An easy chicken lo mein recipe that’s loaded with veggies and tender noodles all tossed in a savory umami sauce! This one is worth ditching takeout for.
Why this recipe works
This chicken lo mein recipe is actually quite simple to prepare and it’s packed with fresh, colorful veggies. Onion, cabbage, bell peppers, snap peas, and carrots add lots of texture while the ginger, garlic, and sauce mixture lend tons of flavor.
Lo mein is an excellent stir-fry to use up any veggies you have stuffed in the refrigerator. You can swap out the protein to make beef lo mein, or skip it altogether and make a vegetable lo mein with whatever you have on hand. We love a versatile recipe.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
NOODLES – Both lo mein or Cantonese egg noodles work great in this recipe. You’ll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles. Do note that some lo mein noodles come precooked and some are uncooked. Make sure to check the back of the package for directions on how to prepare your noodles.
VEGETABLES – If you don’t have all the vegetables on hand, nice replacements include mushrooms, broccoli, and mini sweet peppers.
How to Make Chicken Lo Mein
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- In a medium bowl, whisk together sauce ingredients and 2 teaspoons of the cornstarch.
- Place chicken pieces into a large bowl. Season with garlic salt, pepper, and remaining cornstarch and toss to coat with gloved hands.
- Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir fry until no longer pink. Remove chicken from the pan.
- To the remaining oil, add the garlic, ginger, onion, cabbage, red bell pepper, snap peas, green onion, and carrots. Stir fry for 3-4 minutes, or until vegetables are tender-crisp.
- Add cooked chicken and sauce to the pan. Stir fry for 2-3 minutes to heat through. Allow sauce to bubble gently for a few minutes to thicken.
- Add cooked noodles to the pan stir everything together.
Frequently Asked Questions & Expert Tips
Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat with a dash of oil.
Both chow mein and lo mein are made with wheat flour noodles, however, the texture of the two are slightly different. Lo mein is softer and chewier, whereas chow mein is a bit crispier but still rather soft.
Serving Suggestions
Chicken lo mein is filling enough to be served all on its own, but I personally love pairing it with some egg drop soup or egg rolls on the side. Optionally garnish with sesame seeds and enjoy!
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Chicken Lo Mein
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 5 teaspoons cornstarch divided
- 12 ounces boneless skinless chicken breasts cubed
- 1 teaspoon garlic salt
- ½ teaspoon black pepper
- 2 Tablespoons vegetable oil for frying
- 1 Tablespoon minced garlic
- 2 teaspoons minced ginger
- ½ cup sliced onion
- 1 cup sliced cabbage
- ½ cup sliced red bell pepper
- 1 cup snow peas or snap peas
- 5 green onions white parts only
- ½ cup julienned carrots
- 3 ½ ounces lo mein noodles cooked
Lo Mein Sauce
- ¼ cup soy sauce
- 1 Tablespoon sesame oil
- 2 Tablespoons oyster sauce
- 2 teaspoons granulated sugar
Before You Begin
- *This recipe calls for lo mein noodles that are already cooked so take that into account when prepping your ingredients. After draining your cooked noodles you can rinse it with cool water to stop the cooking process, then add it back to a pot or large bowl of room temperature water until you need it. Alternatively, you can toss the cooked noodles with a small amount of olive oil. Either method will keep the noodles from sticking together while you prepare the rest of the recipe.
- Both lo mein or Cantonese egg noodles work great in this recipe. You’ll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles.
- If you don’t have all the vegetables on hand, nice replacements include mushrooms, broccoli and mini sweet peppers.
Instructions
- In a medium bowl, whisk together sauce ingredients and 2 teaspoons of the cornstarch.1/4 cup soy sauce, 1 Tablespoon sesame oil, 2 Tablespoons oyster sauce, 2 teaspoons granulated sugar
- Place chicken pieces into a large bowl. Season with garlic salt, pepper, and remaining 3 teaspoons cornstarch and toss to coat with gloved hands.12 ounces boneless skinless chicken breasts, 1 teaspoon garlic salt, 1/2 teaspoon black pepper
- Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir fry until no longer pink. Remove chicken from the pan.2 Tablespoons vegetable oil
- To the remaining oil, add the garlic, ginger, onion, cabbage, red bell pepper, snow/snap peas, green onion, and carrots. Stir fry for 3-4 minutes, or until vegetables are tender-crisp.1 Tablespoon minced garlic, 2 teaspoons minced ginger, 1/2 cup sliced onion, 1 cup sliced cabbage, 1/2 cup sliced red bell pepper, 1 cup snow peas, 5 green onions, 1/2 cup julienned carrots
- Add cooked chicken and sauce to the pan. Stir fry for 2-3 minutes to heat through. Allow sauce to bubble gently for a few minutes to thicken.
- Add cooked noodles to the pan stir everything together.3 1/2 ounces lo mein noodles
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat with a dash of oil.
Nutrition
Chef Antoine Davis
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Dianne S. says
I look forward to making this recipe, but I have a question. The second picture for step 5 (adding the sauce), shows a bowl containing the ingredients that seems to have a tan ring of something around the sauce. What is that? It also looks like a lot more than 1/4 cup of soy sauce plus the sesame oil and oyster sauce. Thank you.
Amanda Davis says
Happy to clear this up for you. I’m attaching a photo for you to help clear up the ring you see. It’s a combination of the ingredients hitting the side of the bowl when Chef Antoine whisked everything together, and the overhead light we were using at the time. You can see that in the screenshots below (FYI – we don’t always include every photo in the post, that’s why the photo below you haven’t seen before). As for the measurements, they are accurate. Hope you get to try it!
Dianne S. says
Thank you for clearing up my confusion. I made this the other night and it was amazing. I used rice ramen noodles from Costco, because that was all I had. I also added a dash of Gochujang for a little spice. My husband and I nearly finished all of it, and what was left was even better for lunch the next day. Thank you for this simple and delicious recipe!
Amanda Davis says
Chef Antoine and I are so glad you loved it, thank you!