Name: Delicious Chicken Lo Mein Recipe For Easy Meals
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4-6 servings
Ingredients: 3-4 boneless, skinless chicken breasts, sliced; 1 lb Lo Mein noodles (fresh or dried); 1 red bell pepper, thinly sliced; 1 yellow bell pepper, thinly sliced; 2 carrots, julienned; 2 green onions, chopped (whites & greens separated); ¼ cup low-sodium soy sauce; 1 tablespoon sesame oil; 3 cloves fresh minced garlic; 1-2 tablespoons neutral cooking oil

Delicious Chicken Lo Mein Recipe For Easy Meals is not just a dish; it’s an experience. Have you ever craved that perfect takeout comfort, but wished it was healthier, fresher, and ready in minutes? That’s precisely what we’re aiming for today!

Originating from classic Chinese stir-fry techniques, Lo Mein has evolved into a beloved staple in Western cuisine, particularly known for its delightful blend of textures and flavors. It’s a dish that brings people together and satisfies deeply.

What makes this dish so universally adored? It’s the irresistible combination of tender, juicy chicken, vibrant, crisp-tender vegetables, and those satisfyingly chewy egg noodles, all coated in a rich, savory sauce that hits every note on your palate. Forget the long waits and questionable ingredients; I’m here to show you how to recreate this restaurant-quality favorite in your own kitchen with surprising ease. This truly is a Delicious Chicken Lo Mein Recipe For Easy Meals, perfect for busy weeknights or whenever that takeout craving strikes. I promise, this homemade version will quickly become a go-to in your repertoire, offering a wholesome and incredibly flavorful alternative that everyone will adore.

Ingredients:

For a truly Delicious Chicken Lo Mein Recipe For Easy Meals, getting your ingredients ready is the first step to success. This recipe serves 4-6 hungry people, perfect for family dinners or meal prepping!

For the Chicken:
- 1.5 lbs (about 680g) boneless, skinless chicken thighs or breasts, thinly sliced against the grain into 1/4-inch strips. I find that thighs offer a juicier, more tender result, but breasts work beautifully too!
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon cornstarch
- 1/2 teaspoon white pepper (optional, but adds a lovely subtle heat)
- 1 tablespoon neutral cooking oil (like vegetable, canola, or grapeseed oil) for cooking the chicken
For the Noodles:
- 1 lb (about 450g) dried lo mein egg noodles, or fresh lo mein noodles. If you can’t find lo mein, spaghetti or linguine can be a good substitute in a pinch, just be sure to cook them al dente.
For the Vegetables:
- 2 tablespoons neutral cooking oil, divided (for stir-frying vegetables)
- 1 large carrot, peeled and julienned or thinly sliced into matchsticks
- 1 cup broccoli florets, cut into small, bite-sized pieces
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup snap peas, trimmed
- 1 cup sliced mushrooms (cremini or white button work great)
- 1 cup shredded green cabbage (about 1/4 of a medium head)
- 4 cloves garlic, minced (about 1.5 tablespoons)
- 1 tablespoon fresh ginger, grated or minced
- 4-5 scallions, green and white parts separated, then sliced into 1-inch pieces (for garnish and flavor)
For the Lo Mein Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tablespoons dark soy sauce (for color and richer flavor, optional but recommended)
- 2 tablespoons oyster sauce (or vegetarian oyster sauce for a meat-free option)
- 1 tablespoon rice vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon toasted sesame oil
- 1/2 cup chicken broth (or vegetable broth)
- 1.5 tablespoons cornstarch

Prepare Your Ingredients (Mise en Place)

Before we even think about turning on the heat, I always recommend a thorough “mise en place.” This French culinary term simply means “everything in its place,” and it’s absolutely crucial for stir-frying. Stir-fries cook incredibly fast, so having all your ingredients prepped and ready to go will ensure a smooth, stress-free cooking experience and prevent anything from burning. Trust me, you’ll thank yourself later!

