Chicken lo mein offers a taste of comfort and familiarity—a vibrant fusion of tender noodles, savory marinated chicken, and crisp vegetables. It’s a dish that feels both nourishing and indulgent, perfect for busy weeknights but special enough for a weekend gathering. Making chicken lo mein at home not only delivers restaurant flavor, but also gives you control over each ingredient and every layer of taste.
Why Chicken Lo Mein Stands Out
Chicken lo mein isn’t just a noodle dish—it’s a celebration of textures and flavors. The noodles are chewy and slurpable, the chicken is juicy from a quick marinade, and the stir-fried vegetables add crunch and color. The secret is an umami-rich lo mein sauce that brings the dish together, combining soy sauce, oyster sauce, and a hint of sweetness. You can adjust the seasonings to match your preferences or toss in whatever vegetables you have on hand.
Flexibility defines chicken lo mein. Want to use up bell peppers or add broccoli? Both work well. Have leftover roasted chicken? Toss it in. With its adaptable framework, this dish can morph to fit any pantry or craving.
Ingredients: Building Flavor and Texture
Chicken lo mein starts with approachable ingredients, but each one plays a role. Here’s what you’ll need:
Proteins & Noodles
- Chicken Thighs or Breasts (about 1 lb) – Thighs give a richer taste, while breasts are lean and tender.
- Lo Mein Noodles (8 oz) – Classic egg noodles are ideal, but spaghetti or linguine makes a fine substitute in a pinch.
Marinade
- Low-Sodium Soy Sauce (1 tablespoon)
- Oyster Sauce (1 tablespoon)
- Cornstarch (1 teaspoon)
- Sesame Oil (½ teaspoon)
- White Pepper (¼ teaspoon, optional)
Sauce
- Low-Sodium Soy Sauce (2 tablespoons)
- Dark Soy Sauce (1 tablespoon)
- Oyster Sauce (1 tablespoon)
- Hoisin Sauce (1 tablespoon)
- Chicken Broth or Water (¼ cup)
- Sugar (1 teaspoon)
- Sesame Oil (1 teaspoon)
- Cornstarch (1 teaspoon)
- Rice Vinegar (1 teaspoon, optional)
Vegetables
- Garlic (2 cloves, minced)
- Fresh Ginger (1 tablespoon, minced or grated)
- Onion (½ medium, thinly sliced)
- Bell Pepper (1, thinly sliced)
- Carrots (1, julienned or cut into matchsticks)
- Snow Peas (½ cup)
- Mushrooms (½ cup, sliced, such as shiitake or button)
- Green Onions (2, sliced for garnish)
Oil & Garnish
- Neutral Oil (such as canola or vegetable oil, for stir-frying)
- Sesame Seeds (for topping, optional)
- Chili Flakes (optional, for heat)
How to Make Chicken Lo Mein
Chicken lo mein comes together quickly, especially if you prep the components before starting to cook. Here’s a step-by-step breakdown:
1. Marinate the Chicken
Cut chicken thighs (or breasts) into thin strips. Place in a bowl and add the soy sauce, oyster sauce, cornstarch, sesame oil, and white pepper. Toss well and set aside for at least 10 minutes. This step ensures juicy, flavorful chicken that stays tender when stir-fried. For extra depth, let it marinate while you prep the veggies and sauce.
2. Prepare the Lo Mein Sauce
Whisk the soy sauces, oyster and hoisin sauces, broth, sugar, sesame oil, cornstarch, and rice vinegar in a bowl. A well-mixed sauce will yield the glossy, clingy finish you recognize from restaurant lo mein. Taste and adjust sweetness or saltiness to your preference.
3. Cook the Noodles
Cook noodles in salted, boiling water according to package directions (usually 3-5 minutes for fresh or 8-10 for dried lo mein). Drain and rinse briefly under cold water. Toss with a splash of oil to keep them from sticking. Set aside while you stir-fry the rest of the dish.
4. Stir-Fry the Chicken
Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the marinated chicken in a single layer. Let it sear undisturbed for 2 minutes, then stir-fry for another 2-3 minutes until just cooked. Transfer the chicken to a plate to prevent overcooking.
