Tender cubes of chicken breast combine with slices of red bell pepper, mushrooms, snow peas and carrots, then mingle with warm lo mein noodles in this classic Chicken Lo Mein recipe. It’s an easy, takeout-style dinner that’s both satisfying and wholesome.
An easy takeout-inspired dinner
In college I lived on a steady stream of local takeout. That little Chinese spot made everything well, but nothing hit quite like a generous plate of chicken lo mein. Today I still love it, but I usually make it at home—so I control the ingredients and save money.
This recipe is a straightforward, family-friendly version of chicken lo mein. It’s packed with colorful vegetables and a savory sauce brightened by garlic, ginger, soy sauce, and a touch of peanut butter for richness.
Lo mein vs. chow mein
Although the names suggest big differences, chow mein and lo mein often start from the same noodle. The contrast comes from how the noodles are cooked. Chow mein is typically prepared to be crispy or stir-fried until slightly crisp, while lo mein is boiled or soaked until tender and then tossed in a sauce, resulting in a softer, saucier dish.
What you’ll need
Gather lo mein noodles, chicken breast, an assortment of vegetables and a few pantry staples for the sauce. Most of the ingredients are flexible, so you can easily swap items to suit what you have on hand.
For the Chicken Lo Mein
- Noodles: 16 ounces dry lo mein noodles or rice sticks.
- Chicken: 1 pound boneless chicken breast, cubed or sliced.
- Red bell pepper: 1 small, thinly sliced (any color works).
- Snow peas: 1 cup, trimmed and rinsed.
- Carrots: 1 cup shredded or julienned.
- Mushrooms: 1 cup sliced baby bella or other fresh mushrooms.
- Oil: 2 tablespoons extra virgin olive oil (or a neutral oil for stir-frying).
- Salt & pepper: To taste.
- Garnishes (optional): Sliced green onion, cilantro and crushed peanuts.
For the sauce
- Oil: 4 tablespoons extra virgin olive oil (or swap with peanut or vegetable oil).
- Soy sauce: 1/3 cup low-sodium soy sauce (or tamari/coconut aminos).
- Rice wine vinegar: 1 tablespoon.
- Garlic: 3 cloves, minced.
- Sugar: 1 tablespoon brown sugar (or honey/maple syrup).
- Ginger: 1 tablespoon ground ginger (fresh grated ginger is a good fresh alternative).
- Peanut butter: 1 1/2 tablespoons, creamy blends smoothly.
- Red pepper flakes: 1/8 teaspoon for a touch of heat.
How to make chicken lo mein
This recipe is mostly cooked in one pan or wok: first the chicken, then the vegetables, and finally everything is combined with the cooked noodles and sauce.
- Cook the noodles: Boil the lo mein according to package directions, drain, and set aside.
- Cook the chicken: Heat a light drizzle of oil in a medium frying pan or wok. Add the cubed chicken, season with salt and pepper, and sauté over medium-high heat until cooked through. Transfer the chicken to a plate.
- Sauté the vegetables: In the same pan, add the red pepper, mushrooms and shredded carrots. Add more oil if needed and cook for about 5 minutes over medium heat. Stir in the snow peas and cook 1–2 more minutes until crisp-tender.
- Make the sauce: Whisk together the oil, soy sauce, rice wine vinegar, garlic, ground ginger, brown sugar, peanut butter and red pepper flakes in a bowl. If the sauce is too thick, add a little more oil or a splash of water to reach the desired consistency.
- Combine and finish: Reduce heat to low. Add the cooked noodles and chicken back to the pan with the vegetables. Pour the sauce over everything and toss gently to coat. Warm for 2–3 minutes until heated through. Garnish as desired and serve.
Tips for success
These simple tips will help you get great results every time:
- Use high heat: Restaurant-style stir-fries are often cooked over very high heat. A large skillet or wok on high heat helps keep ingredients crisp-tender. Take care to avoid splatters.
- Prep first: Have all ingredients chopped and measured before you begin. Stir-frying moves quickly, so everything should be ready to go.
- Avoid overcooking: Cook ingredients just until done to keep the chicken juicy, noodles tender, and vegetables crisp.
Serving suggestions
This lo mein is a satisfying main course on its own, but you can round out the meal with a few simple sides.
- Shrimp: Crispy fried shrimp make a tasty starter or accompaniment.
- Soup: A light egg drop or clear broth complements the noodles well.
- Rangoons: Crispy crab rangoon-style wontons are a fun, indulgent addition for special occasions.
How to store and reheat leftovers
- Store leftovers in an airtight container in the refrigerator and use within three days for best quality.
- Reheat gently in a covered skillet over low heat until warmed through to avoid drying out the noodles and chicken.
Can I freeze chicken lo mein?
- Yes. Noodles and chicken freeze well, though vegetables can become softer after freezing and reheating.
- Pack portions into freezer bags, press out excess air, and freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Chicken Lo Mein
Ingredients
For the Chicken Lo Mein
- 16 ounces lo mein noodles or rice sticks
- 1 pound boneless chicken breasts, sliced or cubed
- 1 small red bell pepper, sliced
- 1 cup snow peas
- 1 cup carrot shreds
- 1 cup baby bella mushrooms, sliced
- 2 tablespoons extra virgin olive oil, for cooking
- Sea salt and pepper, to taste
- Green onion, cilantro, and/or crushed peanuts, optional for garnish
For the sauce
- 4 tablespoons extra virgin olive oil
- ⅓ cup low-sodium soy sauce
- 1 tablespoon rice wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon ground ginger
- 1 ½ tablespoons peanut butter
- ⅛ teaspoon red pepper flakes
Instructions
-
Boil the noodles according to package directions, drain and set aside.
-
Heat a light drizzle of oil in a medium frying pan or wok. Add the cubed chicken, season with salt and pepper, and sauté over medium-high heat until cooked through. Remove chicken to a plate.
-
In the same pan, add the red pepper, mushrooms and carrot shreds. Add a bit more oil if needed and sauté about 5 minutes on medium heat. Add the snow peas and cook 1–2 minutes more.
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Mix the sauce ingredients—oil, soy sauce, rice wine vinegar, garlic, ginger, brown sugar, peanut butter and red pepper flakes—until smooth. Thin with a little extra oil or water if too thick.
-
Lower heat to low. Add the cooked noodles and chicken back to the pan with the vegetables. Pour the sauce over everything and gently toss to combine. Warm for 2–3 minutes until heated through. Serve with optional garnishes.
Equipment
- Stove
Nutrition
Carbohydrates: 64g |
Protein: 26g
Nutritional info is an estimate. Values may vary based on ingredients and preparation—use your preferred calculator for detailed information.
More Asian-inspired recipes
If you enjoy this takeout-style lo mein, try other easy Asian-inspired meals for variety and family-friendly weeknights.
- Slow-Cooker Asian Glazed Drumsticks
- Easy Chicken Stir Fry
- Soy Sauce Glazed Flank Steak with Zucchini Noodles