This simple Chicken Lo Mein Recipe makes a quick, satisfying weeknight meal. It uses common pantry items and fresh vegetables for reliable flavor. The dish cooks fast and fits well into busy evenings or meal prep days. Try it when you want a filling, easy dinner that many beginners can make with pantry staples and simple tools. Pair it with a light appetizer for a full meal.
Why You’ll Love this Recipe
This dish delivers savory sauce, tender chicken, and soft noodles in each bite. The mix of textures keeps every forkful balanced and satisfying.
The stir-fry method cooks ingredients fast and locks in flavor. You get even cooking and a glossy sauce that coats the noodles. For another weeknight chicken idea, see slow-cooker cranberry chicken for an alternate prep style.
Ingredients You’ll Need
This list covers the main items you need. Add fresh produce and pantry staples.
- Lo mein noodles: Use soft wheat noodles or your preferred Asian-style noodles.
- Chicken breast: Use thinly sliced pieces for fast, even cooking.
- Soy sauce: Use regular or low-sodium for a savory base.
- Sesame oil: Use for aroma and a nutty finish.
- Garlic: Use minced garlic for bright flavor.
- Bell peppers: Slice into thin strips for color and crunch.
- Carrots: Cut into thin matchsticks so they cook quickly.
- Green onions: Slice and add near the end for freshness.
- Vegetable oil: Use a high smoke point oil for stir-frying.
- Sugar or honey: Use a small touch to balance the soy sauce.
Measurements are in the recipe card. For more recipe types, check related crockpot recipes.
How to Make This Chicken Lo Mein Recipe
This method moves quickly and keeps ingredients crisp. Read all steps before you start.
- Prep ingredients: Slice the chicken and chop all vegetables into bite-size pieces. Rinse and drain the noodles so they are ready to cook.
- Cook noodles: Boil noodles until just tender, drain, and toss with a little oil to prevent sticking. Set aside.
- Cook chicken: Heat oil in a large skillet or wok over medium-high heat. Sear the chicken until golden and cooked through, then remove and hold.
- Stir-fry vegetables: In the same pan, add more oil if needed and cook vegetables until tender-crisp, about three to four minutes.
- Combine and sauce: Return chicken to the pan, add noodles, soy sauce, sesame oil, garlic, and a pinch of sugar. Toss quickly until everything heats through and the sauce coats the noodles.
Tips for Success
Follow these tips for the best result.
- Slice thin: Cut chicken and vegetables thin so they cook evenly.
- High heat: Use high heat for quick searing and crisp vegetables.
- Use a hot pan: A preheated wok gives better browning and flavor.
- Don’t overcook noodles: Keep noodles slightly firm to avoid mushy texture.
- Taste and adjust: Add a bit more soy or sesame oil at the end if needed.
Let the dish rest a minute before serving to meld the flavors.
Equipment Needed
- Wok or large skillet
- Cutting board
- Chef’s knife
- Pot for noodles
- Colander
- Tongs or spatula
Variations
- Vegetarian: Swap chicken for extra mushrooms and tofu.
- Spicy: Add chili garlic sauce or sliced jalapeño for heat.
- Shrimp: Use peeled shrimp instead of chicken for a seafood version.
- Brown rice noodles: Use brown rice lo mein for a gluten-free option if needed.
Serving Suggestions
- Steamed broccoli: A simple veggie side that pairs well.
- Cucumber salad: Add a cool, fresh contrast to the warm noodles.
- Egg roll: Serve with a crunchy egg roll for variety.
- Fried rice: Offer fried rice as an extra carbohydrate option.
FAQs About This Recipe
This section answers common practical questions.
Can I make this ahead and reheat it?
Yes. Store in an airtight container in the fridge up to 3 days. Reheat gently in a skillet over medium heat to keep the noodles from getting soggy.
Is this recipe easy for beginners?
Yes. The steps are simple and use basic techniques like slicing and stir-frying. Follow the step order and use prep-first timing to avoid mistakes.
What can I substitute for soy sauce?
Use tamari for gluten-free needs or coconut aminos for a milder, slightly sweeter flavor. Adjust salt and sugar to taste when substituting.
How do I keep the vegetables crisp?
Cook vegetables on high heat and for a short time. Remove them from the pan once they are bright and slightly tender so they stay crisp.
Conclusion
For another take on this dish, see the detailed version at The Best Chicken Lo Mein – Drive Me Hungry. For a one-pan variation, try the recipe at Chicken Lo Mein (One Pan) – Momsdish.
Chicken Lo Mein
Ingredients
Method
- Slice the chicken and chop all vegetables into bite-size pieces. Rinse and drain the noodles.
- Boil noodles until just tender, drain, and toss with a little oil to prevent sticking. Set aside.
- Heat oil in a large skillet or wok over medium-high heat. Sear the chicken until golden and cooked through, then remove and hold.
- In the same pan, add more oil if needed and cook vegetables until tender-crisp, about three to four minutes.
- Return chicken to the pan, add noodles, soy sauce, sesame oil, garlic, and a pinch of sugar. Toss quickly until everything heats through and the sauce coats the noodles.
