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Home / Recipes
30 minutes
4.67 from 306 votes
156 Comments

Chicken Lo Mein

Jump to RecipePrint Recipe
  • 1498
by: Joanna Cismaru
07.11.22

This post may contain affiliate links. Please read my disclosure policy.

Chicken Lo Mein is a take out classic! My recipe is quick, easy, and oh so delicious. Forget ordering in, whip this up at home instead!

Chicken Lo Mein on a platter with a bowl full of chicken lo mein in the background
Table of Contents Open
  • 1 Chicken Lo Mein
  • 2 Lo Mein
  • 3 Ingredients In Chicken Lo Mein
  • 4 How To Make Chicken Lo Mein
  • 5 Tips For Making The Best Lo Mein
  • 6 Storing Lo Mein
  • 7 Craving More Asian Recipes? Try these:
  • 8 Chicken Lo Mein
    • 8.1 Ingredients
    • 8.2 Instructions
    • 8.3 Recipe Notes
    • 8.4 Nutrition Information:

Chicken Lo Mein

It’s always such a treat whenever I get to go to an Asian market in my city. Does anyone else feel like a kid in a candy store? I used to feel intimidated going in, worried that I wouldn’t read the labels properly and would end up buying the wrong things, but I’ve learned to just have fun with it!

There’s so many different types of snacks, the best drinks I’ve bought in a store, and hundreds of types of noodles. I bought so many noodles and I’ve been dying to start using them. There’s just nothing that takes a stir fry to the next level like fresh noodles.

Lo Mein

This is a Chinese dish that uses long egg noodles as its base. Traditional Cantonese style preparation of this dish would just be making a wonton soup broth and serving these noodles dry (but cooked) on the side. I, however, prefer the American version of lo mein, a saucier dish with lots of meat and veggies.

If you have a Cantonese style lo mein recipe that would totally knock my socks off please feel free to share! I’m always hunting for new favorites and you guys clearly have great taste!

stir frying chicken in a wok for chicken lo mein

Ingredients In Chicken Lo Mein

Sauce
  • Brown sugar – We want a syrupy base that will really stick to our noodles and add a bit of color. I prefer brown sugar but white corn syrup (most definitely in Asian markets) will work.
  • Soy sauce – I used both low sodium soy sauce and dark soy sauce for this chicken lo mein recipe. Dark soy sauce is thicker, darker, and has more concentrated flavor than light soy sauce.
  • Oyster sauce – Yes there is oyster in this sauce, so avoid it if you’re allergic to shellfish. If not this is a great way to add some umami to your dish!
  • Hoisin – I love Hoisin sauce, I even mix it with a little hot sauce and vinegar for a great dip. Anyways, this sauce is rich, thick, dark, and savory. If you don’t have any on hand this recipe is a quick way to replicate that flavor.
  • Pepper – Black pepper to taste, don’t add any additional salt as all our sauces have that base covered.
  • Sesame oil – Such a secret weapon for flavor! I can’t rave enough about sesame oil, it adds a nice toast-iness and complexity to dishes. I like to buy roasted sesame seed oil as its flavor is richer.
Chicken
  • Chicken – Skinless and boneless chicken breast cut into bite sized pieces is what I like to use in this lo mein recipe but chicken thighs will work as well.
  • Soy sauce – Just regular old soy sauce for this component, I prefer to use low sodium.
  • Ginger – Fresh and minced is best! If powdered is all you have on hand that is fine just keep in mind 1/2 teaspoon equals 1 tablespoon of the fresh stuff.
  • Garlic – American lo mein calls for fresh garlic, but if minced is all you have just keep in mind that 1 1/2 teaspoon equals 1 clove.
  • Olive oil – I used olive oil today but Chinese recipes often use soybean, peanut, or vegetable oil instead.
Lo mein
  • Veggies – Fresh shiitake mushrooms, Chinese cabbage, carrots, and onion.
  • Egg noodle – Or any other style asian noodle.
  • Green onion – Optional garnish.
  • Olive oil – For sautéing.
process shots for making chicken lo mein

How To Make Chicken Lo Mein

Detailed measurements and instructions can be found on my printable recipe card at the bottom of the page.

