This Chicken Lo Mein is warm, simple, and tasty. It mixes soft lo mein noodles, tender chicken, crisp vegetables, and a savory sauce. It feels like takeout, but you make it faster and fresher at home. If you like easy chicken meals, you might also enjoy a rich Peruvian roast, see this Pollo a la Brasa recipe for another bold chicken idea. This lo mein is a crowd-pleaser, full of garlic, soy, and a little sweetness, and it comes together in one pan. Get ready to stir, toss, and enjoy something everyone will ask for again.
How to prepare The Best Chicken Lo Mein
- Cook lo mein noodles according to package directions, drain, and set aside.
- Cut boneless chicken into thin strips, season with a pinch of salt and pepper.
- Mix sauce in a bowl, use soy sauce, a little oyster sauce or hoisin, a splash of sesame oil, and a bit of sugar. Add garlic and ginger if you like.
- Heat oil in a large pan or wok over medium-high heat. Add chicken, stir-fry until cooked through, then remove from pan.
- In the same pan add more oil, then stir-fry carrots, bell peppers, and sliced onions until crisp-tender.
- Add mushrooms and green onions, cook one minute. Return chicken to pan.
- Add cooked noodles and pour the sauce over everything. Toss well so the sauce coats all noodles and pieces. Stir for 1 to 2 minutes until hot.
- Taste and add more soy or a pinch of sugar if needed. Serve right away for best texture.
Why You’ll Love The Best Chicken Lo Mein
- It tastes like takeout, but you control the ingredients.
- The sauce is savory, slightly sweet, and full of garlic and soy flavor.
- It cooks fast, ready in about 20 to 30 minutes.
- You can use any vegetables you have, so it is flexible and easy.
- Leftovers reheat well, making great next-day lunch.
Tips for success
- Use high heat to get a light sear on the chicken and veggies, this adds flavor.
- Don’t overcook the noodles, undercook them slightly so they finish in the pan.
- Slice the chicken thin, so it cooks quickly and stays tender.
- Prepare all ingredients before you start, stir-fry moves fast.
- Taste the sauce before adding, adjust soy or sweetness to your liking.
- Add a splash of water or chicken broth if the sauce looks too thick while tossing.
Serving Suggestions
- Serve with a side of steamed broccoli or bok choy for greens.
- Top with sesame seeds and extra sliced green onions.
- Add a small drizzle of chili oil for heat.
- Pair with simple egg rolls or a light soup for a round meal.
FAQs
Q: Can I use other meats or tofu instead of chicken?
A: Yes, thinly sliced beef, pork, shrimp, or firm tofu all work well. Adjust cook time for each protein.
Q: What noodles should I use for lo mein?
A: Use lo mein noodles or other egg noodles. Spaghetti can work in a pinch, but egg noodles have the best texture.
Q: How do I keep the noodles from sticking?
A: Rinse cooked noodles in cold water and toss with a little oil after draining. Do not overcook them.
Q: Can I make this gluten free?
A: Yes, use gluten free soy sauce or tamari and check any sauces like oyster or hoisin for gluten free versions.
Conclusion
This homemade Chicken Lo Mein is simple, fast, and full of flavor, a perfect weeknight dinner that tastes like your favorite takeout. For another takeout-style chicken classic and extra ideas, check this version called The Best Chicken Lo Mein – Drive Me Hungry.
Chicken Lo Mein
Ingredients
Method
- Cook lo mein noodles according to package directions, drain, and set aside.
- Cut boneless chicken into thin strips and season with salt and pepper.
- Mix sauce ingredients in a bowl: soy sauce, oyster sauce or hoisin, sesame oil, sugar, garlic, and ginger.
- Heat oil in a large pan or wok over medium-high heat. Add chicken and stir-fry until cooked through, then remove from the pan.
- In the same pan, add more oil and stir-fry carrots, bell peppers, and sliced onions until crisp-tender.
- Add mushrooms and green onions, cooking for one minute.
- Return the cooked chicken to the pan.
- Add the cooked noodles and pour the sauce over everything. Toss well to coat all noodles and pieces.
- Stir for 1 to 2 minutes until everything is hot.
- Taste and adjust seasoning with more soy or sugar if needed. Serve immediately for the best texture.
