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This chicken lo mein recipe is a classic Chinese noodle dish that is better than takeout and incredibly easy to make. You will love the pops of color from the crunchy vegetables and the delicious savory sauce. The sesame oil gives this recipe its earthy taste, and the garlic and ginger balance the dish. You can use any vegetables you have in your fridge, so it is the perfect quick stir-fry meal on a fridge clean-out day. This is one of the best recipes for chicken lo mein you will ever try, and it takes less than 30 minutes to make..

A pan filled with chicken lo mein stir-fry featuring bell peppers, snow peas, mushrooms, noodles, and garnished with sesame seeds and chopped green onions.

Dive into this easy stir-fry recipe for chicken lo mein and get all the flavor you know and love from this takeout favorite.

If you like this, also check out my Asian zoodle salad, this sesame avocado chicken salad with honey dressing, or this surprisingly tasty spam fried rice.

A skillet filled with chicken lo mein, stir-fried noodles, vegetables, and chicken is on a table next to a dish, utensils, pepper grinder, and green onions.

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.

A fork lifts a portion of chicken lo mein with vegetables, mushrooms, and slices of meat, all coated in a savory sauce, from a white plate set on a bamboo mat.

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.

Top-down view of various ingredients for a chicken lo mein stir-fry recipe, including chicken pieces, sliced vegetables, broth, seasonings, and noodles, all arranged on a white surface.

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.

A pair of tongs lifting a serving of chicken lo mein, stir-fried noodles mixed with vegetables and sauce from a metal bowl.

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.

A white plate of chicken lo mein with noodles, snap peas, red peppers, and green onions rests on a bamboo mat. A fork is on the plate, and a bottle of soy sauce is nearby.

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.

A skillet filled with chicken lo mein, including noodles, snap peas, red peppers, mushrooms, and green onions, garnished with sesame seeds. A soy sauce bottle and utensils are next to the skillet.

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.

Plate of chicken lo mein with mushrooms, snow peas, bell peppers, and spring onions, served on a white plate with a fork on a woven mat.

Top Tips

Prep ahead: Slice and chop all your vegetables and chicken before streamlining the cooking process.
Cook noodles just right: Boil lo mein noodles until slightly undercooked; they will continue to cook in the skillet, absorbing the sauce.
Deglaze well: Scrape up all the browned bits from the skillet after cooking the chicken to add flavor to the sauce.
Don’t overcrowd the skillet: Cook the chicken and vegetables in batches if necessary to ensure even cooking and avoid steaming.
Adjust sauce consistency: If the sauce thickens too much, add more chicken broth to reach your desired consistency.
Garnish for freshness: Top with freshly chopped green onions or sesame seeds to add flavor and texture.

A plate of chicken lo mein, featuring stir-fried noodles with vegetables and chunks of chicken, garnished with chopped green onions.

Chicken Lo Mein FAQs

Can I make this dish gluten-free?

Absolutely! Use gluten-free tamari instead of soy sauce and opt for gluten-free noodles like rice noodles or a gluten-free spaghetti.

What’s the best way to prevent soggy vegetables?

Cook the vegetables quickly over high heat, so they stay crisp-tender. Avoid overcooking to maintain their texture.

How can I make the dish spicier?

Add extra red pepper flakes, a dash of sriracha, or fresh chili slices to the sauce for an added kick.

A plate of chicken lo mein with vegetables like mushrooms, snow peas, and bell peppers. A bottle of soy sauce, a pot brimming with more chicken lo mein, and chopped green onions are nearby on a white table.

Restaurant-Style Chicken Lo Mein Recipe

5 from 2 votes

Chicken Lo Mein

Dive into this easy recipe for chicken lo mein and get all the flavor you know and love from this takeout favorite.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4

Ingredients 

For the Stir Fry:

  • 1 Pound boneless skinless chicken breast, cut into ½-inch pieces
  • ½ Teaspoon salt
  • ½ Teaspoon black pepper
  • 2 Teaspoons sesame oil
  • 1 Tablespoon olive oil
  • ¼ Cup chicken broth
  • 2 red bell peppers, sliced
  • 1 yellow onion, sliced
  • ½ Cup baby bella mushrooms, sliced
  • ¼ Cup carrots, shredded
  • ¼ Cup snow peas
  • 10 Ounces lo mein noodles

For the Sauce:

Optional Garnishes:

Instructions 

  • Add chicken, salt, pepper, and sesame oil to a mixing bowl. Stir to combine.
  • Add all sauce ingredients to a medium-size mixing bowl, whisk until combined.
  • Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 3 to 4 minutes. Toss and cook for another 3 minutes. Transfer chicken to a plate and set aside.
  • Deglaze the skillet with ¼ cup chicken broth. Use a wooden spoon or spatula to scrape the bottom of the skillet. Cook for 2 minutes.
  • Bring a pot of salted water to a boil. Cook lo mein noodles for 1 minute less than al dente according to package instructions. Drain.
  • Add bell peppers, onions, mushrooms, carrots, and snow peas to the same skillet that you cooked the chicken in. Cook until slightly softened, about 3 minutes.
  • Pour in the sauce and bring to a boil. Reduce heat to low and simmer until the sauce has thickened, about 4 minutes.
  • Add lo mein noodles to the skillet and use tongs to toss the noodles in the sauce. Add chicken back to the skillet and toss to coat. Cook for 2 minutes.
  • Garnish with green onions and/or Everything but the Bagel seasoning if liked. Serve immediately.

Notes

Prep ahead: Slice and chop all your vegetables and chicken before streamlining the cooking process.
Cook noodles just right: Boil lo mein noodles until slightly undercooked; they will continue to cook in the skillet, absorbing the sauce.
Deglaze well: Scrape up all the browned bits from the skillet after cooking the chicken to add flavor to the sauce.
Don’t overcrowd the skillet: Cook the chicken and vegetables in batches if necessary to ensure even cooking and avoid steaming.
Adjust sauce consistency: If the sauce thickens too much, add more chicken broth to reach your desired consistency.
Garnish for freshness: Top with freshly chopped green onions or sesame seeds to add flavor and texture.

Nutrition

Calories: 504kcal | Carbohydrates: 67g | Protein: 34g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 75mg | Sodium: 1842mg | Potassium: 735mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3341IU | Vitamin C: 84mg | Calcium: 39mg | Iron: 2mg
Like this recipe? Rate and comment below!

This chicken lo mein recipe outshines takeout and is a breeze to whip up. The vibrant veggies add bursts of color, while the silky sauce ties it all together. The sesame oil infuses the dish with a rich, earthy flavor, perfectly balanced by the garlic and ginger.

Other Chicken Recipes to Try

Bella Bucchiotti

Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.

 

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Recipe Rating




5 from 2 votes

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