5. Stir-Fry the Vegetables
Return the pan to medium-high heat. Add a bit more oil if needed. Stir in garlic, ginger, and the white parts of the green onions. Cook for 30 seconds to release aromas. Add onions, peppers, carrots, mushrooms, and snow peas. Stir-fry for 2-3 minutes until vegetables are vivid in color and just tender. Keep them a little crisp for the best texture.
6. Combine Everything
Return the cooked chicken to the pan. Pour in the lo mein sauce and bring to a simmer, stirring to coat chicken and vegetables evenly. Add the cooked noodles and toss everything together with tongs or two spatulas. Stir quickly but gently so the noodles don’t break.
7. Finish and Garnish
Keep tossing until the sauce thickens and everything is piping hot (about 1-2 minutes). Remove from heat. Sprinkle with the green tops of the onions, sesame seeds, or chili flakes if desired. Serve hot and enjoy the rich aroma and balanced flavors.
Tips for Perfect Chicken Lo Mein
- Prep before you cook: Chop, measure, and arrange everything before turning on the stove. Stir-frying happens fast, so preparation helps you keep up.
- Even slicing: Uniform chicken strips and vegetable pieces promote even cooking and a pleasing texture in every bite.
- Marinate for moisture: Cornstarch in the marinade helps lock moisture into the chicken, yielding a silky finish.
- Avoid overcrowding: For beautiful browning, don’t stew the chicken—cook it in batches if necessary.
- Toss, don’t mash: Use tongs or chopsticks to mix the noodles gently with the sauce and veggies for distinct, luscious strands.
Variations and Customizations
- Protein swap: Substitute chicken with shrimp, beef strips, tofu, or pork.
- Veggie options: Add broccoli, cabbage, baby corn, or spinach for variety.
- Noodle flexibility: Try udon or rice noodles for a twist. Whole-wheat spaghetti works in a pinch.
- Spice it up: Mix in chili garlic sauce or top with sriracha for heat.
- Extra crunch: Finish with chopped peanuts, cashews, or bean sprouts.
Storing and Reheating Chicken Lo Mein
Homemade chicken lo mein stores well, keeping its flavors bright for days. Here’s how to maintain its quality:
- To Store: Transfer cooled leftovers to an airtight container and refrigerate for up to 4 days. If you expect leftovers, store sauce and noodles separately to preserve texture.
- To Reheat: For best texture, warm lo mein in a skillet with a splash of broth or water over medium heat, tossing until heated through. The microwave also works—cover and heat in 30-second intervals, stirring in between.
Serving Suggestions
Serve chicken lo mein as a main course with sides like steamed dumplings, egg rolls, or a crisp Asian slaw. For a lighter meal, pair with a broth-based soup or a cucumber salad tossed with rice vinegar and sesame oil. Lo mein is just as good out of a takeout box as it is fresh from your own skillet.
Chicken Lo Mein at Home: Fresh, Flavorful, and Flexible
Mastering chicken lo mein means unlocking weeknight-friendly, crowd-pleasing meals. Every batch can look a little different, depending on your mood, the season, and what’s in your fridge. With this recipe as your guide, you’ll create a colorful, deeply flavorful dish that tastes even better than takeout.
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 tablespoon oyster sauce
- 1 cup shredded carrots
- 1 teaspoon cornstarch
- 1 red bell pepper, julienned
- 2 tablespoons vegetable oil, divided (or sesame oil for extra flavor)
- 1 teaspoon rice vinegar (optional, for extra tenderness)
- 1 pound boneless, skinless chicken breast or thighs, thinly sliced
- 1 tablespoon dark soy sauce (optional but recommended for color)
- 1/2 teaspoon ground white pepper (or black pepper)
- 1/4 cup chicken broth or water
- 1 teaspoon oyster sauce
- 1 teaspoon sesame oil
- 2 green onions, sliced (white and green parts separated)
- 1 tablespoon fresh ginger, minced
- 3 garlic cloves, minced
- 1 teaspoon sesame oil
- 1 cup snap peas or snow peas
- 8 ounces lo mein noodles (or spaghetti)
- 1/4 cup low-sodium soy sauce
- 1/2 cup sliced mushrooms (shiitake or button mushrooms)
- 1 tablespoon hoisin sauce
- 1/2 small onion, thinly sliced
- 1 teaspoon sugar
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon cornstarch
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!