You know those nights when you need dinner on the table fast, but takeout just isn’t in the budget? That’s when my Chicken Lo Mein saves the day! I can’t tell you how many times this recipe has rescued our busy weeknights – my kids actually cheer when they smell the sesame oil hitting the hot pan. After years of tweaking, I’ve perfected this easy stir-fry that comes together in about the same time it takes to wait for delivery.
What makes this Chicken Lo Mein special is how it balances simplicity with big flavor. Tender strips of chicken, crisp-tender veggies, and those satisfyingly chewy noodles all coated in a savory sauce that’s way better than anything from a takeout box. The first time I made this version, my husband did that thing where he keeps going back for “just one more bite” until the whole pan disappeared. Now it’s our go-to for crazy school nights, last-minute dinner guests, or when we’re just craving that perfect Chinese restaurant taste at home.
Table of Contents
Table of Contents
Why You’ll Love This Chicken Lo Mein
Let me tell you why this recipe has earned a permanent spot in my weekly rotation. First off, it’s faster than takeout – I can go from empty pan to dinner table in under 30 minutes flat. The sauce comes together with just pantry staples, and the whole dish is so much lighter and fresher than restaurant versions.
- Weeknight lifesaver: Perfect for those “what’s for dinner?” panic moments
- Customizable: Swap veggies based on what’s in your fridge (broccoli? mushrooms? toss ’em in!)
- Better than takeout: That perfect balance of savory, slightly sweet, and umami flavors
- Kid-approved: My picky eaters actually ask for seconds of the noodles
- Meal prep friendly: Makes fantastic leftovers for lunch the next day
The best part? You probably have most ingredients already. Just grab some fresh noodles and whatever veggies look good, and you’re minutes away from the easiest homemade Chinese food you’ll ever make.
Ingredients for Chicken Lo Mein
Here’s what you’ll need to make my favorite quick-fix Chicken Lo Mein – I’ve included all my little prep notes too, because let’s be honest, slicing chicken while the pan’s heating up is when I always spill something!
- 8 oz lo mein noodles – fresh if you can find them (look in the refrigerated section), but dried work great too
- 3-4 boneless, skinless chicken breasts – sliced into thin strips (about 1/4-inch thick)
- 1 red bell pepper – julienned or thinly sliced (I like the color contrast, but green works too)
- 1 yellow bell pepper – same prep as the red
- 1 carrot – cut into matchsticks or very thinly sliced (I use a vegetable peeler for lazy days)
- 3 green onions – chopped, keeping the white and green parts separate
- 3 tbsp low-sodium soy sauce – trust me, regular makes it too salty
- 1 tbsp sesame oil – the good stuff, not the light version
- 2 cloves garlic – minced (or 1 tsp pre-minced from the jar when I’m rushed)
- 2 tbsp vegetable oil – divided for cooking
Ingredient Notes & Substitutions
Here’s where you can make this recipe your own! No chicken? Shrimp or thinly sliced beef work beautifully. Vegetarian? Extra firm tofu or just double the veggies. If you’re gluten-free, use tamari instead of soy sauce and rice noodles (though they’ll be more delicate).
Time-saver tip: Grab pre-sliced stir-fry veggies from the produce section – nobody will know! I’ve even used frozen stir-fry mixes in a pinch (just thaw first). For the noodles, spaghetti or linguine can sub in a bind, but they won’t have that perfect chew. And if you like heat, toss in some red pepper flakes or sriracha with the sauce!
How to Make Chicken Lo Mein
Alright, let’s get cooking! First things first – put a big pot of water on to boil for your noodles. Now grab your largest skillet or wok – I use my trusty 12-inch cast iron for this – and let’s make some magic.
- Cook the noodles: When your water’s boiling, add the lo mein noodles and cook 2-3 minutes less than the package says (they’ll finish cooking in the sauce later). Drain and toss with a tiny bit of oil to prevent sticking.
- Brown the chicken: Heat 1 tbsp vegetable oil in your skillet over medium-high until it shimmers. Add the chicken in a single layer (don’t crowd them!) and cook 4-5 minutes until golden. Flip and cook 2-3 more minutes until done. Remove to a plate.
- Stir-fry the veggies: Add the remaining oil to the pan. Toss in the white parts of green onions and garlic first, stirring for just 30 seconds until fragrant. Then add bell peppers and carrots – stir-fry about 3 minutes until crisp-tender.
