Whip out the chopsticks & grab a seat because dinner is served in 25 minutes! Devour these chewy saucy noodles with juicy tender chicken and crispy veggies by the slippery slurpy mouthful! This Chicken Lo Mein is stir-fried in one pot (because washing one pot is definitelyyy enough adulting for today)!

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🎥 Watch How to Make the Recipe

🥘 Ingredients for Chicken Lo Mein
What Kind of Noodles Are Used For Lo Mein?
My fave noodles are definitely fresh lo mein noodles found in the refrigerated section of local Asian markets! They have a thick chewy texture just like from my fave takeout spots. They’re typically labeled “lo mein noodles”, but really any yellow noodles (usually labeled egg noodles) would work! Just make sure to prep the noodles according to the package instructions.
If you don’t have much luck finding fresh noodles, dry egg noodles are the next best thing. Even spaghetti works (hey, no judgment here)! They are also great to have on hand for last-minute meals since they have a long shelf life. Just make sure to use half the noodle weight in the recipe below when using dry pasta because the noodles will expand once you’ve boiled them.
Protein and Vegetables
I prefer using boneless chicken thighs because they’re much juicier and don’t easily dry out! If you want to switch things up, feel free to swap out the protein to anything you’d like! Beef Lo Mein is hearty and a great way to stretch out steak. Bust out that pork or shrimp hanging out in the freezer for Pork Lo Mein or Shrimp Lo Mein. Can’t choose which one you’d like?? Make the most epic combo like in my House Special Lo Mein because life is too short to choose when you can have it all 😉
Stir-fries like this easy Chicken Lo Mein recipe are super customizable, so use any of your favorite vegetables or whatever you have on hand. Need more inspo? I gotchu:
- Thinly sliced carrots
- Thinly sliced onions
- Shredded napa cabbage
- Thinly sliced bell peppers (red, green, or yellow)
- Snow peas
- Sliced mushrooms (shiitake, mushroom, or cremini)
- Baby bok choy leaves
- Bean sprouts
- Spinach
How to Make Lo Mein Sauce
This lo mein sauce recipe is the ultimate stir-fry hack because it doubles as a marinade! Seriously, who doesn’t love a good 2-for-1? This lo mein sauce helps you create even more flavorful chicken without wasting time or dirtying more dishes! Plus, by the time you’re done cooking, your noodles will be glistening in that delicious sauce begging to be devoured asap!
Here are a few key ingredients you’ll need:
- Dark Soy Sauce: Ever wonder how some Chinese restaurants or noodle recipes get that rich, deep golden color while your homemade chicken lo mein looks a bit pale? *enter dark soy sauce* Level up your cooking game with this not-so-secret ingredient that makes your dishes pop. Dark soy sauce is easily found in Asian markets & is primarily used for its color rather than flavor (unlike regular or light soy sauce).
- Soy Sauce: The foundation of this sauce is regular soy sauce that brings the essential saltiness and umami to the lo mein sauce. My fave brand is Lee Kum Kee.
- Shaoxing Wine: For that authentic restaurant-quality taste, reach for this Chinese cooking wine. Shaoxing wine enhances the flavors in sauces, marinades, and just about any dish you can think of.
- Oyster Sauce: A must-have in every Asian pantry, oyster sauce adds a perfect balance of sweet, salty, and umami flavors to sauces and marinades. Lee Kum Kee is my go-to brand.
- Sesame Oil: The final touch! This adds that subtle nuttiness that you love from your favorite Chinese takeout dishes.
See recipe card for quantities.
🥘 What Is The Difference Between Lo Mein and Chow Mein?
Lo Mein and Chow Mein are very similar and can be easily mixed but the main differences are that lo mein is made with thicker egg noodles and the overall dish is saucier. Chow mein, on the other hand, usually uses thinner egg noodles and less sauce, which creates a crispier texture to the overall dish.
🔪 How to Make Chicken Lo Mein
This easy chicken lo mein recipe comes together in 3 parts: cook chicken, vegetables, then noodles in sauce. SUPER quick and easy!

Step 1: Cook Chicken: Heat wok or large skillet on high with a little oil, then add the chicken. Cook for a couple of minutes, until browned and cooked through. Remove and set aside.

Step 2: Cook Vegetables. Toss in onions and garlic, cook for a few seconds until fragrant and the onions are slightly tender. Add carrots, bell peppers, and cabbage, stirring frequently. Cook for another 2-3 minutes until the veggies are tender but still crunchy.

Step 3: Add Noodles & Lo Mein Sauce. Gently stir in the noodles and pour in the lo mein sauce. Stir carefully, making sure the noodles don’t break. Cook for a few minutes until the sauce is fully absorbed and the noodles are tender. If the noodles seem dry, add a splash of water. Be careful not to add too much water so your chicken lo mein doesn’t get diluted.

