This easy chicken lo mein can be on your table in about 30 minutes using pantry staples and whatever produce you have on hand. It’s a flexible “kitchen sink” recipe: a savory sauce tossed with stir-fried noodles, crisp-tender vegetables, and juicy chicken. It’s quick to make, family-friendly, and often tastes even better the next day.
Why You’ll Love This Easy Lo Mein Recipe
This chicken lo mein is a perfect weeknight dinner because it’s fast, forgiving, and requires no special ingredients. You can use different noodles, swap proteins, and change up the vegetables to match what’s in your fridge. If you or your family find you feel off after restaurant takeout, making this at home lets you control the ingredients while still enjoying that takeout flavor.
It’s an adaptable dish: the sauce dresses the noodles and brings everything together, while the stir-fry step keeps vegetables bright and chicken tender. Follow the simple steps below, and you’ll have a satisfying, comforting meal the whole family will enjoy.
Chicken Lo Mein Ingredients
This recipe truly is a “kitchen sink” meal. As long as you have noodles and the sauce, you can add almost any vegetables or protein. Swap chicken for shrimp, steak, scallops, or omit protein for a vegetarian version. Frozen stir-fry vegetables work well and save prep time; fresh vegetables are great too.
Stir Fry
- Chicken breast – boneless, skinless
- Spaghetti (or any noodles you have)
- Vegetable oil or another high-heat oil
- Garlic, minced
- Ginger, minced
- Stir-fry vegetables – frozen or fresh, thawed/drained if frozen
Lo Mein Sauce
- Soy sauce
- Rice vinegar
- Honey or sugar
- Sesame oil
- Pepper
How to Make Chicken Lo Mein at Home
Step 1: Cook Noodles
Cook the noodles according to the package instructions until al dente. Drain and set aside.
Step 2: Mix Lo Mein Sauce
While the pasta cooks, whisk together soy sauce, rice vinegar, honey, sesame oil, and pepper in a small bowl. Set the sauce aside.
Note: Have all ingredients prepped and ready before you start stir-frying. Thaw and drain frozen vegetables or wash and chop fresh ones. Slice the chicken into thin strips so it cooks quickly and evenly.
Step 3: Stir Fry
Heat oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken and season lightly with salt and pepper. Cook 3–5 minutes, until the chicken is cooked through. Push the chicken to the edges of the pan to create space in the center. Add the vegetables, garlic, and ginger to the middle and cook until vegetables are tender-crisp, about 3–5 minutes.
Step 4: Add Noodles and Sauce
Add the drained noodles and the sauce mixture to the pan. Toss everything together until well combined and heated through. Remove from heat and serve immediately.
FAQs
Lo mein is usually saucier with chewier noodles, while chow mein tends to be drier with crisper or firmer noodles. Both are stir-fried dishes featuring noodles, vegetables, and often a protein.
A basic lo mein sauce includes soy sauce, sesame oil, ginger, and a touch of sugar or honey. Rice vinegar and garlic are common additions to boost flavor.
Yes. Traditional lo mein uses egg noodles, but spaghetti, ramen, udon, or other noodles work well. Use whatever you have on hand.
Cool leftovers, store in an airtight container in the refrigerator for 3–5 days, and reheat in the microwave or on the stovetop until warmed through.
More Asian-Inspired Recipes You’ll Love
- Chinese Lemon Chicken
- Slow Cooker Asian Chicken Noodle Soup
- Easy Orange Chicken
- Asian Chicken Salad
- Easy Shrimp Ramen Soup
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Chicken Lo Mein
Ingredients
- 2 large skinless boneless chicken breast sliced into thin strips
- 1 16 oz package spaghetti
- 1/4 cup soy sauce
- 2 tablespoon rice vinegar
- 4 teaspoon honey
- 2 teaspoon sesame oil
- pepper
- 2 tablespoon vegetable oil or any high-heat oil
- 2 tablespoon minced fresh ginger
- 1 tablespoon minced garlic
- 1 16 oz package stir-fry vegetables (thawed and drained if frozen)
Instructions
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Cook pasta according to package directions.
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While the pasta cooks, whisk together soy sauce, rice vinegar, honey, sesame oil, and pepper in a small bowl. Set aside.
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Heat oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the chicken and season lightly. Cook 3–5 minutes until cooked through. Push chicken to the edges of the pan, add vegetables, garlic, and ginger to the center, and stir-fry until tender-crisp, about 3–5 minutes.
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Add the drained noodles and sauce to the pan. Toss to combine and heat through, then remove from heat and serve.
Notes
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