Marinate the Chicken: In a medium bowl, combine your thinly sliced chicken strips with 1 tablespoon of low-sodium soy sauce, 1 tablespoon of cornstarch, and 1/2 teaspoon of white pepper (if using). Use your hands to thoroughly mix everything, ensuring each piece of chicken is evenly coated. The cornstarch is our secret weapon here; it creates a protective barrier that helps the chicken stay incredibly tender and juicy, even when stir-fried at high heat. Set this aside to marinate for at least 15-20 minutes while you prep the other components. If you have more time, feel free to let it marinate in the fridge for up to 30 minutes.
Prepare the Noodles: Bring a large pot of lightly salted water to a rolling boil. Add your lo mein noodles and cook according to package directions until they are al dente, meaning they still have a slight bite to them. This usually takes about 5-7 minutes for dried noodles. Do not overcook them; we want them firm enough to stand up to the vigorous stir-frying they’re about to endure without becoming mushy. Once cooked, drain the noodles in a colander and immediately rinse them thoroughly under cold water. This stops the cooking process and, more importantly, removes excess starch, preventing them from sticking together in a clumpy mess. You can even toss them with a tiny drizzle of oil after rinsing to further ensure they stay separated and pliable. Set them aside.
Chop the Vegetables: This is where most of your prep time will go.
- Peel and julienne the carrot into thin matchsticks, about 2 inches long.
- Cut the broccoli florets into small, uniform bite-sized pieces so they cook evenly.
- Slice both the red and yellow bell peppers thinly, about 1/4-inch wide.
- Trim the ends of the snap peas.
- Slice the mushrooms.
- Shred the green cabbage into thin strips.
- Mince your garlic cloves finely and grate your fresh ginger.
- Separate the white and green parts of the scallions. Slice the white parts into 1-inch pieces to add to the stir-fry, and thinly slice the green parts for a beautiful, fresh garnish at the very end.
Arrange all your prepped vegetables in separate bowls or on a large tray. This makes it super easy to add them to the wok in the correct order.
Whisk the Lo Mein Sauce: In a medium bowl or a large measuring cup, combine all the sauce ingredients: low-sodium soy sauce, dark soy sauce (if using), oyster sauce, rice vinegar, granulated sugar, toasted sesame oil, chicken broth, and cornstarch. Whisk vigorously until the cornstarch is completely dissolved and there are no lumps. The cornstarch is essential here as it will thicken our sauce to that perfect glossy consistency we love in lo mein. Set this aside, ready to be poured in when the time comes.

Marinating and Cooking the Chicken

With all our ingredients prepped, we’re ready for the exciting part – cooking! We’ll start by searing our marinated chicken to perfection.

Cook the Chicken: Heat a large wok or a very large non-stick skillet over medium-high heat. Add 1 tablespoon of neutral cooking oil. Once the oil is shimmering and hot (you might see a wisp of smoke), add the marinated chicken strips in a single layer. Avoid overcrowding the pan; if necessary, cook the chicken in two batches. Overcrowding will steam the chicken instead of searing it, preventing that lovely golden-brown crust we’re aiming for. Let the chicken sear undisturbed for 2-3 minutes until golden brown on one side, then stir and continue cooking for another 3-4 minutes, or until the chicken is fully cooked through and no longer pink. It should be tender and lightly browned. Transfer the cooked chicken to a clean plate and set aside. We’ll add it back later to prevent it from overcooking.

Sautéing the Vegetables

Now that our chicken is beautifully cooked, it’s time to build the flavor profile of our lo mein by stir-frying the vegetables. We’ll add them in stages to ensure each vegetable cooks to its ideal tenderness, maintaining a delightful crunch.

