Easy Chicken Lo Mein for Fast Dinners – Better Than Takeout

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Introduction

There’s nothing quite like the satisfaction of slurping up a bowl of glossy, savory chicken lo mein — especially when it’s made fresh at home in under 30 minutes. With tender chicken, crisp vegetables, and perfectly saucy noodles, this recipe is everything you love about Chinese takeout, minus the wait (and the mystery ingredients).

This easy chicken lo mein is quick enough for weeknights and tasty enough for a stay-in dinner that feels special. The sauce is rich and balanced — slightly sweet, a little salty, and deeply savory thanks to garlic, soy sauce, and sesame oil.

Whether you’re feeding a family or meal prepping for the week, this dish delivers bold flavor, fast.

Ingredients Overview

The key to great lo mein is simple: fresh ingredients, high heat, and a bold, well-balanced sauce. Here’s what you’ll need:

For the Noodles:

  • Lo Mein Noodles or Spaghetti
    Fresh lo mein noodles are ideal, but dry spaghetti or linguine works just fine. Cook until just tender and toss with oil to prevent sticking.

For the Chicken:

  • Boneless, Skinless Chicken Breast or Thighs
    Thinly sliced so they cook quickly and stay tender. Thighs are juicier, but breasts work well too.

  • Cornstarch & Soy Sauce (for marinade)
    A quick marinade helps tenderize the chicken and give it that signature takeout texture.

Vegetables:

  • Carrots (julienned or thin matchsticks)

  • Bell Peppers (sliced)

  • Snow Peas or Sugar Snap Peas

  • Shredded Cabbage or Baby Bok Choy

  • Green Onions
    Use any combo of colorful, quick-cooking vegetables you love or have on hand.

For the Sauce:

  • Low-Sodium Soy Sauce – salty and savory base

  • Oyster Sauce – adds deep umami flavor

  • Dark Soy Sauce (optional) – for color and richness

  • Toasted Sesame Oil – nutty aroma

  • Brown Sugar or Honey – just a hint of sweetness

  • Garlic & Ginger – essential for that classic lo mein taste

  • Cornstarch + Water – to lightly thicken the sauce

Ingredient Tips:

  • Prep everything before you start cooking — stir-fry moves fast.

  • Don’t overcook the noodles — they’ll soften more in the pan.

  • Use a large skillet or wok to avoid overcrowding and get a nice sear.

Step-by-Step Instructions

1. Cook the Noodles

Boil your lo mein noodles (or spaghetti) according to package instructions until just tender. Drain and rinse under cold water. Toss with a little sesame oil to prevent sticking.

2. Marinate the Chicken

Thinly slice 1 pound of chicken. In a small bowl, toss with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let sit while you prep vegetables and sauce.

3. Make the Sauce

In a bowl, whisk together:

  • 3 tablespoons soy sauce

  • 2 tablespoons oyster sauce

  • 1 tablespoon dark soy sauce (optional)

  • 1 tablespoon brown sugar or honey

  • 1 teaspoon toasted sesame oil

  • 2 teaspoons cornstarch

  • 2 tablespoons water
    Set aside.

4. Stir-Fry the Chicken

Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the chicken and stir-fry for 3–4 minutes until cooked through and lightly browned. Remove from the pan and set aside.

5. Cook the Vegetables

In the same pan, add another drizzle of oil. Add garlic and ginger (1 teaspoon each, minced) and sauté for 30 seconds until fragrant.

Add your vegetables and stir-fry for 2–3 minutes until just tender but still crisp.

6. Combine Everything

Return the chicken to the pan. Add the cooked noodles and pour in the sauce. Toss everything together for 1–2 minutes over high heat until well coated and heated through.

Top with chopped green onions or sesame seeds and serve hot.

Tips, Variations & Substitutions

Pro Tips:

  • Slice chicken thinly so it cooks evenly and stays tender.

  • Use high heat and work fast — this keeps veggies crisp and chicken juicy.

  • Don’t crowd the pan — it’s better to cook in batches if needed.

Variations:

  • Vegetarian: Use tofu or just skip the meat and add extra veggies.

  • Shrimp Lo Mein: Swap chicken for peeled shrimp and cook quickly until pink.

  • Spicy Lo Mein: Add chili garlic sauce, sriracha, or crushed red pepper flakes.

  • Extra Saucy: Double the sauce for a richer, more noodle-coated dish.

Substitutions:

  • No oyster sauce? Use hoisin sauce or extra soy sauce with a splash of Worcestershire.

  • No sesame oil? Add a dash of peanut oil or leave it out — it’s for flavor more than function.

  • Gluten-Free: Use tamari or coconut aminos and gluten-free noodles.

Serving Ideas & Occasions

Chicken lo mein is a one-pan dinner that’s perfect on its own, but here are a few pairing ideas to round out the meal:

Serve With:

  • Steamed or pan-fried dumplings

  • Egg drop soup or hot and sour soup

  • Cucumber salad with rice vinegar

  • Steamed broccoli with sesame seeds

Great For:

  • Quick weeknight dinners

  • Homemade takeout nights

  • Kids who love noodles

  • Leftovers for lunch the next day (reheat well!)

Nutritional & Health Notes

This dish offers protein, veggies, and carbs in one bowl — and can be adjusted to meet most dietary needs.

Estimated per Serving (1 of 4):

  • Calories: ~450–500

  • Protein: 30–35g

  • Carbs: 45–50g

  • Fat: 15–18g

  • Fiber: 3–5g

Make It Lighter:

  • Use whole wheat noodles or shirataki noodles

  • Use less oil and skip dark soy sauce

  • Load up on extra vegetables and leaner chicken breast

FAQs

Q1: Can I make chicken lo mein ahead of time?

A: Yes! It stores well in the fridge for up to 3 days. Reheat in a skillet or microwave with a splash of water to loosen the sauce.

Q2: What noodles are best for lo mein?

A: Traditional lo mein noodles are ideal, but spaghetti, linguine, or even ramen noodles work great in a pinch.

Q3: Can I use leftover chicken?

A: Definitely. Just skip the stir-fry step and toss it in when you add the noodles and sauce.

Q4: Is lo mein spicy?

A: Not by default. This version is mild but can easily be made spicy by adding chili sauce or sriracha.

Q5: How do I keep the noodles from getting soggy?

A: Don’t overcook them and rinse under cold water to stop the cooking. Toss with a little oil before adding to the pan.

Q6: Can I freeze chicken lo mein?

A: It’s not ideal, as noodles can turn mushy when frozen and reheated. Fresh is best, but leftovers keep well for a few days.

Q7: Can I make this gluten-free?

A: Yes! Use tamari or coconut aminos instead of soy sauce, gluten-free oyster sauce, and rice noodles or GF pasta.

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