Chicken Lo Mein is one of those recipes that never gets old. It is the kind of meal that feels like a warm hug in a bowl, and I keep coming back to it every time I need something quick, satisfying, and full of flavor. Silky noodles, tender chicken, and crisp vegetables all tossed in a savory sauce. It is honestly one of my favorite weeknight saves.
I still remember the first time I made this Chicken Lo Mein Recipe at home. I was convinced it would never taste as good as takeout. I was wrong. Once I nailed the sauce and stopped overcooking the noodles, it became a regular in our dinner rotation. The secret is keeping things simple and letting fresh ingredients do the work.
Table of Contents
Ingredients for Chicken Lo Mein Recipe
I have made this dish more times than I can count, and these are the ingredients I always reach for. Quality really does make a difference here, so I recommend using fresh garlic and low-sodium soy sauce for the best results.
- 3 to 4 boneless, skinless chicken breasts (sliced into thin strips) – I usually slice them against the grain for the most tender bites
- 8 oz lo mein noodles – fresh noodles are my preference when available, but dried work great too
- 2 cloves garlic (minced)
- 1 bell pepper, any color (thinly sliced) – I recommend red or yellow for a sweeter flavor
- 2 medium carrots (julienned)
- 3 tablespoons low-sodium soy sauce (plus more to taste)
- 1 tablespoon sesame oil – in my experience, toasted sesame oil adds the best nutty depth
- 1 tablespoon neutral cooking oil (vegetable or avocado oil)
Step-by-Step Instructions
In my experience, the key to a great Chicken Lo Mein Recipe is prepping everything before you turn on the heat. This dish moves fast, and having your ingredients ready makes all the difference.
Step 1: Slice the chicken breasts into thin, even strips. Thinly slice the bell pepper and julienne the carrots so everything cooks at the same rate.
Step 2: Bring a large pot of salted water to a boil. Cook the lo mein noodles according to package directions until just al dente. Drain and immediately rinse under cold water to stop the cooking. Set aside. Pro tip: do not skip the rinse or your noodles will clump and turn mushy.
Step 3: Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken strips in a single layer. Saute for 5 to 7 minutes, turning once, until golden brown and cooked through with no pink remaining.
Step 4: Add the minced garlic and stir for 30 seconds until fragrant. Then add the bell pepper and carrots. Cook for 3 to 4 minutes, stirring often, until the vegetables are tender but still have a slight crunch. If you love a little heat, this is the moment to add red pepper flakes or a drizzle of sriracha.
Step 5: Add the drained noodles to the skillet. Pour in the soy sauce and sesame oil. Toss everything together for about 1 minute until the noodles are well coated and heated through. Taste and adjust with a splash more soy sauce if needed.
Step 6: Serve hot straight from the skillet. A drizzle of extra sesame oil on top takes it to the next level.
What to Serve with Chicken Lo Mein Recipe
This dish is satisfying on its own, but pairing it with the right sides creates a complete and balanced meal. Here are some of my favorite ways to round out the table.
Crockpot General Tso’s Chicken: If you are hosting an Asian-inspired dinner night, this pairs beautifully. The sweet and spicy flavors complement the savory noodles perfectly and keep the whole meal cohesive.
Bang Bang Chicken Bowl: A lighter, fresh option that balances the richness of the lo mein. The creamy bang bang sauce adds a fun contrast in both texture and flavor.
Thai Chicken Wrap with Crunchy Asian Slaw: Serve these wraps on the side for a fun, interactive meal. The crunchy slaw brings freshness and a satisfying textural contrast to the soft noodles.
Teriyaki Chicken: A crowd-pleasing side that stays in the same flavor family. The sweet teriyaki glaze plays wonderfully alongside the umami-forward lo mein sauce.
Fresh Green Salad: A simple salad with a light sesame ginger dressing adds crispness and keeps the meal from feeling too heavy. It is my go-to when I want something quick and refreshing on the side.