Sauté Aromatics: Add the remaining 2 tablespoons of neutral cooking oil to the same wok or skillet (you might not need all of it if there’s residual oil from the chicken, just make sure there’s enough to coat the bottom). Heat it over medium-high heat. Add the minced garlic and grated ginger, along with the white parts of the sliced scallions. Stir-fry for about 30-60 seconds, or until fragrant. Be careful not to burn the garlic; it can turn bitter very quickly. We just want to release its incredible aroma. The kitchen will be filled with the most incredible aromas at this stage!
Add Harder Vegetables: Immediately add the julienned carrots and broccoli florets to the wok. These vegetables take longer to cook, so they go in first. Stir-fry vigorously for 3-4 minutes, tossing constantly, until they start to become tender-crisp. They should still have a nice bite, but not be raw.
Introduce Softer Vegetables: Next, add the sliced red and yellow bell peppers, snap peas, and sliced mushrooms. Continue to stir-fry for another 2-3 minutes. These vegetables cook relatively quickly and we want them to retain some of their vibrant color and crispness. Keep that heat high and keep tossing; this is the essence of a good stir-fry!
Wilt the Cabbage: Finally, add the shredded green cabbage to the wok. Stir-fry for just 1-2 minutes, tossing it with the other vegetables until it slightly wilts but still retains a slight crunch. Cabbage cooks very fast and adds a wonderful texture and sweetness to the dish.

Combining and Finishing the Lo Mein

The grand finale! Now we bring everything together, coating it all in that irresistible, glossy lo mein sauce.

Return Chicken and Add Noodles: Reduce the heat to medium. Return the cooked chicken strips to the wok with the vegetables. Add the cooked and rinsed lo mein noodles on top.
Pour in the Sauce: Give your prepared lo mein sauce another quick whisk to ensure the cornstarch hasn’t settled at the bottom. Pour the entire sauce mixture evenly over the noodles and vegetables in the wok.
Toss and Thicken: Using tongs, gently but thoroughly toss all the ingredients together, lifting and turning the noodles, chicken, and vegetables, ensuring everything is evenly coated in the sauce. Continue to toss for 2-3 minutes, or until the sauce has thickened beautifully and clings to all the ingredients. The cornstarch in the sauce will work its magic, transforming it into that signature glossy, rich consistency. It’s a wonderful moment when you see it come together!
Final Garnish and Serve: Remove the wok from the heat. Toss in the sliced green parts of the scallions for a fresh burst of flavor and color. Give it one last enthusiastic toss. Taste and adjust seasoning if necessary; you might want a pinch more soy sauce or a dash of sesame oil depending on your preference.
Serve Immediately: Ladle generous portions of your Delicious Chicken Lo Mein Recipe For Easy Meals into bowls. It’s best enjoyed piping hot, straight from the wok. You’ll love how the tender chicken, crisp-tender vegetables, and perfectly coated noodles create a symphony of textures and flavors in every bite.

Conclusion:

So, there you have it! We’ve journeyed through the simple yet incredibly satisfying steps of creating a dish that consistently brings smiles to the table. I truly believe that once you try your hand at this recipe, it will become a cherished staple in your culinary repertoire. This isn’t just another weeknight meal; it’s an experience, a delightful journey of flavors and textures that culminates in pure comfort food bliss. I’m immensely proud to share something so utterly customizable and consistently delicious.

Why do I confidently say this recipe is an absolute must-try? Firstly, it’s about the sheer convenience. In our fast-paced lives, finding a meal that comes together quickly without compromising on taste is a true win. This recipe truly shines in that regard, allowing you to whip up a fantastic, restaurant-quality meal faster than you could order takeout. Imagine bypassing the delivery wait times and enjoying a steaming plate of fresh, vibrant noodles made right in your own kitchen. Secondly, the flavor profile is simply unmatched. The perfect balance of savory soy sauce, a hint of sweetness, the aromatic ginger and garlic, and the tender chicken all come together in a symphony of tastes that will tantalize your taste buds. It’s that wonderful umami bomb that satisfies every craving for a hearty, flavorful dish. Thirdly, and perhaps most importantly for me, is the incredible versatility. This recipe is a canvas, ready for your personal touch. It’s a fantastic way to incorporate a variety of fresh vegetables, ensuring a colorful and nutritious meal every time.

