This Chicken Lo Mein is a warm, saucy noodle dish with tender chicken, crisp bell peppers, snap of carrots, and a savory soy-sesame finish. The noodles are soft but firm, the chicken is golden and juicy, and the vegetables add color and bite. It’s quick to make and comes together in one pan, so cleanup is easy. This recipe feels like a weekday comfort meal but is nice enough for guests. Serve it with a wedge of lime or a simple cucumber salad for a fresh contrast. For another easy version, see a similar weeknight take at easy chicken lo mein recipe for weeknight.
Why You’ll Love This Chicken Lo Mein Recipe
- Fast weeknight dinner: cooks in about 30 minutes from start to finish.
- Big, balanced flavors from soy sauce and sesame oil with fresh garlic.
- Easy one-skillet method keeps cleanup simple.
- Bright, crunchy vegetables give a great textural contrast to tender noodles.
- Uses common pantry items and simple prep steps.
- Flexible: use fresh or dried lo mein noodles depending on what you have.
- Protein-rich with lean chicken breasts for a filling meal.
- Kid-friendly and easy to adjust for heat or extra veggies.
What Is Chicken Lo Mein Recipe?
Chicken Lo Mein is a Chinese-inspired stir-fry of noodles, chicken, and vegetables tossed in a savory sauce. The taste is savory and slightly nutty from sesame oil, rounded by salty soy sauce and fragrant garlic. Texture is important here: soft but al dente noodles, tender chicken, and crisp-tender vegetables. The cooking method is quick stir-frying in a large skillet or wok, which keeps the ingredients bright and prevents sogginess. The vibe is comforting and casual — a perfect go-to for busy weeknights, simple family dinners, or casual gatherings.
Ingredients for Chicken Lo Mein Recipe
For the Base
- 3–4 boneless, skinless chicken breasts
- Lo Mein noodles (fresh or dried)
For the Vegetables
- 1 red bell pepper, sliced into bite-sized pieces
- 1 yellow bell pepper, sliced into bite-sized pieces
- 2 carrots, thinly sliced
- 2 green onions, chopped
For the Sauce & Flavor
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
To Serve
- Extra soy sauce if desired
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Swap for boneless skinless thighs if you prefer darker meat; cook time may be slightly longer. (Optional)
- Noodles: Fresh lo mein noodles give the best chew. Dried noodles work well — follow package instructions and avoid overcooking. (Optional)
- Soy sauce: Low-sodium soy sauce keeps sodium down. If you only have regular soy sauce, reduce added amount by a tablespoon to taste. (Optional)
- Sesame oil: Provides the signature nutty flavor. If you’re out, use 1/2 tablespoon neutral oil for cooking and add a dash of toasted sesame seeds for aroma. (Optional)
- Garlic: Fresh garlic is best. If needed, 3/4–1 teaspoon garlic powder can be used as a last resort. (Optional)
- Veggies: You can add or swap other quick-cooking vegetables like snap peas or thin broccoli florets, but treat those as optional add-ins and adjust cook time to keep them crisp. (Optional)
Step-by-Step Instructions
Step 1 – Prep everything first
- Slice the chicken into bite-sized strips or thin slices. Chop bell peppers, thinly slice carrots, and chop green onions. Mince garlic. Cook lo mein noodles according to package instructions until al dente; drain and set aside.
Visual cue: Noodles should be soft but still have a slight chew and not fall apart.
Step 2 – Cook the chicken
- Heat a large skillet or wok over medium-high heat. Add the sesame oil and swirl to coat the pan. Add the chicken in a single layer and sauté until golden brown and fully cooked, about 6–8 minutes. Remove the chicken to a plate and set aside.
Pro cue: Don’t crowd the pan. If needed, cook the chicken in two batches so it browns instead of steams.
Step 3 – Stir-fry the vegetables
- In the same pan, add the bell peppers, carrots, and green onions. Stir-fry until vegetables are tender yet crisp, about 3–4 minutes. Add the minced garlic during the last 30 seconds and stir to release aroma without burning.
