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Easy Chicken Lo Mein Recipe

This Easy Chicken Lo Mein Recipe is a quick, flavourful Chinese-inspired noodle dish made with tender chicken, fresh vegetables, and savoury lo mein sauce—perfect for busy weeknights and better than takeout.
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Prep Time 20 minutes
Cook Time 9 minutes
Course Main Course
Cuisine Chinese
Servings 4
Calories 620 kcal

Ingredients
  

For the noodles & chicken

  • 12 oz lo mein noodles or egg noodles
  • 1 lb boneless skinless chicken breast or thighs, thinly sliced
  • 2 tablespoons vegetable oil divided
  • 3 scallions sliced (white and green parts separated)
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger minced

Vegetables (mix and match as desired)

  • 1 cup shredded carrots
  • 1 cup sliced bell peppers
  • 1 cup snow peas or cabbage
  • ½ cup bean sprouts optional
  • Chicken Marinade
  • 1 tablespoon soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • Pinch of black or white pepper

Lo Mein Sauce

  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon rice vinegar
  • ¼ cup chicken broth or water
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil
  • Optional: 1 teaspoon chili garlic sauce or Sriracha

Instructions
 

Prepare the Sauce:

  • In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, rice vinegar, chicken broth, cornstarch, sesame oil, and chili sauce (if using). Set aside.

Marinate the Chicken:

  • In a bowl, toss sliced chicken with soy sauce, cornstarch, oil, and pepper. Let marinate for 10–15 minutes.

Cook the Noodles:

  • Boil lo mein noodles according to package instructions until just tender. Drain and toss lightly with oil to prevent sticking. Set aside.

Cook the Chicken:

  • Heat 1 tablespoon oil in a large wok or skillet over high heat. Add chicken in a single layer and stir-fry for 2–3 minutes until nearly cooked. Remove and set aside.

Stir-Fry Vegetables:

  • Add remaining oil to the wok. Sauté garlic, ginger, and white scallion parts for 10–15 seconds until fragrant. Add vegetables and stir-fry for 1–2 minutes until crisp-tender.

Combine Everything:

  • Return chicken to the wok. Add cooked noodles and pour the sauce evenly over everything.

Toss & Finish:

  • Toss well for 1–2 minutes until noodles are coated and sauce thickens. Add green scallions, taste, and adjust seasoning if needed.

Serve Hot:

  • Remove from heat and serve immediately, garnished with sesame seeds or chili oil if desired.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
  • Reheating: Reheat in a skillet with a splash of water or broth to loosen the sauce.
  • Variations: Swap chicken with shrimp, beef, tofu, or mushrooms. Add broccoli, bok choy, or zucchini for extra veggies.
  • Gluten-Free Option: Use gluten-free noodles and tamari instead of soy sauce.
  • Spice Level: Adjust heat with chili oil, red pepper flakes, or fresh chilies.