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Chicken Lo Mein Recipe in a skillet with glossy noodles, tender chicken pieces, broccoli florets, carrots, onions, and scallions tossed in a rich soy-based sauce — perfectly caramelized and ready to serve, showing real home-cooked texture and freshness.

Chicken Lo Mein Recipe

5 from 1 vote
This homemade Chicken Lo Mein recipe recreates the glossy, smoky flavors of your favorite Chinese takeout right in your kitchen. In just 30 minutes, tender chicken, crisp vegetables, and chewy noodles come together in a silky, restaurant-quality sauce — all without special equipment.
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Prep Time 15 minutes
Cook Time 15 minutes
Optional Broil (for crispy edges) 1 minute
Total Time 31 minutes
Servings: 4
Course: dinner
Cuisine: Asian-Inspired, Chinese
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Noodles
  • 12 oz Fresh lo mein noodles - Substitute dried egg noodles or spaghetti
  • 1 teaspoon Sesame oil - For tossing cooked noodles
  • 1 tablespoon Salt - For noodle cooking water
Protein
  • 1 lb Boneless chicken breast - Thinly sliced
  • 1 tablespoon Cornstarch - For coating chicken
  • 2 tablespoon Vegetable oil - Divided
  • ¼ teaspoon Salt - To season chicken
  • ¼ teaspoon Pepper - To season chicken
Vegetables
  • 2 cups Napa cabbage - Chopped
  • 1 medium Carrot - Julienned
  • 1 medium Bell pepper - Thinly sliced
  • 4 stalks Green onions - Sliced, divided (some for garnish)
  • 3 cloves Garlic - Minced
  • 1 tablespoon Fresh ginger - Minced
Sauce
  • 3 tablespoon Soy sauce - Use tamari for gluten-free
  • 2 tablespoon Oyster sauce - Adds umami depth
  • 1 teaspoon Sesame oil - Toasted for nutty aroma
  • ½ cup Chicken broth - Adds savory balance
  • 1 teaspoon Brown sugar - Or substitute honey
  • ⅛ teaspoon White pepper - For mild spice
  • 1 teaspoon Cornstarch - Thickens sauce

Equipment

  • 1 Large wok or 12-inch skillet (High heat recommended for smoky flavor)
  • 1 Large pot (For boiling noodles)
  • 1 Long tongs or cooking chopsticks (For tossing noodles)
  • 1 Sharp chef's knife (For slicing chicken and vegetables)
  • Several Small prep bowls (For mise en place and sauce prep)

Method
 

  1. Slice chicken thin, toss with cornstarch. Chop vegetables evenly, mix sauce, and cook noodles until just tender. Toss noodles with sesame oil and arrange all components within reach before cooking.
  2. Heat wok over high heat until smoking. Add oil, sear chicken strips in batches 1–2 minutes per side until golden and about 80% cooked. Remove and set aside.
  3. Add oil to wok, stir-fry carrots for 30 seconds, then add peppers and cabbage for 1–2 minutes. Add garlic and ginger last 30 seconds, tossing constantly.
  4. Return chicken to wok, add noodles and sauce, and toss everything together for 2 minutes until glossy. Add a splash of noodle water if needed and toss in green onions.
  5. Plate hot from the wok and enjoy while fresh. Optionally, broil 30 seconds for crispy edges — watch closely to avoid burning.

Nutrition

Serving: 352gCalories: 420kcalCarbohydrates: 48gProtein: 32gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 950mgPotassium: 480mgFiber: 3gSugar: 5gVitamin A: 3200IUVitamin C: 40mgCalcium: 60mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.

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