This easy chicken lo mein recipe makes a complete takeout-style dinner in about 30–40 minutes. Tender sliced chicken, chewy lo mein noodles, crisp vegetables, garlic, and ginger are tossed in a savory sauce made with low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and broth.
Every bite is savory, lightly sweet, nutty, and packed with contrasting textures. The noodles soak up the sauce while the broccoli, bell pepper, carrots, and snow peas stay pleasantly crisp, making this a satisfying one-pan meal for four without a complicated cooking process.
Jump to RecipeWhy You’ll Love This Recipe
This chicken lo mein brings the comfort of a favorite noodle-shop dinner to your own kitchen. It uses familiar ingredients, one large wok or skillet, and a simple sauce that comes together in minutes.
The recipe is especially useful on busy evenings because the chicken, vegetables, and noodles cook quickly. You can prep every ingredient before turning on the burner, then move from one cooking stage to the next without pausing.
- Fast dinner: Prep takes 15–20 minutes, and cooking takes 15–20 minutes.
- Complete meal: Noodles, lean protein, and several colorful vegetables share one bowl.
- Balanced flavor: Soy sauce and oyster sauce bring savoriness, hoisin adds sweetness, and sesame oil contributes a toasted finish.
- Flexible ingredients: Chicken breast or thighs both work well, and several noodle or vegetable swaps are possible.
If you enjoy noodle-shop favorites, keep our shrimp lo mein ready for another quick variation.
Ingredients You’ll Need
The foundation is 12 ounces of dried lo mein noodles and 1 pound of thinly sliced boneless, skinless chicken. Chicken thighs offer a richer, more forgiving result, while chicken breast is leaner and cooks quickly.
The vegetable combination gives the finished dish color, sweetness, and crunch. Use one medium red bell pepper, one cup of broccoli florets, one cup of shredded or matchstick carrots, one cup of snow peas or sugar snap peas, three garlic cloves, one tablespoon fresh ginger, and three sliced green onions.
For the sauce, whisk together 1/3 cup low-sodium soy sauce, 2 tablespoons oyster sauce, 1 tablespoon hoisin sauce, 1 tablespoon toasted sesame oil, 1 tablespoon brown sugar, and 1/4 cup water or low-sodium chicken broth. One teaspoon cornstarch is optional but helps the sauce cling more thickly to the noodles, while 1/4 teaspoon crushed red pepper flakes adds gentle heat.
Have 2 tablespoons neutral cooking oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper ready for cooking the chicken and vegetables. Because the stir-fry cooks rapidly, measure the sauce ingredients and cut the produce before heating the pan.
How to Make It Step-by-Step
Step 1: Make the sauce first. Add the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, water or broth, cornstarch, and red pepper flakes to a bowl and whisk well. The brown sugar should dissolve as much as possible, and the cornstarch should be evenly dispersed so it does not settle at the bottom.
Step 2: Cook the noodles according to the package directions, usually for about 4–6 minutes. Stop when they are just tender rather than soft, since they will cook again in the wok. Drain them thoroughly, rinse briefly under cold water if they seem very starchy, and toss with a small amount of oil to keep them from clumping.
Step 3: Season the thinly sliced chicken with the kosher salt and black pepper. Heat 1 tablespoon neutral oil in a large wok or skillet over medium-high to high heat, then add the chicken in a fairly even layer. Stir-fry for about 4–6 minutes, turning often, until the pieces are browned and cooked through, then move them to a plate.
Step 4: Add the remaining 1 tablespoon oil to the same pan. Stir-fry the broccoli, carrots, and red bell pepper for 3–4 minutes, keeping the heat high enough to encourage quick cooking. Add the snow peas, garlic, and ginger and cook for another 1–2 minutes, just until the aromatics smell fragrant and the vegetables remain slightly crisp.
Step 5: Return the cooked chicken to the wok along with the noodles. Give the sauce another quick whisk, pour it over the mixture, and toss continuously for 2–3 minutes. This brief final cooking period heats the noodles, distributes the sauce, and lets the cornstarch create a light coating without making the dish heavy.
Step 6: Turn off the heat and stir in the sliced green onions. Serve immediately, while the noodles are hot and the vegetables still have their fresh crunch.