Speaking of versatility, let’s dive into some serving suggestions and variations that I absolutely adore. While this dish is incredibly satisfying on its own, I often like to pair it with a light side salad dressed with a simple rice vinegar dressing, or some steamed edamame for an extra boost of protein and freshness. If you’re looking to switch things up, don’t hesitate to experiment with the protein! While chicken is fantastic, I’ve had incredible success using succulent shrimp, thinly sliced beef, or even firm tofu for a wonderful vegetarian option. Each protein brings its own unique character to the dish, making it feel new and exciting every time. For those who love a bit of heat, a dash of Sriracha or a pinch of red pepper flakes stirred in at the end can elevate the spice level beautifully. And when it comes to vegetables, the world is your oyster! Beyond the classic carrots and cabbage, I love adding snow peas, water chestnuts, baby corn, or even sliced mushrooms for added depth and texture. A final sprinkle of toasted sesame seeds or a drizzle of sesame oil just before serving adds an extra layer of aroma and visual appeal that I find irresistible.

Ultimately, my biggest hope is that you’re now feeling genuinely inspired to try making this Delicious Chicken Lo Mein Recipe For Easy Meals in your very own kitchen. I promise you, the joy of creating something so flavorful and satisfying from scratch is immensely rewarding. It’s a wonderful opportunity to gather your loved ones around the table and share a truly wholesome, homemade meal. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience! Did you stick to the original recipe, or did you put your own unique spin on it? What were your favorite variations? Please don’t hesitate to share your thoughts, your photos, and your culinary triumphs in the comments section below, or feel free to tag me on social media. Your adventures in the kitchen truly inspire me and this wonderful community of food lovers. Happy cooking, and enjoy every single flavorful bite of what I truly believe will become one of your new favorite go-to recipes!

Frequently Asked Questions about Chicken Lo Mein

Can I make Chicken Lo Mein ahead of time for meal prep?

Absolutely! Chicken Lo Mein is a fantastic option for meal prepping. While it’s always best enjoyed fresh off the wok, it reheats beautifully. I usually portion it into airtight containers and it stays delicious for up to 3-4 days in the refrigerator. Just be aware that the noodles might absorb more sauce over time, so you might want to add a tiny splash of water or broth when reheating to loosen them up.

What kind of noodles are best for Lo Mein?

For an authentic Lo Mein experience, I highly recommend using fresh egg noodles, often labeled as “Lo Mein noodles.” These can typically be found in the refrigerated section of Asian grocery stores. If fresh noodles aren’t available, dried egg noodles or even spaghetti (as a last resort!) can work, but the fresh ones offer the best texture and chewiness that I think truly defines Lo Mein.

How can I make my Lo Mein sauce thicker?

The secret to a perfectly viscous Lo Mein sauce lies in a simple cornstarch slurry. If you find your sauce isn’t as thick as you’d like, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Stir this slurry into your sauce while it’s simmering on the stove and continue to cook for another minute or two, stirring constantly. You’ll notice it thicken almost immediately to that luscious consistency we all love!

Is homemade Lo Mein healthy?

Yes, I definitely consider homemade Lo Mein a healthier alternative to takeout versions! When you cook at home, you have complete control over the ingredients. You can reduce the amount of oil, limit sodium, and pack in a generous amount of fresh vegetables, making it a well-balanced meal. It’s an excellent way to enjoy a comforting dish without unnecessary additives or excessive fats.

Can I use different vegetables in this recipe?

Absolutely, and I highly encourage it! This recipe is incredibly adaptable to whatever vegetables you have on hand or prefer. I often swap out or add broccoli florets, bell peppers, mushrooms, snap peas, water chestnuts, or even baby corn. Just remember to add harder vegetables earlier in the cooking process so they have enough time to become tender-crisp.

What if I don’t have a wok? Can I still make this recipe?

No wok? No problem at all! While a wok is ideal for stir-frying due to its high heat retention and shape, a large, heavy-bottomed skillet or a Dutch oven will work perfectly well. Just make sure your pan is spacious enough to accommodate all the ingredients without overcrowding, allowing everything to stir-fry rather than steam. Cook in batches if necessary to ensure everything gets properly seared.