Easy Chicken Lo Mein Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it’s fast, flexible, and perfect for busy nights. Everything cooks quickly in one pan, and the sauce comes together with simple ingredients I usually already have. I also like how easy it is to customize with different vegetables or proteins depending on what’s in my fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz lo mein noodles (or spaghetti)
2 tablespoons vegetable oil
1 lb chicken breast, thinly sliced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 cup sliced carrots
1 cup sliced bell peppers
1 cup shredded cabbage
1/4 cup soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sesame oil
1 teaspoon sugar
1/4 cup chicken broth

Directions

I start by cooking the noodles according to the package instructions. Once cooked, I drain them and set them aside.

In a small bowl, I whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, and chicken broth to make the sauce. I like having this ready before cooking since everything moves quickly.

I heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. I add the sliced chicken and cook it for about 4 to 5 minutes until browned and cooked through, then remove it from the pan and set it aside.

I add the remaining oil to the skillet and sauté the garlic and ginger for about 30 seconds until fragrant. I add the carrots, bell peppers, and cabbage and stir-fry for 3 to 4 minutes until the vegetables are slightly tender but still crisp.

I return the chicken to the skillet and add the cooked noodles. I pour the sauce over everything and toss well to coat. I cook for another 2 to 3 minutes until everything is heated through and glossy.

Servings and Timing

I get about 4 servings from this recipe.
Prep time is approximately 15 minutes.
Cook time is about 15 minutes.
Total time comes to roughly 30 minutes.

Variations

I sometimes add mushrooms, snow peas, or broccoli for extra vegetables. When I want heat, I stir in chili crisp or sriracha. I’ve also swapped the chicken for shrimp, tofu, or beef with great results.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm it in a skillet over medium heat with a splash of water or broth to loosen the noodles.

FAQs

Can I make this gluten-free?

I use rice noodles and tamari instead of soy sauce to make it gluten-free.

What vegetables work best?

I like carrots, peppers, and cabbage, but almost any stir-fry vegetable works well.

Why slice the chicken thinly?

I slice it thin so it cooks quickly and stays tender.

Can I prepare this ahead of time?

I prep the vegetables and sauce ahead, but I cook it fresh for best texture.

Is this recipe low fat?

I find it lighter than takeout, especially when I use lean chicken and control the oil.

Conclusion

I find this Easy Chicken Lo Mein to be a reliable, flavorful dinner that satisfies my takeout cravings at home. It’s quick, colorful, and comforting, making it a recipe I return to whenever I want something fast, familiar, and delicious.