How to Make Chicken Lo Mein

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Chicken lo mein is the type of comfort food that draws people back again and again. At its heart, this stir-fried noodle dish features tender slices of chicken, soft yet springy noodles, and a medley of crisp vegetables, all wrapped in a savory, glossy sauce. If you love the rush of flavors and textures found in Chinese takeout, making chicken lo mein at home is both satisfying and surprisingly straightforward.

Why Chicken Lo Mein Deserves a Spot at Your Table

Flavor, texture, and flexibility define this dish. You can easily adjust the ingredients to suit your mood or what you have on hand. Lo mein is all about the savory appeal of stir-fried noodles and the balance of flavors between soy, garlic, ginger, and sesame. This recipe also helps you skip the extra sodium and oil sometimes found in takeout. Cooking it yourself means you get it hot and fresh right off the stove, tailored exactly to your preferences.

Ingredients: The Building Blocks of Lo Mein

Successful chicken lo mein hinges on a handful of essential ingredients, each one bringing something unique to the table. Here’s what you’ll need, plus a few flexible swaps:

Common Vegetable Add-Ins

• Snow peas, baby bok choy, or napa cabbage for crunch.
• Sliced shiitake, cremini, or button mushrooms add earthiness.
• Bamboo shoots or water chestnuts deliver extra texture.

Sauce Components

The sauce gives lo mein its signature character. Each component plays a role:

• Soy sauces: Light for salt and flavor, dark for color and depth.
• Oyster sauce: Sweet, savory, and full-bodied.
• Sesame oil: Adds a warm finish.
• Cornstarch slurry: Makes the sauce cling to every noodle.
• A splash of rice vinegar or Shaoxing wine: Adds dimension and balance.

Step-By-Step: How to Make Chicken Lo Mein at Home

Proper lo mein comes down to timing, heat, and preparation. Before you begin, get all your ingredients ready and within reach. Stir-frying moves quickly once you start.

1. Marinate the Chicken

Thinly slice your chicken against the grain for tenderness. Toss the pieces in a marinade made from:

• 1 tablespoon soy sauce
• 1 teaspoon cornstarch
• 1 teaspoon sesame oil

Let the chicken soak for at least 15 minutes while you prep the rest. This step keeps the chicken juicy and lets it soak up early flavor.

2. Mix the Sauce

In a small bowl, combine:

• 2 tablespoons low-sodium soy sauce
• 1 tablespoon dark soy sauce
• 2 tablespoons oyster sauce
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1/3 cup chicken broth or water
• 1 teaspoon cornstarch

Stir well until smooth. The sauce will be thin at first but thickens as it cooks.

3. Cook Your Noodles

Boil lo mein or egg noodles in salted water according to the package directions. If using regular spaghetti, cook just until al dente. Drain and rinse under cold water to stop cooking, then toss lightly in oil to prevent sticking.

4. Stir-Fry the Chicken

Heat a tablespoon of oil in a large wok or skillet over medium-high. Spread the marinated chicken in a single layer. Cook 3-4 minutes until golden and cooked through, flipping once. Transfer to a plate.

5. Stir-Fry the Vegetables

Add another dash of oil. Sauté minced garlic and ginger for 30 seconds until fragrant. Add onions, bell peppers, carrot, mushrooms, and snap peas. Stir-fry for about 2-3 minutes until the veggies are tender but still crisp. High heat and constant movement stop the vegetables from steaming or going limp.

6. Assemble and Combine

Return the chicken to the pan, along with the cooked noodles. Pour the sauce over the top. Toss everything together with tongs or two spatulas, making sure all noodles and fillings are well-coated. Cook for another 1-2 minutes, stirring often, until the sauce is glossy and clings to the noodles.

7. Finish and Serve

Remove from heat. Top with green onions, a sprinkle of sesame seeds, or even a splash of extra sesame oil.

Tips for Restaurant-Quality Lo Mein

Success with chicken lo mein often comes down to technique. Here are practical tips:

• Prep before you cook: Have everything cut, measured, and ready. You won’t have time to chop or grab items once you start stir-frying.
• Slice ingredients evenly: Uniform pieces cook more consistently.
• High heat, quick cooking: Stir-frying relies on speed and direct heat. Work quickly to lock in flavor and texture.
• Avoid overloading the pan: If you have a lot of ingredients, cook the chicken and veggies in batches. This encourages browning instead of steaming.
• Customize: Sub in beef, pork, shrimp, or tofu. Use whatever vegetables are in your crisper.

