Chicken Lo Mein: A Better-Than-Takeout Classic You Can Make Tonight
There’s something about a steaming bowl of Chicken Lo Mein that feels like the perfect end to a long day. Maybe it’s the way tender chicken, bouncy noodles, and crisp vegetables tangle together in a glossy, savory sauce—or maybe it’s the nostalgia of late-night takeout on a cold evening. I still remember my first attempt at making lo mein at home. I was craving that familiar comfort, but determined to skip the greasy takeout box. The smell of garlic and sesame oil filled my kitchen, and with the first bite, I knew I’d never order out again. This homemade version is fresher, lighter, and just as satisfying—plus, you control every ingredient.
Ingredients & Key Components
When you make Chicken Lo Mein, your ingredients make all the difference. Fresh vegetables keep the dish vibrant, while the right noodles create that iconic chewy texture.
Noodles That Work Best
For authentic results, choose traditional lo mein egg noodles. If you can’t find them, fresh yakisoba noodles or even spaghetti in a pinch will work. Cook them just until al dente since they’ll finish cooking in the sauce.
Protein and Vegetables
Boneless chicken breast is classic, but chicken thighs bring extra juiciness. Slice them thinly against the grain for tenderness. Use a mix of colorful vegetables—bell peppers, snap peas, carrots, or broccoli. Their crunch balances the soft noodles beautifully.
Sauce Components
The sauce brings everything together: light and dark soy sauces for depth, oyster sauce or hoisin for sweetness and umami, sesame oil for nuttiness, and a touch of sugar to round out the flavors. Garlic and ginger are non-negotiable—they’re the backbone of that takeout-style aroma you love.
Tools & Prep Work Before You Start
Cooking Chicken Lo Mein is fast, so organization is your secret weapon.
Essential Equipment
A wok is ideal for high-heat stir-frying, but a large skillet works if that’s what you have. You’ll also need a pot for boiling noodles, a sharp knife, and a sturdy spatula or tongs.
Prepping Ingredients
Slice your chicken, chop vegetables into bite-sized pieces, and measure out the sauces before you turn on the stove. If you pause mid-stir to hunt for oyster sauce, your vegetables might overcook. Marinating the chicken for 15–20 minutes in soy sauce and a pinch of cornstarch will make it extra tender and flavorful.
Noodle Tips
Boil your noodles just shy of done and drain them well. Toss them with a few drops of sesame oil to prevent sticking. By the time they hit the pan, they’ll absorb the sauce without turning mushy.
Step-by-Step Cooking Instructions
Making Chicken Lo Mein moves quickly, but these steps will keep you on track.
Cook the Chicken
Heat oil in your wok over medium-high heat. When it’s shimmering, add chicken in a single layer. Don’t overcrowd—this ensures a golden sear instead of steaming. Cook just until the pieces are opaque and lightly browned. Transfer to a plate.
Stir-Fry the Vegetables
In the same pan, add a touch more oil if needed. Toss in garlic and ginger first, letting them release their aroma. Add harder vegetables like carrots and broccoli stems before softer ones like bell peppers or snap peas. Stir-fry for 2–3 minutes until crisp-tender.
Build the Sauce
Whisk soy sauces, oyster sauce, hoisin, sesame oil, sugar, and a splash of broth in a bowl. Pour this mixture over the vegetables. As it bubbles, it will thicken slightly and coat everything with a rich sheen.
Combine Everything
Return the chicken to the pan along with the drained noodles. Use tongs to toss, ensuring the sauce clings to every strand. Cook for another minute or two—just enough to meld the flavors. Taste and adjust with more soy sauce or a pinch of sugar if needed.
Variations & Flavor Twists
One of the best things about Chicken Lo Mein is its flexibility.
Protein Swaps
Swap chicken for shrimp, beef, pork, or tofu. Shrimp cook in half the time, while tofu adds a plant-based option that soaks up sauce beautifully.
