Chicken Lo Mein

Chicken Lo Mein is easy to make at home and tastes like takeout.

introduction — Chicken Lo Mein

This Chicken Lo Mein recipe brings takeout flavor to your kitchen with simple steps and fresh ingredients.
It uses a quick sauce and fast stir-fry so you get great results in under 30 minutes.
See a similar stir-fry idea with fresh ginger for more flavor inspiration at fresh ginger chicken lo mein.

why make this Chicken Lo Mein recipe

Make this Chicken Lo Mein because it is fast, affordable, and crowd-pleasing.
You control the salt, oil, and veggies, and it uses common pantry items.
It also reheats well and works for meal prep.

how to make Takeout-Style Chicken Lo Mein at Home

Follow these clear steps to make takeout-style Chicken Lo Mein at home.
Work quickly and keep your heat high so the noodles stay glossy and not soggy.

• Prepare the noodles: if uncooked, boil per package until just tender; drain and rinse with cool water. If pre-cooked, separate and bring to room temp.
• Marinate the chicken: mix sliced chicken with cornstarch, 2 tsp water, 2 tsp oil, and oyster sauce or soy-sugar mix. Let rest 10–15 minutes.
• Make the sauce: whisk hot water, salt, sugar until dissolved, then add light soy, dark soy, sesame oil, and white pepper. Set aside.
• Cook the chicken: heat 2 tbsp oil in a wok on high; sear chicken 2–3 minutes until browned and almost cooked. Remove.
• Stir-fry the veggies: add oil if needed, toss in minced garlic 10 seconds, then add cabbage and carrots. Stir-fry 1–2 minutes.
• Combine: return chicken, add noodles and sauce, toss well for about 30 seconds to coat. Cover 1 minute to steam, then stir. Add a splash of broth or water if dry.
• Finish: add bean sprouts and scallions, stir-fry 1 minute until hot and glossy. Serve immediately.

For a garlic-forward version, you can also check this garlic chicken lo mein recipe for tips on sauteed veggies and timing at garlic chicken lo mein with sautéed veggies.

Ingredients : Chicken Lo Mein

• 1 lb fresh lo mein noodles (or spaghetti if unavailable)
• 8 oz boneless, skinless chicken thighs or breast, thinly sliced
• 2 tsp cornstarch
• 2 tsp water (for marinade)
• 2 tsp oil (for marinade) plus extra for cooking
• 1 tsp oyster sauce (optional or substitute with soy sauce + sugar blend)
• 2 tbsp hot water (for sauce)
• 1/8 tsp salt
• 1/8 tsp sugar
• 1 tbsp light soy sauce
• 4 tsp dark soy sauce
• 1 tsp sesame oil
• 1/8 tsp ground white pepper
• 1 garlic clove, finely minced
• 4 cups shredded cabbage
• 2 medium carrots, julienned (about 1½ cups)
• 2 cups mung bean sprouts
• 2 scallions, cut into thin strips
• 1/4 cup chicken broth or water (optional for loosening noodles)

Directions : Chicken Lo Mein

• Prepare the Noodles: boil if uncooked and rinse under cool water; separate if pre-cooked.
• Marinate the Chicken: toss chicken with cornstarch, water, oil, and oyster sauce; rest 10–15 minutes.
• Make the Sauce: whisk hot water, salt, sugar, then add light and dark soy, sesame oil, and white pepper. Set aside.
• Cook the Chicken: heat 2 tbsp oil over high heat, sear chicken 2–3 minutes until browned, then remove.
• Stir-Fry the Vegetables: add garlic for 10 seconds, then cabbage and carrots; stir 1–2 minutes.
• Combine Everything: return chicken, add noodles and sauce, toss 30 seconds to coat; cover 1 minute to steam.
• Add Final Touches: stir, add broth if dry, then add bean sprouts and scallions; stir-fry 1 minute until glossy.
• Serve: transfer to plates and enjoy hot; garnish with scallions or sesame seeds if desired.

how to serve Takeout-Style Chicken Lo Mein at Home

Serve Chicken Lo Mein hot on individual plates or a large platter.
Pair it with simple sides like steamed broccoli or cucumber salad for freshness.
Top with extra scallions or toasted sesame seeds for color and crunch.

