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Chicken Dinner One Pot 30 Minutes or Less Asian
4.7 from 308 votes

Chicken Lo Mein

Jump to RecipePrintRate
By: Joanna Cismaru •10/8/22 159 Comments

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
  • Chicken Lo Mein
  • Lo Mein
  • Ingredients In Chicken Lo Mein
  • How To Make Chicken Lo Mein
  • Tips For Making The Best Lo Mein
  • Storing Lo Mein
  • Craving More Asian Recipes? Try these:
  • Chicken Lo Mein
    • Ingredients
    • Instructions
    • Notes
    • Nutrition Information
  • Did You Make This?

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

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a plate of chicken lo mein
Print
4.67 from 308 votes

Chicken Lo Mein

Prep 15 minutes
Cook 15 minutes
Total 30 minutes
Rate Recipe
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!
6

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)

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

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.

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%)
© Author Joanna Cismaru

Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.

a plate of chicken lo mein

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Joanna Cismaru

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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159 Comments
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Amy
Amy
Posted: 5 days ago

5 stars
I’ve used several Chicken Lo Mein recipes, but I’ve decided that this is the one I like best, so it’s the one I’m saving. Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Amy
Posted: 5 days ago

My pleasure, so glad you like it!

0
Reply
JoAnn
JoAnn
Posted: 1 month ago

just made this.. It was good! Just getting used to using SF items and may have added just a little too much but it wasn’t noticeable. I used cabbage and carrots. Next time, I will add celery to the mix 🙂 Thank you !

0
Reply
MJones
MJones
Posted: 5 months ago

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!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  MJones
Posted: 5 months ago

My pleasure, so glad you enjoyed it!

0
Reply
Renee
Renee
Posted: 6 months ago

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

0
Reply
Dannielle
Dannielle
Posted: 7 months ago

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.

0
Reply
Linda
Linda
Posted: 1 year ago

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!

0
Reply
Tara
Tara
Posted: 1 year ago

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!

0
Reply
Ayesha
Ayesha
Posted: 1 year ago

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

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Ayesha
Posted: 1 year ago

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

0
Reply
Kiana
Kiana
Posted: 1 year ago

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

0
Reply
Vicki
Vicki
Posted: 1 year ago

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

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Vicki
Posted: 1 year ago

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

0
Reply
Crista
Crista
Posted: 1 year ago

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

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Crista
Posted: 1 year ago

Napa Cabbage. 🙂

0
Reply
Elizabeth
Elizabeth
Posted: 1 year ago

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!!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Elizabeth
Posted: 1 year ago

Glad you enjoyed it!

0
Reply
Ayesha
Ayesha
Reply to  Elizabeth
Posted: 1 year ago

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

0
Reply
Jo Cooks Team AMJ
Jo Cooks Team AMJ
Reply to  Ayesha
Posted: 1 year ago

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!

0
Reply
Tylynn
Tylynn
Posted: 1 year ago

5 stars
I’ve made this many times and I must say it is a winner every time. I would recommend it to anyone that likes Chinese cuisine.

0
Reply
Nathan M.
Nathan M.
Posted: 2 years ago

Thank you very much for the recipe! I cooked this last night on the Blackstone and this completely ruined take-out lo mein for us. I added a head of broccoli crowns, doubled the sauce, and used Ka-Me Udon Stir Fry noodles and the results were fantastic. Thank you once again for the recipe!

0
Reply
Jo Cooks Team
Jo Cooks Team
Reply to  Nathan M.
Posted: 2 years ago

Awesome! So glad you liked it!

0
Reply
Sharon M
Sharon M
Posted: 2 years ago

I made this tonight for my daughter’s 11th birthday. The whole family ate it all up. There was literally nothing left. It was a simple, no fuss recipe that you could swap out ingredients and it will still great. I left out the mushrooms and used yakisoba noodles, that’s all I had. It was delicious and will be in our rotation. Thank you!

0
Reply
Joanna Cismaru
Joanna Cismaru
Author
Reply to  Sharon M
Posted: 2 years ago

My pleasure, so glad you guys liked it!

0
Reply

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Hey there!

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.

Read More
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