I still remember the first time I attempted restaurant-style lo mein at home. My kids were skeptical, arms crossed, convinced takeout was the only way. Fast forward to today, and this Chicken Lo Mein Recipe has become our Tuesday night tradition. There’s something magical about watching those noodles soak up that savory sauce while the chicken gets perfectly golden in the pan.
Table of Contents
Ingredients for Chicken Lo Mein
I’ve learned through countless kitchen experiments that using fresh ingredients makes all the difference in this recipe. In my experience, choosing chicken breasts that are similar in size ensures even cooking, and I always buy lo mein noodles from the Asian section rather than regular spaghetti for that authentic texture.
- 3 to 4 boneless, skinless chicken breasts (about 1.5 lbs, sliced into thin strips)
- 8 oz lo mein noodles – I recommend buying fresh lo mein from the refrigerated Asian section when available
- 2 cloves garlic (minced)
- 1 bell pepper, any color (chopped into strips)
- 2 medium carrots (julienned for quick cooking) – My go-to method is using a julienne peeler to save time
- 3 tablespoons low-sodium soy sauce – I usually keep Kikkoman on hand as it gives the best flavor balance
- 1 tablespoon sesame oil (adds nutty depth)
- 1 tablespoon cooking oil (vegetable or canola) – Pro tip: use an oil with a high smoke point for proper stir-frying
- Salt for pasta water
Step-by-Step Instructions
I recommend prepping all your ingredients before you start cooking, as this dish comes together quickly once you heat the pan. In my experience, having everything ready prevents overcooking and keeps those vegetables crisp.
Step 1: Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente, usually 3 to 4 minutes for fresh noodles or 6 to 8 minutes for dried. Drain immediately and rinse under cold water to stop the cooking process and prevent clumping. Set aside while you prepare the chicken and vegetables.
Step 2: Heat a large skillet or wok over medium-high heat until it’s very hot, about 2 minutes. Add your cooking oil and swirl to coat the pan. Add the sliced chicken in a single layer (work in batches if needed to avoid overcrowding) and let it cook undisturbed for 2 to 3 minutes until golden brown on the bottom. The chicken should have a light caramelized color. Flip and continue cooking for another 3 to 4 minutes until cooked through with an internal temperature of 165°F.
Step 3: Add the minced garlic directly to the chicken and stir for about 30 seconds until fragrant but not burned. Quickly add your bell peppers and julienned carrots, tossing everything together. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are tender-crisp with slight char on the edges. They should still have a bit of crunch.
Step 4: Add the cooked lo mein noodles to the skillet along with the soy sauce and sesame oil. Using tongs, toss everything together for about 1 to 2 minutes until the noodles are evenly coated and heated through. The sauce should cling to the noodles without pooling at the bottom of the pan. If it looks dry, add a splash of water or extra soy sauce to loosen it up.
Perfect Pairings for Your Lo Mein
This lo mein is hearty enough to stand alone, but pairing it with complementary sides creates a complete Asian-inspired meal that balances flavors and textures beautifully.
Egg Drop Soup: This light, silky soup provides a warm, comforting start that doesn’t compete with the rich flavors of the lo mein. The delicate egg ribbons and savory broth cleanse your palate between bites. If you enjoy soup-based meals.
Crispy Spring Rolls: Adding a crunchy element creates wonderful textural contrast against the soft noodles. The fresh vegetables inside also provide a cooling balance to the savory main dish.
Steamed Edamame: These protein-packed soybeans sprinkled with sea salt offer a healthy, simple side that my kids love to pop while waiting for dinner. They add nutritional value without overwhelming the meal.
Asian Cucumber Salad: The cool, tangy crunch of marinated cucumbers cuts through the richness of the lo mein perfectly. This refreshing side adds brightness and helps balance the meal’s overall flavor profile.
Vegetable Potstickers: Pan-fried until crispy on the bottom, these dumplings turn this into a complete Asian feast. They’re also great for using up any leftover vegetables you have on hand.
Keep It Fresh: Storage Tips
Store leftover lo mein in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some sauce as they sit, which actually makes them even more flavorful the next day.
To reheat, add the lo mein to a skillet over medium heat with a tablespoon of water or chicken broth to restore moisture. Stir frequently for 5 to 7 minutes until heated through. Avoid microwaving if possible, as it can make the noodles gummy and unevenly heated.
Pro tip: This dish actually tastes fantastic cold as a noodle salad the next day. I often pack it in my kids’ lunch boxes with a drizzle of extra sesame oil and soy sauce on the side. You can also freeze portions in freezer-safe containers for up to 3 months, though the texture of the vegetables will soften slightly upon thawing. For more make-ahead chicken dinner ideas,
FAQs
Can I use other types of noodles instead of lo mein?
Yes, you can substitute with fresh or dried Chinese egg noodles, yakisoba noodles, or even spaghetti in a pinch. Just adjust cooking times according to package directions and rinse well after draining to prevent sticking.
How can I make this dish spicier?
Add red pepper flakes while cooking the vegetables, drizzle with sriracha before serving, or toss in sliced fresh chilies with the garlic. Start with small amounts and adjust to your family’s heat preference.
What other vegetables work well in this recipe?
Broccoli florets, snap peas, mushrooms, bok choy, and cabbage all work beautifully. Just remember to cut everything into similar-sized pieces so they cook evenly in the same timeframe.
Chicken Lo Mein Recipe
Ingredients
Equipment
Method
- Bring a large pot of salted water to a rolling boil. Add the lo mein noodles and cook according to package directions until al dente, usually 3 to 4 minutes for fresh noodles or 6 to 8 minutes for dried. Drain immediately and rinse under cold water to stop the cooking process. Set aside.
- Heat a large skillet or wok over medium-high heat for 2 minutes. Add cooking oil and swirl to coat. Add sliced chicken in a single layer (work in batches if needed) and cook undisturbed for 2 to 3 minutes until golden brown, then flip and continue cooking for another 3 to 4 minutes until cooked through to 165°F.
- Add minced garlic directly to the chicken and stir for 30 seconds until fragrant. Quickly add bell peppers and carrots, tossing everything together. Cook for 3 to 4 minutes, stirring occasionally, until vegetables are tender-crisp with slight char on the edges.
- Add the cooked lo mein noodles to the skillet along with soy sauce and sesame oil. Using tongs, toss everything together for 1 to 2 minutes until noodles are evenly coated and heated through. If the mixture looks dry, add a splash of water to loosen.
