Chicken Lo Mein

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Chicken lo mein is an easy stir-fried noodle dish loaded with protein and vegetables. The meat is quickly cooked in a wok until tender, along with bok choy, bean sprouts, and carrots. The chewy egg noodles are tossed in a savory sauce that ties this flavorful Chinese meal together.

chicken lo mein in a white bowl

Chinese takeout restaurants are famous for their stir-fried dishes like lo mein. The thick cooked noodles soak up the umami-laden sauce. Noodles are not only delicious, but they also signify longevity in the Asian culture. They are a popular dish to serve at celebrations like the Lunar New Year.

Chicken lo mein is easy to make, but the key is to use the right type of noodles and sauces for an authentic taste. Thin slices of chicken breast cook quickly in a blazing hot work, along with crispy bok choy, shredded carrots, and fresh bean sprouts. Fresh egg noodles and a savory oyster sauce mixture help the dish come together in a snap!

In less than 15 minutes, you’ll have dinner ready faster than you can order take out. Don’t forget a bowl of hot and sour soup as a starter!

ingredients for chicken lo mein spread out on a table

How to make chicken lo mein

  • Marinate chicken with salt, pepper and sesame oil.
  • Stir-fry the ginger and garlic until fragrant in a wok or large saute pan.
  • Add the chicken and briefly cook until tender, followed by carrots and bok choy.
  • Place noodles into the pan and cook until warmed through.
  • Pour in the sauce, cook until thickened, and toss together with noodles and vegetables.
  • Add bean sprouts and onions and briefly cook to soften.

What noodles are used for lo mein?

Lo mein noodles are fresh or dried egg noodles. If you venture into an Asian market, you’ll find the endless options, and most often they won’t be clearly labeled as “lo mein,” but if you see it, grab it! I use fresh noodles that I found in the refrigerated section called chow mein stir fry noodles.

You could also use fresh yakisoba, Chuka soba, and ramen as acceptable substitutions for this stir fry. Dried noodles can like chow mein noodles, pancit, chuka soba, or even a thick Italian spaghetti are good options.

Just boil the noodles until chewy or al dente, rinse with cool water to stop the cooking process, and then drain well before adding it to the wok. You’ll need about 6 ounces (170g) of dried noodles.

vegetables and chicken cooking in a wok

What is lo mein sauce made of?

Lo mein sauce is a combination of oyster sauce, soy sauce, chicken broth, and cornstarch. It provides a strong rich and savory flavor to the noodles. It will get quickly soaked up and infused into each bite. If you like more of a gravy-style or “wet” noodles, double the sauce for this chicken lo mein recipe.

What is the difference between lo mein and chow mein?

The main difference between lo mein and chow mein is the thickness and type of the noodle used in the dish. Each region showcases a different style, which has evolved over time. However traditionally, lo mein noodles have a soft and thicker texture, that is tossed in a thickened sauce.

Chow mein noodles tend to be thinner in size, and are either crispy and fried (Hong Kong style is how my father would order it), or the noodles are soft, both being covered with a sauce.

No matter how it’s prepared, both lo mein and chow mein are delicious. When you’re making it at home, you can experiment with different noodle and add-in combinations.

lo mein noodles cooking in a wok

How to make it healthier

Now that you have a base recipe for lo mein, you can switch up the proteins and vegetables. Tofu, beef, pork, or shrimp are tasty alternatives. Snow peas, snap peas, bell peppers, mushrooms, and broccoli are colorful and healthy add-ins. Whatever you crave, toss it into the noodle mix for a scrumptious one-pot dish.

chicken lo mein cooking inside a wok

More Chinese recipes

How do I thicken lo mein sauce?

Using cornstarch is the quickest and most effective way to thicken lo mein sauce. For about a ½ cup of sauce, I find that 2 teaspoons are a good amount of starch to create a luscious sauce that clings to the noodles. Arrowroot powder can also be used as a substitute, use 1 tablespoon for every 2 teaspoons cornstarch.

