Chicken Lo Mein Better Than Takeout and Ready in 20 Minutes
Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes | Servings: 4
Why This Chicken Lo Mein Is on Repeat in Every Kitchen
Forget the delivery app. This homemade Chicken Lo Mein is faster, fresher, and packed with more flavor than anything that shows up in a paper bag. Tender sliced chicken, silky lo mein noodles, crisp snow peas, and shredded carrots all tossed together in a savory sauce made with soy sauce, dark soy sauce, hoisin, and a touch of sesame oil. It is the kind of recipe you make once and immediately put on weekly rotation. Everything comes together in one pan in about 20 minutes, and it tastes like it came straight from your favorite Chinese restaurant — except better, because you made it yourself and you know exactly what went into it.
Chicken Lo Mein Ingredients
For the Chicken Lo Mein
- 1 lb (450g) lo mein noodles, cooked according to package directions
- 1 lb (450g) chicken breast or thigh, sliced thin
- 1 onion, sliced
- Snow peas, sliced
- Carrots, sliced or shredded
- 4 cloves garlic, minced
- 1 tablespoon butter
- Salt and pepper to taste
- Oil for cooking
For the Lo Mein Sauce
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
Optional Add-Ins
- 1 cup broccoli florets
- 1 cup sliced mushrooms
- 1 sliced bell pepper (any color)
- 2 green onions, sliced for garnish
- 1 tablespoon oyster sauce for extra depth
- Sriracha or chili garlic sauce for heat
- Sesame seeds for garnish
- Bean sprouts
Chicken Lo Mein Kitchen Tools We Recommend
SNOWCLAD 12-Inch Stainless Steel Wok — The secret to authentic lo mein is high heat and fast tossing. This wok gives you both. The high sides keep noodles and vegetables in the pan while you toss, and the stainless steel heats up fast for that slightly smoky, charred flavor you get from Chinese restaurants. Works on all cooktops including induction and is dishwasher safe.
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HOTEC Stainless Steel Kitchen Tongs — Tongs are the best tool for tossing lo mein noodles without breaking them. These grip noodles, chicken, and vegetables without crushing them and give you full control when stir-frying at high heat. They lock closed for easy storage too.
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Step-by-Step Instructions
Step 1: Cook the Noodles
Bring a large pot of water to a boil and cook the lo mein noodles according to the package directions. Drain, rinse briefly with cold water to stop the cooking and prevent sticking, then toss with a small drizzle of sesame oil to keep them separated. Set aside.
Step 2: Mix the Sauce
In a small bowl, whisk together the 3 tablespoons of soy sauce, 2 tablespoons of dark soy sauce, 2 tablespoons of hoisin sauce, and 1 teaspoon of sesame oil. Set aside. Having the sauce ready to go before you start cooking is key because stir-frying moves fast.
Step 3: Cook the Chicken
Heat a wok or large skillet over high heat. Add a drizzle of oil and the tablespoon of butter. Once the butter is melted and the pan is screaming hot, add the sliced chicken in a single layer. Season with salt and pepper. Let it cook without moving for about 2 minutes to get a good sear, then stir and cook for another 2 to 3 minutes until the chicken is golden and cooked through. Transfer to a plate and set aside.
Step 4: Stir-Fry the Vegetables
In the same wok, add a touch more oil if needed. Toss in the sliced onion, snow peas, and carrots. Stir-fry for 2 to 3 minutes over high heat until the vegetables are tender-crisp — you want them to still have a nice bite, not soft and mushy. Add the minced garlic and stir for 30 seconds until fragrant.
Step 5: Bring It All Together
Add the cooked noodles and the chicken back to the wok. Pour the sauce over everything. Toss everything together using tongs for about 1 to 2 minutes, making sure the sauce coats every noodle and every piece of chicken evenly. The noodles will absorb the sauce and turn a beautiful caramel color from the dark soy sauce.
Step 6: Serve
Transfer to plates or a large serving bowl. Garnish with sliced green onions and sesame seeds if desired. Serve immediately while everything is hot and the noodles are silky.
Chicken Lo Mein Estimated Nutrition Information (Per Serving)
Based on 4 servings:
- Serving Size: 350 g
- Calories: 480 kcal
- Total Fat: 12 g
- Saturated Fat: 4 g
- Polyunsaturated Fat: 2 g
- Monounsaturated Fat: 4 g
- Trans Fat: 0 g
- Cholesterol: 85 mg
- Sodium: 1250 mg
- Potassium: 450 mg
- Total Carbohydrates: 58 g
- Dietary Fiber: 4 g
- Sugar: 8 g
- Protein: 32 g
- Vitamin A: 3800 IU
- Vitamin C: 22 mg
- Calcium: 60 mg
- Iron: 3 mg
Chicken Lo Mein Pro Tips for the Best Results
Use high heat: Lo mein should be cooked fast and hot. High heat is what gives the noodles and chicken that slightly smoky, restaurant-quality flavor the Chinese call wok hei. If your pan is not hot enough, everything will steam instead of sear.
