Chicken Lo Mein

Jump to Recipe

Chicken Lo Mein: An In-Depth Guide to a Classic Stir-Fry

Chicken lo mein brings together stir-fried noodles, marinated chicken, and crisp vegetables in a dish that feels both familiar and endlessly versatile. This iconic recipe blends Chinese-inspired flavors with a comfort food touch, making it a reliable favorite no matter the occasion. If you love Asian noodle recipes, crave a quick weeknight meal, or want to skip the takeout line, homemade chicken lo mein offers convenience, flavor, and satisfaction in every bite.

What Makes Chicken Lo Mein Special

Chicken lo mein belongs to a family of recipes built around egg noodles, proteins, vegetables, and savory sauces. Each element soaks up complex flavors layered in soy sauce, oyster sauce, aromatics, and a necessary splash of sesame oil. The chicken turns out succulent after marinating, the vegetables keep their color and snap, and the noodles serve as a perfect base, absorbing all the umami-rich sauce. Unlike chow mein, which uses crispy noodles, lo mein celebrates that slightly chewy, soft texture of boiled and tossed noodles.

Homemade lo mein stands apart for its flexibility. You get to tweak vegetables, swap in different protein options, and adjust sauce levels. Want shrimp instead? Swap out the chicken. Always yearning for extra crunch? Toss in broccoli or snow peas. Above all, the flavor payoff feels both familiar and fully customizable.

Ingredients for Chicken Lo Mein

Every good lo mein relies on a smart selection of ingredients. Here’s what you’ll need for a balanced, fragrant, and satisfying dish:

For the Chicken and Marinade:
– 1 pound boneless, skinless chicken thighs or breasts, thinly sliced
– 2 teaspoons light soy sauce
– 1 teaspoon dark soy sauce
– 1 tablespoon cornstarch
– 1 teaspoon toasted sesame oil
– 1/2 teaspoon ground white pepper

For the Sauce:
– 3 tablespoons light soy sauce
– 1 tablespoon oyster sauce
– 2 teaspoons hoisin sauce
– 2 teaspoons dark soy sauce
– 1 teaspoon granulated sugar
– 1/4 cup chicken broth (or water)
– 1 tablespoon rice vinegar
– 1 teaspoon cornstarch

For the Stir-Fry:
– 10 ounces lo mein noodles (fresh or dried, cooked as directed)
– 2 tablespoons vegetable oil (divided)
– 2 teaspoons toasted sesame oil
– 4 cloves garlic, minced
– 1-inch ginger root, peeled and minced
– 4 green onions, white and green parts separated, sliced diagonally
– 1 cup julienned carrots
– 1 bell pepper (red, yellow, or green), thinly sliced
– 1 cup snap peas or snow peas, trimmed
– 1/2 small onion, sliced
– 1 cup mushrooms (shiitake, cremini, or button), sliced

Optional Garnishes:
– Toasted sesame seeds
– Extra green onion
– Chili oil or red pepper flakes

Ingredient Notes

• Chicken thighs add succulent texture, but chicken breast offers a leaner bite.
• Lo mein noodles are chewy and sturdy, but spaghetti or linguine can work for a substitute in a pinch.
• You can use other vegetables—bok choy, baby corn, or broccoli all fit right in.
• Swap chicken for tofu, beef, pork, or prawns as needed.

Step-by-Step Directions

1. Marinate the Chicken

Place sliced chicken in a bowl. Add soy sauces, sesame oil, white pepper, and cornstarch. Toss to coat evenly. Let marinate for at least 10 minutes while prepping the remaining ingredients. This keeps the chicken moist and boosts its flavor.

2. Prepare the Sauce

In a small bowl, whisk together light and dark soy sauces, oyster and hoisin sauces, sugar, rice vinegar, chicken broth, and cornstarch. Set aside. The cornstarch will help thicken the sauce, giving it a glossy finish.

3. Cook the Noodles

Boil lo mein noodles in a large pot of salted water according to package instructions. Drain and rinse briefly under cold water. Toss cooked noodles with 1 teaspoon sesame oil to prevent sticking and set aside.

