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Chicken Lo Mein recipe in a dark bowl, showcasing glossy egg noodles, sliced chicken breast, bell peppers, and scallions.

best Chicken Lo Mein Recipe

This Chicken Lo Mein Recipe is a cozy, restaurant style dinner made with chewy egg noodles, tender chicken, and a glossy savory sauce. It is a quick 25 minute meal that brings our family together and turns a simple weeknight into a kitchen memory with my little helper by my side.
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Course: Dinner
Cuisine: American, Chinese
Keyword: Chicken Lo Mein Recipe, easy chicken lo mein, restaurant style lo mein, weeknight noodle dinner
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 6 servings
Calories: 410kcal
Cost: $14

Equipment

  • 1 Large wok or deep skillet High sides help toss the noodles without spilling
  • 1 Large pot For boiling the noodles
  • 1 Small mixing bowl Used for whisking the sauce
  • 1 Tongs or wooden spoons Easier for tossing noodles gently

Ingredients

For the Lo Mein Sauce

  • ¼ cup low sodium soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon hoisin sauce
  • 2 teaspoons brown sugar
  • ½ cup chicken broth
  • 1 teaspoon fresh ginger minced
  • 2 cloves garlic minced
  • 1 teaspoon cornstarch

For the Lo Mein

  • 12 ounces fresh Chinese egg noodles or dried lo mein noodles
  • 1.5 pounds boneless skinless chicken breast sliced into thin strips
  • 2 tablespoons vegetable oil divided
  • 1 medium onion sliced
  • 2 cups cabbage shredded
  • 1 red bell pepper sliced into thin strips
  • 1 cup carrots julienned
  • 1 cup snow peas
  • 2 green onions sliced for garnish
  • 1 tablespoon sesame seeds optional

Instructions

  • In a small bowl, whisk together the soy sauce, oyster sauce, sesame oil, hoisin sauce, brown sugar, chicken broth, ginger, garlic, and cornstarch.
  • Bring a large pot of water to a boil and cook the egg noodles just until chewy and tender. Drain and rinse with cold water, then toss lightly with a drop of sesame oil.
  • Heat 1 tablespoon of vegetable oil in a hot wok. Add the chicken in a single layer and cook until golden, then flip and finish cooking. Remove and set aside.
  • Add remaining vegetable oil to the wok. Stir fry the onion, cabbage, bell pepper, carrots, and snow peas until crisp tender. Add the remaining garlic and ginger.
  • Return the chicken to the pan, add the cooked noodles, and pour in the lo mein sauce. Toss everything together over high heat until the noodles are evenly coated and glossy.
  • Remove from heat and garnish with green onions and sesame seeds. Serve immediately while warm.

Notes

  • Fresh egg noodles give the best texture, but dried lo mein or even spaghetti works in a pinch.
  • Chicken thighs can be used instead of chicken breast for extra juiciness.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • This recipe is perfect for cooking with kids because everything comes together quickly and feels fun to toss.
  • If you want a lighter version, add extra vegetables and reduce the noodles slightly

Nutrition

Serving: 100g | Calories: 410kcal | Carbohydrates: 45g | Protein: 27g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 75mg | Sodium: 780mg | Potassium: 420mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 35mg | Calcium: 60mg | Iron: 3mg