Chicken Lo Mein Recipe Quick, Saucy & Better Than Takeout
Tender noodles, juicy chicken, and crisp vegetables tossed in a garlicky soy-based sauce — this easy Chicken Lo Mein brings takeout flavor to your home kitchen in just 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 8 oz lo mein noodles (or spaghetti)
- 1 lb chicken breast or thighs, thinly sliced
- 1 tsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil (for marinade)
- 2 tbsp vegetable oil, divided
- 2 garlic cloves, minced
- 1 tsp fresh ginger, grated
- 1 cup shredded cabbage
- 1/2 cup julienned carrots
- 1/2 bell pepper, sliced
- 1/2 cup snow peas (optional)
- 2 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil (for sauce)
- Green onions or sesame seeds (optional garnish)
Instructions
- Cook noodles according to package directions. Drain, rinse, and toss with sesame oil.
- In a bowl, combine sliced chicken with soy sauce, cornstarch, and sesame oil. Let marinate 10 minutes.
- Heat 1 tbsp oil in a wok or skillet. Stir-fry chicken 3–4 minutes until golden. Remove and set aside.
- Add remaining oil. Stir-fry vegetables for 2–3 minutes until just tender.
- Add garlic and ginger. Stir for 30 seconds.
- Return chicken and noodles to the pan. Add soy sauces, oyster sauce, and sesame oil. Toss well.
- Cook 2–3 more minutes until heated through. Serve hot.
Notes
- Use tamari for gluten-free version.
- Add chili sauce for heat.
- Double sauce for a saucier noodle dish.