Step 4: Combine & Serve. Add chicken back in, combine well, then turn off heat. Garnish with green onions if you’re feeling fancy. Remove and enjoy!
👩🏽🍳 Key Tips
- Cut Thinly & Uniformly: Stir-fries cook quickly, so make sure your vegetables are cut thinly for a fast cooking time! You also need them to be as uniform as possible so everything finishes cooking at the same time. Raw and mushy vegetables in one bite?? No thanks!
- Loosen Up Those Noodles: Before tossing your noodles into the pan, prep them according to the package & loosen them so they’re not stuck together. If fresh noodles are clumped from packaging, quickly heat them in the microwave until they’re soft, pliable, and easy to separate. Throwing cold, clumpy noodles into the pan? That's a recipe for sad, broken noodles.
- Crank Up the Heat: When it comes to stir-frying, it’s all about cooking quickly on high heat with a large cooking area! Grab a large wok or skillet, turn up the heat, and let your ingredients sear. If your pan is overcrowded, your ingredients will steam, which will lead to a watered-down soggy stir-fry.
- Be Ready Before You Cook: Stir-fries cook SUPER fast (it’s a fave type of 30-minute meal), so this isn’t the time to multitask prepping and cooking. Have all your ingredients prepped and within reach before you even think about turning on the stove—otherwise, you might turn around to a burned dinner.
- Perfectly Cooked Veggies: Stir-fry your veggies until they’re just tender with a slight crunch in the center. This gives you a beautiful texture contrast with the chewy noodles and keeps the colors vibrant! Overcooking leads to soggy, mushy veggies and watered-down stir-fry.

💭 Recipe FAQs
Let your leftover chicken lo mein cool to room temperature before storing it in an airtight container in the fridge. It’ll stay fresh for up to 5 days.
(Pssst, this makes for a great workday lunch meal prep!)
When you’re ready to reheat, cover the lo mein with a damp paper towel and heat in the microwave—the steam will gently warm the noodles without making them bloated or soggy.
Chicken Lo Mein is a popular Chinese-American noodle dish made of chewy egg noodles stir-fried with a variety of vegetables, and at least one protein. It’s seasoned with lo mein sauce that’s rich, savory, and slightly sweet to bring everything together.
🥗 What to Serve with Chinese Lo Mein
- Did you reallyyy have takeout if you didn’t have Honey Walnut Shrimp?? Plump juicy shrimp fried to crispy perfection, tossed in a creamy sauce (not too sweet!), then sprinkled with irresistible candied walnuts!
- Serve a heartwarming bowl of Wonton Soup that’s simple, hearty, and satisfying for the soul.
- My easy Char Siu Chicken spices up weeknight chicken dinners & sucka punches boring marinated chicken goodbye!
- Easily sneak more veggies into the meal with this quick Bok Choy with Oyster Sauce done in 15 minutes!
Let's Get Cooking!
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Chicken Lo Mein
Watch How to Make It!

Ingredients
LO MEIN SAUCE:
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon oyster sauce
- 2 teaspoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- ¼ teaspoon white pepper
MARINADE:
- 8 ounces boneless skinless chicken thighs thinly sliced into bite-sized pieces
- 1 tablespoon lo mein sauce
INGREDIENTS:
- 8 ounces lo mein noodles
- 5 cloves garlic minced
- ½ onion thinly sliced
- 1 cup napa cabbage thinly sliced
- 1 red bell pepper thinly sliced
- 1 carrot julienned
- 2 green onion cut into 2-inch slices
- 1 teaspoon sesame seeds optional for garnish
Instructions
- In a bowl, combine the sauce ingredients - dark soy sauce, shaoxing wine, soy sauce, oyster sauce, sesame oil, sugar, & white pepper. Set aside.
- In a separate bowl, combine the meat & 1 tablespoon of the lo mein sauce. Set aside to marinate while preparing the rest of the ingredients.
- Prepare noodles according to the package. Set aside.
- Heat a large pan or wok on medium-high heat. Add about a tablespoon of oil then once it’s hot, add the chicken. Cook for 1-2 minutes or until golden brown & cooked through. Remove & set aside
- Toss in onions & cook for a few seconds, until they start to begin to turn tender but still crunchy. Add garlic & saute for a few more seconds, or until they’re fragrant.
- Add cabbage, bell peppers, and carrots. Cook for about 1 - 2 minutes, or until they begin to turn tender but still crunchy.
- Toss in noodles, pour in sauce, & gently mix together being careful not to break the noodles. Continue to cook for a few minutes until the sauce is completely absorbed into the noodles. Add the chicken back in along with its juices & combine well.
- Turn off the heat, add the green onions, & give a final few tosses to allow the green onions to wilt from the residual heat. Garnish with sesame seeds if you’re feeling fancy & enjoy!
Notes
- Noodles: Fresh yellow egg noodles from the Asian market are typically use for lo mein, but instant noodles or even spaghetti noodles work too! Whichever kind of noodles you choose, prep the noodles according to the package. If you're using dry pasta like spaghetti noodles though, half the weight amount in the recipe.
- Regular & Dark Soy Sauce: Regular soy sauce is used for the saltiness & umami. Dark soy sauce is used for the rich dark color it gives the noodles & can be found online or any local Asian market. If you skip the dark soy sauce, just keep in mind your noodles will be much lighter in color than the photos (but still yummy!).
- Shaoxing Wine is a Chinese cooking wine that enhances the flavors of the sauce and gives that restaurant quality to the lo mein. You can find it online or Asian grocery store.
Nutrition
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.
Jay
It turned out delicious! Thank you for sharing this recipe!