Why Make This Recipe
Chicken Lo Mein is a delicious and satisfying dish that’s easy to prepare at home. This recipe brings classic Chinese flavors right to your kitchen. It’s perfect for busy weeknights when you want something tasty but don’t have much time to cook. Plus, it’s customizable, so you can add your favorite vegetables or adjust the sauce to your liking.
How to Make Chicken Lo Mein
Ingredients:
- 3-4 boneless, skinless chicken breasts
- Lo Mein noodles (fresh or dried)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots (thinly sliced)
- 2 green onions (chopped)
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
Directions:
- Gather all ingredients and chop the vegetables into bite-sized pieces.
- Cook the lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until they are tender yet crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet with vegetables. Add the lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
- Serve hot with extra soy sauce if desired.
How to Serve Chicken Lo Mein
Serve Chicken Lo Mein hot in bowls. You can add some extra chopped green onions or sesame seeds on top for garnish. This dish pairs well with a side of egg rolls or steamed dumplings for an authentic feel.
How to Store Chicken Lo Mein
To store Chicken Lo Mein, let it cool completely, then transfer it to an airtight container. It can stay in the refrigerator for up to 3 days. For longer storage, freeze it in a freezer-friendly container for up to 2 months. When ready to eat, simply reheat in the microwave or on the stovetop.
Tips to Make Chicken Lo Mein
- Use fresh vegetables for the best flavor and texture.
- Feel free to adjust the soy sauce and sesame oil based on your taste preferences.
- Marinate the chicken for 30 minutes in soy sauce and garlic for more flavor.
- Make it a vegetarian dish by substituting the chicken with tofu.
Pro Tips for Success
Slice for speed: Cut chicken into thin, even strips so it sears quickly and stays tender. Pat dry before cooking for better browning.
High heat, quick cook: Use a hot wok or large skillet so veggies stay crisp-tender and noodles don’t get soggy. Cook in batches if needed to avoid steaming.
Noodles last: Toss cooked noodles in a teaspoon of oil to prevent sticking while you stir-fry the veggies and chicken. Add noodles at the end to coat with sauce.
Layer your flavor: Add minced garlic toward the end of stir-frying the veggies (about 30–45 seconds) so it stays fragrant and doesn’t burn.
Balance the sauce: If it tastes salty, add a splash of water. If it needs more depth, a dash of soy sauce or a pinch of sugar rounds it out.
Glossy finish: A tablespoon of the noodle cooking water helps the soy–sesame mixture cling to noodles for that restaurant-style sheen.
Customize smartly: Broccoli, snow peas, mushrooms, or bean sprouts fit right in; add sturdy veg first, delicate veg last.
Variation
You can add other vegetables like broccoli, snow peas, or bean sprouts. For a spicier version, add a splash of chili sauce or flakes.
FAQs
CAN I USE OTHER TYPES OF NOODLES?
A: Yes—when lo mein noodles aren’t available, you have good stand-ins. Spaghetti (al dente) works well because its thickness and chew mimic lo mein; just rinse briefly after cooking to remove excess starch, then toss with a little oil to prevent clumping. Rice noodles also work, but they’re more delicate—soak/cook per package, drain well, and add them gently at the end to avoid breaking. Udon or yakisoba noodles are great too; they reheat nicely and hold sauce. Whichever noodle you choose, aim for al dente so it finishes in the pan without turning mushy.
CAN I MAKE THIS DISH AHEAD OF TIME?
A: Absolutely. For best texture, prep ahead rather than fully cooking ahead. Slice the chicken and vegetables, mix the soy–sesame–garlic components, and cook noodles right before serving. If you need to cook everything in advance, slightly under-cook the noodles and undercook the veggies by 1 minute so they stay firm after reheating. Store cooled lo mein in an airtight container for up to 3 days. Reheat in a hot skillet with a splash of water or broth to loosen the sauce and revive the shine; avoid long microwave times, which can overcook the noodles.
IS CHICKEN LO MEIN HEALTHY?
A: It can be a balanced meal, especially when you load up the vegetables and use lean chicken breast as in your recipe. You control sodium by choosing low-sodium soy sauce and adjusting to taste; you also manage fats by sticking to just enough oil to stir-fry without drowning the pan. For extra fiber and micronutrients, add broccoli, snow peas, or mushrooms. Watching carbs? Use a higher veg-to-noodle ratio or swap part of the noodles for spiralized zucchini. The beauty of homemade lo mein is full control over ingredients, portions, and seasoning.
Chicken Lo Mein
Ingredients
Main Ingredients
- 3-4 pieces boneless, skinless chicken breasts
- to taste Lo Mein noodles (fresh or dried) Cook following package instructions.
- 1 piece red bell pepper Chopped.
- 1 piece yellow bell pepper Chopped.
- 2 pieces carrots (thinly sliced)
- 2 pieces green onions (chopped)
- ¼ cup low-sodium soy sauce Adjust to taste.
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
Instructions
Preparation
- Gather all ingredients and chop the vegetables into bite-sized pieces.
- Cook the lo mein noodles according to package instructions until al dente; drain and set aside.
Cooking
- Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until they are tender yet crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet with vegetables. Add the lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
- Serve hot with extra soy sauce if desired.