Vegetable Ideas
Try mushrooms for a meaty bite, shredded cabbage for crunch, or even baby corn and water chestnuts for extra texture. In the summer, fresh zucchini ribbons or green beans add seasonal flair.
Sauce Enhancements
Add a teaspoon of chili garlic paste for heat or a splash of rice vinegar for brightness. A sprinkle of white pepper or a drizzle of chili oil at the end can also wake up the flavors.
Dietary Variations
Adapting Chicken Lo Mein for different diets is easy and keeps everyone at the table happy.
Gluten-Free
Use gluten-free tamari instead of soy sauce and swap regular noodles for gluten-free rice noodles or certified gluten-free lo mein noodles. Check labels on oyster or hoisin sauce for hidden gluten.
Vegan or Vegetarian
Replace chicken with firm tofu or tempeh. Skip oyster sauce or use a mushroom-based alternative. Vegetable broth instead of chicken broth will keep it fully plant-based.
Low-Calorie or Light
Use skinless chicken breast, reduce oil slightly, and load up on extra vegetables. Whole-wheat spaghetti can add fiber and keep you full longer.
Halal
Ensure your chicken is halal-certified and replace Shaoxing wine (if used) with apple juice or broth for a similar hint of sweetness without alcohol.
Tips & Common Mistakes to Avoid
Even seasoned cooks can miss small details when making Chicken Lo Mein.
Avoid Overcrowding
Crowding your pan lowers the heat, causing chicken to steam instead of sear. Work in batches if necessary.
Control the Heat
High heat is key, but keep ingredients moving. Stir-frying is quick, and a few seconds can turn crisp vegetables soggy.
Sauce Balance
Taste your sauce before combining. Too salty? Add a dash of sugar or broth. Too sweet? A splash of soy or vinegar brings it back.
Don’t Overcook Noodles
Remember, they’ll cook again in the pan. Slightly undercooked noodles will finish perfectly without becoming gummy.
Storage, Reheating & Meal Prep Advice
Chicken Lo Mein makes excellent leftovers if stored properly.
Storing
Let it cool completely before transferring to airtight containers. It stays fresh in the refrigerator for up to three days. For longer storage, freeze in single portions for up to a month.
Reheating
Reheat on the stovetop over medium heat with a splash of water or broth to loosen the sauce. If microwaving, cover loosely and stir halfway through to ensure even heating.
Meal Prep Tips
You can prep vegetables and mix the sauce a day in advance. Even cooked chicken can be stored separately in the fridge, making final assembly lightning-fast on a busy night.
Serving Suggestions & Side Dishes
While Chicken Lo Mein can stand alone, pairing it with complementary dishes can turn dinner into a mini feast.
Simple Pairings
Egg drop soup or wonton soup makes a cozy starter. Steamed dumplings or potstickers are crowd-pleasers, while an Asian slaw adds a refreshing crunch.
Garnish Ideas
Top your lo mein with sliced green onions, toasted sesame seeds, or a drizzle of sesame oil. A squeeze of fresh lime juice can brighten the entire dish.
Beverage Pairings
Serve with iced green tea, sparkling water with citrus, or a light lager if you’re looking for a casual pairing.
There’s a special satisfaction in twirling your fork through glossy noodles you made yourself. Once you experience how fresh and vibrant homemade Chicken Lo Mein tastes, takeout will feel like a backup plan instead of the main event. With a little prep and the right ingredients, you’ll have a dish that’s fast enough for a weeknight yet impressive enough for company. Give it a try tonight—you might find yourself reaching for your wok instead of the phone the next time a craving strikes.
FAQ
What is the difference between Chicken Lo Mein and Chow Mein?
The main difference is in the noodles and texture. Lo Mein uses soft, wheat-based egg noodles that are boiled and then tossed with sauce and ingredients. Chow Mein often refers to either thinner noodles or noodles that are fried/crisped. The sauce in lo mein tends to be richer and the noodles more saucy and tender.