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Chicken Lo Mein

Chicken lo mein stir fry recipe loaded with lean protein, bok choy, bean sprouts, and carrots. A flavorful Chinese meal with chewy egg noodles.
Pin Print Review
4.06 from 18 votes
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings 4 servings
Course Entree
Cuisine Chinese

Ingredients

  • ½ pound boneless skinless chicken breast, ¼-inch slices
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 ½ teaspoon sesame oil, divided
  • 3 tablespoons oyster sauce
  • 1 tablespoon soy sauce
  • ¼ cup unsalted chicken broth
  • 1 teaspoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 2 ounces baby bok choy, leaves separated
  • ½ cup shredded carrots
  • 1 pound fresh lo mein noodles
  • ½ cup bean sprouts
  • ¼ cup green onions, 1 ½-inch long pieces

Instructions 

  • In a medium bowl combine sliced chicken, salt, pepper, and ½ teaspoon sesame oil.
  • In a small bowl whisk together 1 teaspoon sesame oil, oyster sauce, soy sauce, chicken broth, and cornstarch.
  • Heat a wok or large skillet over medium-high heat, then add the vegetable oil.
  • Once the oil is hot add in garlic and ginger and stir-fry for 20 seconds.
  • Add the chicken in one layer, allow to cook for 1 minute without moving. Stir and cook for 30 seconds.
  • Add in bok choy and carrots, cook for 1 minute.
  • Loosen the noodles and then add them to the pan and stir-fry for 1 minute.
  • Add in the sauce mixture, stir and cook until the sauce is thickened, about 1 minute.
  • Add in the beans sprouts and green onions, cook for 1 minute.
  • Immediately serve the chicken lo mein while still hot.

Recipe Video

Equipment

Notes

  • Fresh noodles can be found in the refrigerated section. Also sold is ramen, chow mein, or yaki-soba.
  • Dried noodles can be used instead of fresh. Use 6 ounces dried noodles of lo mein, chow mein, pancit, yaki-soba, chuka-soba, or thicken spaghetti noodles. Cook to manufacturers directions and drain well before adding to the pot. 
  • Double the sauce ingredeints for extra saucey noodles.

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Nutrition Facts
Chicken Lo Mein
Amount Per Serving
Calories 549 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g30%
Cholesterol 36mg12%
Sodium 1343mg56%
Potassium 307mg9%
Carbohydrates 86g29%
Fiber 3g12%
Sugar 1g1%
Protein 23g46%
Vitamin A 3385IU68%
Vitamin C 10.9mg13%
Calcium 33mg3%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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11 Comments Leave a comment or review

  1. Angie says

    Hi Jessica – When I stir fry chicken breasts I notice that a whitish fluid seeps out of the chicken and sort of coagulates around it. It is very unappetizing. Is there a way to prevent that happening?

    • Jessica Gavin says

      Hi Angie- Often times that white goo is a mixture of water and soluble proteins from the chicken. Sometimes if chicken breast is cooked very quickly or baked in a more moderate temperature, those soluble proteins push out from the muscle, cook and turn white. Perfectly fine to eat. Sometimes I’ve seen this happen more when the chicken has been previously frozen, or the meat is larger in size. There are also some thoughts of this happening more with meat that has been brined in a salt solution after processing to keep the chicken more moist after cooking. Perhaps check out the label of the chicken you buy and see if it’s been treated with salt, if so, pick another brand that has not and give that a try.

  2. Alison says

    We made this tonight, Jessica, and it was delicious! I followed your suggestion and doubled the sauce. This is one we will make again and again. Thanks!

  3. Judy Caywood says

    Love this recipe so much. Just printed it to make tonight…last hurrah before starting Keto tomorrow. I have all the ingredients ready to go.

  4. Laura says

    This was good. I did double the sauce as that’s the way I like it and had leftover snow peas. I simmered the noodles a minute before using, not sure it needed. I’d make this again for sure.

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