This Chicken Lo Mein recipe brings all the flavors of your favorite Chinese takeout right to your home kitchen, and once you taste it, you’ll never want to order delivery again. After years of perfecting this dish in my own kitchen, I’ve discovered the secret to getting that perfect balance of tender chicken, crisp vegetables, and perfectly seasoned noodles.
There’s something magical about the sizzle of chicken hitting a hot pan and the aroma of garlic and sesame oil filling the kitchen. It reminds me of those busy weeknight dinners when my three kids would gather around the stove, watching me toss everything together in one big skillet. The anticipation in their eyes as the noodles absorbed all those savory flavors, that’s when I knew this recipe was a keeper. They’d always ask for seconds, and sometimes thirds. Your kitchen’s about to smell incredible, and your family is going to think you’ve brought home restaurant magic.
What Makes This Chicken Lo Mein So Special
Growing up in the Midwest, I learned that the best comfort foods are the ones that bring everyone to the table, and this Chicken Lo Mein recipe does exactly that. Through years of testing and tweaking, I’ve perfected a version that delivers authentic flavors without the fuss.
Here’s why this recipe belongs in your weekly dinner rotation:
- Ready in just 35 minutes perfect for busy weeknights when you need something satisfying and quick
- Uses simple, accessible ingredients you can find at any grocery store, no specialty shopping required
- Healthier than takeout with fresh vegetables and lean protein, plus you control the sodium
- Incredibly versatile swap vegetables or proteins based on what you have in your refrigerator
- Budget-friendly family meal that feeds four people generously without breaking the bank
- Perfect for meal prep and tastes even better as leftovers the next day
I’ve found that this recipe works beautifully for everything from casual Tuesday dinners to hosting friends on the weekend. The key is having everything prepped before you start cooking, that’s the secret to restaurant-style stir-frying at home.
Ingredient Spotlight
Understanding what goes into this dish helps you make the best version possible. Each ingredient plays an important role in creating those authentic lo mein flavors.
Boneless, skinless chicken breasts form the protein foundation of this dish. I always choose chicken breasts because they cook quickly and stay tender when cut into bite-sized pieces. The key is not to overcook them they’ll finish cooking when you toss everything together.
Lo mein noodles are the star of the show, and their chewy texture is what makes this dish authentic. In my kitchen, I prefer fresh lo mein noodles when I can find them, but dried work perfectly fine. If you can’t locate lo mein noodles, spaghetti or linguine make excellent substitutes.
Red and yellow bell peppers add vibrant color and a sweet crunch that balances the savory sauce. I’ve learned that cutting them into uniform strips ensures even cooking and makes every bite look restaurant-beautiful.
Carrots contribute natural sweetness and that satisfying crunch we all love in takeout lo mein. Thin slicing is essential, thick pieces won’t cook through in the short stir-fry time.
Green onions provide a mild onion flavor and fresh pop of color. Betty’s tip: save some chopped green onions for garnishing the finished dish, it makes all the difference in presentation.
Low-sodium soy sauce delivers that essential umami depth without overwhelming saltiness. I always choose low-sodium because you can adjust the salt level to your family’s taste.
Sesame oil is the secret ingredient that transforms this from good to restaurant-quality. Just one tablespoon adds that nutty, aromatic flavor that makes takeout so irresistible.
Fresh minced garlic brings aromatic punch and depth. After years of making this, I learned that fresh garlic makes a noticeable difference over garlic powder, don’t skip this step.
How to Make Chicken Lo Mein
This tested technique ensures perfect results every single time. I’ve refined this method through countless family dinners, and it never fails to deliver that authentic takeout experience.
Step 1. Gather all ingredients and chop your vegetables into uniform, bite-sized pieces. This prep work is crucial for smooth cooking. Betty always starts by getting everything ready because stir-frying happens fast, and you won’t have time to chop once you start.
Step 2. Cook the lo mein noodles according to package directions until al dente, then drain and set aside. I’ve found that slightly undercooking the noodles prevents them from becoming mushy when you stir-fry everything together.
Step 3. Heat your large skillet or wok over medium-high heat and add cooking oil. After years of making this Chicken Lo Mein recipe, I learned that getting the pan hot enough is essential for that authentic wok flavor.
Step 4. Add the chicken pieces and saute until golden brown and fully cooked, about 6-8 minutes. Betty’s tip: don’t overcrowd the pan, cook in batches if necessary to ensure proper browning.
Step 5. Remove the cooked chicken from the skillet and set aside. Through trial and error, I discovered that removing the chicken prevents it from overcooking while you prepare the vegetables.
Step 6. In the same pan, stir-fry the bell peppers, carrots, and green onions until tender yet still crisp, about 3-4 minutes. The key I discovered is maintaining high heat for that perfect tender-crisp texture.
Step 7. Return the cooked chicken to the skillet with the vegetables. Add the cooked lo mein noodles, soy sauce, sesame oil, and minced garlic.