  • Prepare the noodles: Boil the noddles according to package instructions, set aside.
  • Combine sauce: Whisk all the sauce ingredients together in a small bowl. Set aside.
  • Prepare the chicken: In a medium sized bowl toss the chicken with the ginger, garlic, and soy sauce.
  • Saute the saute-ables: Heat your oil in a large wok, making sure everything is nice and hot before adding the chicken. Stir the chicken well and allow it to brown for 5 minutes or until it browns. Remove from the heat and set aside, don’t worry if it’s still pink inside. Add more oil and saute the veggies till they soften, stirring regularly.
  • Finish lo mein: Add the chicken back to the wok along with the cooked noodles and prepared sauce. Toss everything together well and turn off the heat. Garnish with green onion and serve steaming. Delish!
process shots of noodles in chicken lo mein

Tips For Making The Best Lo Mein

  • If you decide to use ramen noodles for this dish, keep in mind that rice ramen noodles have a tendency to break when stir fried in a dish like this.
  • If you choose to use regular flat rice noodle for this dish be sure to let them soak according to package instructions before boiling.
  • There’s no need to go out and buy a wok for this recipe (although they are amazing to have on hand), just use a large skillet instead, we need something with lots of surface area to cook up all these ingredients.
  • Beef and shrimp also taste amazing in this dish.
  • Don’t confuse this dish with the very popular chow mein, check out my recipe for chow mein where I talk a bit more about the difference between the two.
  • BBQ sauce can be used in place of hoisin and additional soy sauce can be substituted for the oyster sauce.
finished Chicken Lo Mein on a white plate

Storing Lo Mein

No more styrofoam containers for our left over Chinese! Just store this in an airtight container and it will last 3 – 4 days in the fridge and up to 3 months in the freezer. Allow to thaw completely before reheating.

Craving More Asian Recipes? Try these:

  • Asian Style Udon Noodles with Pork and Mushrooms
  • Hoisin Chicken Udon Noodles
  • Spicy Black Pepper Shrimp with Udon Noodles
  • Tofu Drunken Noodles
  • Shrimp Shiitake Noodles
  • Beef Broccoli Noodle Stir Fry
  • Spicy Thai Chicken And Veggie Noodles
  • Chow Mein
  • Beef Lo Mein

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a plate of chicken lo mein

Chicken Lo Mein

4.67 from 306 votes
Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Chicken Lo Mein is a take out classic! My recipe is quick, easy, and oh so delicious. Forget ordering in, whip this up at home instead!

Ingredients

For Sauce

  • 1 tablespoon brown sugar packed
  • 2 tablespoon soy sauce low sodium
  • 2 tablespoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon hoisin sauce
  • 1 teaspoon ground black pepper
  • 1 teaspoon sesame oil

For Chicken

  • 1 pound chicken breasts skinless and boneless, cut into small pieces
  • 2 tablespoon soy sauce
  • 1 teaspoon fresh ginger minced
  • 3 cloves garlic minced
  • 2 tablespoon olive oil

For Veggies

  • 2 tablespoon olive oil
  • 2 cups shiitake mushrooms sliced
  • 1 cup Chinese cabbage shredded
  • 1 cup carrots julienned
  • 1 large onion chopped

Other

  • 16 ounce ramen noodles or any other Asian style noodles
  • 3 green onions chopped
US Customary – Metric

Instructions

  • Cook the noodles according to package instructions. Drain and set aside.
  • In a small bowl whisk all the sauce ingredients together, then set aside.
  • In another medium sized bowl toss together the chicken with the soy sauce, ginger and garlic.
  • Heat the olive oil well in a large wok. Your wok should be nice and hot before adding the chicken to it. Add the seasoned chicken and cook for about 5 minutes or until the chicken starts to brown and is no longer pink inside. Transfer chicken to a plate and set aside.
  • Add the other 2 tbsp of olive oil to the wok then add the shiitake mushrooms, cabbage, carrots and onion to the wok. Cook for a minute while tossing around.
  • Add the chicken back to the wok. Add the cooked noodles, prepared sauce and toss everything together. Turn off the heat.
  • Garnish with green onions and serve.

