Chicken Lo Mein Recipe

Chicken Lo Mein (One Pan)

There’s something magical about a steaming bowl of saucy noodles—with tender chicken, crisp vegetables, and that irresistible sweet-savory flavor we all crave from takeout. The first time I made this chicken lo mein at home, I realized it wasn’t just cheaper or faster— it tasted better. Fresh ingredients, controlled seasoning, and just 30 minutes start to finish? Total weeknight victory.

Why You’ll Love This Dish

• Ready in 30 minutes
• Uses simple, everyday ingredients
• Cheaper and healthier than takeout
• Family-approved—kids love it!
• One-pan cooking = minimal cleanup
• Easily customizable with different veggies or proteins

“I almost deleted my takeout app after making this—fast, flavorful, and way fresher than delivery!”

Step-by-Step Overview

1. Whisk the lo mein sauce and set aside so flavors deepen.
2. Slice chicken and vegetables into even pieces for uniform cooking.
3. Sear chicken in a hot wok or skillet until golden.
4. Sauté vegetables in layers for perfect texture.
5. Add sauce, simmer briefly, then toss in noodles.
6. Stir well, serve hot, and enjoy with chopsticks (optional but encouraged).

This process ensures everything stays tender—not mushy—and every noodle gets coated in sauce.

What You’ll Need

Lo Mein Sauce

• ⅓ cup chicken broth
• 4 tbsp soy sauce (regular or low-sodium)
• 2 tbsp brown sugar
• 2 tsp sesame oil

Lo Mein Ingredients

• 8 oz lo mein noodles, cooked
• 1 tbsp oil (olive, avocado, or sesame)
• 1 lb chicken breast, thinly sliced
• 2 large carrots, sliced
• 1 large onion, sliced
• 2 cups broccoli florets
• 4 garlic cloves, minced

Optional swaps

• Spaghetti, udon, or rice noodles instead of lo mein
• Bell peppers, mushrooms, cabbage, bok choy, or snow peas
• Chicken thighs instead of breasts

Step-by-Step Instructions

1. Make the sauce
2. Whisk chicken broth, soy sauce, brown sugar, and sesame oil until sugar dissolves. Set aside.
3. Prep ingredients
4. Slice chicken and vegetables into uniform 2-inch pieces.
5. Cook the chicken
6. Heat oil in a wok over medium-high. Add chicken and cook until browned. Remove and set aside.
7. Sauté vegetables
8. In the same wok, add onions; cook until softened. Remove, then cook carrots until slightly tender. Add broccoli and garlic, stirring for 2–3 minutes.
9. Bring it together
10. Add chicken and onions back in. Pour sauce over mixture and simmer for 2 minutes.
11. Add noodles
12. Toss cooked noodles into wok until fully coated. Serve immediately.

Serving Suggestions

This lo mein shines on its own, but pairing options elevate it further:

• Crispy crab rangoons or spring rolls
• Cucumber sesame salad
• Steamed edamame
• Hot chili oil, sriracha, or toasted sesame seeds on top
• Fresh scallions for brightness

For entertaining, serve alongside sweet & sour chicken or Korean beef stir fry.

Storage & Reheating Tips

• Refrigerate: Store in an airtight container up to 5 days
• Do not freeze: Noodles become mushy once thawed
• Reheat: Microwave or warm in a skillet with a splash of broth or sesame oil

Pro tip: Undercook noodles slightly if planning for leftovers—they’ll soften as they sit.

Helpful Cooking Tips

• Slice chicken and vegetables to similar sizes for even cooking
• Don’t overcrowd the pan—browning builds flavor
• Use low-sodium soy sauce if monitoring salt
• Add noodles last so they don’t overcook
• Fresh garlic and toasted sesame oil = huge flavor upgrade

Creative Variations

• Spicy Lo Mein: Add chili crisp, sriracha, or red pepper flakes
• Shrimp Lo Mein: Swap chicken for shrimp—cook quickly to avoid overcooking
• Vegetarian Lo Mein: Replace chicken with tofu or double the veggies
• Peanut Lo Mein: Add a spoonful of creamy peanut butter to the sauce
• Ginger Lo Mein: Add 1–2 tsp freshly grated ginger for brightness

Common Questions

What kind of noodles should I use?

Lo mein or Chinese egg noodles work best, but spaghetti works in a pinch.

Can I make this gluten-free?

Yes—use gluten-free tamari instead of soy sauce and GF noodles.

Why did my noodles get mushy?

They may have been overcooked—boil 1–2 minutes less than package instructions.

How do I make the sauce thicker?

Add a cornstarch slurry (½ tsp cornstarch + 2 tsp water) and simmer briefly.

Chicken Lo Mein

A quick and delicious one-pan chicken lo mein that combines tender chicken, crisp vegetables, and a flavorful sauce, ready in just 30 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Chinese

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Lo Mein Sauce

• ⅓ cup chicken broth
• 4 tbsp soy sauce (regular or low-sodium)
• 2 tbsp brown sugar
• 2 tsp sesame oil

For the Lo Mein

• 8 oz lo mein noodles, cooked
• 1 tbsp oil (olive, avocado, or sesame)
• 1 lb chicken breast, thinly sliced
• 2 large carrots, sliced
• 1 large onion, sliced
• 2 cups broccoli florets
• 4 cloves garlic, minced

Instructions

 

Make the sauce

• Whisk chicken broth, soy sauce, brown sugar, and sesame oil until sugar dissolves. Set aside.

Prep ingredients

• Slice chicken and vegetables into uniform 2-inch pieces.

Cook the chicken

• Heat oil in a wok over medium-high. Add chicken and cook until browned. Remove and set aside.

Sauté vegetables

• In the same wok, add onions; cook until softened. Remove, then cook carrots until slightly tender. Add broccoli and garlic, stirring for 2–3 minutes.

Bring it together

• Add chicken and onions back in. Pour sauce over mixture and simmer for 2 minutes.

Add noodles

• Toss cooked noodles into wok until fully coated. Serve immediately.

Notes

This lo mein shines on its own but pairs wonderfully with crispy crab rangoons or spring rolls. For leftovers, undercook the noodles slightly to prevent mushiness when reheated. Store in an airtight container for up to 5 days.

Keyword Chicken Lo Mein, Healthy Takeout, One Pan Meal, Quick Dinner