Chicken Lo Mein Recipe — Easy Weeknight Stir-Fry
I still remember the first time I tasted chicken lo mein — it was at a tiny neighborhood Chinese restaurant where my family celebrated small wins: a good report card, a completed piano recital, a new bike. The warm, glossy noodles and the mix of crisp vegetables with tender chicken felt like a comforting hug on a plate. Over the years I’ve adapted that memory into a weeknight staple: quick, flexible, and always satisfying. Lo mein has roots in Cantonese cuisine (lo mein means "stirred noodles"), and the Chinese-American versions we love today are delicious examples of how traditional techniques adapt to everyday home cooking.
Who is this recipe for?
- This Chicken Lo Mein recipe is perfect for busy parents, weeknight cooks, and anyone who wants a flavorful, one-skillet meal ready in under 30 minutes.
A brief overview of the core ingredients:
- This dish combines boneless chicken, fresh garlic, colorful bell peppers and carrots, and lo mein noodles tossed in savory soy sauce and sesame oil for a simple, satisfying dinner. The main ingredients are 3–4 boneless, skinless chicken breasts, Lo Mein noodles (fresh or dried), 1 red bell pepper, 1 yellow bell pepper, 2 carrots (thinly sliced), 2 green onions (chopped), ¼ cup low-sodium soy sauce, 1 tablespoon sesame oil, and 3 cloves fresh minced garlic.
If you like quick, comforting pasta-style dinners, you might also enjoy a similar weeknight favorite like Easy Garlic Parmesan Chicken Tortellini and Broccoli.
Tools & Ingredients
Tools
- Large skillet or wok — for even high-heat cooking and tossing noodles.
- Cutting board — for safe, efficient chopping.
- Chef’s knife — to dice chicken and slice vegetables quickly.
- Tongs or wooden spoon — to toss and serve the lo mein.
- Measuring cups and spoons — to keep sauce ratios balanced.
- Colander — to drain cooked noodles.
Ingredients (with brief benefits)
- 3–4 boneless, skinless chicken breasts — lean protein that cooks quickly and soaks up sauce.
- Lo Mein noodles (fresh or dried) — classic noodle base that holds sauce well and gives comfort-food texture.
- 1 red bell pepper — adds bright color, vitamin C, and a sweet crunch.
- 1 yellow bell pepper — complements the red pepper with sweetness and nutrients.
- 2 carrots (thinly sliced) — provide color, crunch, and beta-carotene.
- 2 green onions (chopped) — fresh onion flavor and garnish brightness.
- ¼ cup low-sodium soy sauce — delivers savory umami while keeping salt levels reasonable.
- 1 tablespoon sesame oil — aromatic, nutty flavor that finishes the dish.
- 3 cloves fresh minced garlic — boosts flavor and adds savory depth.
If you’re exploring different quick chicken-and-pasta ideas, try this tasty Garlic Butter Chicken Bites with Creamy Parmesan Pasta for another weeknight option.
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces. Mince the garlic and slice the chicken into thin strips for quick cooking.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside. If using fresh noodles, briefly separate them under warm water to loosen.
- Heat a large skillet or wok over medium-high heat. Add a tablespoon of neutral oil and sauté the chicken until golden brown and fully cooked, about 6–8 minutes. Season lightly with salt and pepper. Remove the chicken from the skillet and set aside.
- In the same pan, add a touch more oil if needed and stir-fry the red bell pepper, yellow bell pepper, carrots, and green onions until tender yet crisp, about 3–4 minutes. Add the minced garlic in the last 30 seconds to avoid burning.
- Return the cooked chicken to the skillet with the vegetables. Add the cooked lo mein noodles, ¼ cup low-sodium soy sauce, 1 tablespoon sesame oil, and minced garlic. Toss everything together gently but thoroughly until well mixed and heated through. Taste and adjust with extra soy sauce if desired.
- Serve hot with extra soy sauce on the side and a sprinkle of chopped green onions or sesame seeds if you like.
FAQ
Q: Can I freeze this recipe?
A: You can freeze cooked lo mein, but texture may change when reheated: noodles can become softer. For best results, freeze the cooked chicken and vegetables separately from noodles, or reheat gently with a splash of water or broth.
Q: What can I use instead of low-sodium soy sauce?
A: Substitute tamari (gluten-free) or a reduced-sodium all-purpose soy sauce. You can also mix 2 teaspoons of oyster sauce into regular soy sauce to deepen flavor.
Q: Can I swap the chicken for another protein?
A: Yes—thinly sliced beef, shrimp, or tofu all work well. Adjust cooking times: shrimp cooks very quickly; tofu benefits from pressing and pan-frying first.
Q: Are fresh lo mein noodles better than dried?
A: Fresh noodles have a chewier texture and are quicker to use, while dried noodles are more shelf-stable. Use whichever you have—just follow package cooking times.
Tips & Tricks
- Cut everything to similar sizes so food cooks evenly and the dish is pleasant to eat.
- Do not overcrowd the pan; if necessary, cook the chicken in batches to get a nice sear.
- Add garlic near the end of vegetable stir-frying to prevent burning and to keep a bright garlic flavor.
- If the noodles stick together, toss them with a teaspoon of oil after draining and before adding to the skillet.
For another pasta-forward comfort recipe to keep in rotation, check out this Garlic Parmesan Chicken Tortellini idea.
Conclusion
If you want more variations and inspiration, take a look at this well-loved version: The Best Chicken Lo Mein – Drive Me Hungry. For a one-pan approach that simplifies cleanup, see Chicken Lo Mein (One Pan) – Momsdish. If you’d like a guided video walkthrough of an authentic-style preparation, watch Authentic Chicken Lo Mein (VIDEO) – CJ Eats Recipes.
Enjoy your Chicken Lo Mein — serve it hot, share it with people you love, and savor every bite. Always add
tag after Directions.
Chicken Lo Mein
Ingredients
- 3-4 pieces boneless, skinless chicken breasts Lean protein that cooks quickly.
- 8 ounces Lo Mein noodles (fresh or dried) Classic noodle base that holds sauce well.
- 1 piece red bell pepper Adds color and sweetness.
- 1 piece yellow bell pepper Complements red pepper.
- 2 pieces carrots (thinly sliced) Provides color and crunch.
- 2 pieces green onions (chopped) Fresh garnish.
- 1/4 cup low-sodium soy sauce Delivers savory umami.
- 1 tablespoon sesame oil Adds nutty flavor.
- 3 cloves fresh minced garlic Boosts flavor.
Method
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Mince the garlic and slice the chicken into thin strips.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat and sauté the chicken until golden brown and fully cooked, about 6–8 minutes.
- Season lightly with salt and pepper, then remove the chicken from the skillet and set aside.
- In the same pan, stir-fry the red bell pepper, yellow bell pepper, carrots, and green onions until tender yet crisp, about 3–4 minutes.
- Add the minced garlic in the last 30 seconds.
- Return the cooked chicken to the skillet, add the cooked lo mein noodles, soy sauce, sesame oil, and toss everything together until heated through.
- Serve hot with extra soy sauce on the side and garnish with chopped green onions or sesame seeds if desired.