I’ve always loved Chinese takeout, but once I learned how easy it was to make chicken lo mein at home, there was no going back. The flavors are fresh, the sauce is savory and slightly sweet, and the noodles soak up everything perfectly. I recently whipped this up for a casual weeknight dinner, and my family couldn’t believe it wasn’t from a restaurant.

Let me show you exactly how I made it so you can enjoy it too—or you can also enjoy a comforting chicken marsala recipe if you’re in the mood for something rich and Italian-inspired.

Credit: emilybites.com

Ingredients: What You’ll Need?

This recipe is all about balance—savory sauces, crisp vegetables, and tender chicken all come together in harmony. Here’s what I used:

8 ounces lo mein noodles – Traditional lo mein noodles are soft, chewy, and made to soak up all the flavor. If unavailable, spaghetti works too!
2 tablespoons soy sauce – Adds salty depth. I use low-sodium to keep it from getting too salty.
1 tablespoon oyster sauce – Sweet and savory with a slight caramelized flavor.
1 tablespoon hoisin sauce – This gives it a delicious richness that’s hard to beat.
1 teaspoon sesame oil – Nutty and fragrant, a little goes a long way.
1/2 teaspoon sugar – Just enough to balance out the salty notes.
2 teaspoons cornstarch – Helps coat the chicken and gives a nice silky texture to the sauce.
1 pound boneless, skinless chicken breast – Sliced thin so it cooks quickly and evenly.
2 tablespoons vegetable oil – Great for stir-frying because it has a high smoke point.
2 cloves garlic, minced – Adds sharp, aromatic flavor.
1/2 cup thinly sliced carrots – They add sweetness and a satisfying crunch.
1 cup shredded green cabbage – Light and tender, perfect for stir-fries.
1/2 red bell pepper, thinly sliced – Bright color and crisp texture.
2 green onions, chopped – Adds freshness and a mild onion bite.

Note: This recipe serves 4 hearty portions.

Exciting Variations for Every Preference

Want to make this lo mein your own? You’ve got options.

Vegetarian version: Swap chicken with tofu or mushrooms. Firm tofu cubes sautéed until golden are amazing.
Low-carb option: Try using zucchini noodles or shirataki noodles instead of wheat noodles.
Spice it up: Add red chili flakes or a squirt of sriracha to the sauce for a kick.
Gluten-free: Use tamari instead of soy sauce and double-check that your oyster and hoisin sauces are gluten-free.
Add-ins: Baby corn, snap peas, bean sprouts, or broccoli work beautifully.

Cooking Time Breakdown

Making chicken lo mein doesn’t take all evening. Here’s how the time splits:

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

Tools You’ll Need in the Kitchen

Before you dive in, gather these simple tools:

Large skillet or wok – Ideal for stir-frying and tossing everything together quickly.
Sharp knife – For slicing chicken and vegetables thinly.
Cutting board – Keep it stable and clean for quick prep.
Mixing bowls – Useful for prepping sauce and marinating the chicken.
Tongs or spatula – Helps with flipping and tossing ingredients evenly.
Pot for boiling noodles – Any medium pot will do.

How to Make Chicken Lo Mein at Home?

This recipe comes together quickly once your ingredients are prepped. Here’s how I do it every time.

Start by Cooking the Noodles

I bring a pot of water to a boil, then cook the lo mein noodles until just tender—usually around 4 to 5 minutes. I drain and rinse them under cold water to stop the cooking and keep them from sticking together. Set them aside while everything else comes together.

Marinate and Sauté the Chicken

I toss the thinly sliced chicken breast with cornstarch and a teaspoon of soy sauce. This helps the meat stay tender while adding flavor. In a hot skillet with vegetable oil, I sear the chicken in a single layer until it’s golden and cooked through—about 5–6 minutes. Then, I take it out and keep it warm.

Sauté Your Veggies

Next, I add a bit more oil to the skillet, then sauté garlic for a few seconds until fragrant. I follow that with carrots, cabbage, and bell peppers. Stirring often, I cook them for about 3–4 minutes until just tender but still crisp. The goal is to keep the veggies colorful and slightly crunchy.

Combine Sauce and Return Chicken

While the veggies cook, I mix the sauce: soy sauce, hoisin, oyster sauce, sesame oil, sugar, and a splash of water. Once the vegetables are ready, I return the chicken to the pan and pour in the sauce. Everything gets a good stir so it’s well coated.

Add Noodles and Finish It Off

Now it’s time to toss in the cooked noodles. I gently stir everything together, making sure the noodles soak up all the sauce. In about 2 minutes, it’s done! I throw in the green onions at the end for a fresh finish.

Credit: savorybitesrecipes.com

Extra Tips from My Kitchen to Yours

After making this recipe several times, here are a few things I’ve learned that make it even better:

Slice everything thinly so it cooks evenly and quickly.
Use a hot skillet or wok for that authentic stir-fry flavor.
Don’t overcrowd the pan – cook the chicken in batches if needed.
Rinse noodles after boiling to stop the cooking process and avoid mushiness.
Double the sauce if you like extra slurp-worthy noodles.

If you’re exploring more creative twists on poultry dishes, you’ll find some great ideas in these popular chicken recipes that go beyond your average weekday meal.

How to Serve Chicken Lo Mein for Maximum Appeal?

Presentation makes all the difference! I like to serve chicken lo mein in wide bowls or shallow plates so the noodles and vegetables shine through. A sprinkle of sesame seeds or freshly chopped scallions on top adds a great finishing touch. For a cozy takeout-style dinner, pair it with egg rolls or hot and sour soup. For more inspiration on Asian-inspired dishes that are quick to make and rich in flavor, you might also enjoy this delicious sesame chicken recipe—a perfect pairing for lo mein nights.

Nutritional Information

This chicken lo mein is flavorful without being too heavy. Here’s an approximate nutrition breakdown per serving:

Calories: 420
Protein: 28g
Carbohydrates: 40g
Fat: 16g

(Values can vary depending on the exact ingredients used.)

Make Ahead and Storage

Storing Leftovers: I keep leftovers in an airtight container in the fridge for up to 3 days. The flavors get even better by the next day!
Freezing: Chicken lo mein can be frozen for up to 2 months, but the texture of the noodles might change a little. I recommend freezing only if necessary.
Reheating: To reheat, I sauté it in a skillet with a splash of water or broth. This helps revive the sauce and prevents it from drying out.

Why You’ll Love This Chicken Lo Mein Recipe?

This dish has everything you want in a quick and satisfying meal. Here’s why it stands out:

Quick and easy: The entire dish comes together in just 30 minutes—perfect for weeknights.
Versatile: You can customize it with whatever protein or veggies you have on hand.
Budget-friendly: Way cheaper than ordering takeout and just as tasty.
Family-approved: Kids and adults alike love the bold, savory flavors.
Healthier at home: You control the ingredients and portion sizes.