Chicken Lo Mein

by

🍜 Chicken Lo Mein

Better Than Takeout – Savory, Saucy, and Ready in 30 Minutes

This Chicken Lo Mein is everything you love about your favorite Chinese takeout—tender chicken, perfectly coated noodles, crisp veggies, and a rich, savory sauce—made right at home with simple pantry ingredients. It’s fast, affordable, and endlessly customizable, making it a weeknight dinner hero you’ll come back to again and again.

No wok required, no complicated steps—just big flavor and slurp-worthy noodles.

⏱️ Recipe Overview

  • Prep Time: 15 minutes

  • Cook Time: 15 minutes

  • Total Time: 30 minutes

  • Servings: 4

  • Difficulty: Easy

📝 Ingredients

🍜 Main Ingredients

  • 12 oz lo mein noodles or spaghetti

  • 2 tablespoons vegetable oil

  • 1 lb chicken breast, thinly sliced

🥕 Vegetables

  • 1 cup shredded carrots

  • 1 cup sliced bell peppers (any color)

  • 1 cup snap peas or snow peas

  • 3 green onions, sliced

🧄 Aromatics

  • 3 cloves garlic, minced

  • 1 teaspoon fresh ginger, minced (optional but recommended)

🍶 Lo Mein Sauce

  • ⅓ cup low-sodium soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon hoisin sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon sugar or honey

  • 2 tablespoons water or chicken broth

🌶️ Optional Garnishes

  • Sesame seeds

  • Chili oil or red pepper flakes

🍽️ Step-by-Step Instructions

1️⃣ Cook the Noodles

Bring a large pot of salted water to a boil.
Cook noodles according to package directions until just al dente. Drain and toss lightly with oil to prevent sticking. Set aside.

2️⃣ Make the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and water. Set aside—this sauce is the heart of your lo mein.

3️⃣ Cook the Chicken

Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add chicken slices in a single layer and cook 3–4 minutes until lightly browned and cooked through. Remove and set aside.

4️⃣ Stir-Fry the Veggies

Add remaining oil to the pan.
Sauté garlic and ginger for 30 seconds until fragrant, then add carrots, bell peppers, and snap peas. Stir-fry 2–3 minutes until crisp-tender.

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