There’s something just so satisfying about a bowl of warm, savory noodles tossed with tender chicken and crisp vegetables. This Easy Chicken Lo Mein Recipe nails that perfect balance of flavors and textures without any fuss, making it a total weeknight winner you'll come back to again and again.

The image shows a close-up of a served plate filled with yellow-brown stir-fried noodles mixed with bright green snap peas, red bell pepper strips, and pieces of cooked meat that are light brown with grill marks. The noodles glisten with sauce and are sprinkled with white sesame seeds. A pair of black-tipped tongs is lifting a bundle of the noodles along with vegetables, held by a woman's hand. The plate is white and sits on a white marbled surface, with some green onion segments blurred in the background. The colors are vivid and the textures show the softness of the noodles and the crunch of the vegetables. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Easy Chicken Lo Mein Recipe
Top Tip
How to Serve Easy Chicken Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Easy Chicken Lo Mein Recipe

Why You'll Love This Recipe

I’m always on the lookout for takeout-style dishes I can whip up at home in no time, and this Easy Chicken Lo Mein Recipe fits the bill perfectly. It’s simple, packed with flavor, and so adaptable to whatever you have in your fridge.

Quick & simple: Ready in about 15 minutes, great for busy nights.
Flavor-packed sauce: A tangy, slightly sweet mix that’s balanced just right.
Versatile ingredients: Swap veggies, proteins, or noodles to make it your own.
Perfect texture: Tender chicken, crisp veggies, and saucy noodles come together beautifully.

Ingredients & Why They Work

The magic of this Easy Chicken Lo Mein Recipe is really in the harmony of the ingredients. You’ve got fresh noodles that soak up all the delicious sauce, tender chicken pieces that bring protein to the table, and crisp vegetables adding crunch and color. Let me break down why each part shines.

Flat lay of fresh yellow Chinese egg noodles neatly coiled, raw bite-sized chicken breast pieces, a small white bowl of clear chicken stock, a small white bowl with glossy dark oyster sauce, a small white bowl of dark soy sauce, a small white bowl of light soy sauce, a small white bowl containing fine white cornstarch powder, a small white bowl with light amber toasted sesame oil, a small white bowl with golden brown sugar, a small white bowl holding freshly grated pale yellow ginger, three fresh garlic cloves with papery white skin, a fresh orange carrot sliced into thin rounds, a red bell pepper quartered and sliced, white onion slices, dark brown shiitake mushrooms whole with stems, vibrant green snow peas whole, a fresh green scallion stalk, a small white bowl filled with white toasted sesame seeds, a small white bowl with bright red chili garlic sauce -- all arranged symmetrically in balanced proportions on a simple clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Fresh Chinese egg noodles: These are soft and chewy, perfect for soaking up sauce; if you can’t find them fresh, dried lo mein or even spaghetti works just fine.
Chicken breast or thigh: I love using thigh for more flavor and juiciness, but breast keeps it leaner – either way, bite-sized pieces cook quickly and evenly.
Vegetable oil: A neutral oil with a high smoke point is ideal for stir-frying without overpowering flavors.
Stir fry vegetables: Carrots, bell peppers, shiitake mushrooms, snow peas, and onions add color, crunch, and nutrients; feel free to use whatever strikes your fancy or what’s in season.
Scallion: Fresh green onions bring a bright, fresh kick at the end and a lovely crunch.
Toasted white sesame seeds: These small garnishes add nuttiness and a slight texture contrast that’s simply irresistible.
Chicken stock: Adds savory depth to the sauce; vegetable stock or even water works if you prefer.
Oyster sauce: A key umami powerhouse that makes the sauce rich and addictive.
Dark soy sauce & low sodium soy sauce: These provide color and balanced salty flavor without overdoing it.
Cornstarch: Helps thicken the sauce and gives it that glossy, sticky finish.
Toasted sesame oil: Adds a fragrant, nutty aroma that’s hard to beat.
Brown sugar: Just a touch to balance the salty and savory notes with subtle sweetness.
Fresh ginger and garlic: Classic aromatics that brighten the sauce and give it that authentic taste.
Optional spicy add-ins: For a little heat, I like chili garlic sauce or chili flakes—just add sparingly because these sauces are salty.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I adore about this Easy Chicken Lo Mein Recipe is how flexible it is. I often tweak it depending on what’s in my pantry or how spicy I’m feeling. You’ll find your own favorite combo in no time.

Vegetable swaps: Sometimes I swap shiitake mushrooms for cremini or white button, and throw in broccoli florets or snap peas for extra crunch.
Meat alternatives: Chicken thighs are my go-to, but you can swap in shrimp, beef strips, or make a vegetarian version using tofu.
Heat level: I love adding a teaspoon of chili garlic sauce when I want a kick, but it’s totally optional.
Gluten-free tweak: Use gluten-free noodles and tamari sauce in place of soy for those avoiding gluten.

