Easy Chicken Lo Mein Recipe: Weeknight-Winning Noodles

The Easy Chicken Lo Mein Recipe is your fast track to glossy, slurpable noodles, tender chicken, and bright veggies tossed in a savory soy–garlic–sesame sauce. With a smart mise en place and a hot pan, dinner slides onto the table in about 30–35 minutes. It’s flexible (use the vegetables you have), affordable, and deeply satisfying—exactly the kind of weeknight staple that earns a permanent spot in your rotation.

Why You’ll Love This Easy Chicken Lo Mein Recipe

• Quick and reliable: Simple steps and everyday ingredients mean less stress on busy nights.
• Loaded with texture: Juicy chicken, springy noodles, and tender-crisp veggies in every bite.
• Balanced flavor: Savory soy and garlic with nutty sesame and a hint of natural sweetness from vegetables.
• Highly customizable: Swap proteins, rotate vegetables, and scale the sauce to your taste.
• Great leftovers: Reheats beautifully in a skillet with a splash of water—perfect for lunches.

What Is Easy Chicken Lo Mein Recipe?

Easy Chicken Lo Mein Recipe refers to a streamlined, home-kitchen version of a Chinese-American noodle dish where lo mein noodles (wheat-based, chewy, and slightly thicker than many stir-fry noodles) are tossed—not heavily stir-fried—at the end of cooking with a glossy sauce. The emphasis is on texture and coating: noodles are cooked to just-tender, then combined with seared chicken and vegetables while a simple soy–garlic–sesame sauce clings to every strand. Unlike chow mein (which can lean crisp or pan-fried, depending on style), lo mein prioritizes silky, bouncy noodles and a sauce that hugs them without turning soupy.

Easy Chicken Lo Mein Recipe

This Easy Chicken Lo Mein recipe delivers glossy noodles, tender chicken, and colorful veggies tossed in a savory soy–garlic–sesame sauce. Ready in about 30 minutes, it’s perfect for weeknights and endlessly customizable with the vegetables and proteins you have on hand.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Dinner

Cuisine Asian-Inspired

Servings 4 servings

Calories 520 kcal

Ingredients

  

Noodles & Protein

• 12 oz lo mein noodles fresh or dried
• 1 lb boneless skinless chicken breasts thinly sliced against the grain
• 1 Tbsp cornstarch for coating chicken
• 1 tsp low-sodium soy sauce for chicken marinade
• 1 tsp neutral oil for chicken marinade

Vegetables

• 1 red bell pepper thinly sliced
• 1 yellow bell pepper thinly sliced
• 2 carrots matchsticks or thin bias slices
• 3 green onions whites and greens separated, greens in 2-inch pieces
• 2 cups baby spinach or snow peas optional

Stir-Fry & Sauce

• 3 Tbsp neutral oil divided, for stir-frying
• 3 cloves garlic finely minced
• 1 tsp fresh ginger grated, optional
• 0.25 cups low-sodium soy sauce
• 0.25 cups chicken broth or water
• 1.5 Tbsp oyster-style sauce or substitute
• 1 Tbsp sesame oil to finish
• 2 tsp brown sugar
• 1 tsp cornstarch for sauce gloss
• 1 pinch white or black pepper

Instructions

 

• Cook noodles in boiling water until just tender. Drain and rinse briefly with hot water. Toss with a few drops of oil to prevent sticking.
• Toss sliced chicken with cornstarch, soy sauce, and oil. Let sit while prepping vegetables.
• Shake together soy sauce, broth, oyster-style sauce, sesame oil, sugar, cornstarch, and pepper in a jar. Set aside.
• Heat 1 Tbsp oil in a wok or large skillet over medium-high heat. Sear chicken in a single layer, 2–3 minutes per side. Remove and set aside.
• Add another Tbsp oil. Stir-fry bell peppers, carrots, and onion whites for 2–3 minutes until tender-crisp. Add spinach or snow peas if using.
• Push vegetables to edges. Add garlic (and ginger) in center and sauté 30 seconds until fragrant.
• Return chicken to pan. Shake sauce again and pour in. Let bubble and thicken, then add noodles and green onion tops. Toss 1–2 minutes until glossy and hot.
• Adjust seasoning to taste. Garnish with sesame seeds, green onions, chili flakes, or a squeeze of lemon/lime if desired. Serve hot.

Notes

Use spaghetti if you can’t find lo mein noodles. Add extra veggies like broccoli, mushrooms, or bok choy. Reheat leftovers with a splash of water in a skillet for best texture. Avoid overcooking noodles to keep them springy.

