Chicken Lo Mein (Better Than Takeout)
Chicken Lo Mein is one of those restaurant-style meals that feels like a special treat but is surprisingly easy to make at home. Tender pieces of chicken, chewy noodles, crisp vegetables, and a savory, glossy sauce come together in one delicious skillet or wok. The best part is that you can customize everything—from the vegetables and spice level to the amount of sauce.
This Chicken Lo Mein recipe is designed to give you that classic takeout flavor without requiring complicated ingredients or special cooking techniques. The chicken stays juicy, the noodles remain pleasantly chewy, and the sauce coats every strand without making the dish watery or greasy.
Whether you’re making a quick weeknight dinner, feeding your family, or simply craving Chinese-American takeout, this recipe is an excellent choice.
Why You’ll Love This Chicken Lo Mein
There are plenty of reasons to make homemade Chicken Lo Mein instead of ordering takeout.
1. It is quick
Once your ingredients are prepared, the actual cooking takes only about 15 minutes. Most of the time is spent chopping vegetables and cooking the noodles.
2. It tastes better fresh
Freshly cooked noodles tossed with hot chicken, vegetables, and sauce have a texture that leftover takeout simply cannot match.
3. You control the ingredients
You can use more vegetables, reduce the sodium, increase the chicken, or make the dish spicy.
4. It’s a complete meal
Chicken provides protein, noodles provide carbohydrates, and vegetables add color, texture, and nutrients.
5. It’s perfect for leftovers
Chicken Lo Mein reheats beautifully, making it a great meal-prep option for lunches and busy evenings.
Complete Chicken Lo Mein Recipe
Recipe Information
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4–5
Cuisine: Chinese-American
Course: Main Course
Difficulty: Easy
Ingredients
For the Chicken
- 1 pound boneless, skinless chicken breast or chicken thighs
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 tablespoon neutral cooking oil
For the Lo Mein
- 12 ounces lo mein noodles
- 1 tablespoon vegetable oil
- 3 cloves garlic, finely minced
- 1 teaspoon fresh ginger, grated
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage
- 1 cup broccoli florets, cut into small pieces
- ½ cup sliced green onions
- ½ cup sliced mushrooms
- ½ cup snow peas or snap peas
For the Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce, optional
- ½ teaspoon white pepper
- 2 tablespoons water
For Garnishing
- Sliced green onions
- Toasted sesame seeds
- Crushed red pepper flakes, optional
- A drizzle of sesame oil, optional
Ingredient Notes
Chicken
Chicken breast is lean and cooks quickly, making it ideal for Lo Mein. However, boneless chicken thighs are an excellent alternative if you prefer darker meat. Thigh meat contains more fat, which helps keep it juicy and flavorful.
The most important thing is to cut the chicken into thin, bite-sized pieces. Thick chunks take longer to cook and can become dry on the outside before the center is finished.
Lo Mein Noodles
Traditional lo mein noodles are ideal because they are soft, chewy, and slightly springy. Depending on where you live, you may find fresh or dried lo mein noodles in the Asian section of your grocery store.
If you cannot find lo mein noodles, you can substitute:
- Chinese egg noodles
- Fresh wheat noodles
- Chow mein noodles
- Spaghetti
- Linguine
- Other Asian wheat noodles
Spaghetti isn’t traditional, but it works surprisingly well when lo mein noodles aren’t available.
Soy Sauce
Use low-sodium soy sauce if possible. The oyster sauce and hoisin sauce also contain salt, so regular soy sauce can make the finished dish quite salty.
You can always add more soy sauce at the end, but you cannot easily remove excess salt.
Oyster Sauce
Oyster sauce gives Chicken Lo Mein its deep, savory restaurant-style flavor. It is thicker and sweeter than soy sauce.
If you don’t have oyster sauce, you can substitute hoisin sauce, although the flavor will be somewhat sweeter.
For a vegetarian version, mushroom-based vegetarian oyster sauce works well.
Hoisin Sauce
Hoisin sauce contributes sweetness, richness, and a slightly fermented flavor. A small amount makes a big difference.