Variations and Customizations

Chicken lo mein is easy to tweak. If you want something spicier, stir in a teaspoon of chili garlic sauce or a pinch of crushed red pepper with the aromatics. Sweeten things up with a teaspoon of honey or brown sugar in the sauce. Try adding roasted peanuts or cashews for crunch.

Consider swapping noodle types. Rice noodles, udon, or thick egg noodles all work. If gluten is a concern, look for gluten-free noodles and tamari in place of regular soy sauce.

Make it vegetarian by omitting the chicken and adding more mushrooms, tofu, or seitan. The basic sauce works for just about any protein or mix of vegetables you choose.

Storage and Leftovers

Leftover chicken lo mein holds up well. Let the dish cool completely before storing.

• To store: Place noodles and sauce in an airtight container in the fridge. Noodles hold their bite for up to 4 days.
• To reheat: Warm in a nonstick skillet with a splash of water or broth over medium heat. Stir gently until everything is hot. The microwave works for convenience, but stir every 30 seconds so the noodles heat evenly.

Serving Suggestions

Chicken lo mein is hearty and good on its own. If you want to round out the meal, consider serving with:

• Egg rolls or spring rolls
• Steamed dumplings
• Light cucumber salad
• Hot and sour soup

Sprinkle with fresh herbs (like cilantro or Thai basil) for extra dimension.

Bringing It All Together

Homemade chicken lo mein rewards you with bold flavors and crisp-tender textures. You can make it on a weeknight or for a relaxed weekend dinner. It’s flexible—almost endlessly adaptable to your taste or pantry. Whether you crave noodles dripping in savory sauce or just want to skip the takeout line, lo mein belongs in your regular rotation. Give this recipe a try and you might find you never crave takeout again.

Chicken Lo Mein

⭐⭐⭐⭐⭐

4.8 from 11 votes

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Course: Main Course / Cuisine: Chinese

Prep Time 15 minutes

Cooking Time 15 minutes

Servings 4 servings

Calories 460 cal

This easy chicken lo mein tastes just as good as your favorite takeout. It features tender chicken, chewy noodles, and a tempting sauce. No one can resist it.

Ingredients

• 1 teaspoon sesame oil
• 1 pound boneless, skinless chicken breast or thighs, thinly sliced
• 1 red bell pepper, julienned
• 2 tablespoons vegetable oil, divided (or sesame oil for extra flavor)
• 1/2 small onion, thinly sliced
• 1 teaspoon cornstarch
• 3 garlic cloves, minced
• 1 tablespoon hoisin sauce
• 1/2 cup sliced mushrooms (shiitake or button mushrooms)
• 8 ounces lo mein noodles (or spaghetti)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper (or black pepper)
• 1 teaspoon sugar
• 1 tablespoon fresh ginger, minced
• 2 tablespoons low-sodium soy sauce
• 1 cup snap peas or snow peas
• 1 teaspoon oyster sauce
• 1 tablespoon oyster sauce
• 1 teaspoon rice vinegar (optional, for extra tenderness)
• 2 green onions, sliced (white and green parts separated)
• 1 cup shredded carrots
• 1 tablespoon cornstarch
• 1 tablespoon dark soy sauce (optional but recommended for color)
• 1/4 cup chicken broth or water
• 1/4 cup low-sodium soy sauce

Instructions

1. In a medium bowl, mix together all the marinade ingredients except the chicken.
2. Add the sliced chicken to the bowl and toss to coat evenly. Let the chicken marinate for 10–15 minutes while preparing the other ingredients.
3. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, dark soy sauce (if using), sesame oil, sugar, cornstarch, and chicken broth/water. Set aside.
4. Bring a pot of salted water to a boil. Cook the lo mein noodles according to the package instructions. (Usually 4–5 minutes.) Drain and toss with a little oil to prevent sticking. Set aside.
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated chicken in an even layer. Cook for 4–5 minutes, stirring occasionally, until the chicken is golden brown and fully cooked. Remove and set aside.
6. In the same skillet or wok, add the remaining tablespoon of oil. Sauté the minced garlic, ginger, and white parts of the green onions for 30 seconds until fragrant. Add the onions, bell pepper, carrots, peas, and mushrooms. Stir-fry for 3–4 minutes until the vegetables are tender-crisp.
7. Return the cooked chicken to the skillet with the vegetables. Pour the sauce over the chicken and veggies and cook for 1–2 minutes. Stir frequently and cook until the sauce thickens and everything is evenly coated. Add the cooked noodles and toss well to combine. Heat through for about 1 minute.
8. Turn off the heat and garnish with the green parts of the sliced green onions. Serve immediately, topped with sesame seeds or a drizzle of extra sesame oil if desired. Enjoy!