Chicken Lo Mein

Chicken lo mein is my favorite Chinese takeout dish! It perfectly balances tender noodles, juicy, marinated chicken, and crisp, colorful veggies. 

And the rich, savory sauce makes the dish so endlessly satisfying. 

But why waste money ordering out when you can make delicious chicken lo mein at home? It’s bold, umami-packed, and totally customizable. 

Try this recipe once, and you’ll never need takeout again. 

Why You’ll Love This Chicken Lo Mein

Flexible: This recipe adapts easily to any vegetables in your fridge. It even works with different proteins or spaghetti noodles if you can’t find lo mein.

Savory, Satisfying Taste: The umami-rich sauces, tender chicken, and perfectly stir-fried veggies are deeply satisfying. It’s an easy-to-make dish that’s sure to become a favorite.

Restaurant-Quality Food at Home: This recipe offers a professional, takeout-style dish you can master at home. Pop it in a takeout container, and no one will know the difference.

Great for Leftovers: This dish reheats nicely, making it a convenient option for meal prep.

Ingredients

• Boneless, Skinless Chicken: Thighs are juicier and more flavorful, but breasts are leaner and more tender.

• Asian Sauces: A blend of low-sodium soy, oyster, hoisin, and dark soy sauces. They add depth, a rich color, and tons of umami. 

• Cornstarch: To thicken the marinade and the sauce. 

• Sesame Oil: For a distinctly nutty aroma and taste in the marinade and stir-fry. 

• Ground White Pepper: It provides subtle heat and depth without overshadowing everything else. 

• Granulated Sugar: It adds just a touch of sweetness.

• Chicken Broth or Water: It dilutes the sauce, helping to cook and coat the ingredients. 

• Rice Vinegar: It brings a slight tanginess.

• Lo Mein Noodles: The perfect foundation for soaking up the sauce for a flavorful bite.

• Veggies: I always add ginger and garlic (aromatics), onion and bell pepper (earthy sweetness), and carrots (crunchiness). Snap or snow peas are also great for a fresh, crisp texture. 

• Mushrooms: Use shiitake or button mushrooms for a meaty texture and earthy taste. 

• Green Onions: The final finishing touch. Garnish with them for a mild onion flavor and a gorgeous green color. 

How to Make Chicken Lo Mein

Asian recipes typically have several steps because they incorporate so many ingredients. But this one comes together quickly.

1. Prepare the marinade. Mix the marinade ingredients in a medium bowl. 

2. Marinate. Add the chicken to the bowl. Toss to coat, then let sit for 10 to 15 minutes while preparing the other ingredients. 

3. Prepare the sauce. Whisk the sauce ingredients together in a small bowl and set aside. 

4. Cook the noodles. Cook them in a large pot of salted, boiling water according to the package directions. Drain and toss with a bit of oil to prevent sticking. Set aside. 

5. Cook the chicken. Heat a tablespoon of oil in a large skillet over medium-high heat. Cook the chicken in an even layer for 4 to 5 minutes until golden brown. 

6. Saute the veggies. Add the final tablespoon of oil. Saute the minced garlic, ginger, and white parts of the green onions for 30 seconds. Add the veggies and stir-fry for 3 to 4 minutes until tender-crisp. 

7. Combine. Return the chicken to the skillet with the veggies. Pour the sauce over both and cook for 1 to 2 minutes, stirring frequently. Once the sauce thickens, add the noodles and toss to combine. Heat for another minute. 

8. Garnish and serve. Cut the heat and garnish with the green portions of the green onions. Serve with sesame seeds or extra sesame oil if desired. Enjoy! 

Tips for the Best Chicken Lo Mein

Lo mein is a super simple recipe to pull off, but these tips and tricks will help streamline the process. 

• Put in the prep work. Have everything chopped, measured, and ready before you start cooking. Stir-frying happens quickly, so preparation is key.

• Keep things uniform. Slice the chicken and vegetables into similar-sized pieces. Doing so ensures even cooking and a consistent texture.

• Smooth out the sauce. You want sauce with a smooth, glossy texture. Stir or whisk well, especially ensuring the cornstarch is fully incorporated, to prevent lumps. 

• Work some batch magic. Cook the marinated chicken in a single even layer to ensure it browns evenly. If necessary, cook it in batches to avoid overcrowding. Be sure to remove it to prevent overcooking while finishing the veggies.

• Go nice and slow. When adding ingredients back to the pan, do so slowly. Add them in stages, mixing them in well before adding more. Don’t just dump and stir. 

• Make it your own. Swap chicken for shrimp, beef, tofu, or pork. Experiment with veggies like bok choy, broccoli, cabbage, or zucchini. Adjust the sauces for sweeter or spicier flavors by adding honey or chili paste.

• Add fun toppings. In addition to green onions, top with sesame seeds, a drizzle of sesame oil, or chili flakes for extra flavor. You can also serve the dish alongside egg rolls, steamed dumplings, or a light side salad.

How to Store

Just like Chinese takeout, homemade chicken lo mein stores beautifully for reheating later. 

To Store: Refrigerate leftovers stored separately (sauce and noodles) in air-tight containers if possible. They should remain fresh for up to 4 days. 

To Reheat: Transfer the leftovers to a skillet and add a splash of water or broth. Stir-fry over medium heat for 3 to 4 minutes until warm. You can also microwave the leftovers in 30-second intervals for convenience.