- Bring it all together: Return the chicken to the pan along with cooked noodles, soy sauce, and sesame oil. Toss everything together like you’re tossing a salad – this helps coat everything evenly. Let it cook together for about 1 minute so the flavors meld.
- Finish with greens: Turn off the heat and stir in the green parts of your onions. They’ll stay bright and fresh-tasting this way.
30-Minute Chicken Lo Mein That Beats Takeout Every Time
A simple and delicious Chicken Lo Mein recipe perfect for a quick dinner. Tender chicken, crisp vegetables, and noodles tossed in a savory sauce.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 3–4 boneless, skinless chicken breasts
- 8 oz lo mein noodles (fresh or dried)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 carrot, thinly sliced
- 3 green onions, chopped
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 2 tbsp vegetable oil
Instructions
- Cook noodles according to package instructions. Drain and set aside.
- Heat 1 tbsp oil in a large skillet over medium-high heat. Cook chicken until golden and fully done (6-8 minutes). Remove from pan.
- Add remaining oil to the skillet. Stir-fry bell peppers, carrots, and green onions for 3-4 minutes.
- Return chicken to the skillet. Add cooked noodles, soy sauce, sesame oil, and garlic. Toss to combine.
- Serve hot.
Notes
- Adjust soy sauce to taste for saltiness.
- Use pre-sliced vegetables to save time.
- Add more garlic for extra flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Tips for Perfect Chicken Lo Mein
Here’s my hard-earned wisdom after many (many!) batches: First, don’t skimp on heat – that sizzle when the chicken hits the pan is what gives you that perfect sear. Second, taste as you go – need more soy sauce? Add it a teaspoon at a time. Third, prep everything first because this moves fast once you start cooking! And last – this is crucial – let your pan reheat between steps. A hot pan means no soggy veggies. Oh, and if things start sticking? A splash of chicken broth or water loosens everything right up.
Serving Suggestions for Chicken Lo Mein
This Chicken Lo Mein is practically a meal by itself, but I love to serve it with crispy store-bought egg rolls when we’re feeling fancy (no shame in my takeout-style game!). For garnish, a sprinkle of toasted sesame seeds and extra green onions makes it look restaurant-worthy. On busy nights, I just grab some chopsticks and call it done – the kids think eating with “sticks” makes it extra fun!
Storing and Reheating Chicken Lo Mein
Here’s the good news – leftovers taste almost as good as fresh! Store your Chicken Lo Mein in an airtight container for 3-4 days in the fridge. When reheating, I always use a skillet with a splash of water or oil to bring back that perfect texture – the microwave tends to make noodles soggy. Just stir-fry over medium heat until piping hot, about 3-4 minutes. Pro tip: If the sauce seems too thick, add a teaspoon of water or broth to loosen it up.
Chicken Lo Mein FAQs
I’ve gotten so many great questions about this recipe over the years – here are the ones that come up most often in my kitchen and from readers!
Can I use spaghetti instead of lo mein noodles?
Absolutely! While the texture won’t be exactly the same, spaghetti or linguine make decent substitutes in a pinch. Just cook them al dente – you want that slight chewiness. Fun fact: When my kids were little, we called this “Chinese spaghetti night” to get them excited!
How do I make it spicier?
Oh, I love this question! My favorite ways to add heat: toss in a teaspoon of chili garlic sauce with the veggies, sprinkle red pepper flakes at the end, or drizzle with sriracha before serving. Start small – you can always add more!
Can I use frozen vegetables?
You bet! Thaw them first and pat dry to avoid extra moisture. I keep a bag of stir-fry mix in the freezer for emergency dinners. The texture changes slightly, but the flavor’s still fantastic.
Why is my Lo Mein soggy?
Usually means the pan wasn’t hot enough or we overcrowded it (my most common mistake!). Also, make sure to drain noodles well and don’t overcook them initially. A quick tip? If it’s looking wet, crank up the heat at the end to evaporate excess liquid.
Nutritional Information for Chicken Lo Mein
Just a quick note about nutrition – these numbers can swing based on your exact ingredients and brands (like how much oil you actually use or if you add extra veggies). My homemade version tends to be lighter than restaurant lo mein since I control the oil and sodium. The chicken provides great protein, while those colorful veggies pack in vitamins. That said, if you’re counting carefully, always check your specific ingredients for the most accurate info!
Let Me Know How Your Chicken Lo Mein Turns Out!
I’d love to hear about your Chicken Lo Mein adventures! Drop a comment below to share your twists, tell me what your family thought, or even just to say hello. Happy cooking, friends! Find us on Facebook for more updates!
