Chicken Lo Mein

An easy chicken lo mein recipe that’s loaded with veggies and tender noodles all tossed in a savory umami sauce! This one is worth ditching takeout for.

Why this recipe works

This chicken lo mein recipe is actually quite simple to prepare and it’s packed with fresh, colorful veggies. Onion, cabbage, bell peppers, snap peas, and carrots add lots of texture while the ginger, garlic, and sauce mixture lend tons of flavor.

Lo mein is an excellent stir-fry to use up any veggies you have stuffed in the refrigerator. You can swap out the protein to make beef lo mein, or skip it altogether and make a vegetable lo mein with whatever you have on hand. We love a versatile recipe.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

NOODLES – Both lo mein or Cantonese egg noodles work great in this recipe. You’ll typically find them in the international or pasta aisle at the grocery store. If you can’t seem to find them, you can replace them with chow mein, ramen, or even spaghetti noodles. Do note that some lo mein noodles come precooked and some are uncooked. Make sure to check the back of the package for directions on how to prepare your noodles.

VEGETABLES – If you don’t have all the vegetables on hand, nice replacements include mushrooms, broccoli, and mini sweet peppers.

How to Make Chicken Lo Mein

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a medium bowl, whisk together sauce ingredients and 2 teaspoons of the cornstarch.
2. Place chicken pieces into a large bowl. Season with garlic salt, pepper, and remaining cornstarch and toss to coat with gloved hands.
3. Heat oil in a wok over medium-high heat until shimmering. Add chicken and stir fry until no longer pink. Remove chicken from the pan.
4. To the remaining oil, add the garlic, ginger, onion, cabbage, red bell pepper, snap peas, green onion, and carrots. Stir fry for 3-4 minutes, or until vegetables are tender-crisp.
5. Add cooked chicken and sauce to the pan. Stir fry for 2-3 minutes to heat through. Allow sauce to bubble gently for a few minutes to thicken.
6. Add cooked noodles to the pan stir everything together.

Frequently Asked Questions & Expert Tips

Store leftovers in an air-tight container kept in the refrigerator for 2-3 days. Reheat in a skillet over medium-low heat with a dash of oil.

Both chow mein and lo mein are made with wheat flour noodles, however, the texture of the two are slightly different. Lo mein is softer and chewier, whereas chow mein is a bit crispier but still rather soft.

Serving Suggestions

Chicken lo mein is filling enough to be served all on its own, but I personally love pairing it with some egg drop soup or egg rolls on the side. Optionally garnish with sesame seeds and enjoy!

More Related Recipes

• Chow Mein
• Beef Lo Mein
• Teriyaki Noodles
• Vegetable Lo Mein
• Szechuan Chicken

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