Keyword chicken lo mein, chicken stir fry, easy noodle dinner, lo mein recipe, weeknight stir-fry

Ingredients for Easy Chicken Lo Mein Recipe

Noodles & Protein

• 12–14 oz (340–400 g) lo mein noodles (fresh or dried; see notes)
• 1 lb (450 g) boneless skinless chicken breasts, thinly sliced against the grain
• 1 Tbsp cornstarch (for velvet-style tender chicken)
• 1 tsp low-sodium soy sauce (for quick pre-seasoning)
• 1 tsp neutral oil (to prevent sticking while marinating)

Vegetables

• 1 red bell pepper, thin strips
• 1 yellow bell pepper, thin strips
• 2 carrots, thinly sliced on a bias or into matchsticks
• 3–4 green onions, whites sliced and greens cut into 2-inch pieces
• 2 cups baby spinach or a handful of snow peas (optional add-in)

Stir-Fry & Sauce

• 2–3 Tbsp neutral oil (divide, high smoke point)
• 3 cloves garlic, finely minced
• 1 tsp fresh ginger, grated (optional but recommended)

Sauce (shake together):

• ¼ cup low-sodium soy sauce
• ¼ cup chicken broth (or water)
• 1½ Tbsp oyster-style sauce (or an extra 1 Tbsp soy + ½ Tbsp sugar if needed)
• 1 Tbsp sesame oil (to finish)
• 2 tsp brown sugar (or maple for a rounder sweetness)
• 1 tsp cornstarch (for light gloss)
• Pinch white or black pepper

To Finish

• Extra green onion tops, sliced
• Sesame seeds (optional)
• Chili crisp or red pepper flakes (optional, to taste)
• Lemon or lime wedges (optional brightness)

Ingredient Notes & Smart Swaps

• Noodles: Fresh lo mein or Chinese egg noodles deliver ideal chew. Dried lo mein works too; in a pinch, use spaghetti cooked just shy of al dente and finish in the pan so it absorbs sauce.
• Chicken cut: Breasts cook fast when thinly sliced; boneless thighs are juicier and more forgiving (add 1–2 minutes).
• Velveting shortcut: A light cornstarch coat + a splash of oil keeps chicken tender and prevents sticking.
• Vegetables: Keep cuts uniform so everything cooks in 2–4 minutes. Broccoli florets, napa cabbage, bok choy, mushrooms, and snap peas are all welcome.
• Sodium control: Stick to low-sodium soy and season at the end. Veggies and noodles carry salt differently, so always taste after tossing.
• Sesame oil: Use as a finisher rather than a high-heat oil; it’s aromatic and can scorch at stir-fry temps.
• No oyster-style sauce? Sub with extra soy + a touch more sugar for body.
• Gluten-aware: Choose gluten-free tamari and GF noodles (like thick rice noodles) if needed; texture differs, but the method is identical.

Step-by-Step Instructions

1) Cook the noodles

Bring a large pot of water to a boil. Cook lo mein noodles to just-tender (fresh noodles 2–3 min; dried noodles per package, usually 5–7 min). Drain and rinse briefly under hot water to remove excess starch, then toss with a few drops of neutral oil so they don’t clump. Keep nearby.

2) Prep the chicken

In a bowl, toss sliced chicken with 1 Tbsp cornstarch, 1 tsp soy, and 1 tsp oil. Set aside while you prep vegetables (5–10 minutes is enough for the coating to hydrate).

3) Mix the sauce

In a jar, shake soy, broth, oyster-style sauce, sesame oil, brown sugar, cornstarch, and pepper until smooth. Keep the jar right by the stove—you’ll add it fast.

4) Heat the wok or skillet

Use a wok or a wide 12-inch skillet. Heat 1 Tbsp oil over medium-high until shimmering. Add chicken in a single layer; sear 2–3 minutes, flip, and cook 1–2 minutes more until just cooked through (thin slices go fast). Transfer to a plate (they’ll finish in the sauce later).

5) Stir-fry the vegetables

Add another 1 Tbsp oil. Stir-fry bell peppers, carrots, and onion whites for 2–3 minutes until tender-crisp. If using mushrooms or snap peas, add them now. Push veggies to the edges.

6) Aromatics in the center

Lower heat slightly; add a tiny splash of oil if the pan looks dry. Sauté garlic (and ginger, if using) 20–30 seconds until fragrant—don’t brown.

7) Sauce + toss

Return chicken to the pan, give the sauce a quick shake (cornstarch settles), and pour it in. It should bubble and thicken in 30–60 seconds. Add noodles and green onion tops/spinach. Toss with tongs for 1–2 minutes until noodles are glossy and everything is hot and coated. If it looks tight, splash in 1–2 Tbsp hot water to loosen.

8) Taste & finish

Taste and adjust: more soy for salt, a pinch of sugar for balance, a squeeze of lemon/lime for brightness if you like. Sprinkle sesame seeds and serve hot.

