Easy Chicken Lo Mein is a quick and versatile dish starring juicy chicken, crisp veggies, and perfectly saucy noodles. This takeout-inspired Lo Mein noodle stir fry comes together in just 25 minutes and can be customized with any vegetables you have in your fridge. Whether you’re a fan of classic Chinese flavors or just need a fast and flavorful meal, this recipe delivers on all fronts.
And if you’re in the mood for beef instead, check out my Beef Lo Mein for another delicious twist on this classic dish!
Table of Contents
When it comes to Chinese takeout, everyone has their go-to order. If you’re following along over on Instagram, you’ll know that I have a serious obsession with stir-fried Lo Mein noodles and steamed dumplings. This dynamic duo satisfies my cravings every time, and my top spot to indulge is Din Tai Fung (DTF), a popular eatery with international locations that has amassed a cult-like following for their fresh dim sum.
But, if you’re like me, the idea of standing in line for hours at DTF isn’t exactly appealing. But don’t worry—I’ve got you covered. I’ve recreated their chicken stir-fried noodles and I’m sharing all of my tips and tricks so you can make the best takeout-style chicken lo mein at home. We’re talking tender, juicy chicken, vibrant spinach and perfectly chewy noodles, all bathed in a garlicky soy sauce that’s big on flavor.
This dish has quickly become a weeknight favorite in our house, even surpassing my husband’s love for beef and broccoli. It’s simple, straightforward, and seriously fresh.
With a super-short ingredient list, and an even faster method of preparation, this Easy Chicken Lo Mein is guaranteed to become a staple on your busy weeknight menu. Here’s what you’ll need:
FOR THE SAUCE:
- Low-sodium soy sauce: Adds that umami-rich, savory flavor. Opt for low sodium to prevent your dish from becoming too salty.
- Hoisin sauce: Made from soybeans, garlic, vinegar and various spices, hoisin sauce brings a robust, sweet and savory element to the dish.
- Sesame oil: A little goes a long way with this nutty, aromatic ingredient that adds an unmistakable Asian flair to your dish. Opt for toasted sesame oil if you prefer a more robust and nutty flavor.
FOR THE LO MEIN:
- Lo mein noodles: These are Chinese egg noodles, thick and chewy, perfect for absorbing the delicious sauce. If you can’t find lo mein noodles, feel free to substitute with spaghetti or linguine – it’s all about making it work in your kitchen.
- Olive oil: Used for stir-frying, olive oil adds a subtle fruity flavor and ensures that your ingredients don’t stick to the pan.
- Sesame oil: This additional bit of sesame oil during the stir-frying process enhances the overall sesame flavor in the dish without being overpowering.
- Minced garlic: Infuses the dish with a rich, savory flavor. Make sure to mince it finely for even distribution.
- Boneless, skinless chicken breasts: Chicken breasts, when cut into thin strips, cook quickly and absorb the flavors of the sauce beautifully.
- Shredded carrots: They add a satisfying crunch and a touch of natural sweetness.
- Snow peas: These provide a crisp, fresh texture and a slightly sweet flavor.
- Spinach: Packed with nutrients, spinach wilts quickly and adds a mild, earthy flavor.
See the recipe card for full information on ingredients and quantities.
Here’s how easy it is to whip up my version of their chicken stir-fried noodles:
- Make the sauce. In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set aside.
- Cook the noodles. Boil the lo mein noodles according to package instructions. Drain and set aside.
- Cook the chicken. In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through. Remove the chicken from the pan and set it aside.
- Stir-fry the carrots and snow peas. Add the carrots and snow peas to the pan and cook, stirring constantly, until the veggies are tender yet still crisp.
- Bring it all together. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted. Serve immediately.
One of the best things about Lo Mein is that it’s totally customizable. So consider this recipe more of a template, using your favorite veggies and protein to suit your taste.
- Swap the chicken for your protein of choice. Shrimp, beef or even tofu would be delicious.
- Experiment with different veggies like broccoli, bell peppers or water chestnuts.
- Adjust the spice level by adding a dash of chili flakes or a drizzle of sriracha if you like a bit of heat.
- Make Beef Lo Mein!
- Before you start cooking, have all your ingredients prepped and ready to go. Stir-frying happens fast, and you don’t want to be caught chopping while the garlic is sizzling!
