You know those nights when the kids are starving, the clock is ticking, and takeout just isn’t in the budget? That’s when my Easy Chicken Lo Mein becomes our weeknight superhero. I’ve been making this stir-fry for years – it’s the perfect balance of “I’m exhausted” and “but I still want something delicious.” In the time it takes to argue about what to watch on TV, you can have a steaming bowl of noodles loaded with colorful veggies and tender chicken on the table. The secret’s in that simple sauce – just a few pantry staples that transform into something magical when they hit the hot pan. Trust me, this is the kind of recipe that’ll make you feel like you’ve got your life together, even on the craziest of days.
Table of Contents
Table of Contents
Why You’ll Love This Easy Chicken Lo Mein
Listen, I’m not exaggerating when I say this recipe checks ALL the boxes for busy families like mine. Here’s why it’s become my go-to when chaos strikes:
- Speedy salvation: From fridge to table in 30 minutes flat – including veggie chopping time!
- Colorful crunch: Those bell peppers and carrots aren’t just pretty – they add such satisfying texture against the silky noodles.
- Magic sauce: Three ingredients (soy sauce, sesame oil, garlic) create way more flavor than they should legally be allowed to.
- Kid-approved: My picky eaters gobble this up – I swear they don’t even notice they’re eating vegetables!
- Leftover gold: Tastes even better next day for lunch (if it lasts that long in your fridge!).
Honestly? What started as my “desperation dinner” has turned into one of the most requested meals in our house. The first time my daughter asked for seconds, I nearly cried happy tears into my noodle bowl.
Ingredients for Easy Chicken Lo Mein
Here’s what you’ll need to whip up this lifesaver of a meal. Trust me, most of this stuff is probably already in your kitchen:
- 3-4 boneless, skinless chicken breasts – cut into bite-sized pieces (you can also use thighs if that’s what you’ve got)
- Lo Mein noodles – fresh or dried, about 8 ounces (spaghetti works in a pinch, but the real deal is worth it)
- 1 red bell pepper – sliced into thin strips (adds that sweet crunch)
- 1 yellow bell pepper – same deal, sliced thin (because more color = more fun)
- 2 carrots – peeled and thinly sliced on the diagonal (it’s all about that pretty presentation)
- 2 green onions – chopped (for that fresh, oniony kick)
- ¼ cup low-sodium soy sauce – trust me, low-sodium is the way to go here
- 1 tablespoon sesame oil – the secret flavor bomb
- 3 cloves garlic – minced (because garlic makes everything better)
That’s it! Simple, fresh, and nothing fancy – just the way I like it.
How to Make Easy Chicken Lo Mein
Alright, let’s get cooking! I’ve made this dish so many times I could probably do it blindfolded (though I don’t recommend trying that with hot oil). Follow these simple steps, and you’ll have restaurant-quality lo mein without the takeout containers.
Step 1: Prepare the Ingredients
First things first – let’s do our prep work. Chop those chicken breasts into bite-sized pieces (about 1-inch cubes work perfectly). Slice your bell peppers into thin strips, peel and diagonally cut the carrots (it makes them look fancy!), and give those green onions a rough chop. Mince your garlic too – trust me, you’ll thank yourself later when everything comes together quickly.
Step 2: Cook the Lo Mein Noodles
While your veggies are prepped, get those noodles cooking according to the package directions. Here’s my golden rule – cook them just until al dente (that means they should still have a slight bite to them). They’ll finish cooking later when we toss everything together. Drain them well and give them a quick rinse with cold water to stop the cooking – this prevents them from turning into one sticky noodle blob.
Step 3: Sauté the Chicken
Heat up your largest skillet or wok over medium-high heat with a tablespoon of vegetable oil. When it’s shimmering hot (seriously, wait for that shimmer!), add your chicken pieces in a single layer. Don’t crowd the pan – you want them to brown, not steam! Cook for about 3-4 minutes per side until they’re golden brown and cooked through. Scoop them out onto a clean plate – we’ll come back for them soon.
Step 4: Stir-Fry the Vegetables
Same pan, no need to wash! Add another splash of oil if needed, then toss in your carrots first since they take longest to cook. After about 2 minutes, add the bell peppers and green onions. You’ll want to keep everything moving constantly with tongs or a wooden spoon – we’re going for “tender-crisp” here, not mushy! This whole veggie dance should take about 3-4 minutes max.
Step 5: Combine Everything
Now for the magic! Return the chicken to the pan with the veggies, then add your cooked noodles. Pour in that glorious sauce mixture of soy sauce, sesame oil, and garlic. Here’s where you really want to put some muscle into it – use those tongs to lift and toss everything together until every single noodle is coated in that flavorful sauce. The heat from the pan will warm everything through perfectly. Give it a taste (chef’s privilege!) and add more soy sauce if needed. And just like that – dinner is served!