Step 4 – Combine chicken, noodles, and sauce
- Return the cooked chicken to the skillet with the vegetables. Add the drained lo mein noodles, 1/4 cup low-sodium soy sauce, and any remaining sesame oil. Toss everything together over medium heat until the noodles are fully coated and heated through, about 1–2 minutes.
Step 5 – Finish and serve
- Taste and adjust with extra soy sauce if needed. Serve hot and garnish with the green onion pieces left from chopping if you like.
Pro Tips for Success
- Dry pan first: Preheat the skillet well so the sesame oil heats quickly and the chicken browns.
- Don’t overcook noodles: Drain them as soon as they reach al dente; they will finish cooking in the pan.
- Keep ingredients similar size: Cut chicken and vegetables into even bite-sized pieces to ensure even cooking.
- High heat for stir-fry: Use medium-high heat so vegetables stay crisp and chicken sears quickly.
- Taste as you go: Low-sodium soy sauce can vary; adjust saltiness at the end with extra soy sauce.
- Work fast: Once the sauce is added, toss quickly to keep noodles from getting soggy.
- Use a large pan: A roomy skillet or wok prevents overcrowding and steaming.
- Rest cooked chicken briefly: Letting chicken rest a minute after cooking keeps juices inside when you toss it back with noodles.
Flavor Variations
- Optional Garlic-Ginger Boost: Add 1 teaspoon grated fresh ginger with the garlic for a brighter, spicier note. (Optional)
- Optional Sesame Crunch: Sprinkle toasted sesame seeds on top before serving for texture and extra sesame aroma. (Optional)
- Optional Mild Heat: Add a pinch of red pepper flakes or a drizzle of chili oil when tossing the noodles for a little kick. (Optional)
- Optional Citrus Brightness: Finish with a teaspoon of lime juice or a lime wedge on the side for a fresh lift. (Optional)
- Optional Veg Boost: Add thin broccoli florets or snap peas while stir-frying for more green vegetables; add them with the peppers so they stay crisp. (Optional)
- Optional Hoisin Touch: If you want a hint of sweetness, stir in 1 tablespoon hoisin sauce with the soy sauce—use sparingly so the base flavor stays balanced. (Optional)
Serving Suggestions
- Serve hot straight from the skillet onto warm plates for a family-style meal.
- Pair with a crisp cucumber salad or quick pickled cucumbers to cut the richness.
- Add a simple side of steamed or pan-fried dumplings for a fuller spread.
- For a lighter meal, serve a smaller portion with a large green salad.
- Offer extra soy sauce at the table for guests who like it saltier.
- Great for casual dinners, potlucks, or meal-prep lunches.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook and cool the chicken, noodles, and vegetables separately and store in airtight containers. Reheat together in a skillet to finish.
- Fridge storage: Store leftover lo mein in an airtight container for up to 3–4 days. Keep any extra soy sauce separate if possible.
- Reheating best practice: Reheat in a skillet over medium heat with a splash of water or a little oil to loosen the sauce and revive the noodles. Microwave works in a pinch but can make noodles softer.
- Texture changes: Noodles will absorb sauce over time and soften. Reheat gently to avoid overcooking vegetables.
Storage and Freezing Instructions
- Freezing: Freezing lo mein is not ideal because noodles and vegetables change texture and can become mushy when thawed. If you must, freeze only the cooked chicken and sauce (without noodles) in an airtight container for up to 2 months. Thaw in the refrigerator before reheating and toss with freshly cooked noodles.
- Refrigerator: Store completed dish in airtight containers for 3–4 days. For best texture, store noodles and chicken/veggies separately if you plan to reheat more than once.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
Approx. 420 kcal | 35 g | 40 g | 10 g | 4 g | 700 mg
Estimates vary by brands and portions.
FAQ About Chicken Lo Mein Recipe
- Q: My sauce is too thick — how do I fix it?
A: Add a tablespoon of warm water or reserved pasta cooking water and toss until the sauce loosens. - Q: Noodles stuck together after cooking — what to do?
A: Rinse dried noodles briefly under warm water after draining or toss with a little sesame oil to separate strands before adding to the pan. - Q: How do I know when the chicken is done?
A: Chicken is done when it reaches 165°F (74°C) internal temperature or when sliced pieces are no longer pink inside. - Q: Can I make this gluten-free?
