Chicken Lo Mein Recipe

I make this Chicken Lo Mein Recipe almost every week. I love the way the noodles soak up the sauce and how fast it comes together for a weeknight.

My Dad James taught me to keep dinner simple. He liked big flavors with little fuss.

Your Ingredients List

• 3-4 boneless, skinless chicken breasts
• Lo Mein noodles (fresh or dried)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 carrots (thinly sliced)
• 2 green onions (chopped)
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves fresh minced garlic

My Go-To Equipment

I keep a few tools ready for this dish. I use a large skillet or a wok because it gives me room to toss the noodles and vegetables. A good sharp knife makes quick work of the bell peppers and carrots. I like a spider or slotted spoon to lift the noodles without taking too much sauce. A wooden spoon helps me stir the chicken and veggies without scratching my pan. I also keep a bowl for the cooked noodles and a plate to rest the cooked chicken.

The Simple Steps to Follow

• Gather all ingredients and chop vegetables into bite-sized pieces.
• Cook lo mein noodles according to package instructions until al dente and drain.
• Heat a large skillet or wok over medium-high heat and add a little oil.
• Sauté the chicken until golden brown and fully cooked, about 6 to 8 minutes.
• Remove the cooked chicken from the skillet and set aside.
• In the same pan, stir-fry the bell peppers, carrots, and green onions until tender yet crisp, about 3 to 4 minutes.
• Return the cooked chicken to the skillet with the vegetables.
• Add the cooked noodles, low-sodium soy sauce, sesame oil, and minced garlic.
• Toss everything together until well mixed and heated through.
• Taste and add more soy sauce if you want more salt or flavor.
• Serve hot and pass extra soy sauce at the table.

Healthy Twists on a Classic

I like to keep things light while still giving my family the flavors they love. You can swap the chicken for thin strips of turkey breast or an extra cup of mushrooms if you want less meat. Use whole wheat or brown rice lo mein noodles to add fiber and more bite. I often add a handful of baby spinach at the end so it wilts into the warm noodles. For more veggies, try thin slices of snap peas or baby corn. If you want more heat, add a teaspoon of chili garlic sauce or a pinch of red pepper flakes. If you are watching sodium, use a low-sodium soy sauce and add a splash of rice vinegar for brightness. If you need ideas for sides that pair well with this kind of meal, I sometimes serve a crisp salad like my favorite broccoli cauliflower salad recipe on the side.

Serving Suggestions From My Table

I like to plate this Chicken Lo Mein Recipe with fresh lime wedges and a sprinkle of sesame seeds. A small bowl of extra soy sauce sits on the table for friends who like more salt. For a bright side, I often serve quick pickled cucumbers or a light cabbage slaw. When I have time, I make simple steamed bok choy with garlic on the side. For a full meal, add a small cup of soup or dumplings to start. When I serve guests, I set a bowl of crushed peanuts and chopped cilantro nearby so people can add what they like. If you want a warm and cozy combo, pair this dish with a cup of my easy best white chicken chili recipe on another night for variety.

Getting It Just Right

Cook the noodles to al dente so they still hold their shape and soak up sauce without getting mushy. Do not overcrowd the pan when you cook the chicken. If the pan is too full, the chicken will steam and lose color. Let the pan heat well before you add the oil and chicken. When you return the chicken to the pan, toss gently so the noodles do not break. Taste as you go and adjust the soy sauce in small steps. If the sauce tastes flat, add a splash of rice vinegar or a squeeze of lime to lift the flavors. A small drizzle of toasted sesame oil at the end gives the dish a warm aroma without overpowering it.

How to Store Leftovers

Cool the leftovers quickly and place them in an airtight container. Store in the fridge for up to three days. Reheat in a skillet over medium heat with a splash of water or broth to loosen the sauce. You can also reheat in a microwave, stirring halfway through, with a small lid or damp paper towel to keep moisture in. Do not freeze the dish with fresh vegetables if you want the same crisp texture after thawing. If you must freeze, remove the vegetables first, freeze the chicken and noodles in a tight container, and add fresh vegetables when you reheat.

Enjoy Every Moment

I love that this Chicken Lo Mein Recipe is both simple and forgiving. It lets me spend less time at the stove and more time with the people I care about. I hope you find it as easy and satisfying as we do at home.

A Few Common Questions

How long does Chicken Lo Mein Recipe take to cook?

I can have this dish on the table in about 25 to 30 minutes from start to finish. The prep takes the most time if you need to slice the vegetables and chicken. Once the pan is hot, the actual cook time is very quick.

Can I use leftover chicken for the Chicken Lo Mein Recipe?

Yes, leftover cooked chicken works well. Add it near the end just to heat through so it does not dry out. This is a great way to use up Sunday roast or rotisserie chicken and make dinner even faster.

Can I make the Chicken Lo Mein Recipe vegetarian?

Absolutely. Swap the chicken for firm tofu or extra vegetables. Press and cube the tofu and pan-fry it until it is golden. Use vegetable broth if you add any stock. The same sauce and steps work for a tasty vegetarian version.

Chicken Lo Mein

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• Author: sarah
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Poultry

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Description

A quick and flavorful Chicken Lo Mein recipe that is perfect for weeknight dinners, combining tender chicken, fresh vegetables, and savory noodles.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• Lo Mein noodles (fresh or dried)
• 1 red bell pepper
• 1 yellow bell pepper
• 2 carrots (thinly sliced)
• 2 green onions (chopped)
• ¼ cup low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves fresh minced garlic

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Instructions

1. Gather all ingredients and chop vegetables into bite-sized pieces.
2. Cook lo mein noodles according to package instructions until al dente and drain.
3. Heat a large skillet or wok over medium-high heat and add a little oil.
4. Sauté the chicken until golden brown and fully cooked, about 6 to 8 minutes.
5. Remove the cooked chicken from the skillet and set aside.
6. In the same pan, stir-fry the bell peppers, carrots, and green onions until tender yet crisp, about 3 to 4 minutes.
7. Return the cooked chicken to the skillet with the vegetables.
8. Add the cooked noodles, low-sodium soy sauce, sesame oil, and minced garlic.
9. Toss everything together until well mixed and heated through.
10. Taste and add more soy sauce if you want more salt or flavor.
11. Serve hot and pass extra soy sauce at the table.

Notes

For a lighter option, substitute chicken with turkey or mushrooms. Try adding baby spinach, snap peas, or baby corn for extra veggies.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 5g
• Sodium: 600mg
• Fat: 16g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Chicken Lo Mein, quick dinner, stir-fried noodles, weeknight meal