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a bowl of chicken lo mein with noodles wrapped around chopsticks

Easy Chicken Lo Mein (Make Takeout at Home)

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Recipe by Rose Atwater

  • Prep Time15
  • Cook Time15
  • Total Time30 minutes
  • Yield4 servings 1x

Description

This Easy Chicken Lo Mein is the perfect weeknight dinner—quick, easy, and full of flavor. Chicken, noodles, and colorful, crisp veggies are tossed in a sweet and savory sauce that hits all the right notes. It’s everything you love about takeout Chinese cuisine, made fresh at home in just one skillet.

Ingredients

Units Scale
  • 8 ounces Lo Mein noodles
  • 1 pound boneless, skinless chicken breasts, cut into bite sized pieces
  • 2 tablespoons vegetable oil, divided

For the Sauce:

  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon sesame oil
  • 1/4 cup chicken broth

For the Stir-Fry:

  • 1 red bell pepper, julienned
  • 2 carrots, julienned
  • 1 cup snow peas, ends trimmed
  • 1 medium onion, sliced into half-moons
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • Sliced green onions for garnish, optional

Instructions

  1. Cook noodles according to package directions until al dente. Drain, rinse with cold water, and toss with 1 teaspoon vegetable oil to prevent sticking. Set aside.
  2. In a bowl, whisk together all sauce ingredients and set aside.
  3. Heat 1 tablespoon oil in a large skillet or wok over high heat. Add chicken and stir-fry for 4–5 minutes until cooked through (internal temperature of 165°F). Remove to a plate.
  4. Add remaining tablespoon of oil to the pan. Add bell pepper, carrots, and onion. Stir-fry for 2 minutes.
  5. Add snow peas. Stir-fry for 2 minutes until vegetables are crisp-tender.
  6. Add garlic and ginger. Stir-fry for 30 seconds until fragrant.
  7. Return chicken to the pan. Add cooked noodles and sauce.
  8. Toss everything together using tongs, cooking for 2–3 minutes until noodles absorb some of the sauce and everything is well combined and heated through.
  9. Garnish with green onions if desired, and serve immediately.

Equipment

Notes

  • How to store: Chicken Lo Mein should be stored in an airtight container in the refrigerator for up to 3 days.
  • To Reheat: Warm in a skillet over medium heat or microwave in 30-second intervals until hot.
  • To Freeze: Freeze cooled  Lo Mein in a freezer-safe container for up to 1 month. Thaw in the fridge overnight and reheat before serving.
  • What are substitutions that I can make? Chicken breasts: Use boneless chicken thighs or a store-bought rotisserie chicken to save time. Lo Mein noodles: Spaghetti or ramen noodles work if lo mein isn’t available. Oyster sauce: Use soy sauce with a little extra brown sugar as a backup.
  • What should I serve with my Chicken Lo Mein? Serve with egg rolls, steamed dumplings, or a bowl of egg drop soup.
  • Can I make this ahead of time? Yes, you can prep the chicken, sauce, and veggies ahead. Stir-fry just before serving.
  • Are Lo Mein noodles the same as ramen? Not exactly, but they can be swapped in a pinch. Ramen is thinner and cooks faster.
  • Can I use frozen vegetables? Yes, just thaw and pat dry before stir-frying to prevent sogginess.

Nutrition

  • Serving Size:
  • Calories: 737
  • Sugar: 17.2 g
  • Sodium: 1559.6 mg
  • Fat: 20.8 g
  • Carbohydrates: 91.8 g
  • Fiber: 18 g
  • Protein: 44.8 g
  • Cholesterol: 83.2 mg

Find it online: https://rosebakes.com/easy-chicken-lo-mein-make-takeout-at-home/

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