A: Use gluten-free lo mein-style noodles and a gluten-free soy sauce (tamari) to keep it gluten-free. - Q: How to keep vegetables crisp?
A: Stir-fry on high heat for a short time and add them to the pan last. Cut them thin so they cook evenly. - Q: My dish tastes bland — how to boost flavor?
A: Increase soy sauce slightly or add a small pinch of salt and a splash of sesame oil. Fresh garlic or a squeeze of lime also helps.
TastyInspo Notes
- Finish with a tiny drizzle of sesame oil off the heat for a strong aroma.
- Plate with a small mound of noodles and place chicken and peppers on top for a cleaner presentation.
- Pressed and toasted sesame seeds add crunch and visual appeal.
- A few extra scallion slices on top make the dish look fresh and bright.
- Serve in shallow bowls to keep the sauce visible and easy to eat.
Troubleshooting
- Bland flavor: Add a splash more soy sauce and a pinch of salt, or a small squeeze of lime for brightness.
- Overcooked chicken: Slice thinner next time and watch cook time; cook chicken briefly on high heat for a quick sear.
- Watery dish: Cook off extra liquid by increasing heat and stirring until sauce thickens slightly; remove lid if used.
- Burning garlic: Add garlic late in the cooking process and lower the heat; garlic burns quickly and tastes bitter.
- Soggy noodles: Don’t overcook noodles and toss them in the skillet quickly; cook on higher heat to evaporate extra moisture.
- Crowded pan: If ingredients steam instead of fry, cook in batches so each piece gets direct heat contact.
Final Thoughts
This Chicken Lo Mein is a simple, satisfying dish that balances tender chicken, bright vegetables, and a savory soy-sesame sauce. It’s fast, flexible, and easy to make with pantry staples. Give it a try on a busy weeknight — you’ll get a full meal in one pan with great flavor and texture.
Conclusion
For another take on a beloved lo mein recipe and more tips, check out The Best Chicken Lo Mein – Drive Me Hungry.
Chicken Lo Mein
This Chicken Lo Mein is a warm, saucy noodle dish with tender chicken and crisp vegetables, featuring a savory soy-sesame finish. Quick to make and cooked in one pan, it's perfect for busy weeknights or casual gatherings.
Ingredients
For the Base
- 3-4 pieces boneless, skinless chicken breasts Can substitute with boneless skinless thighs.
- Lo Mein noodles (fresh or dried) Fresh noodles yield the best texture.
For the Vegetables
- 1 piece red bell pepper, sliced Cut into bite-sized pieces.
- 1 piece yellow bell pepper, sliced Cut into bite-sized pieces.
- 2 pieces carrots, thinly sliced Use a mandoline for even slices.
- 2 pieces green onions, chopped Reserve some for garnish.
For the Sauce & Flavor
- 1/4 cup low-sodium soy sauce Adjust based on salt preference.
- 1 tablespoon sesame oil Provides nutty flavor; can substitute if needed.
- 3 cloves fresh minced garlic Fresh garlic provides best flavor.
To Serve
- Extra soy sauce if desired For additional seasoning.
Instructions
Preparation
- Slice the chicken into bite-sized strips or thin slices. Chop bell peppers, thinly slice carrots, and chop green onions. Mince garlic. Cook lo mein noodles according to package instructions until al dente; drain and set aside.
Cooking
- Heat a large skillet or wok over medium-high heat. Add sesame oil and swirl to coat the pan. Add chicken and sauté until golden brown and fully cooked, about 6-8 minutes. Remove chicken and set aside.
- In the same pan, add bell peppers, carrots, and green onions. Stir-fry until vegetables are tender yet crisp, about 3-4 minutes. Add garlic during the last 30 seconds.
- Return the cooked chicken to the skillet with vegetables. Add drained lo mein noodles, soy sauce, and remaining sesame oil. Toss until thoroughly coated and heated through, about 1-2 minutes.
- Taste and adjust with extra soy sauce if needed. Serve hot and garnish with reserved green onions if desired.
Notes
Reheat leftovers in a skillet with a splash of water or oil to keep the noodles from becoming soggy. For best texture, store noodles and chicken/vegetables separately if reheating more than once.
