuring every bite gets glossy and coated.
8. Finish and Serve
Sprinkle with sliced green onions and an extra drizzle of sesame oil. Serve directly from the pan, or mound into bowls for cozy, satisfying dinners.
Tips for Better Chicken Lo Mein
- Prep in Advance: Chopping and portioning before cooking avoids rushed mistakes.
- Even Slices: Uniform chicken and veggie pieces guarantee even cooking.
- Avoid Overcrowding: If doubling the recipe, cook the chicken in batches for golden sear.
- Dissolve Cornstarch: Whisk the sauce until smooth to prevent lumpy, uneven thickening.
- Stagger Veggies: Add sturdy vegetables first, leafy or quick-cooking ones last.
- Tailor the Sauce: Adjust soy sauce for saltiness, or add a splash of chili-garlic sauce for heat.
- Creative Swaps: Switch in beef strips, tofu cubes, or shrimp, and try broccoli, bok choy, or zucchini.
Storage and Leftovers
Chicken lo mein keeps well and reheats beautifully. Here’s how to keep it tasting fresh:
- Refrigerate: Store in an airtight container up to four days. For the best texture, keep noodles separate from the sauce and stir-fried components if possible.
- Reheat: Toss in a skillet with a splash of water or broth. Heat gently, stirring, until steaming hot. The microwave works too; just cover and stir halfway.
Cold noodles also make a tasty quick lunch—just add a sprinkle of soy or sesame oil.
Chicken Lo Mein at a Glance
| Feature | Details |
|---|---|
| Cooking time | 30 minutes |
| Servings | 4 |
| Main protein | Chicken thighs or breasts |
| Best noodle type | Lo mein, chow mein, or spaghetti |
| Key veggies | Carrots, bell pepper, onion, snow peas |
| Signature flavor | Savory soy-based sauce, sesame oil |
Variations and Serving Ideas
One of the beauties of chicken lo mein lies in its flexibility. Here’s how you can make it your own:
- Protein swaps: Use strips of flank steak, peeled shrimp, extra-firm tofu, or even leftover roast pork.
- Vegetable options: Mix in cabbage, baby bok choy, broccoli florets, or edamame.
- Flavor upgrades: Stir in a spoonful of chili crisp, add black or white sesame seeds, or finish with fresh cilantro.
- Meal pairings: Pair with steamed dumplings, crispy egg rolls, or a simple cucumber salad for a full spread.
Cooking FAQs
What’s the difference between lo mein and chow mein?
Both dishes use wheat noodles, but lo mein features soft, boiled noodles tossed in sauce, while chow mein involves stir-frying the noodles for a crisper texture.
Which oil is best for high-heat stir-frying?
Neutral oils with a high smoke point, such as canola or peanut oil, are ideal for sautéing chicken and vegetables.
Can I make chicken lo mein gluten-free?
Yes, use tamari or coconut aminos instead of soy sauce and choose gluten-free noodles. Check your oyster and hoisin sauces for wheat content.
Homemade chicken lo mein stands out for its bold flavors, quick prep, and endless adaptability. As you get comfortable with the technique, play with different protein and vegetable combinations. Pasta may masquerade as Chinese takeout, but the flavors will fool you—in the best way. Keep it simple for busy nights, or get creative for weekend cooking.
Every bowl delivers the warming, satisfying notes that make this dish a Chinese restaurant staple. And once you’ve tasted homemade, you might skip takeout more often.
Chicken Lo Mein
This easy chicken lo mein is just as good as your favorite takeout. It has tender chicken, chewy noodles, and a tempting sauce. No one can resist it.
Ingredients
- 1 teaspoon cornstarch
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 2 tablespoons vegetable oil, divided (or sesame oil for extra flavor)
- 2 green onions, sliced (white and green parts separated)
- 8 ounces lo mein noodles (or spaghetti)
- 1 cup snap peas or snow peas
- 1 tablespoon fresh ginger, minced
- 1 teaspoon oyster sauce
- 1/2 cup sliced mushrooms (shiitake or button mushrooms)
- 1 red bell pepper, julienned
- 1 teaspoon sugar
- 1 tablespoon oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar (optional, for extra tenderness)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/4 cup low-sodium soy sauce
- 1 teaspoon sesame oil
- 1/4 cup chicken broth or water
- 1 tablespoon hoisin sauce
- 1 tablespoon dark soy sauce (optional but recommended for color)
- 3 garlic cloves, minced
- 1 tablespoon cornstarch
- 1/2 small onion, thinly sliced
- 1 cup shredded carrots
Instructions
- In a medium bowl, mix together all the marinade ingredients except the chicken.
- Add the sliced chicken to the bowl and toss to coat evenly. Let the chicken marinate for 10–15 minutes while preparing the other ingredients.
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), sesame oil, sugar, cornstarch, and chicken broth/water. Set aside.
- Bring a pot of salted water to a boil. Cook the lo mein noodles according to the package instructions. (Usually 4–5 minutes.) Drain and toss with a little oil to prevent sticking. Set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in an even layer. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove and set aside.
- In the same skillet or wok, add the remaining tablespoon of oil. Sauté the minced garlic, ginger, and white parts of the green onions for 30 seconds until fragrant. Add the onions, bell pepper, carrots, peas, and mushrooms. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
- Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and veggies and cook for 1–2 minutes. Stir frequently and cook until the sauce thickens and everything is evenly coated. Add the cooked noodles and toss well to combine. Heat through for about 1 minute.
- Turn off the heat and garnish with the green parts of the sliced green onions. Serve immediately, topped with sesame seeds or a drizzle of extra sesame oil if desired. Enjoy!