Easy Weeknight Chicken Lo Mein Recipe

This easy weeknight chicken lo mein recipe makes four satisfying servings in about 35 minutes, including 20 minutes of preparation and 15 minutes of cooking. Tender marinated chicken, chewy noodles, crisp vegetables, and a savory soy-oyster sauce come together in one hot wok or large skillet.

Each bite is savory, lightly sweet, garlicky, and nutty from toasted sesame oil, with enough fresh vegetables to keep the dish colorful and balanced. Prepare every ingredient before turning on the heat, because this fast stir-fry comes together quickly once the pan is hot.

Why You’ll Love This Recipe

This chicken lo mein delivers the comfort of takeout with an ingredient list that is easy to find and a cooking method that fits a busy evening. The chicken gets a brief cornstarch marinade, which helps it brown beautifully while keeping the thin slices tender.

The sauce has a dependable balance of salty soy sauce, savory oyster sauce, sweet hoisin, fragrant sesame oil, and a touch of brown sugar. It clings to every noodle without requiring a long simmer or a separate saucepan.

For another delicious way to use chicken on a busy night, you can also find more chicken lo mein inspiration on the blog.

Ingredients You’ll Need

Use fresh lo mein noodles when available, but dried lo mein noodles, spaghetti, or other dried wheat noodles work well. The goal is a springy noodle that can withstand a few minutes of tossing in the hot pan.

• Chicken: Choose thinly sliced boneless, skinless breast or thigh meat. Thighs are more forgiving and juicy, while breasts are leaner and cook quickly.
• Vegetables: Carrot, red bell pepper, and Napa cabbage provide sweetness, color, crunch, and freshness. You may use 1 1/2 cups broccoli florets in place of the 2 cups of cabbage.
• Aromatics: Garlic, ginger, and scallions give the noodles their bright, savory fragrance.
• Sauce ingredients: Low-sodium soy sauce, oyster sauce, hoisin sauce, sesame oil, Shaoxing wine or dry sherry, brown sugar, and optional white pepper create the signature flavor.

Measure the sauce ingredients before cooking and slice all vegetables in advance. A hot wok moves quickly, so having everything within reach makes it much easier to prevent overcooked noodles or burned garlic.

How to Make It Step-by-Step

Step 1: Marinate the chicken by tossing the thin slices with soy sauce, Shaoxing wine or dry sherry, cornstarch, and neutral oil. Let the mixture stand for 10 to 15 minutes, which gives the seasonings time to coat the meat while you organize the rest of the recipe.

Step 2: Make the sauce in a small bowl by stirring together the soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, Shaoxing wine or dry sherry, brown sugar, and white pepper. Keep it beside the stove, because the sauce should go into the pan only after the noodles and chicken are ready.

Step 3: Cook the noodles according to their package directions, usually 3 to 6 minutes for fresh noodles or 8 to 10 minutes for dried noodles. Stop when they are barely tender, drain them promptly, and toss with a small amount of oil to keep them from clumping.

Step 4: Heat a large wok or 12-inch skillet over medium-high to high heat, then add 1 tablespoon of oil. Stir-fry the chicken in a single layer for about 3 to 5 minutes, turning once, until browned and cooked through before moving it to a plate.

Step 5: Add the remaining tablespoon of oil and cook the carrot and bell pepper for 2 minutes. Stir in the cabbage or broccoli for another 2 to 3 minutes, then add the garlic and ginger for the final 30 seconds so they become fragrant without scorching.

Step 6: Return the cooked chicken to the pan, followed by the drained noodles and sauce. Toss continuously for 2 to 3 minutes until everything is hot and evenly coated, adding water a tablespoon at a time if the sauce seems too thick.

Step 7: Stir in the scallions just before serving and reserve some green tops for garnish. Bring the lo mein to the table immediately, while the noodles are glossy and the vegetables still have a little bite.

Chef’s Tips for Better Lo Mein

The most important detail is to slightly undercook the noodles. They continue cooking in the wok, and noodles that are already soft can become mushy, break apart, or absorb the sauce unevenly.

Avoid crowding the pan when cooking the chicken. If the slices do not fit comfortably in one layer, cook them in two batches so they brown rather than release moisture and steam.

• Slice the chicken against the grain for a more tender texture.
• Use high heat, but add garlic and ginger only near the end of the vegetable stir-fry.
• Add the sauce after the noodles and chicken enter the pan to keep it from reducing too early and becoming overly salty.
• If using dark soy sauce for extra color, replace part of the regular soy sauce rather than adding a large additional amount.

For a different chicken dinner with a bright, comforting profile, try this cozy chicken tortilla soup next.

Easy Variations and Substitutions

Chicken thighs are an excellent choice when you want especially juicy bites, while chicken breast keeps the dish lighter. Both should be thinly sliced so they cook within the stated 3 to 5 minute stir-fry time.