- No wok? No problem!: A wok is ideal, but if you don’t have one, a large skillet will work. The key is having a wide surface area to ensure even cooking.
- Don’t crowd the pan. When stir-frying the chicken, give it some space. Overcrowding the pan can lead to uneven cooking, and we want those chicken strips to be perfectly juicy and flavorful.
- Minced garlic burns quickly, so keep an eye on it. Add it to the hot oil just until it becomes fragrant, which takes about 30 seconds.
Ready to toss the takeout menus? Complete your homemade feast with top-rated recipes for kale and chicken egg rolls, bacon and egg fried rice and more takeout-fakeout favorites:
- Chicken Potstickers
- Sesame Chicken Egg Rolls
- Chinese Garlic Green Beans
- 10-Minute Garlic Bok Choy
- Air Fryer Cream Cheese Wontons
- Scallion Pancakes
Leftover chicken lo mein can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months. Use a freezer-safe container, and try to remove as much air as possible to prevent freezer burn. I recommend thawing in the refrigerator overnight before reheating to help maintain the texture of the noodles.
Common Questions
The main difference lies in the noodles. Lo mein uses soft, boiled noodles, while Chow Mein involves crispier noodles that are often fried.
Common vegetables for chicken lo mein include carrots, broccoli, mushrooms, bell peppers, snow peas and spinach. However, feel free to customize based on your preferences and what you have stashed in your fridge!
Yes, you can make it ahead of time but I recommend storing the noodles and sauce separately in airtight containers in the fridge. When reheating, combine them just before serving to maintain the best texture and flavor. Additionally, store any leftovers in an airtight container in the refrigerator for up to a few days.
- Sticky Pineapple Chicken
- Baked Sweet and Sour Meatballs
- Quick Caramelized Pork and Broccoli
- Zucchini Noodle Stir-Fry with Shrimp
- Homemade Fortune Cookies
Ingredients
For the sauce:
- 3 Tablespoons low sodium soy sauce
- 3 Tablespoons hoisin sauce
- 1 teaspoon sesame oil
For the lo mein:
- 8 ounces uncooked lo mein noodles (See Kelly’s Note)
- 2 teaspoons olive oil
- 1 teaspoon sesame oil
- 1 1/2 Tablespoons minced garlic
- 2 medium boneless, skinless chicken breasts, cut into thin strips
- 1 cup shredded carrots
- 1 cup snow peas
- 3 cups fresh spinach
Instructions
Make the sauce:
- In a small bowl, whisk together the soy sauce, hoisin sauce and sesame oil. Set the sauce aside.
Make the lo mein:
- Bring a large pot of water to a boil. Add the lo mein noodles and cook until al dente. Drain and set aside.
- In a large nonstick sauté pan set over medium heat, add the olive oil and sesame oil. Once hot, add the garlic and chicken and cook, stirring constantly, until the chicken is cooked through. Remove the chicken from the pan and set it aside.
- Add the carrots and snow peas to the pan and cook, stirring constantly, until the vegetables are tender, about 3 minutes. Add the spinach, cooked noodles, chicken and prepared sauce to the pan and cook, stirring, until combined and the spinach is wilted, about 2 minutes. Serve immediately.
Kelly’s Notes
- You can find lo mein noodles in the Asian foods section of most major supermarkets. If you can’t find lo mein, you can substitute linguine or spaghetti.
- Before you start cooking, have all your ingredients prepped and ready to go. Stir-frying happens fast, and you don’t want to be caught chopping while the garlic is sizzling!
- A wok is ideal, but if you don’t have one, a large skillet will work. The key is having a wide surface area to ensure even cooking.
- When stir-frying the chicken, give it some space. Overcrowding the pan can lead to uneven cooking, and we want those chicken strips to be perfectly juicy and flavorful.
- Minced garlic burns quickly, so keep an eye on it. Add it to the hot oil just until it becomes fragrant, which takes about 30 seconds.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
Nutrition
Did you try this recipe?
Leave a comment below with your star rating!
This post may contain affiliate links.
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Can I sub a tbs soy sauce with Chinese cooking wine?
Yes! It has a totally different flavor though, so keep that in mind :)