Avoid adding too much because it can overpower the noodles.
Vegetables
The vegetables listed in this recipe create a good balance of color and texture, but you can easily customize them.
Good choices include:
- Bok choy
- Bean sprouts
- Zucchini
- Snow peas
- Broccoli
- Bell peppers
- Carrots
- Mushrooms
- Cabbage
- Baby corn
- Water chestnuts
- Green beans
The key is to slice everything relatively thin so the vegetables cook quickly.
How to Make Chicken Lo Mein
Step 1: Prepare the Chicken
Start by trimming the chicken and removing any excess fat.
Slice the chicken against the grain into thin strips or small bite-sized pieces.
Place the chicken in a bowl.
Add:
- Soy sauce
- Cornstarch
- Sesame oil
- Rice vinegar
- Garlic powder
- Black pepper
Mix thoroughly until every piece is lightly coated.
Allow the chicken to sit for about 10–15 minutes while you prepare the other ingredients.
Why use cornstarch?
Cornstarch creates a thin coating around the chicken. It helps protect the meat from drying out and gives the chicken a smooth, tender texture when stir-fried.
This technique is commonly used in stir-fry cooking and is one of the secrets to tender restaurant-style chicken.
Step 2: Prepare the Sauce
Add the following ingredients to a small bowl:
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce
- ½ teaspoon white pepper
- 2 tablespoons water
Whisk until the brown sugar is dissolved.
Taste the sauce.
It should be savory, slightly sweet, slightly tangy, and rich.
If you prefer spicy Lo Mein, add additional chili garlic sauce.
If you prefer a sweeter version, add another teaspoon of brown sugar.
Set the sauce aside.
Step 3: Prepare the Vegetables
Wash and dry all vegetables.
Cut the carrots into thin matchsticks.
Slice the bell pepper into thin strips.
Shred the cabbage.
Cut broccoli into small florets.
Slice the mushrooms.
Trim the snow peas.
Mince the garlic and grate the ginger.
Slice the green onions and keep the white and green portions separate if possible.
Having everything ready before you start cooking is extremely important.
Stir-frying happens quickly. You don’t want to be chopping vegetables while your chicken is cooking.
Step 4: Cook the Noodles
Bring a large pot of water to a boil.
Cook the lo mein noodles according to the package instructions.
However, try to cook them slightly less than fully done.
You want the noodles to remain firm because they will continue cooking when they are added to the hot wok or skillet.
Once cooked, drain the noodles.
Rinse briefly with cool water if the package recommends it or if you’re using noodles that tend to stick.
Toss them with a very small amount of sesame or vegetable oil.
Set aside.
Important noodle tip
Do not overcook your noodles.
Overcooked noodles can become soft and mushy when they are tossed with the sauce.
For the best Chicken Lo Mein, the noodles should remain chewy and springy.
Step 5: Cook the Chicken
Heat a large wok or skillet over medium-high to high heat.
Add 1 tablespoon vegetable oil.
Once the oil is hot, add the chicken in a single layer.
Avoid overcrowding the pan.
Cook for approximately 2–3 minutes on the first side.
Stir and continue cooking for another 2–3 minutes.
The chicken should be golden on the outside and completely cooked through.
The exact cooking time depends on how thinly you sliced the chicken.
Transfer the cooked chicken to a clean plate.
Step 6: Stir-Fry the Vegetables
Return the wok or skillet to high heat.
Add another tablespoon of oil if necessary.
Add the carrots and broccoli first because they take longer to soften.
Stir-fry for about 1–2 minutes.
Add the bell pepper, mushrooms, cabbage, and snow peas.
Continue stir-frying for another 2–3 minutes.
The vegetables should be tender-crisp rather than completely soft.
This is one of the most important differences between excellent Lo Mein and soggy Lo Mein.
You want the vegetables to retain some bite.
Step 7: Add Garlic and Ginger
Add the minced garlic and fresh ginger.
Stir constantly for about 30 seconds.
Do not cook the garlic too long.
Burned garlic becomes bitter and can ruin the flavor of the entire dish.