Recipe Notes

Cook time includes time to cook noodles.
You can also use chicken thighs instead of chicken breast.
If you don’t have hoisin sauce, you could replace that with a bit of barbecue sauce for that bit of sweetness.
Oyster sauce could also be replaced with a soy sauce or fish sauce.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Calories: 578kcal (29%)Carbohydrates: 63g (21%)Protein: 27g (54%)Fat: 24g (37%)Saturated Fat: 7g (44%)Cholesterol: 48mg (16%)Sodium: 2438mg (106%)Potassium: 832mg (24%)Fiber: 5g (21%)Sugar: 7g (8%)Vitamin A: 3745IU (75%)Vitamin C: 6.9mg (8%)Calcium: 55mg (6%)Iron: 4.5mg (25%)
Course:Main Course
Cuisine:Asian
Keyword:chicken, lo mein, stir fry
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!
  • 1498
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Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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Comments

  1. MJones says

    July 28, 2022 at 2:59 pm

    I made this recipe today and my family loved it! My 11 year olds had seconds and asked for me to make it again soon!! Thank you!

    Reply
    • Joanna Cismaru says

      July 28, 2022 at 3:28 pm

      My pleasure, so glad you enjoyed it!

      Reply
  2. Renee says

    July 19, 2022 at 3:06 pm

    5 stars
    Throw out any other chicken lo mein recipes you have, this is hands down the best!

    Reply
  3. Dannielle says

    May 31, 2022 at 3:30 pm

    5 stars
    This recipe is amazing!! It tastes exactly as my favorite restaurant makes it! So delicious. I used Twin Marquis brand, thick plain noodles. Perfect.

    Reply
  4. Linda says

    September 9, 2021 at 4:06 am

    5 stars
    I used to live in the US and have been craving chicken lo mein like crazy, and my goodness, this really hits the spot! Now every time I make this dish I do a double batch and freeze some for easy delicious lunches too.
    Thank you so much for sharing!

    Reply
  5. Tara says

    June 9, 2021 at 4:24 pm

    Ive made this recipe numerous times!! Better than take out, much better and so delicious! I don’t make any changes to it and I always make way too much. Makes great left overs!

    Reply
  6. Ayesha says

    May 19, 2021 at 8:28 pm

    5 stars
    I made this with thin spaghetti and it came out delicious. Thanks!

    Reply
    • Jo Cooks Team AMJ says

      May 20, 2021 at 9:25 am

      You’re welcome! We are so glad you enjoyed it!

      Reply
  7. Kiana says

    May 9, 2021 at 6:50 pm

    5 stars
    This was D-licious! And super easy to put together

    Reply
  8. Vicki says

    May 4, 2021 at 6:55 am

    5 stars
    Great recipe! The only change I made is cut the soy sauce in half. Family favorite!

    Reply
    • Jo Cooks Team AMJ says

      May 4, 2021 at 9:03 am

      Yes, adjust to your preference for sure. So glad you guys enjoyed it!

      Reply
  9. Crista says

    April 22, 2021 at 12:37 am

    By Chinese Cabbage are you referring to Napa Cabbage, bok choy or just regular Cabbage like used in coleslaw?

    Reply
    • Joanna Cismaru says

      April 22, 2021 at 10:36 am

      Napa Cabbage. 🙂

      Reply
  10. Elizabeth says

    March 11, 2021 at 6:24 pm

    I decided today to give this recipe a try. My family loved it even my picky 5 & 2 1/2 yr old loved it.
    Will be checking out more recipes from you!
    Thank you!!

    Reply
    • Joanna Cismaru says

      March 11, 2021 at 6:28 pm

      Glad you enjoyed it!

      Reply
    • Ayesha says

      May 12, 2021 at 7:35 pm

      Can I use spaghetti noodles if I don’t have Asian noodles?

      Reply
      • Jo Cooks Team AMJ says

        May 13, 2021 at 9:04 am

        Yes, of course! Just make sure to follow the time on the package to have them cooked properly.
        Let us know how you enjoyed this recipe!

Older Comments

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Joanna Cismaru

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I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

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