Easy Chicken Lo Mein is the kind of comforting, slurp-worthy dinner that always hits the spot. Whether you’re craving takeout flavors or simply need a fast weeknight meal, this recipe delivers big flavor with minimal effort. First, tender chicken is quickly seared until golden, then tossed with springy noodles and crisp vegetables. Meanwhile, a rich, savory sauce ties everything together beautifully.
Traditionally, lo mein means “tossed noodles,” which explains why this dish focuses on silky strands coated in sauce rather than swimming in it. Over time, this Chinese-American favorite became a household staple because it’s flexible, quick, and endlessly satisfying. Plus, it’s easy to adapt using pantry ingredients.
Most importantly, this homemade version tastes fresher and lighter than takeout. Because everything cooks quickly, the vegetables stay vibrant while the chicken remains juicy. As a result, you get a balanced, cozy meal that feels special but effortless. Serve it hot, straight from the skillet, and enjoy every savory bite.
Recipe Yield: 4 servings
INGREDIENTS
12 oz lo mein noodles
1 lb chicken breast, thinly sliced
1 cup carrots, julienned
1 cup green cabbage, thinly sliced
½ cup scallions, sliced
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 Tbsp olive oil
¼ cup low-sodium soy sauce
2 Tbsp oyster sauce
1 Tbsp hoisin sauce
1 tsp sesame oil
½ tsp sugar
2 Tbsp chicken broth
1 tsp cornstarch
INSTRUCTIONS
1. Cook the noodles:
First, bring a large pot of salted water to a boil. Cook lo mein noodles according to package directions until just tender. Drain well and set aside.
2. Sear the chicken:
Next, heat olive oil in a large skillet or wok over medium-high heat. Add chicken and cook 3–4 minutes, stirring occasionally, until lightly golden and fully cooked to an internal temperature of 165°F (74°C). Remove from the skillet and set aside.
3. Build the vegetables:
Meanwhile, add carrots and cabbage to the same skillet. Cook 2–3 minutes, stirring often, until slightly softened but still crisp. Add garlic and ginger, then cook 30 seconds until fragrant.
4. Mix the sauce:
In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, sesame oil, sugar, chicken broth, and cornstarch until smooth.
5. Toss everything together:
Return chicken to the skillet. Add cooked noodles and pour sauce over everything. Toss continuously for 2–3 minutes until noodles are glossy and evenly coated.
6. Finish and serve:
Finally, stir in scallions, remove from heat, and serve immediately while hot.
HELPFUL TIPS TO PERFECT THIS RECIPE
- Use high heat wisely: Cooking over medium-high heat allows the noodles to absorb sauce quickly while preventing sogginess. However, keep ingredients moving for even cooking.
- Slice chicken thin: Thin slices cook faster and stay tender, which helps the dish finish evenly and feel restaurant-quality.
- Balance the sauce: If your noodles seem dry, add 1–2 Tbsp extra broth. Conversely, if too saucy, let it cook 30 seconds longer to tighten naturally.
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