You should be able to smell the garlic and ginger immediately.
Step 8: Add the Noodles
Add the cooked noodles to the wok.
Use tongs or two wooden spoons to gently toss the noodles with the vegetables.
Try to separate the noodles rather than crushing them.
Once everything is evenly mixed, add the prepared sauce.
Step 9: Toss Everything Together
Pour the sauce around the sides of the hot wok or skillet.
Immediately toss the noodles.
Add the cooked chicken back into the pan.
Continue tossing for approximately 2–3 minutes.
The sauce should become glossy and coat the noodles evenly.
The heat helps the sauce cling to the noodles while slightly caramelizing the edges of the vegetables and chicken.
If the noodles seem too dry, add 1–2 tablespoons of water.
If they seem too wet, continue cooking uncovered for another minute or two.
Step 10: Finish the Lo Mein
Turn off the heat.
Add sliced green onions.
Toss everything one final time.
Taste the noodles.
Adjust the seasoning if necessary.
You can add:
- A little soy sauce for saltiness
- A splash of rice vinegar for brightness
- Chili garlic sauce for heat
- Sesame oil for additional aroma
- A pinch of brown sugar for sweetness
Step 11: Garnish and Serve
Transfer the Chicken Lo Mein to a large serving dish or individual bowls.
Top with:
- Sliced green onions
- Sesame seeds
- Crushed red pepper flakes
Serve immediately while hot.
The Secret to Better-Than-Takeout Chicken Lo Mein
Making Lo Mein at home isn’t difficult, but a few small techniques can make a huge difference.
1. Use high heat
High heat gives you that classic stir-fried flavor.
The pan should be hot enough that the vegetables cook quickly without releasing too much water.
2. Don’t overcrowd the pan
Overcrowding causes the ingredients to steam instead of stir-fry.
If your pan isn’t large enough, cook the chicken in two batches.
This creates better browning and prevents watery chicken.
3. Prepare everything first
Once the cooking begins, everything happens quickly.
Have the following ready before turning on the stove:
- Chicken
- Vegetables
- Sauce
- Cooked noodles
- Garlic
- Ginger
- Cooking oil
This makes the process much easier.
4. Don’t overcook the vegetables
The vegetables should remain slightly crisp.
Soft vegetables can make the entire dish watery and heavy.
5. Don’t drown the noodles in sauce
More sauce doesn’t necessarily mean more flavor.
The goal is to coat the noodles rather than leave them swimming in sauce.
Start with the recommended amount and adjust if needed.
How to Make Chicken Lo Mein Spicy
If you enjoy spicy food, this recipe is easy to customize.
Add one or more of these ingredients:
- Chili garlic sauce
- Sriracha
- Crushed red pepper
- Fresh sliced chili peppers
- Chili oil
- Sichuan chili crisp
For moderate heat, use about 1 teaspoon chili garlic sauce.
For a much hotter version, use 1 tablespoon or more.
Add spicy ingredients gradually because you can always increase the heat.
How to Make Chicken Lo Mein Less Salty
Lo Mein can become salty because several ingredients contain sodium.
To reduce the salt:
- Use low-sodium soy sauce.
- Use less oyster sauce.
- Don’t add additional salt.
- Add more vegetables.
- Add a small amount of water to dilute the sauce.
- Use unsalted noodles when possible.
If the finished dish tastes slightly too salty, adding more plain noodles or vegetables can help balance it.
How to Make Chicken Lo Mein Without a Wok
You absolutely do not need a wok.
A large skillet works perfectly.
Choose the largest skillet you have.
A wide pan gives the ingredients enough room to cook properly.
If your skillet is small, cook the chicken and vegetables in separate batches.
A crowded pan is one of the biggest causes of watery stir-fry.
Chicken Breast vs. Chicken Thighs
Both work well.
Chicken Breast
Chicken breast is:
- Lean
- Mild tasting
- Easy to slice
- Quick cooking
The main challenge is avoiding overcooking.
