Chicken Lo Mein

Why You’ll Love It

Quick to get ready: Make it in 30 minutes or less. What a midweek win!
Basic ingredients: Uses simple pantry staples found at most grocery stores.
Kiddies love it: Kid-friendly recipe packed with vegetables and protein.

Chicken Lo Mein Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Chicken breast: Boneless and skinless, cut into bite-sized pieces for even cooking and tender texture.
Sesame oil: Adds a rich, nutty flavor typical of Asian dishes.
Chicken broth: Choose a high-quality broth for the best result.
Red bell peppers: Brightly colored and slightly sweet; these add crunch and vibrant color to the dish.
Baby bella mushrooms: Earthy and tender, they bring umami richness to the lo mein.
Shredded carrots: Slightly sweet with a crisp texture.
Snow peas: I adore the pop of green color and taste in this easy chicken lo mein.
Lo mein noodles: You can find these in the Asian or international aisle at most grocery stores (I used these) or you can substitute them with spaghetti.
Everything but the Bagel seasoning: Optional for a unique twist with sesame seeds, dried garlic, and onion flakes.
Soy sauce: Adds saltiness and umami yumminess. You could use a dark soy sauce, a low sodium soy sauce, or any other kind, in this delicious noodle dish.
Cornstarch: Thickens the sauce and coats the noodles and ingredients evenly.

How to Make Chicken Lo Mein

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the chicken: In a bowl, combine chicken, salt, pepper, and sesame oil.
Prepare the stir fry sauce: Whisk all sauce ingredients in a separate bowl.
Cook the chicken: Cook chicken in olive oil per side until browned. Set aside. Deglaze the skillet with chicken broth, scraping up any browned bits. Cook for 2 minutes.
Cook the noodles: Boil salted water and cook lo mein noodles just shy of al dente. Drain the cooked lo mein noodles.
Sauté the veggies: In the same skillet, stir-fry the bell peppers, onions, mushrooms, carrots, and snow peas. Pour in the sauce, boil, then simmer on low until thickened.
Finish the dish: Toss cooked noodles in the sauce, add the chicken back. Cook for 2 minutes, then garnish and serve.

Substitutions and Variations

Vegetables: Chopped celery, bean sprouts, broccoli, asparagus, green beans, zucchini, squash, or grape tomatoes.
Protein swaps: Try making this chicken lo mein takeout recipe with shrimp, beef, chicken thighs, pork, or tofu instead of chicken.
Make it with wine: Deglaze the skillet with chardonnay instead of chicken broth.
Use packed slaw: Don’t feel like chopping up a ton of veggies? Substitute the vegetables with a package of broccoli slaw.
Noodles: For a different texture, replace lo mein noodles, chow mein noodles, rice noodles, or even spaghetti.
Sauce: To make it soy-free, swap coconut aminos for soy sauce or tamari for a gluten-free version. Adding oyster sauce or hoisin sauce to this mixture works well, too.
Heat: Add more red pepper flakes or a dash of sriracha if you prefer a spicier lo mein sauce.
Oil: You can also use another vegetable oil instead of sesame.

Serving Suggestions

Appetizer: Kick off with a light salmon rice bowl or these crab cake egg rolls.
Main: Serve your steaming hot restaurant-style chicken lo mein with roasted veggies and a light side salad.
Dessert: End with Boston cream poke cake, creme brulee cheesecake, or coconut-pineapple frozen yogurt.

How to Store Chicken Lo Mein

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Freezer: This recipe is freezer-friendly. Store in an airtight container or gallon-size Ziplock bag in the freezer for up to 3 months. The texture of the noodles may change from being frozen.
Thaw: Transfer the chicken from the freezer to the refrigerator and let it thaw overnight or until completely defrosted. For quicker thawing, place the chicken in a sealed plastic bag and submerge it in cold water, changing it every 30 minutes until thawed.
Reheat: Heat a large skillet over medium-high heat with oil, add the chicken, and cook until heated. For the noodles and vegetables, reheat them in the skillet with a splash of chicken broth or water to prevent sticking, tossing occasionally until warmed.