Storage and Serving Tips
Leftovers store well in an airtight container in the refrigerator for up to 3 days. For longer storage, place portions in a freezer-safe container and freeze for up to 3 months. I recommend labeling with the date so nothing gets forgotten.
To reheat, warm in a skillet over medium heat for 5 to 7 minutes. Add a small splash of water or soy sauce to loosen the noodles and restore moisture. The microwave works too in a pinch, just cover loosely and heat in 90-second intervals, stirring in between.
Pro tip: this dish actually tastes even better the next day once the flavors have had time to settle in. I love packing it for lunch the following afternoon.
FAQs
What is the best type of noodle for Chicken Lo Mein?
The best type of noodle for Chicken Lo Mein is traditionally egg noodles, which provide a delightful chewiness and absorb flavors well. However, you can also use chow mein noodles or even rice noodles depending on your preference. If you want an authentic experience, look for Chinese egg noodles in Asian grocery stores or online. They typically come fresh or dried; fresh noodles require less cooking time than dried ones. Regardless of your choice, be sure not to overcook them so they remain firm when tossed with other ingredients.
Can I make Chicken Lo Mein ahead of time?
Yes, you can make Chicken Lo Mein ahead of time! Preparing this dish in advance allows flavors to meld beautifully while saving you time during busy weeknights or gatherings. Store cooked Chicken Lo Mein in an airtight container in the refrigerator for up to three days. When ready to eat, reheat on low heat in a skillet or microwave until warmed through, adding a splash of soy sauce if needed to restore moisture and flavor.
How can I customize my Chicken Lo Mein?
Customizing your Chicken Lo Mein recipe is part of what makes this dish so enjoyable! You can swap out proteins such as chicken for beef, shrimp, or even tofu if you’re looking for vegetarian options. Feel free to mix in any vegetables you have on hand—snow peas, broccoli, or mushrooms work wonderfully! Additionally, experiment with sauces by adding chili paste for heat or hoisin sauce for sweetness. The possibilities are endless; tailor this dish to suit your tastes!
Is Chicken Lo Mein healthy?
Chicken Lo Mein can be made healthier by choosing whole grain noodles and incorporating plenty of fresh vegetables into your recipe. Lean cuts of chicken add protein without excessive fat. You can control sodium levels by using low-sodium soy sauce or reducing the amount used overall in your recipe. Furthermore, keep an eye on portion sizes; enjoying this dish as part of a balanced diet ensures it fits well into healthy eating habits without sacrificing flavor.
Conclusion
This Chicken Lo Mein Recipe is proof that a homemade dinner can be faster, tastier, and more satisfying than takeout. With simple ingredients and straightforward steps, it is a recipe anyone can pull off on a busy weeknight. Give it a try tonight and see why it keeps earning a spot in my weekly rotation. Once you make it, I have a feeling it will earn a permanent spot in yours too.
Chicken Lo Mein Recipe
Ingredients
Equipment
Method
- Slice the chicken breasts into thin even strips against the grain. Thinly slice the bell pepper and julienne the carrots so all ingredients cook evenly.
- Bring a large pot of salted water to a boil. Cook lo mein noodles according to package directions until just al dente. Drain and rinse under cold water immediately to stop cooking. Set aside.
- Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the oil is shimmering, add the chicken strips in a single layer. Saute for 5 to 7 minutes, turning once, until golden brown and cooked through with no pink remaining.
- Add the minced garlic and stir for 30 seconds until fragrant. Add the bell pepper and carrots and cook for 3 to 4 minutes, stirring often, until vegetables are tender but still slightly crisp.
- Add the drained noodles to the skillet. Pour in the soy sauce and sesame oil. Toss everything together for about 1 minute until the noodles are well coated and heated through. Taste and adjust seasoning with additional soy sauce if needed.
- Serve hot straight from the skillet. Drizzle with extra sesame oil on top for added flavor.