Chicken Thighs
Chicken thighs are:
- Juicier
- More flavorful
- More forgiving
- Excellent for stir-frying
If you’re worried about dry chicken, boneless chicken thighs are an excellent choice.
Vegetable Variations
One of the best things about homemade Chicken Lo Mein is flexibility.
Classic Version
Use:
- Carrots
- Cabbage
- Bell pepper
- Mushrooms
- Green onions
Extra Vegetable Version
Add:
- Broccoli
- Snow peas
- Bok choy
- Bean sprouts
Crunchy Version
Add:
- Water chestnuts
- Bean sprouts
- Cashews
- Peanuts
Spicy Version
Add:
- Fresh chilies
- Chili crisp
- Sriracha
- Crushed red pepper
How to Store Leftover Chicken Lo Mein
Allow leftovers to cool slightly.
Transfer them to an airtight container.
Refrigerate promptly.
For best quality, enjoy the leftovers within 3–4 days.
Keep the noodles refrigerated until you’re ready to reheat them.
How to Reheat Chicken Lo Mein
The stovetop is usually the best method.
Place a skillet over medium heat.
Add the leftover Lo Mein.
Add 1–2 tablespoons of water.
Cover for about 1 minute to create steam.
Remove the lid and toss the noodles.
Continue heating until hot throughout.
You can add a tiny splash of soy sauce or sesame oil if the noodles seem dry.
Microwave Reheating
Place the Lo Mein in a microwave-safe bowl.
Add a tablespoon of water.
Cover loosely.
Heat in 30–60 second intervals.
Stir between intervals until heated thoroughly.
Avoid overheating because the noodles can become soft and chewy in an unpleasant way.
Can You Make Chicken Lo Mein Ahead of Time?
Yes.
For meal preparation, you can prepare the chicken, vegetables, sauce, and noodles ahead of time.
For the best texture, store them separately and combine them when reheating.
Alternatively, prepare the complete dish and refrigerate it.
When reheating, add a splash of water and toss gently in a hot skillet.
Can You Freeze Chicken Lo Mein?
You can freeze Chicken Lo Mein, although the noodles may lose some of their original texture.
For best results:
- Allow the cooked Lo Mein to cool.
- Portion it into airtight freezer-safe containers.
- Remove as much excess air as possible.
- Freeze.
- Thaw in the refrigerator before reheating.
Reheat in a skillet with a small amount of water.
Fresh Lo Mein will always have the best noodle texture, but frozen leftovers can still make a convenient meal.
Common Mistakes to Avoid
Mistake 1: Using too much oil
Lo Mein should be glossy but not greasy.
Use enough oil to prevent sticking and help stir-fry the ingredients.
Mistake 2: Overcooking the noodles
Remember that the noodles continue cooking when added to the hot pan.
Cook them slightly firm.
Mistake 3: Cutting the chicken too thick
Large pieces take longer to cook and are more likely to become dry.
Thin slices are better.
Mistake 4: Adding all vegetables at once
Different vegetables cook at different speeds.
Start with harder vegetables such as carrots and broccoli.
Add softer vegetables later.
Mistake 5: Burning the garlic
Garlic cooks very quickly.
Add it toward the end of the vegetable cooking process.
Mistake 6: Making the sauce too sweet
Hoisin sauce and brown sugar already add sweetness.
Start with the recommended amount and adjust afterward.
Mistake 7: Using a cold pan
A properly heated pan helps create the characteristic stir-fried flavor.
Let your wok or skillet heat before adding the oil and ingredients.
What to Serve With Chicken Lo Mein
Chicken Lo Mein can easily be served as a complete meal, but it also pairs nicely with other dishes.
Consider serving it with:
- Vegetable spring rolls
- Dumplings
- Egg rolls
- Steamed broccoli
- Asian cucumber salad
- Fried rice
- Crab rangoon
- Steamed edamame
- Stir-fried green beans
Because Lo Mein is already filling, lighter vegetable sides are particularly good.
Frequently Asked Questions
Is Chicken Lo Mein the same as Chow Mein?
No.
Although both are Chinese noodle dishes, they are prepared differently.