4. Stir-Fry the Chicken

Heat 1 tablespoon vegetable oil in a wok or large skillet over medium-high heat. Add chicken in a single layer. Sear for 3-4 minutes until browned and cooked through. Remove from pan and cover to keep warm.

5. Stir-Fry the Vegetables

Add remaining oil to the pan. Toss in minced garlic, ginger, and the whites of the green onions. Stir constantly for 30 seconds until aromas rise. Add onion, carrot, bell pepper, mushrooms, and snap peas. Stir-fry for 3-4 minutes. The vegetables should keep a vibrant color and slight bite.

6. Bring Everything Together

Return the cooked chicken to the pan with the vegetables. Pour the prepared sauce over everything. Stir and toss until the sauce thickens and coats the ingredients evenly.

Next, add the noodles. Use tongs to gently combine all elements, making sure each strand of noodle touches the sauce. Stir-fry for another minute until everything is hot and well mixed.

7. Finish and Serve

Turn off the heat. Scatter the green onion tops over the noodles. Add sesame seeds or a hint of chili oil if you’d like. Serve right away, directly from the pan or spooned into serving bowls.

Tips for Excellent Chicken Lo Mein

• Prep in Advance:
  The key to stir-frying is speed. Chop and measure everything first. Keep ingredients in bowls for easy access.
• Noodle Texture:
  Boil noodles just until al dente. Overcooking makes them too soft once tossed in hot sauce.
• Cooking in Batches:
  If your pan is small, cook chicken and vegetables in stages. Crowding leads to steaming rather than searing.
• Even Slicing:
  Slice chicken and vegetables to a similar thickness for consistent cooking.
• Sauce Consistency:
  Keep whisking the sauce mixture until the cornstarch fully dissolves. This results in a silky, lump-free coating.

Common Substitutions and Variations

Chicken lo mein never gets repetitive—variety is built right in.

Experiment with the veggies you have. Quick-cooking greens and crunchy roots both shine here. If you want a meal-prep solution, double the recipe and portion it out for easy lunches.

Storing and Reheating Chicken Lo Mein

Chicken lo mein keeps well and reheats beautifully. If you’re making meals ahead or dealing with leftovers, keep these steps in mind:

Storage:
– Cool leftovers to room temperature.
– Store noodles, vegetables, and sauce together in airtight containers.
– Refrigerate for up to 4 days.

Reheating:
– For best results, heat in a skillet or wok. Add a splash of water or broth to prevent dryness.
– Stir-fry over medium heat until warmed through, about 3-4 minutes.
– You can also microwave in a pinch, stirring midway through, but the stovetop method helps retain texture.

Serving Suggestions

Chicken lo mein stands fine on its own, but you can build a full meal with a couple of light extras. Pair it with:

• Steamed dumplings
• A crisp Asian cucumber salad
• Wonton soup
• Edamame beans
• Spring rolls

For gatherings, consider a lo mein bar where everyone customizes their bowl with extra toppings—fresh herbs, chili crunch, or an extra drizzle of sesame oil.

Troubleshooting and Frequently Asked Questions

Why are my noodles sticking together?
Rinse cooked noodles under cold water and coat with a little oil before stir-frying.

Can I freeze chicken lo mein?
It’s possible to freeze, though fresh is best. Expect softer noodles after thawing.

How do I stop vegetables from getting soggy?
Cook quickly on high heat and avoid overfilling the pan.

What’s the best way to cut the chicken?
Slice chicken against the grain for tender, bite-sized strips. Semi-freezing before slicing can help.

Once you master chicken lo mein at home, takeout simply can’t compete. From silky noodles to savory chunks of chicken and fresh, colorful vegetables, this dish packs punch in every forkful. Play with different vegetables or spice profiles and let each round reflect your taste and what’s in your kitchen.

If you’re looking to bring the best of Chinese-American recipes to your own table—without leaving the house—this chicken lo mein delivers. Satisfying, savory, and always adaptable, it’s a dinner you’ll turn to again and again.