Chicken Lo Mein – The Almond Eater

Make this easy Chicken Lo Mein for a takeout-inspired dinner tonight! It’s a one-pan, 25-minute meal that tosses lo mein noodles, seared chicken, and tender vegetables in an umami-packed sauce. 

After mastering my beef lo mein and shrimp lo mein recipes, it only felt right to complete the trifecta with this Chicken Lo Mein recipe. It’s quick, satisfying, and loaded with the same saucy, slurpable goodness you’d get from Chinese takeout, but made to order in your kitchen!

 

You’ll always find lo mein (lāo miàn) on my takeout order, but making this Chinese-American stir-fried noodle dish at home is so much more satisfying. The protein is easy to mix and match, but for this recipe, I made sesame oil-seared chicken the star. It’s combined with a medley of vegetables, lo mein noodles, and a simple and savory sauce, giving you a delicious homemade version of the classic in less than 30 minutes.

Recipe features

• A classic takeout dish made at home in less than 30 minutes! Minimal prep is needed, making it a great go-to family meal for busy nights.
• Seared chicken, stir-fried veggies, and chewy noodles are tossed in a simple, flavor-packed sauce.
• Make it your own by mixing and matching the veggies and proteins! It’s also easy to make gluten-free.

Ingredients

Lo mein noodles – Fresh lo mein egg noodles are usually available in the refrigerated section at Asian grocery stores. You can also use dried lo mein noodles if fresh noodles aren’t available. In a pinch, opt for spaghetti or linguine noodles for a similar texture. 

Lo mein sauce – I used a savory, slightly sweet blend of soy sauce, toasted sesame oil, sugar, and ground ginger to make the sauce.

Chicken – I prefer boneless, skinless chicken breasts because they cook quickly and stay tender. However, chicken thighs work just as well, bringing a bit more flavor and moisture to the dish.

Toasted sesame oil – I seared the chicken in sesame oil rather than olive oil to infuse the dish with a nutty depth of flavor. A little goes a long way here!

Vegetables – A medley of veggies is a must in lo mein recipes! I used a colorful mix of broccoli, bell peppers, carrots, green onions, and garlic. Head to the Variations section below for even more veggies you can add.

Instructions

Step 1: Cook the noodles. Cook the lo mein noodles according to the package instructions. Drain and rinse with cold water and set aside.

Step 2: Make the sauce. In a small bowl, whisk the sauce ingredients together until smooth and well combined. Set it aside. 

Step 3: Cook the chicken. Season the chicken with salt and pepper. Heat the sesame oil in a large skillet over medium heat. Once hot, add the chicken and cook until it’s browned and cooked through. Set the cooked chicken aside on a plate. 

Step 4: Sauté the veggies. Add the olive oil, broccoli, bell peppers, carrots, and the white parts of the green onions to the same skillet. Sauté until tender, then add the minced garlic.

Step 5: Combine. Return the cooked chicken to the pan, as well as the cooked lo mein noodles. Pour the sauce over everything and toss well.

Step 6: Finish and serve. Remove the skillet from the heat and divide the lo mein between bowls. Garnish with green onions and enjoy!

Tips and FAQs

• Be prepared because lo mein comes together quickly once the skillet hits the heat! I highly recommend cooking your noodles, making the sauce, and chopping the veggies and chicken before combining them all.
• A wok or large skillet will be your BFF here. The wider surface area gives the chicken and veggies room to sear properly, resulting in crispier textures and better developed flavors. If you’re doubling the recipe or using a smaller pan, sauté everything in two batches

Variations

Whether you’re cleaning out the fridge or just craving something different, here are some fun ways to put your spin on this lo mein recipe: 

• Mix and match the veggies – Use what you have in the fridge and what you love. Snap peas, baby bok choy, mushrooms, snow peas, baby corn, cabbage, or spinach all make great additions. 
• Combination lo mein – Go all in and pair the chicken with shrimp and thinly sliced beef for a restaurant-style combination lo mein. Just cook each protein separately to ensure they’re all evenly cooked.
• Make it spicy – Add a squeeze of sriracha, a pinch of red pepper flakes, or a spoonful of chili garlic sauce to the chicken lo mein sauce.
• Gluten-free option – Use tamari or coconut aminos in place of soy sauce and choose a certified gluten-free noodle, like wide rice noodles or gluten-free spaghetti.

Can I make lo mein with chow mein noodles?

Technically, yes, chow mein noodles will work here. Just know that chow mein noodles are thinner and don’t hold up as well when they’re tossed in the sauce. That’s where the thick and bouncy lo mein noodles shine.

What should I serve with lo mein?

Lo mein with chicken is a well-balanced meal on its own, but you can always pair it with a few other Chinese takeout classics for a full-on feast. Think crab rangoons, egg rolls, fried rice, sweet & sour chicken, and so on.

Storage

Refrigerator: Store the leftovers in an airtight container for up to 3 days. 

Reheating: Reheat the leftover lo mein in a skillet over medium heat with a splash of water or soy sauce to bring the sauce back to life.

More copycat takeout recipes 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!