how to store Takeout-Style Chicken Lo Mein at Home

Cool leftovers quickly and place in an airtight container.
Refrigerate up to 3–4 days. Reheat in a skillet with a splash of water or broth to loosen the noodles.
Freeze for up to 2 months; thaw overnight in the fridge before reheating.

tips to make Takeout-Style Chicken Lo Mein at Home

• Use high heat and a roomy pan or wok to toss ingredients fast.
• Dry ingredients and prepped veggies help a quick stir-fry without steaming.
• Slice chicken thin for fast, even cooking.
• Add a small splash of broth or water if noodles stick or look dry.
• For notes on how some ingredients affect digestion, you can read about oats and bloating at how oatmeal can create bloating and ways to reduce it.

variation (if any) — Chicken Lo Mein

• Beef or shrimp instead of chicken for different protein.
• Make it vegetarian: omit meat, add tofu and more mushrooms.
• Spice it up: add chili oil or sliced fresh chilies.
• Swap noodles: use rice noodles or soba for a different texture.

FAQs — Chicken Lo Mein

Q: Can I use spaghetti instead of lo mein noodles?
A: Yes. Use spaghetti and cook it just until tender. Rinse with cool water to stop cooking and separate the strands.

Q: How do I keep the noodles from getting soggy?
A: Cook noodles to just tender, rinse with cool water, and stir-fry on high heat without adding too much liquid.

Q: Where can I buy lo mein noodles or similar tools?
A: Buy lo mein noodles or related items on Amazon. Buy it here.

Q: Can I prep this ahead?
A: Yes. Marinate chicken and chop veggies a day ahead. Keep noodles separate until you cook to avoid clumping.

Chicken Lo Mein

This Chicken Lo Mein recipe brings takeout flavor to your kitchen with simple steps and fresh ingredients.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Dinner, Main Course

Cuisine Asian, Chinese

Servings 4 servings

Calories 450 kcal

Ingredients

  

Noodles

• 1 lb fresh lo mein noodles or spaghetti if unavailable

Chicken

• 8 oz boneless, skinless chicken thighs or breast, thinly sliced
• 2 tsp cornstarch for marinade
• 2 tsp water for marinade
• 2 tsp oil for marinade plus extra for cooking
• 1 tsp oyster sauce optional or substitute with soy sauce + sugar blend

Sauce

• 2 tbsp hot water for sauce
• 1/8 tsp salt
• 1/8 tsp sugar
• 1 tbsp light soy sauce
• 4 tsp dark soy sauce
• 1 tsp sesame oil
• 1/8 tsp ground white pepper

Vegetables

• 1 clove garlic, finely minced
• 4 cups shredded cabbage
• 2 medium carrots, julienned about 1½ cups
• 2 cups mung bean sprouts
• 2 scallions cut into thin strips

Optional

• 1/4 cup chicken broth or water for loosening noodles

Instructions

 

Preparation

• Prepare the noodles: if uncooked, boil per package until just tender; drain and rinse with cool water. If pre-cooked, separate and bring to room temp.
• Marinate the chicken: mix sliced chicken with cornstarch, 2 tsp water, 2 tsp oil, and oyster sauce or soy-sugar mix. Let rest 10–15 minutes.
• Make the sauce: whisk hot water, salt, sugar until dissolved, then add light soy, dark soy, sesame oil, and white pepper. Set aside.

Cooking

• Cook the chicken: heat 2 tbsp oil in a wok on high; sear chicken 2–3 minutes until browned and almost cooked. Remove.
• Stir-fry the veggies: add oil if needed, toss in minced garlic 10 seconds, then add cabbage and carrots. Stir-fry 1–2 minutes.
• Combine: return chicken, add noodles and sauce, toss well for about 30 seconds to coat. Cover 1 minute to steam, then stir. Add a splash of broth or water if dry.
• Finish: add bean sprouts and scallions, stir-fry 1 minute until hot and glossy. Serve immediately.

Notes

Serve Chicken Lo Mein hot on individual plates or a large platter. Pair it with simple sides like steamed broccoli or cucumber salad for freshness. Top with extra scallions or toasted sesame seeds for color and crunch. Cool leftovers quickly and store in an airtight container for up to 3-4 days. Reheat with a splash of water or broth.

Keyword Chicken Lo Mein, Noodles, quick meal, Stir Fry, Takeout