Chicken Lo Mein Recipe

The savory aroma of sizzling vegetables mingling with tender chicken and silky noodles makes Chicken Lo Mein Recipe an irresistible weeknight wonder. This Chinese-American classic transforms simple ingredients into a flavor-packed stir-fry that’s better than takeout and ready in less than 30 minutes. The umami-rich sauce coats every strand of noodle, creating the perfect balance of sweet, savory, and tangy notes. You’ll learn how to create restaurant-quality Chicken Lo Mein at home with techniques that ensure perfectly cooked chicken and noodles that aren’t sticky or mushy.

Why You’ll Love This Recipe

This Chicken Lo Mein Recipe is a game-changer for busy weeknights when you’re craving something satisfying but don’t have hours to spend in the kitchen. The beauty lies in its perfect texture contrasts—tender chicken pieces against slightly crisp vegetables and chewy lo mein noodles that maintain their bite. Unlike takeout versions that can be oily or overly salty, this homemade chicken lo mein allows you to control the ingredients while delivering authentic flavor.

The versatility of this dish is unmatched—swap proteins or vegetables based on what you have on hand, making it perfect for cleaning out the refrigerator. The sauce strikes that ideal balance between savory and slightly sweet, with enough depth to make each bite interesting without overwhelming the other ingredients. Best of all, everything comes together in one wok or pan, minimizing cleanup and maximizing flavor as each component builds on the last.

Ingredients

For the Chicken Lo Mein, you’ll need:

• 8 oz (225g) lo mein noodles or Chinese egg noodles
• 1 lb (450g) boneless, skinless chicken breasts, thinly sliced
• 3 tablespoons vegetable oil, divided
• 1 medium onion, thinly sliced (about 1 cup)
• 2 carrots, julienned (about ¾ cup)
• 2 celery stalks, thinly sliced diagonally
• 2 cups shredded cabbage or coleslaw mix
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 3 green onions, sliced, whites and greens separated

For the sauce:

• 3 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon dark soy sauce (for color)
• 2 tablespoons oyster sauce
• 1 tablespoon Chinese rice wine or dry sherry
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• ¼ teaspoon white pepper

Pro Tips

Master the Noodle Preparation: The key to perfect chicken noodle lo mein starts with properly cooking the noodles. Cook them 1-2 minutes less than package directions specify since they’ll continue cooking when added to the stir-fry. After draining, rinse immediately with cold water to stop the cooking process and toss with a teaspoon of oil to prevent sticking—this simple step ensures your noodles maintain that ideal chewy texture rather than clumping together.

Velvet the Chicken: For restaurant-quality tender chicken, use the Chinese technique called velveting. Marinate sliced chicken for 15 minutes in a mixture of 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon water before cooking. This creates a protective coating that seals in moisture during the high-heat cooking process, resulting in incredibly juicy chicken pieces that remain tender even when reheated.

Mise en Place is Non-Negotiable: Success with Chicken Lo Mein depends entirely on having everything prepped before you start cooking. The stir-frying happens quickly, and there’s no time to chop vegetables once you’ve begun. Arrange your ingredients in the order they’ll be added to the wok, keeping the sauce mixture in a separate bowl ready to pour. This organization ensures each component cooks perfectly without anything being overcooked or forgotten.

Instructions

Step 1: Prepare the Noodles

Bring a large pot of water to a boil. Cook lo mein noodles according to package directions but subtract 1-2 minutes from the recommended time for al dente noodles. Drain immediately and rinse under cold running water to stop the cooking process. Toss with 1 teaspoon of vegetable oil to prevent sticking, then set aside.

Step 2: Mix the Sauce

In a small bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, rice wine, sesame oil, brown sugar, and white pepper until the sugar dissolves completely. This balanced sauce is the flavor foundation of your Chicken Lo Mein Recipe, so taste and adjust seasonings if needed. Set aside.

Step 3: Cook the Chicken

Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until just smoking. Add the sliced chicken in a single layer without overcrowding (cook in batches if necessary). Let it sear undisturbed for 1 minute to develop a golden crust, then stir-fry for another 2-3 minutes until just cooked through. Transfer to a clean plate and set aside.

Step 4: Stir-Fry the Vegetables

Return the wok to high heat and add the remaining 2 tablespoons of oil. Add the onions and stir-fry for 1 minute until they begin to soften. Add the carrots and celery, stir-frying for another 2 minutes until they begin to tenderize but remain crisp. Add the cabbage and stir-fry for 1 minute until it just begins to wilt.

Step 5: Add Aromatics

Push the vegetables to one side of the wok, then add the minced garlic, grated ginger, and white parts of green onions to the cleared space. Cook for 30 seconds until fragrant, stirring constantly to prevent burning. These aromatics build the authentic flavor base for your Chicken Lo Mein.