Swap the Napa cabbage for broccoli florets, or add other frequently used lo mein vegetables such as bok choy, mushrooms, snow peas, bean sprouts, or extra bell pepper. Keep the total vegetable amount reasonable so the noodles and chicken can still move freely in the skillet.

If Shaoxing wine is not available, use dry sherry. Some cooks omit it and add an extra tablespoon of water or chicken broth instead, though the finished flavor will be slightly less fragrant.

When you want to change dinner styles completely, our skillet balsamic chicken is another practical weeknight option.

Serving, Storage, and Reheating

Serve the lo mein as soon as it is finished, with extra scallion greens on top. It is filling on its own, but a simple cucumber salad or steamed vegetable can round out the meal without competing with the savory noodles.

Cool leftovers promptly and refrigerate them in a covered container. To reheat, place the noodles in a skillet over medium heat with a small splash of water, tossing gently until hot; this helps loosen the sauce without drying the chicken.

For more handheld chicken comfort food, pair your meal planning with these easy baked chicken tacos. If you are craving an Italian-inspired dinner instead, our crispy chicken Parmesan is a reliable choice.

Easy Weeknight Chicken Lo Mein

Tender chicken, springy noodles, crisp vegetables, and a savory homemade lo mein sauce make this a quick and comforting Asian-inspired dinner. It serves four and is ready in about 35 minutes.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

Noodles and Chicken

• 12 ounces Lo mein noodles, fresh or dried
• 1 pound Boneless, skinless chicken breasts or thighs, thinly sliced
• 1 tablespoon Low-sodium soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 2 teaspoons Cornstarch
• 1 teaspoon Neutral oil

Vegetables and Aromatics

• 2 tablespoons Neutral cooking oil, divided
• 3 cloves Garlic, minced
• 1 tablespoon Fresh ginger, finely grated or minced
• 1 medium Medium carrot, julienned
• 1 pepper Red bell pepper, thinly sliced
• 2 cups Napa cabbage, thinly sliced
• 4 scallions Scallions, sliced

Lo Mein Sauce

• 1/4 cup Low-sodium soy sauce
• 2 tablespoons Oyster sauce
• 1 tablespoon Hoisin sauce
• 1 tablespoon Toasted sesame oil
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon Brown sugar
• 1/4 teaspoon Ground white pepper, optional
• 2 to 3 tablespoons Water, as needed to loosen sauce

Method

 

Step-by-Step

1. Thinly slice the chicken and toss it with 1 tablespoon low-sodium soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 2 teaspoons cornstarch, and 1 teaspoon neutral oil. Let it stand for 10 to 15 minutes while you prepare the vegetables, noodles, and sauce.
2. Stir together 1/4 cup low-sodium soy sauce, oyster sauce, hoisin sauce, toasted sesame oil, Shaoxing wine or dry sherry, brown sugar, and optional white pepper. Keep the sauce nearby so it can be added as soon as the chicken, vegetables, and noodles are in the pan.
3. Boil the lo mein noodles according to the package directions, usually 3 to 6 minutes for fresh noodles or 8 to 10 minutes for dried noodles. Cook them just until barely tender, then drain well and toss with a small amount of oil so they do not stick.
4. Heat a large wok or 12-inch skillet over medium-high to high heat and add 1 tablespoon oil. Stir-fry the chicken in a single layer for about 3 to 5 minutes, turning once, until browned and cooked through, then transfer it to a plate.
5. Add the remaining tablespoon of oil to the pan and stir-fry the carrot and bell pepper for 2 minutes. Add the Napa cabbage and cook for 2 to 3 minutes more, then add the garlic and ginger during the final 30 seconds.
6. Return the chicken to the pan and add the drained noodles and prepared sauce. Toss continuously for 2 to 3 minutes, adding water 1 tablespoon at a time if the sauce is too thick or the noodles seem dry.
7. Stir in the sliced scallions and remove the pan from the heat. Serve immediately with extra scallion greens sprinkled over the top, if desired.

Notes

Chicken thighs remain especially juicy, while chicken breasts are leaner and cook quickly. Spaghetti or dried wheat noodles can replace lo mein noodles. For a vegetable swap, use 1 1/2 cups broccoli florets instead of the Napa cabbage. Store leftovers in the refrigerator and reheat gently in a skillet with a small splash of water.

Final Thoughts

This easy weeknight chicken lo mein is the kind of dinner that rewards a little preparation. Once the chicken is marinated, the sauce is mixed, and the vegetables are sliced, the entire dish cooks in minutes and fills the kitchen with the irresistible aroma of garlic, ginger, sesame, and savory sauces.

Keep the noodles slightly underdone, use high heat, and toss everything continuously at the end for glossy, springy results. With flexible noodle and vegetable options, this four-serving recipe is simple to adapt while keeping its satisfying takeout-style character.