Classic Chicken Lo Mein – A Quick, Flavorful Weeknight Favorite
Chicken lo mein is the kind of comfort food that tastes like takeout but feels homemade. It has tender noodles, juicy chicken, and a rich, savory sauce that clings to every bite. The best part: it cooks fast, and most steps are simple prep.
If you love balanced flavors and a satisfying noodle stir-fry, this one will hit the spot. Keep a few pantry staples on hand, and you can make it anytime the craving hits.
Classic Chicken Lo Mein - A Quick, Flavorful Weeknight Favorite
Ingredients
Method
- Mix the sauce. In a bowl, whisk soy sauce, dark soy (if using), oyster sauce, hoisin (if using), sugar, vinegar, chicken broth, cornstarch, and white pepper. Set aside.
- Prep the chicken. Slice chicken into thin strips against the grain.Pat dry and toss with a pinch of salt, pepper, and 1 teaspoon cornstarch for extra tenderness.
- Cook the noodles. Boil lo mein noodles according to package instructions until just tender. Drain and rinse quickly under cold water to stop cooking. Toss with 1 teaspoon sesame oil to prevent sticking.
- Heat the pan. Set a large skillet or wok over medium-high heat.Add 1–2 tablespoons oil until shimmering.
- Stir-fry the chicken. Add chicken in a single layer. Cook 3–4 minutes, stirring once, until lightly browned and cooked through. Transfer to a plate.
- Sauté aromatics. Add a bit more oil if needed.Stir-fry garlic and ginger for 20–30 seconds until fragrant. Don’t let them burn.
- Cook the vegetables. Add bell pepper, carrots, and snap peas. Stir-fry 2–3 minutes until crisp-tender.Add cabbage and half the green onions; cook 1 minute more.
- Combine everything. Return chicken to the pan. Add cooked noodles and pour in the sauce. Toss with tongs for 1–2 minutes, letting the sauce thicken and coat the noodles.
- Finish and serve. Turn off heat.Drizzle 1–2 teaspoons toasted sesame oil and toss. Top with remaining green onions, sesame seeds, or chili crisp if you like.
What Makes This Special
This classic chicken lo mein keeps things simple and reliable, without complicated techniques. The sauce blends soy sauce, oyster sauce, and a touch of sugar for that unmistakable lo mein depth.
Using fresh aromatics—ginger and garlic—adds warmth and fragrance that bottled sauces can’t match. Plus, everything cooks in one pan, making cleanup easy and weeknights less stressful.
Shopping List
- Chicken: 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- Noodles: 12 oz lo mein noodles (or fresh egg noodles)
- Vegetables: 1 red bell pepper (thin strips), 2 cups shredded cabbage or coleslaw mix, 1 cup snap peas or snow peas, 1 medium carrot (matchsticks), 4 green onions
- Aromatics: 3 cloves garlic (minced), 1 tablespoon fresh ginger (minced)
- Cooking oil: Neutral high-heat oil (canola, peanut, or avocado)
- Sesame oil: Toasted sesame oil for flavor
- Sauce ingredients:
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon dark soy sauce (optional for color and depth)
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce (optional, for sweetness)
- 1–2 teaspoons sugar or honey
- 1 tablespoon rice vinegar or Chinese black vinegar
- 1/3 cup low-sodium chicken broth or water
- 1–2 teaspoons cornstarch (to lightly thicken)
- 1/4 teaspoon white pepper (or black pepper)
- Optional toppings: Sesame seeds, chili crisp, extra green onions
How to Make It
- Mix the sauce. In a bowl, whisk soy sauce, dark soy (if using), oyster sauce, hoisin (if using), sugar, vinegar, chicken broth, cornstarch, and white pepper. Set aside.
- Prep the chicken. Slice chicken into thin strips against the grain.Pat dry and toss with a pinch of salt, pepper, and 1 teaspoon cornstarch for extra tenderness.
- Cook the noodles. Boil lo mein noodles according to package instructions until just tender. Drain and rinse quickly under cold water to stop cooking. Toss with 1 teaspoon sesame oil to prevent sticking.
- Heat the pan. Set a large skillet or wok over medium-high heat.Add 1–2 tablespoons oil until shimmering.