Step-by-Step: How I Make Easy Chicken Lo Mein Recipe

A white round plate is full of stir-fried noodles with a mix of colorful vegetables and pieces of cooked chicken. The noodles are light brown and glossy, twisted in a pile. Bright green snap peas, thin orange carrot strips, and red bell pepper strips are mixed in with the noodles. Pieces of golden-brown cooked chicken are spread evenly on top. The dish is sprinkled with white sesame seeds and fresh green sliced spring onions. Around the plate on a white marbled surface are whole garlic bulbs, green spring onions, and several brown mushrooms. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip up the Lo Mein Sauce

Start by mixing all the sauce ingredients in a bowl — chicken stock, oyster sauce, dark soy, low sodium soy, cornstarch, toasted sesame oil, brown sugar, grated ginger, and minced garlic. I stir it until the sugar dissolves so the sauce is smooth. This step is key because it lets all the bold flavors combine and thicken beautifully later.

Step 2: Marinate Your Chicken

While prepping your veggies, toss the bite-sized chicken pieces in a tablespoon of that luscious sauce. I find letting it marinate even for 10 minutes adds a subtle layer of flavor and keeps the chicken juicy.

Step 3: Cook the Noodles Perfectly

Boil your fresh or dried noodles just a minute or two shy of al dente according to the package. Then rinse them under cold water to stop the cooking and prevent sticking. A tiny splash of oil tossed in does the trick to keep those strands separate and slippery.

Step 4: Stir Fry Chicken and Vegetables

Heat your wok or large pan over medium-high heat with some vegetable oil. First, cook the chicken until it’s no longer pink—about 4-5 minutes—and set it aside. Next, stir fry your vegetables just until tender-crisp, around 2 to 3 minutes, so they hold their texture and color.

Step 5: Bring It All Together

Add the cooked noodles and the remaining sauce to the pan. Toss everything together for 1-2 minutes until the sauce thickens and coats the noodles beautifully. Finally, fold the chicken back in, sprinkle chopped scallions and toasted sesame seeds on top, and you’re ready to dig in.

Top Tip

Making this Easy Chicken Lo Mein Recipe for the first time, I learned that a hot pan and quick cooking really make the difference in texture and flavor. Here are my key tips so you can nail it every time.

Use high heat: Stir frying over medium-high heat keeps the chicken juicy and the veggies crisp.
Don’t overcook noodles: Slightly undercook your noodles so they finish cooking in the pan without getting mushy.
Coat noodles with oil early: Tossing cooked noodles with a bit of oil prevents them from clumping.
Prep all ingredients first: Stir fry moves fast — have everything ready to go before heating the pan.

How to Serve Easy Chicken Lo Mein Recipe

Garnishes

I never skip the scallions and toasted sesame seeds—they add freshness and a delightful crunch. Sometimes I throw on a few extra chili flakes for a gentle heat kick. A squeeze of fresh lime can brighten it up too!

Side Dishes

To round out the meal, I serve it with simple sides like steamed dumplings, hot and sour soup, or a crisp cucumber salad. These add variety and fresh textures that complement the rich lo mein.

Creative Ways to Present

For special occasions, I like to plate the lo mein in individual bamboo steamers or pretty bowls, garnished with fresh herbs like cilantro or Thai basil. Drizzling a little chili oil on top gives an inviting glossy finish.

Make Ahead and Storage

Storing Leftovers

Leftover lo mein stores well in an airtight container in the fridge for up to 3 days. When packing it away, I like to keep the noodles separated from extra sauce to avoid turning soggy.

Freezing

I’ve frozen leftover lo mein a couple of times. It’s best to freeze portions without garnishes, then thaw overnight in the fridge. While the texture isn’t quite as fresh, it’s still tasty for a quick meal.

Reheating

For reheating, a quick toss in a hot pan or wok works wonders to revive the noodles and veggies without drying them out. I add a splash of water or extra sauce if it looks a bit dry.

Frequently Asked Questions:

Can I use a different protein instead of chicken?

Absolutely! Shrimp, beef strips, tofu, or even pork work great in this Easy Chicken Lo Mein Recipe. Just adjust cooking times accordingly so your protein stays tender.

What kind of noodles is best for lo mein?

Fresh Chinese egg noodles are traditional and ideal for their soft chewiness, but dried lo mein, spaghetti, linguine, or even fettuccine noodles work well if you don’t have fresh. Just cook them al dente to avoid mushiness.

How do I keep my vegetables crisp when stir-frying?

High heat and quick cooking time are key. Stir fry vegetables for only 2-3 minutes until they’re tender yet still have a bit of crunch. Also, cut veggies uniformly for even cooking.

Is it okay to prepare the sauce ahead of time?

Yes! You can mix the sauce ahead and store it in the fridge for up to 2 days. Just give it a stir before using, since the cornstarch may settle at the bottom.

Final Thoughts

This Easy Chicken Lo Mein Recipe quickly became one of my go-to meals for busy evenings because it’s quick, comforting, and endlessly adaptable. I hope you enjoy making it as much as I do—there’s something just so rewarding about creating a delicious takeout classic right in your own kitchen. Get that wok hot, prep your veggies, and enjoy every flavorful bite with friends or family!