This authentic Chicken Lo Mein recipe tastes even better than the restaurant version! This recipe is ready in under 30 minutes and is absolutely loaded with vegetables. It’s a great way to clear out the fridge and amp up the nutrition on your dinner plate at the same time!
Take-out recipes are my go-to for a quick meal that tastes great and is healthy too! My nutty Cashew Chicken is ready in just 20 minutes, and if you love Chinese noodle dishes, check out my Chicken Chow Mein as well!
Chicken Lo Mein
I love making my favorite take-out dishes at home. They taste so much better and are easy to make! Besides fried rice and General Tso’s chicken, lo mein with chicken is one of my favorite take-out dishes!
This Chicken Lo Mein recipe comes together in just 30 minutes and is a delicious way to add extra vegetables to your plate! Prep takes 15 minutes and the cooking is really quick as well. I used a mix of pre-chopped stir-fried veggies to keep it super easy, however, you can use any type of vegetables in this recipe. This is a great way to use up veggies in the fridge! Frozen vegetables can also be substituted if that’s what you have on hand.
Ingredients in chicken lo mein
- Lo mein noodles: I used wide lo mein noodles, however, you can also substitute spaghetti noodles.
- Low sodium soy sauce: This helps to cut back on some of the salt. If you don’t have low sodium soy sauce you can always mix regular soy sauce and water.
- Hoisin sauce: A thick savory sauce that can be found in the international or Asian section of your grocery store. If you don’t have any hoisin sauce you can make your own at home.
- Sesame oil: This is one of my favorite ingredients! It adds so much nutty flavor and is delicious.
- Light brown sugar: Adds a bit of sweetness to the sauce.
- Rice wine vinegar: Adds a nice tang and acidity to the sauce. Rice wine vinegar can be found in the international or Asian section of your grocery store.
- Boneless skinless chicken thighs: I prefer to use chicken thighs versus chicken breasts in this recipe. Chicken thighs are more tender and have more flavor.
- Vegetables: I used a mix of red bell pepper, broccoli, carrots, and baby corn. Any vegetables you have on hand would work!
- Garlic: I always have to have garlic!
- Ginger: I prefer fresh however ground ginger could be substituted as well.
How to make chicken lo mein
Cook the noodles according to package instructions. Drain and set aside.
Heat 1 tablespoon of oil in a large skillet or wok. Add chicken (I had to cook it in two batches) and cook until browned and cooked through, 4-5 minutes. Transfer the chicken to a plate and set aside.
Add the other tablespoon of olive oil to the wok then add the mixed vegetables, bell pepper and ginger. Sauté for 2-3 minutes or until tender. Add in the garlic and cook for an additional minute.
Add the sauce to the pan along with the cooked chicken and cooked noodles. Toss everything together and serve immediately with sesame seeds for garnish, if desired.
Storage & Reheating Instructions
- Store this Chicken Lo Mein recipe in an airtight container in the fridge for up to 4 days.
- Reheat it in a pot on the stove or in the microwave until it is heated through. Make sure it is piping hot before serving!
Lo Mein Variations
You can add different meats and vegetables into this lo mein recipe. Here are some great ideas:
- Combination (chicken, shrimp, and pork)
- Snow Peas
- Snap peas
- Bok choy
- Yellow squash
- Bamboo shoots
- Bean sprouts
- Water chestnuts
- Use the vegetables you have on hand! This is a great way to clear out veggies from the refrigerator, they will taste amazing!
- Use frozen vegetables. Even easier, if you keep bags of frozen mixed vegetables on hand you can add those instead. You can buy frozen stir-fry mixed vegetables as well as simple mixes like corn, green beans, and carrots.
- Meal prep: Make a double batch and portion it out for easy work lunches. You can also freeze the chicken and sauce for later!
Frequently Asked Questions
- What is chicken lo mein made of? Chicken lo mein consists of diced chicken, vegetables like broccoli, carrots, baby corn, sauces like soy sauce and hoisin sauce, and, most importantly, wide lo mein noodles.
- What is the difference between lo mein and chow mein? It’s all about the noodles! For lo mein, you simply toss the noodles in the sauce at the end, on the other hand, for chow mein, the noodles are stir-fried.
- Is chicken lo mein good for you? Yes! It’s loaded with fresh vegetables, protein-packed chicken and mixed in a light sauce. There is no heavy fat in this recipe! It is light and healthy.
Here are more takeout-inspired recipes to try!
- Slow Cooker Broccoli Beef
- Slow Cooker General Tso’s Chicken
- Easy Sesame Beef
- The BEST Fried Rice
- 20 Minute Cashew Chicken
Chicken Lo Mein
- 8 ounces lo mein noodles I used wide lo mein noodles, you can also substitute spaghetti noodles
- 3 tablespoons low sodium soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon light brown sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons oil divided
- 1 pound boneless skinless chicken thighs cut into bite sized pieces
- 2 cups mixed vegetables I used a mix of broccoli, carrots and baby corn
- 1 small red bell pepper diced
- 3 cloves garlic minced
- 1 teaspoon ginger minced
- sesame seeds for garnish if desired
- Cook the noodles according to package instructions. Drain and set aside.
- In a small bowl combine soy sauce, hoisin sauce, sesame oil, brown sugar and rice wine vinegar, set aside.
- Heat 1 tablespoon of oil in a large skillet or wok. Add chicken (I had to cook it in two batches) and cook until browned and cooked through, 4-5 minutes. Transfer the chicken to a plate and set aside.
- Add the other tablespoon of olive oil to the wok then add the mixed vegetables, bell pepper and ginger. Sauté for 2-3 minutes or until tender.Add in the garlic and cook for an additional minute.
- Add the sauce to the pan along with the cooked chicken and cooked noodles.
- Toss everything together and serve immediately with sesame seeds for garnish, if desired.
Originally published November 2, 2017