Step 6: Combine Everything

Return the cooked chicken to the wok with any accumulated juices. Add the cooked noodles and pour the prepared sauce over everything. Using tongs or two wooden spoons, lift and toss all ingredients gently but thoroughly for 2-3 minutes until the noodles are heated through and everything is well-coated with sauce.

Step 7: Finish and Serve

Turn off the heat and toss in the green parts of the green onions. Give everything one final gentle toss to incorporate. Taste and adjust seasonings if needed. Serve your Chicken Lo Mein immediately in warmed bowls for the best flavor and texture experience.

Variations

Protein Swap: Transform this Chicken Lo Mein Recipe into different variations by substituting the protein. For beef lo mein, use thinly sliced flank steak or sirloin. Shrimp lo mein works beautifully with peeled, deveined shrimp that only needs 1-2 minutes of cooking time. For vegetarian lo mein, replace the chicken with 8 ounces of firm tofu (pressed and cubed) or double the vegetables and add 1 cup of sliced mushrooms for a satisfying umami boost.

Veggie Variations: Customize your Chicken Lo Mein with seasonal vegetables. In spring, add snow peas and asparagus pieces. Summer calls for bell peppers and zucchini. Fall and winter versions can include broccoli florets, bok choy, or thinly sliced Brussels sprouts. The key is keeping the vegetables cut to similar sizes for even cooking and maintaining about 4 cups total to balance with the noodles and chicken.

Spice Adjustments: Add heat to your Chicken Lo Mein by incorporating 1-2 teaspoons of chili garlic sauce or sambal oelek to the sauce mixture. For a milder flavor change, try replacing the oyster sauce with hoisin sauce for a sweeter profile, or add 1 tablespoon of peanut butter to the sauce for a nutty variation reminiscent of dan dan noodles.

Storage and Serving

Chicken Lo Mein stores beautifully in airtight containers in the refrigerator for up to 4 days, making it perfect for meal prep. The flavors actually develop and meld overnight, often tasting even better the next day. When reheating, add a splash of water before microwaving in 30-second increments, stirring between each, to restore moisture and prevent the noodles from drying out. Alternatively, quickly reheat in a hot skillet with a teaspoon of oil for about 3 minutes.

For serving, present your Chicken Lo Mein Recipe as a complete meal in itself, or pair it with simple sides to create a Chinese restaurant experience at home. Serve alongside crispy egg rolls, steamed dumplings, or a light cucumber salad dressed with rice vinegar and sesame oil. For a refreshing contrast, offer chilled sliced oranges for dessert. Consider garnishing with toasted sesame seeds, crispy wonton strips, or additional sliced green onions for added texture and visual appeal.

FAQs

Can I make Chicken Lo Mein ahead of time?
Yes, you can prepare Chicken Lo Mein up to 2 days in advance. Store it in an airtight container in the refrigerator and reheat in a skillet with a splash of water or chicken broth to refresh the sauce and prevent dryness.

What’s the difference between lo mein and chow mein?
While both dishes feature Chinese egg noodles, Chicken Lo Mein has a saucier consistency with softer noodles that are tossed with ingredients at the end of cooking. Chow mein typically features pan-fried noodles that are crispier, with less sauce and a focus on the noodle’s texture.

Can I use spaghetti if I can’t find lo mein noodles?
Yes, spaghetti can substitute in a pinch, though the texture will differ slightly. Cook the spaghetti al dente and toss with a teaspoon of sesame oil before adding to your Chicken Lo Mein Recipe to better mimic the authentic noodle texture.

How can I make this dish gluten-free?
Use rice noodles or gluten-free spaghetti instead of egg noodles, and substitute tamari for soy sauce. Ensure your oyster sauce is gluten-free (or use a gluten-free mushroom sauce alternative) to create a gluten-free version of Chicken Lo Mein.

Why is my lo mein too dry/too wet?
For dry lo mein, you may have overcooked the noodles or used too little sauce. Add a splash of chicken broth or water mixed with a little soy sauce. If too wet, continue stir-frying for another minute to reduce the sauce, or next time use slightly less sauce or more vegetables to absorb excess moisture.

Conclusion

This Chicken Lo Mein is comfort food at its finest — a perfect balance of tender chicken, crisp-tender vegetables, and chewy noodles bathed in a savory-sweet sauce that rivals any restaurant version. It’s the kind of dish that transforms an ordinary weeknight into a satisfying culinary adventure without requiring professional chef skills. Whether you’re feeding a family or meal prepping for the week ahead, this adaptable recipe delivers restaurant-quality results right from your kitchen, proving that homemade is always worth the (minimal) effort.

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