- Stir-fry the chicken. Add chicken in a single layer. Cook 3–4 minutes, stirring once, until lightly browned and cooked through. Transfer to a plate.
- Sauté aromatics. Add a bit more oil if needed.Stir-fry garlic and ginger for 20–30 seconds until fragrant. Don’t let them burn.
- Cook the vegetables. Add bell pepper, carrots, and snap peas. Stir-fry 2–3 minutes until crisp-tender.Add cabbage and half the green onions; cook 1 minute more.
- Combine everything. Return chicken to the pan. Add cooked noodles and pour in the sauce. Toss with tongs for 1–2 minutes, letting the sauce thicken and coat the noodles.
- Finish and serve. Turn off heat.Drizzle 1–2 teaspoons toasted sesame oil and toss. Top with remaining green onions, sesame seeds, or chili crisp if you like.
How to Store
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in a skillet over medium heat with a splash of water or broth, tossing until steamy. The microwave works too; cover and heat in short bursts.
- Freeze: Not ideal, as noodles can turn soft.If you must, freeze up to 2 months and thaw overnight before reheating.
Health Benefits
- Lean protein: Chicken provides high-quality protein that supports muscle repair and keeps you full longer.
- Vegetable variety: Bell peppers, cabbage, carrots, and peas add fiber, vitamins A and C, and antioxidants.
- Controlled sodium: Using low-sodium soy sauce and broth helps manage salt intake compared to many takeout versions.
- Balanced meal: Protein, carbs, and vegetables make this a complete plate. You can boost fiber with whole wheat noodles if desired.
Common Mistakes to Avoid
- Overcooking noodles: Soft noodles break and clump. Cook just to al dente and rinse briefly to stop the cooking.
- Crowding the pan: Too much at once causes steaming, not searing.Work in batches if your pan is small.
- Skipping the sauce prep: Stir-frying moves fast. If the sauce isn’t ready, vegetables can overcook while you scramble.
- Using low heat: High heat gives that signature stir-fry flavor and keeps veggies crisp.
- Adding sesame oil too early: Toasted sesame oil is for finishing. Cooking it can dull its aroma.
Variations You Can Try
- Spicy lo mein: Add 1–2 teaspoons chili garlic sauce or a drizzle of chili oil to the sauce.
- Mushroom and chicken: Toss in sliced shiitake or cremini mushrooms with the vegetables.
- Extra greens: Add spinach or bok choy in the last minute of cooking for more color and nutrients.
- Swap the protein: Use shrimp, beef, pork, or tofu.For tofu, use extra-firm, press dry, and sear until golden.
- Gluten-free: Use gluten-free tamari and rice noodles. Check that your oyster sauce is gluten-free or use a suitable alternative.
- Simplified weeknight: Use pre-shredded coleslaw mix and pre-sliced veggies to cut prep time.
What noodles are best for lo mein?
Lo mein works best with fresh egg lo mein noodles or pre-cooked refrigerated noodles found in the Asian section. If you can’t find them, use spaghetti or thick wheat noodles and cook them slightly under so they stay springy.
Can I make this without oyster sauce?
Yes.
Use extra soy sauce plus a teaspoon of sugar or honey for balance. You can also add a splash of mushroom soy or a bit of hoisin to bring back some of that depth.
How do I keep the noodles from sticking?
Rinse briefly after boiling and toss with a little sesame oil. When adding to the pan, make sure there’s enough sauce and keep the noodles moving with tongs.
Is dark soy sauce necessary?
It’s optional.
Dark soy adds color and a mellow sweetness. If you don’t have it, just use regular low-sodium soy and the dish will still taste great.
Can I prep this ahead?
Absolutely. Slice the chicken and vegetables, and whisk the sauce in the morning.
Keep everything chilled separately. At dinner time, you’ll have a hot meal on the table in under 15 minutes.
Final Thoughts
Classic Chicken Lo Mein is the kind of recipe you’ll come back to again and again. It’s fast, flexible, and loaded with flavor, yet easy enough for any weeknight.
Once you master the quick prep and hot pan routine, you’ll have a reliable takeout-style favorite at home. Keep the pantry staples ready, swap in the veggies you have, and enjoy a bowl of warm, savory noodles anytime.