Print
30-Minute Easy Chicken Lo Mein That Kids Devour Daily
A simple and quick chicken lo mein recipe perfect for busy weeknights, packed with fresh vegetables and flavorful sauce.
- Total Time: 30 mins
- Yield: 4 servings 1x
Ingredients
- 3–4 boneless, skinless chicken breasts
- Lo Mein noodles (fresh or dried)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots (thinly sliced)
- 2 green onions (chopped)
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes.
- Return cooked chicken to the skillet with vegetables. Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
- Serve hot with extra soy sauce if desired.
Notes
- For extra flavor, add a pinch of red pepper flakes.
- You can substitute chicken with shrimp or tofu for a different protein option.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Main Course
- Method: Stir-fry
- Cuisine: Asian
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 75mg
Tips for Perfect Easy Chicken Lo Mein
After making this dish more times than I can count, I’ve picked up some tricks that take it from good to “can we have this again tomorrow?” good:
- Spice it up: A pinch of red pepper flakes adds the perfect kick – my husband sprinkles them right on his serving!
- Protein swap: Shrimp cooks even faster than chicken (just 2-3 minutes!), and tofu works great for vegetarians (press it first!).
- Veggie alert: Don’t overcook those beautiful peppers and carrots – they should still have some snap when you bite into them.
- Sauce secret: Mix your sauce ingredients beforehand so you can just pour and toss when the time comes.
- Pan matters: Use the biggest skillet you’ve got – overcrowding leads to steaming instead of that perfect stir-fry texture.
Oh! And always make extra – this stuff disappears faster than my kids’ homework excuses!
Serving Suggestions for Easy Chicken Lo Mein
This lo mein is honestly perfect just as it is, but if you want to make it a full spread, here’s how we do it in my house: serve it with little bowls of extra soy sauce and chili oil for drizzling (my spice lovers go wild for this). Sometimes I’ll whip up a quick cucumber salad – just sliced cukes tossed with rice vinegar and sesame seeds – for a refreshing crunch. And on those “I need ALL the carbs” nights? A scoop of steamed jasmine rice never hurts. Pro tip: set everything out family-style and let everyone build their perfect bowl – it’s half the fun!
Storage and Reheating Instructions for Easy Chicken Lo Mein
Here’s the good news – the leftovers might be even better than the first serving! Store any extra lo mein in an airtight container in the fridge for up to 3 days. When reheating, skip the microwave – it makes the noodles rubbery. Instead, toss it in a hot skillet with a splash of water or broth for about 3-4 minutes until everything’s piping hot again. The veggies stay crisp, the noodles stay springy, and you get that just-made flavor all over again. (I may or may not have eaten this cold straight from the fridge at midnight… no judgment!)
Nutritional Information for Easy Chicken Lo Mein
Here’s the scoop on what’s in each delicious serving (about 1/4 of the recipe): roughly 380 calories, 30g protein, 45g carbs, and 10g fat. But listen – I’m no scientist! These numbers are just estimates that can change depending on your exact ingredients and brands. The veggies bump up the fiber to about 4g per serving, and that sesame oil brings the good kind of fats. Want to lighten it up? Try reducing the oil slightly or adding more veggies. Either way, it’s a balanced meal that keeps my crew full and happy!
Frequently Asked Questions About Easy Chicken Lo Mein
I’ve gotten so many great questions about this recipe over the years – here are the ones that pop up most often in my kitchen and inbox:
Can I use a different protein besides chicken?
Absolutely! This lo mein is super flexible. Shrimp cooks in just 2-3 minutes (add them right before the veggies), and tofu works wonderfully for vegetarians (just press it first to remove excess water). I’ve even used thinly sliced beef when it was on sale!
How long does it really take to make?
Honestly? From fridge to table in 30 minutes flat – including all the chopping! The key is having everything prepped before you start cooking. I like to chop veggies while the noodles cook – multitasking at its tastiest.
What if I can’t find lo mein noodles?
No stress! Spaghetti makes a decent substitute in a pinch (just cook it al dente). But if you’ve got an Asian market nearby, the fresh lo mein noodles are worth the trip – they have that perfect chewy texture.
Can I make this ahead of time?
You bet! The flavors actually deepen overnight. Store it in the fridge and reheat in a skillet with a splash of water or broth to revive the texture. Just don’t overcook the veggies initially if you’re planning leftovers.
Is there a gluten-free version?
Sure thing! Use tamari instead of soy sauce and swap in rice noodles. I’ve done this for my gluten-sensitive friends, and they couldn’t tell the difference – still packed with flavor!
Share Your Experience with This Easy Chicken Lo Mein Recipe
I’d love to hear how this recipe turns out for you! Did your kids gobble it up? Did you add your own twist? Drop a comment below, rate the recipe, or snap a photo and tag me on social media. Your feedback makes my day and helps other busy cooks find their new favorite meal. Let’s keep the kitchen conversations going! Follow us on Facebook for more delicious recipes!