Lo Mein generally uses softer, boiled noodles that are tossed with the other ingredients and sauce.
Chow Mein often uses noodles that are stir-fried until they become firmer or crispier.
The exact preparation varies between restaurants and regions.
Can I use spaghetti instead of Lo Mein noodles?
Yes.
Spaghetti isn’t traditional, but it is an excellent substitute when you cannot find Lo Mein noodles.
Cook it slightly firm, drain it well, and toss it with the sauce.
Can I use leftover chicken?
Absolutely.
If you already have cooked chicken, slice or shred it and add it toward the end of cooking.
Since the chicken is already cooked, you only need to heat it through.
Can I make this recipe vegetarian?
Yes.
Simply omit the chicken.
Use mushroom-based vegetarian oyster sauce instead of regular oyster sauce.
You can also add extra mushrooms, tofu, broccoli, cabbage, or snow peas.
Can I use frozen vegetables?
Yes.
Frozen vegetables can work when fresh vegetables aren’t available.
However, don’t thaw them completely and then add a large amount to the pan because excess water can make your Lo Mein soggy.
Use moderate quantities and cook over high heat.
How do I make the noodles taste more like restaurant Lo Mein?
The combination of soy sauce, oyster sauce, sesame oil, garlic, ginger, and high-heat stir-frying creates much of the classic flavor.
Another important factor is avoiding excessive sauce and maintaining a good balance between noodles, chicken, and vegetables.
Nutrition Notes
Nutrition will vary depending on the exact ingredients, brands, portion sizes, and substitutions used.
Chicken provides protein, while the vegetables contribute fiber and various vitamins and minerals. Noodles provide carbohydrates that make the dish satisfying.
For a lighter version, you can:
- Use more vegetables.
- Reduce the amount of oil.
- Choose lean chicken breast.
- Use low-sodium soy sauce.
- Reduce the amount of sauce.
- Use a smaller noodle portion.
Easy Chicken Lo Mein Recipe Card
Ingredients
Chicken
- 1 pound boneless chicken
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1 teaspoon rice vinegar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Noodles & Vegetables
- 12 ounces Lo Mein noodles
- 1 carrot
- 1 bell pepper
- 1 cup cabbage
- 1 cup broccoli
- ½ cup mushrooms
- ½ cup snow peas
- 3 cloves garlic
- 1 teaspoon ginger
- ½ cup green onions
Sauce
- ¼ cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon chili garlic sauce, optional
- ½ teaspoon white pepper
- 2 tablespoons water
Directions
- Slice the chicken into thin pieces.
- Mix chicken with soy sauce, cornstarch, sesame oil, rice vinegar, garlic powder, and pepper.
- Prepare the sauce by whisking all sauce ingredients together.
- Cook the Lo Mein noodles according to package directions until just tender.
- Heat a large wok or skillet over high heat.
- Add oil and stir-fry the chicken until cooked through.
- Remove chicken from the pan.
- Stir-fry carrots and broccoli first.
- Add bell pepper, cabbage, mushrooms, and snow peas.
- Add garlic and ginger and cook briefly.
- Add cooked noodles.
- Pour in the prepared sauce.
- Return the chicken to the pan.
- Toss everything together for 2–3 minutes.
- Add green onions.
- Taste and adjust seasoning.
- Garnish with sesame seeds and additional green onions.
- Serve hot.
Final Tips for Perfect Chicken Lo Mein
For the best possible result, remember these simple rules:
Prepare everything before cooking. Stir-frying moves quickly.
Use high heat. It helps vegetables remain crisp and gives the dish a more authentic stir-fried flavor.
Don’t overcrowd the pan. Cook in batches when necessary.
Keep the noodles slightly firm. They will continue cooking in the sauce.
Use thinly sliced chicken. This helps it cook quickly while remaining tender.
Add garlic and ginger near the end. This prevents them from burning.
Don’t overdo the sauce. You want glossy, flavorful noodles rather than a watery dish.
Taste before adding extra soy sauce. Oyster sauce and hoisin sauce already contain plenty of flavor and salt.