Timing & Yield: ~15 minutes prep + 15–20 minutes cook; serves 4 as a main.

Technique Keys (Texture Is Everything)

• High heat, quick moves: Preheat the pan thoroughly; add oil only when hot so chicken sears, not steams.
• Cook in stages: Protein first, then veggies, then sauce + noodles—keeps each element perfectly done.
• Just-tender noodles: Slight undercooking prevents mushy strands when they finish in the pan.
• Sauce activation: Cornstarch needs a brief boil to thicken; once glossy, reduce heat so it stays silky.
• Finish with aromatics: Sesame oil at the end keeps its aroma bright; green onions add a fresh lift.

Flavor Variations

• Garlic-Lovers Lo Mein: Add one extra clove of garlic and finish with a tiny knob of grated ginger.
• Citrus-Sesame: Add 1 tsp lemon or lime zest to the sauce and finish with extra sesame seeds.
• Veggie-Loaded: Double vegetables (broccoli, snap peas, mushrooms). Drizzle an extra tablespoon of broth to keep the sauce silky.
• Chili-Garlic Kick: Stir in 1–2 tsp chili-garlic sauce or a spoon of chili crisp at the end.
• Peanut-Style Twist: Whisk 1–2 Tbsp smooth peanut butter into the warm sauce and loosen with a splash of broth.
• Ginger-Scallion: Double the ginger, add extra green onions, and finish with a squeeze of citrus.

Serving Suggestions

• Bowl it up: Serve with cucumber ribbons or a simple green salad for contrast.
• Make it a feast: Pair with steamed edamame, blistered green beans, or a quick carrot-ginger slaw.
• Lunchboxes: Pack with an orange or sliced melon; add a small container of chili crisp for those who like heat.
• Low-effort sides: Steamed broccoli or bok choy dressed with a few drops of sesame oil and soy.

Make-Ahead, Storage & Reheating

• Prep ahead: Slice chicken and vegetables up to 24 hours in advance; refrigerate separately. Mix sauce and store in a sealed jar (shake before using).
• Refrigerate leftovers: Up to 3 days in an airtight container.
• Reheat: Skillet over medium heat with 1–2 Tbsp water until hot and glossy; tossing breaks up clumps gently. Microwave works in a pinch, but add a few drops of water and stir halfway.
• Freeze? Not ideal—noodles soften on thawing. If you must, undercook noodles slightly and freeze in meal-sized portions, then reheat gently with broth.

Troubleshooting Guide

• Noodles clumped: Rinse briefly after boiling and toss with a few drops of oil. In the pan, add a splash of hot water and toss to separate.
• Sauce too thin: Simmer 30–60 seconds more. Or mix ½ tsp cornstarch with 1 Tbsp water, add, and bring back to a bubble.
• Sauce too thick or sticky: Add warm broth/water 1 Tbsp at a time and toss.
• Chicken dry: Slices were too thick or overcooked. Slice thinner next time and pull as soon as they’re opaque; they finish heating in the sauce.
• Bland overall: Add a tiny pinch of salt or soy, or a squeeze of citrus to brighten. Remember to taste after tossing—noodles dull seasoning.
• Vegetables soggy: Pan wasn’t hot enough or was overcrowded. Stir-fry in two quick batches.

Nutrition Facts (Per Serving)

Estimated for 4 servings using chicken breast, 12 oz noodles, peppers, carrots, and the sauce as written. Values vary by brands and noodle type.

FAQ About Easy Chicken Lo Mein Recipe

TastyInspo Notes

• Cut for speed: Thin, even chicken slices and matchstick vegetables cook in minutes—and stay tender.
• Starch strategy: Rinse noodles briefly and oil lightly so they don’t clump while you stir-fry.
• Stage your heat: Hot pan for searing chicken, then steady medium-high for veggies so they blister without burning.
• Sauce shake: Cornstarch sinks. Shake the jar right before you pour.
• Gloss test: When noodles look shiny and bouncy—and the pan sounds “quiet” (no aggressive sputter)—you’re done.
• Fresh finish: Scatter green onions and drizzle a few drops of sesame oil at the very end for a restaurant-style aroma.
• Leftover love: Reheat with a splash of water, then brighten with a squeeze of citrus and a crack of pepper.

Final Thoughts

This Easy Chicken Lo Mein Recipe is the noodle night blueprint that rewards you every time: chew, gloss, and balanced flavor with minimal effort. Once you grasp the flow—prep first, cook in stages, toss to coat—you can turn the same method into endless variations with different vegetables, proteins, and accents. Keep the heat steady, the noodles just-tender, and the sauce balanced, and you’ll have reliable, restaurant-style lo mein on demand—fast, flexible, and flat-out delicious.