Can I use different types of noodles if I don’t have lo mein noodles?
Yes. If lo mein noodles aren’t available, you can substitute them with fresh or dried egg noodles, udon, ramen, or even spaghetti. Just make sure to cook them al dente because they’ll finish cooking when you toss them in the sauce with the rest of the ingredients.
How can I make Chicken Lo Mein less salty?
To reduce saltiness, use low-sodium soy sauce, cut back on dark soy, and add more fresh vegetables or broth. Also, a small amount of sugar or a dash of rice vinegar helps balance out the salt. Tasting as you go ensures you don’t overdo it.
Can I prep parts of Chicken Lo Mein ahead of time?
Definitely. You can chop and measure vegetables, slice chicken, and mix your sauce in advance. Cooked noodles can also be boiled ahead, though it’s best to rinse them under cold water and toss with a bit of oil so they don’t stick. When you’re ready, stir-fry everything fresh.
What’s the best way to reheat leftovers without losing texture?
Reheat on the stovetop over medium heat. Add a splash of broth or water to loosen the sauce and prevent dryness. If using a microwave, cover loosely and stir halfway through heating. The additional liquid helps bring back some moisture and prevents the noodles from becoming gummy.
Is Chicken Lo Mein healthy? How many calories does it have?
It depends on portion size and ingredients. Using lean chicken, loading up on veggies, and reducing added sugars or oils make it lighter. Many homemade versions run between 400-600 calories per serving when made with generous veggies and moderate sauce, but it varies depending on choices.
Print
Chicken Lo Mein
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A fresh, better-than-takeout Chicken Lo Mein made with tender chicken, vibrant vegetables, and savory sauce. Perfect for a quick, flavorful weeknight dinner.
Ingredients
12 oz lo mein egg noodles (or spaghetti)
1 lb boneless, skinless chicken breast, thinly sliced
2 cups mixed vegetables (bell peppers, carrots, snap peas, broccoli)
3 cloves garlic, minced
1 tsp fresh ginger, grated
3 tbsp soy sauce (low sodium)
2 tbsp dark soy sauce
2 tbsp oyster sauce (or hoisin sauce)
2 tsp sesame oil
½ cup chicken broth
1 tbsp sugar (adjust to taste)
2 tbsp vegetable oil (for cooking)
2 green onions, chopped (for garnish)
Toasted sesame seeds (optional garnish)
Instructions
Boil noodles just until al dente. Drain, toss with a drizzle of sesame oil, and set aside.
Heat 1 tbsp oil in a wok or large skillet over medium-high heat. Add chicken in a single layer, sear until browned and cooked through. Remove and set aside.
Add remaining oil to the pan. Sauté garlic and ginger until fragrant.
Add vegetables, starting with harder ones like carrots and broccoli, then add softer ones like bell peppers and snap peas. Stir-fry until crisp-tender.
In a small bowl, whisk soy sauces, oyster sauce, chicken broth, sesame oil, and sugar. Pour the sauce into the pan and let it bubble briefly.
Return chicken and add drained noodles. Toss everything together until coated and heated through. Taste and adjust seasoning if needed.
Garnish with green onions and sesame seeds. Serve hot.
Notes
Substitute shrimp, beef, pork, or tofu for chicken.
Use tamari and gluten-free noodles for a gluten-free version.
Prep vegetables and sauce ahead to make cooking faster.
Add chili garlic paste or red pepper flakes for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Asian / Chinese-American
Nutrition
- Serving Size: 1 serving (¼ of recipe)
- Calories: ~450 kcal
- Sugar: ~6 g
- Sodium: ~950 mg
- Fat: ~14 g
- Saturated Fat: ~3 g
- Unsaturated Fat: ~10 g
- Trans Fat: 0 g
- Carbohydrates: ~55 g
- Fiber: ~4 g
- Protein: ~28 g
- Cholesterol: ~65 mg
What Are Our Readers Saying?
There are no reviews yet. Be the first one to write one.