Chef’s Tips for Restaurant-Style Lo Mein
The most important preparation tip is to organize everything before cooking. Slice the chicken, cut the vegetables, mince the garlic, grate the ginger, boil the noodles, and whisk the sauce before the pan gets hot.
A crowded wok or skillet traps moisture and causes the ingredients to steam rather than brown. If your pan is not large enough to hold the chicken comfortably, cook it in batches and do the same with the vegetables if necessary.
Keep the noodles slightly undercooked when they leave the boiling water. They should be flexible and nearly ready, but still firm enough to absorb sauce and finish cooking during the final 2–3 minutes in the pan.
Do not add the garlic and ginger too early. They can burn over high heat, so add them with the snow peas near the end of the vegetable cooking time. Their short cooking period keeps their flavor bright and aromatic.
For a deeper savory taste, some versions include 1–2 teaspoons of dark soy sauce in addition to regular soy sauce. If you try that variation, remember that dark soy sauce changes both color and saltiness, so taste carefully before adding extra seasoning.
Easy Substitutions and Variations
Spaghetti, linguine, or yakisoba noodles can replace dried lo mein noodles when needed. Cook any substitute according to its package directions and aim for a firm texture before it enters the wok.
You can replace the chicken breast with chicken thighs for more flavor and tenderness. The recipe also welcomes cabbage, mushrooms, bok choy, zucchini, or bean sprouts if you have extra produce to use.
For a milder bowl, leave out the crushed red pepper flakes. For more vegetable variety, swap one of the listed vegetables for an equal amount of another quick-cooking option, while keeping the total quantity manageable for the pan.
This versatile dinner can sit comfortably alongside other family favorites. For a taco night alternative, try our baked chicken tacos, or save our French onion chicken for a cozy skillet meal.
Serving, Storage, and Reheating
Serve the lo mein immediately in warm bowls, with the green onions scattered throughout so every portion gets a fresh, lightly sweet bite. The dish is satisfying on its own, but you can also offer extra vegetables or a simple cucumber salad on the side.
For leftovers, cool the noodles promptly and store them in a covered container in the refrigerator. Reheat individual portions in a skillet over medium heat with a small splash of water or broth, tossing until hot; this helps loosen the sauce and prevents the noodles from drying out.
A microwave also works for short reheating intervals. Stir between intervals and heat only until warmed through, since prolonged heating can soften the vegetables and make the noodles less springy.
When planning a menu with several hearty dishes, our Mississippi chicken and slow cooker meatballs are useful ideas for other nights, while this lo mein is best served fresh from the wok.
Easy Chicken Lo Mein Recipe
Ingredients
Method
- Whisk the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, water or broth, cornstarch if using, and red pepper flakes if using in a bowl until combined.
- Boil the lo mein noodles according to the package directions, usually about 4–6 minutes. Cook them until just tender, drain, rinse briefly under cold water if very starchy, and toss with a small amount of oil to prevent sticking.
- Season the sliced chicken with kosher salt and black pepper. Heat 1 tablespoon oil in a large wok or skillet over medium-high to high heat, then stir-fry the chicken for about 4–6 minutes, until browned and cooked through. Transfer it to a plate.
- Add the remaining 1 tablespoon oil to the pan. Stir-fry the broccoli, carrots, and bell pepper for 3–4 minutes, then add the snow peas, garlic, and ginger and cook for 1–2 minutes more.
- Return the chicken to the pan and add the cooked noodles and sauce. Toss continuously for 2–3 minutes, until the noodles are hot, evenly coated, and the sauce has lightly thickened.
- Stir in the sliced green onions and serve immediately while the noodles are glossy and hot.
Notes
Final Thoughts
This easy chicken lo mein recipe delivers a colorful, saucy, satisfying meal with very little fuss. The key is not a complicated technique; it is having every ingredient ready, keeping the pan hot, and adding each component at the right time.
With chewy noodles, browned chicken, crisp vegetables, fragrant ginger and garlic, and a balanced homemade sauce, this dinner tastes special enough for a weekend but works beautifully on a busy weeknight. Serve it right away, and let the glossy noodles be the star of the table.