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featured chicken lo mein.

Chicken Lo Mein Recipe

Course: Dinner
Cuisine: asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6
Calories: 370kcal
A traditional Chinese noodle dish, chicken lo mein is full of flavor and so easy to make at home! Ready to serve in just 15 minutes, this recipe is quicker than ordering takeout, and better for you too!
Print Recipe


  • ¾ pound boneless, skinless chicken thighs sliced thinly
  • Salt and pepper to taste
  • 2 teaspoons cornstarch
  • 2 teaspoons water
  • 1 tablespoon sesame oil divided
  • ¼ cup vegetable oil divided
  • 2 cloves garlic minced
  • 2 teaspoons minced ginger
  • 2 cups shredded cabbage
  • 1 cup sliced onion
  • ½ cup matchsticked carrots
  • 1 tablespoon dry sherry cooking wine
  • 10 ounces lo mein egg noodles cooked to al dente
  • ¼ cup low sodium chicken broth
  • 3 tablespoons low sodium soy sauce see note
  • teaspoon kosher salt
  • teaspoon granulated sugar
  • 1 cup bean sprouts
  • ¼ cup chopped green onion plus more for garnish


  • In a medium bowl, season the chicken with salt and pepper. Add the cornstarch, water, and 2 teaspoons of sesame oil. Mix thoroughly.
    ¾ pound boneless, skinless chicken thighs, Salt and pepper, 2 teaspoons cornstarch, 2 teaspoons water, 1 tablespoon sesame oil
    seasoned chicken in a glass bowl surrounded by ingredients for chicken lo mein.
  • Heat 2 tablespoons 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
    cooked chicken in a frying pan.
  • Add another 2 tablespoons of oil and stir in the garlic and ginger, cooking for 15 seconds.
    2 cloves garlic, 2 teaspoons minced ginger
    garlic and ginger sizzling in a frying pan.
  • 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 tablespoon dry sherry cooking wine
    sherry drizzled into a frying pan filled with cabbage onions and carrots.
  • Add the cooked noodles, cooked chicken, and broth to the wok, stirring well to combine.
    10 ounces lo mein egg noodles, ¼ cup low sodium chicken broth
    chicken broth added to stir fried meat and vegetables in a frying pan.
  • Add the soy sauce, remaining sesame oil, salt, and sugar. Stir-fry for 30 seconds.
    3 tablespoons low sodium soy sauce, ⅛ teaspoon kosher salt, ⅛ teaspoon granulated sugar
    soy sauce added to chicken lo mein in a frying pan.
  • 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
    chicken lo mein in a frying pan with a wooden spoon.



  • Soy Sauce: Use an equal amount of tamari or coconut aminos for a gluten free alternative.
  • Use shrimp, beef flank steak, or a mix of your favorite vegetables in place of the chicken.
  • Feel free to add in any combination of vegetables you like, such as broccoli, bell peppers, snow peas, mushrooms, green onions, zucchini, baby bok choy, or water chestnuts.
  • 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.
  • If you can't find lo mein noodles, opt for egg noodles; udon, ramen, or soba noodles; or even Italian spaghetti.
Storage: Store leftover chicken lo mein in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.


Calories: 370kcal | Carbohydrates: 42g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 936mg | Potassium: 331mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1864IU | Vitamin C: 15mg | Calcium: 35mg | Iron: 1mg