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This Chicken Lo Mein is a traditional Chinese noodle dish that’s full of flavor and so easy to make at home. Ready to serve in just 15 minutes, I find it’s way quicker than ordering takeout, and much healthier too.
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“Very good, thank you. It’s a keeper.” – Diane
Easy Chicken Lo Mein Recipe
Lo mein is a Chinese-American noodle dish made with a soy-based sauce and a combination of vegetables, meat, and/or seafood. When it comes to Chinese takeaways, chicken lo mein is always top of my list. Now that I’ve discovered how easy it is to make myself, I can skip the delivery.
Slightly sweet and savory with flavors of garlic, sesame, ginger, and soy, I’ve taken lo mein egg noodles and tossed them with sliced chicken thighs for one hearty and seriously tasty dinner. It takes just minutes to make this dish. It’s so perfect for a Friday family night in.
I like to make this vegetable lo mein version for Meatless Mondays or this beef lo mein version when I’m looking for something a little more hearty. I usually scrounge through the fridge to see if I have any other veggies to throw in. Broccoli, bell peppers, snow peas, mushrooms, green onions, zucchini, and baby bok choy are all great options.
Tips for Beginners
- Gluten free. Use tamari or coconut aminos for a gluten free alternative.
- Substitute the chicken thighs. While I like the richer, fattier flavor of thighs, you can also use breasts. Just be careful not to overcook them. Or, use shrimp, beef flank steak, or a mix of your favorite vegetables in place of the chicken.
- If you can’t find sherry. Use white vermouth, white cooking wine, or a dry white wine (such as Sauvignon Blanc, Chardonnay, Riesling, or Pinot Grigio) in place of the sherry.
- Instead of lo mein noodles. Opt for egg noodles, udon, ramen, or soba noodles, or even Italian spaghetti does the trick.
Chicken Lo Mein Recipe
Ingredients
- ¾ lb. boneless, skinless chicken thighs sliced thinly
- salt and pepper to taste
- 2 tsp cornstarch
- 2 tsp water
- 1 tbsp sesame oil divided
- ¼ cup vegetable oil divided
- 2 cloves garlic minced
- 2 tsp minced ginger
- 2 cups shredded cabbage
- 1 cup sliced onion
- ½ cup matchsticked carrots
- 1 tbsp dry sherry cooking wine
- 10 oz. lo mein egg noodles cooked al dente
- ¼ cup low sodium chicken broth
- 3 tbsp low-sodium soy sauce
- ⅛ tsp kosher salt
- ⅛ tsp granulated sugar
- 1 cup bean sprouts
- ¼ cup chopped green onion plus more for garnish
Video
Instructions
- In a medium bowl, season the chicken with salt and pepper. Add the cornstarch, water, and 2 tsp of sesame oil. Mix thoroughly.¾ lb. boneless, skinless chicken thighs, salt and pepper, 2 tsp cornstarch, 2 tsp water, 1 tbsp sesame oil
- Heat 2 tbsp of vegetable oil in a wok set over high heat. Sear the chicken on all sides for 3-4 minutes until lightly browned, then transfer to a plate and set aside.¼ cup vegetable oil
- Add another 2 tbsp of oil and stir in the garlic and ginger, cooking for 15 seconds.2 cloves garlic, 2 tsp minced ginger
- Toss in the cabbage, onion, and carrots and stir fry for 1 minute. Drizzle the dry sherry around the outer edge of the wok.2 cups shredded cabbage, 1 cup sliced onion, ½ cup matchsticked carrots, 1 tbsp dry sherry cooking wine
- Add the cooked noodles, cooked chicken, and broth to the wok, stirring well to combine.10 oz. lo mein egg noodles, ¼ cup low sodium chicken broth
- Add the soy sauce, remaining sesame oil, salt, and sugar. Stir-fry for 30 seconds.3 tbsp low-sodium soy sauce, ⅛ tsp kosher salt, ⅛ tsp granulated sugar
- Add the bean sprouts and green onion. Stir-fry for 1-2 minutes and serve garnished with more green onion if desired.1 cup bean sprouts, ¼ cup chopped green onion
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Chicken Lo Mein Step by Step
Gather the ingredients.
Prepare the chicken: Place ¾ lb. boneless, thinly sliced skinless chicken thighs in a medium bowl, and season with salt and pepper. Add 2 tsp of cornstarch, 2 tsp of water, and 2 tsp of sesame oil. Mix thoroughly.
Heat 2 tbsp of vegetable oil in a wok set over high heat. Sear the chicken on all sides for 3-4 minutes until lightly browned, then transfer to a plate and set aside.
Add 2 more tbsp of oil and stir in 2 cloves of minced garlic and 2 tsp of minced ginger, cooking for 15 seconds.
Add the veggies: Throw in 2 cups of shredded cabbage, 1 cup of sliced onion, and ½ cup of matchstick carrots. Drizzle 1 tbsp of dry sherry around the outer edges of the wok.
Add the noodles: Add 10 oz. of lo mein noodles, the cooked chicken, and ¼ cup of low sodium chicken broth. Stir to combine.
Add the seasoning: Stir in 3 tbsp of soy sauce, the remaining sesame oil, ⅛ tsp of kosher salt, and ⅛ tsp granulated of sugar.
Add sprouts and green onion: Add 1 cup of bean sprouts and ¼ cup of chopped green onion and stir fry for 1-2 minutes until softened.
Serve: Serve garnished with more green onion if desired. Enjoy!
How to Store
Store leftover chicken lo mein in an airtight container in the refrigerator for up to 3 days.
Freeze chicken lo mein in an airtight container for up to 3 months. Let thaw in the refrigerator overnight before reheating.
Serving Suggestions
When I’m in the mood for a full-blown takeout meal at home, I’ll serve the chicken with these crispy vegetarian air fryer egg rolls, a steaming hot bowl of egg drop soup, and a crisp, cool Asian cucumber salad.
More 30-Minute Recipes To Try
- Chicken Alfredo Recipe with Jar Sauce is the ultimate one-pot meal filled with creamy Alfredo sauce and freshly grated cheese.
- Melt In Your Mouth Caesar Chicken has just 4 ingredients and comes together in about 30 minutes.
- Garlic Butter Steak and Potatoes is quick, easy, and seriously delicious with a flavor that is next level.
Everyone loved it! I would definitely use more Cabbage next time or add bok choy, too much noodles.
Sounds delicious!
Very good thank you
It’s a keeper
Looks delicious!!