Step 8. Toss everything together vigorously until well mixed and heated through, about 2-3 minutes. My family prefers when I make sure every noodle is coated with that savory sauce.
Step 9. Taste and adjust seasonings as needed, then serve immediately while hot. I typically add extra soy sauce on the side for those who want more saltiness.
Storage and Reheating Tips
Making the most of your Chicken Lo Mein leftovers is easy when you know the right techniques. I’ve perfected these storage methods through years of batch cooking for my family.
Refrigerator Storage: Store leftovers in an airtight container for up to 3-4 days. I typically use glass containers because they don’t absorb flavors, and the lo mein tastes just as good reheated. The noodles may absorb some sauce overnight, but that actually concentrates the flavors beautifully.
Freezing Guidelines: This dish freezes well for up to 2 months when properly packaged. Betty’s freezing method works well because she portions it into family-sized containers before freezing. However, the vegetables may lose some crispness after thawing, so I recommend adding fresh vegetables when reheating if you prefer more crunch.
Reheating Methods: For the best texture, I reheat leftovers in a large skillet over medium heat with a splash of soy sauce or water to refresh the noodles. This method brings back that just-made taste and prevents the noodles from drying out. Microwave reheating works in a pinch, but cover the dish and heat in 30-second intervals, stirring between each round.
Perfect Partners for Chicken Lo Mein
Building the perfect Asian-inspired meal around this Chicken Lo Mein recipe creates a memorable dining experience that rivals any restaurant.
- Egg rolls or spring rolls make excellent appetizers that complement the noodles’ savory flavors with their crispy texture and fresh vegetables
- Try pairing with our spicy salmon sushi bake for an Asian fusion feast that covers all the bases
- Steamed edamame offers a healthy, protein-rich side that adds vibrant green color to your table
- Asian cucumber salad brings refreshing crunch and helps cleanse the palate between bites of the rich noodles
- For a heartier meal, serve alongside our coconut curry chicken for contrasting flavors that work beautifully together
- Sesame green beans contribute additional vegetables while maintaining the Asian flavor profile
- Complete the experience with our simple miso soup recipe as a warming starter
The combination of textures from the chewy noodles to crispy vegetables to tender chicken creates a satisfying meal that feels complete. I love serving this with jasmine tea or green tea to round out the authentic experience.
FAQs
Can I substitute different proteins in this Chicken Lo Mein recipe? I recommend beef, shrimp, or tofu as excellent alternatives to chicken. For beef, use flank steak cut into thin strips. Shrimp cooks even faster than chicken, so add it in the last 2-3 minutes. Tofu should be pressed and cubed, then pan-fried until golden before adding to the vegetables.
What if I can’t find lo mein noodles at my grocery store? Many home cooks find success with spaghetti or linguine as substitutes. Betty’s solution is to cook them just until al dente since they’ll continue cooking when stir-fried. Rice noodles also work well if you prefer a gluten-free option.
How can I make this dish spicier? To add heat to your Chicken Lo Mein, I suggest adding red pepper flakes, sriracha sauce, or fresh sliced chilies to taste. Start with small amounts, you can always add more, but you can’t take it away once it’s mixed in.
Can I make this recipe ahead of time? The best approach I’ve tested is to prep all ingredients in advance but cook everything fresh. However, you can make it completely ahead and reheat, just add a splash of soy sauce or chicken broth when reheating to refresh the flavors.
Why do my noodles turn out mushy? To prevent this issue, cook the noodles just until al dente and rinse them with cold water immediately after draining. This stops the cooking process and prevents them from becoming soft when stir-fried.
What’s the secret to getting restaurant-style flavor at home? The key is high heat and having all ingredients prepped before you start cooking. Many home cooks find success with getting their pan very hot and working quickly, just like in restaurant kitchens.
Chicken Lo Mein Recipe
Ingredients
Equipment
Method
- Gather all ingredients and chop vegetables into uniform, bite-sized pieces. Have everything prepped and ready near your stove before you begin cooking.
- Cook lo mein noodles according to package instructions until al dente (slightly undercook by about 1 minute). Drain well and toss with a small drizzle of sesame oil to prevent sticking. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of cooking oil and sauté the chicken strips until golden brown and fully cooked, about 6-8 minutes. Remove chicken to a plate.
- In the same pan, add another tablespoon of oil if needed. Stir-fry bell peppers, carrots, and green onions over high heat until tender yet crisp, about 3-4 minutes. Keep the vegetables moving constantly.
- Return cooked chicken to the skillet with vegetables. Add the drained lo mein noodles, soy sauce, sesame oil, and minced garlic. Toss everything together vigorously for about 2 minutes until well combined and heated through.
- Taste and adjust seasoning with additional soy sauce if desired. Serve hot, garnished with extra green onions and sesame seeds if desired.