Do not overcook the vegetables: Snow peas and carrots should be tender-crisp, not soft. Two to three minutes over high heat is all they need. Overcooked vegetables lose their color, crunch, and nutrients.
Slice the chicken thin: Thin, even slices cook faster and more evenly. For easier slicing, pop the chicken in the freezer for 15 minutes before cutting — it firms up just enough to get clean, thin cuts.
Rinse the noodles after cooking: A quick rinse with cold water stops the cooking process and washes off excess starch that causes noodles to clump together.
Dark soy sauce is not the same as regular soy sauce: Dark soy sauce is thicker, less salty, and slightly sweet. It is what gives lo mein that deep caramel color. If you cannot find it, use an extra tablespoon of regular soy sauce plus half a teaspoon of brown sugar, but it will not be quite the same.
Prep everything before you start cooking: Stir-frying moves fast. Have all your vegetables sliced, sauce mixed, and noodles cooked before you turn on the heat. This is called mise en place and it makes the whole process smooth and stress-free.
Chicken Lo Mein Delicious Variations to Try
Shrimp Lo Mein
Replace the chicken with 1 pound of large shrimp, peeled and deveined. Shrimp cooks in 2 to 3 minutes total. Add it at the end so it does not overcook.
Beef Lo Mein
Use 1 pound of flank steak sliced thin against the grain. Sear it hard and fast over high heat for maximum flavor. Beef pairs especially well with a splash of oyster sauce added to the sauce mix.
Vegetable Lo Mein
Skip the chicken entirely and load up on vegetables — broccoli, mushrooms, bell peppers, baby corn, bean sprouts, and bok choy. Add a tablespoon of oyster sauce or mushroom sauce for extra umami.
Spicy Chicken Lo Mein
Add 1 tablespoon of chili garlic sauce or sambal oelek to the sauce mixture. Garnish with sliced fresh chili and a drizzle of chili oil for serious heat.
Chicken Lo Mein with Egg
Push everything to one side of the wok, crack 2 eggs into the empty side, scramble them quickly, then toss everything together. The egg adds protein and richness.
Chicken Lo Mein Storage and Meal Prep Instructions
Refrigerator Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles will absorb some sauce as they sit, which is normal.
How to Reheat
Reheat in a hot skillet or wok over high heat with a splash of soy sauce or water. Toss for 2 to 3 minutes until heated through. The high heat revives the texture and flavor better than microwaving. If you must microwave, add a tablespoon of water, cover, and heat for 2 minutes.
Freezer Storage
Lo mein freezes well for up to 2 months. Let it cool completely, then transfer to freezer-safe containers. Thaw overnight in the refrigerator before reheating in a hot wok.
Meal Prep Tips
Cook the chicken and vegetables ahead of time and store separately from the noodles and sauce. When ready to eat, cook fresh noodles, reheat the chicken and vegetables in a hot wok, add the sauce, and toss everything together. Keeping the noodles separate prevents them from getting soggy.
Chicken Lo Mein Frequently Asked Questions
What noodles should I use? Lo mein noodles are fresh egg noodles found in the refrigerated section of Asian grocery stores. If you cannot find them, dried lo mein noodles, spaghetti, or linguine work as substitutes.
Can I use chicken thighs instead of breast? Yes. Chicken thighs are juicier and more forgiving. They are actually preferred for stir-frying because they stay moist even over high heat.
What is the difference between lo mein and chow mein? Lo mein noodles are tossed in the sauce and stay soft. Chow mein noodles are fried until crispy. Same noodle, different technique.
Can I make this without a wok? Yes. A large 12-inch skillet works fine. Just make sure it is very hot before you start cooking, and work in batches if the pan feels crowded.
Is dark soy sauce necessary? It is highly recommended. Dark soy sauce gives lo mein its signature deep color and adds a subtle sweetness. Without it, the dish will taste good but look pale.
Can I double the recipe? Absolutely. Just cook in batches to keep the heat high. Overcrowding the wok lowers the temperature and steams the food instead of stir-frying it.
Can kids eat this? Yes. Skip the sriracha or chili sauce and the dish is very kid-friendly. Most kids love the combination of noodles, chicken, and the slightly sweet sauce.