Chicken Lo Mein
Skip your usual take-out order and make some homemade Chicken Lo Mein instead! This easy dinner recipe comes together with fresh veggies, white meat chicken and a medley of bold sauce ingredients like soy sauce, mirin, hoisin and more. While this Chinese-American dinner may be simple it’s also so very bold!
Chicken Lo Mein
Looking for an easy dinner recipe you can toss in one pan that has it all? You’ve found it! Homemade chicken lo mein features tender noodles, protein-packed chicken, fresh veggies and the most amazing Asian sauce. This is one of my favorite dinner recipes to serve to picky eaters, because even they can’t deny that the veggies are so good when tossed in that sauce!
How to Make Chicken Lo Mein
Here’s a sneak peek of the step-by-step instructions! Scroll to the bottom of this page for more detailed steps on how to make this easy lo mein recipe.
- Cook the noodles. Bring salted water to a boil, then cook the noodles according to package instructions. Drain and set aside.
- Cook the chicken. Toss the chopped chicken in cornstarch and oil. Then add some oil to a wok (or large pan) over high heat. Sear the chicken on all sides until browned, then remove it from the wok and set aside.
- Cook the veggies. Add a little more oil to the wok. Toss in the garlic and let it cook just until fragrant, then add the onions and bell peppers to the pan. Cook until slightly softened. Stir in the cabbage and carrots and cook for just a minute before pouring the wine in the pan. I like to pour it around the perimeter of the wok.
- Toss it all together. Add the cooked noodles and chicken back to the wok and toss everything together. Reduce the heat to medium and cover the pan.
- Make the sauce. Whisk together all of the ingredients for the sauce in a small bowl. Pour the sauce all over the ingredients in the wok and give everything a good stir to coat everything in the sauce.
- Enjoy! Garnish your chicken lo mein with bean sprouts and scallions and serve right away.
PRO TIP: If the noodles are sticking together when they’re added back to the pan, add about 1/4 cup water to the noodles to loosen them.
Variations to Try
Here are just a few ways you can get creative with this lo mein recipe:
- Change the chicken. You don’t need to use chicken breast meat if you don’t want to. This recipe also works well with chicken thighs or ground chicken, whatever you prefer!
- Add more veggies. Some vegetables that also go great with lo mein are bean sprouts, water chestnuts, baby corn and so much more. Get creative with your chicken lo mein and add really whatever veggies float your boat.
- Make it gluten-free. You can easily make gluten-free lo mein by using gluten-free noodles and tamari or coconut aminos in place of soy sauce. All of the other ingredients are already gluten-free, but always check the labels to be sure.
Once it’s cooled to room temperature, you can store any leftovers you may have in an airtight container in the fridge for 3-4 days. Reheat right back in the wok over medium-low heat, stirring often until warmed all the way through. Or, just pop it in the microwave and zap it for 30 seconds at a time, stirring each time it stops.
I don’t recommend freezing chicken lo mein.
Stop ordering take-out and start making your favorite dishes at home!
Get the Recipe: Chicken Lo Mein Recipe
- 16 oz. lo mein noodles
- 8 oz. boneless skinless chicken breast cut into bite size pieces
- 2 teaspoons cornstarch
- 1 teaspoons canola oil, plus more for cooking
- 2 cloves garlic, minced
- 1 cup diced onion
- 1 red bell pepper, julienned
- 4 cups cabbage, shredded
- 1 cup matchstick cut carrots
- 1 1/2 tablespoons Mirin or other dry cooking wine
- 1/3 cup soy sauce
- 2 tablespoon hoisin sauce
- 1 tablespoon minced fresh ginger
- 2 teaspoon honey
- 2 teaspoon sesame oil
- 1/4 teaspoon salt
- 2 cups mung bean sprouts
- 2 scallions, julienned
- 1 wok or large skillet
- Heat generously salted water over medium heat and cook the noodles according to the package instructions. Drain and set aside.
- In a medium bowl, toss the chicken with cornstarch and 1 teaspoon oil.
- In a wok over high heat, add 2 tablespoons oil, and sear the chicken until browned, approximately 3-4 minutes. Remove from the wok, and set aside.
- Add another tablespoon of oil to the wok, and add the garlic. Cook for 20-30 seconds then add the onion and bell pepper. Cook for 1-2 minutes.
- Add the cabbage and carrots stir-frying on high heat for a minute and add the wine in a circle around the perimeter of the pan.
- Add the noodles and chicken back to the wok and mix well for about 30 seconds being sure to toss the noodles from the bottom of the pan. (If the noodles are sticking together, add 1/4 cup water to loosen them.)
- Reduce the heat to medium and cover the pan for one minute.
- In a small bowl, whisk together the soy sauce, hoisin sauce, honey, sesame oil, salt and honey.
- Uncover and stir in the sauce mixture. Stir-fry for 30 seconds, and add the bean sprouts and scallions. Stir-fry for one more minute and serve.