I still remember the first time I tossed hot noodles with seared chicken and a glossy, garlicky sauce — the kind of weeknight victory that makes everyone go back for seconds. This Chicken Lo Mein is that simple, satisfying pan of comfort: tender chicken, crisp-tender vegetables, and chewy noodles all coated in a savory-sesame sauce. It’s perfect when you want a takeout-style dinner in under 30 minutes and can be tweaked to suit picky eaters or a hungry crowd. If you enjoy fast, viral-friendly weeknight dinners, you might also like this collection of viral recipe hacks for more inspiration.
Why you’ll love this dish
- Fast: Most of the work happens in one skillet or wok, so dinner comes together quickly.
- Crowd-pleasing: Mild, savory flavors that kids and adults both enjoy.
- Flexible: Swap proteins, noodles, or veg without losing the core dish.
- Budget-smart: Uses economical ingredients you probably already have.
“Simple enough for a weeknight, tasty enough for guests — and always gone in minutes.” This dish shines when you want the comfort of Chinese takeout without the delivery wait or extra sodium.
The cooking process explained
A quick overview so you know what to expect:
- Prep everything first — chop the veg, slice the chicken, and cook the noodles. Once the pan is hot, things move fast.
- Sear the chicken until golden and fully cooked. Remove it so the pan stays hot for the vegetables.
- Stir-fry the peppers, carrots, and green onions until crisp-tender.
- Return the chicken and add the cooked noodles and sauce. Toss to coat and finish with a drizzle of sesame oil.
This short roadmap helps prevent overcooking and keeps the vegetables bright and slightly crisp.
What you’ll need
- 3–4 boneless, skinless chicken breasts, thinly sliced (about 1.5–2 lb total)
- Lo Mein noodles (fresh or dried; use fresh if available for best texture)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 carrots, thinly sliced on the diagonal
- 2 green onions, chopped (white and green parts separated)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh garlic, minced
- Optional pantry items you may already have: 1 tablespoon vegetable oil (or other neutral oil), 1–2 teaspoons sugar or honey, 1 teaspoon grated ginger, pinch of red pepper flakes
Notes: If you prefer gluten-free, swap the soy sauce for tamari. Fresh lo mein noodles give a chewier texture; dried egg noodles are a fine substitute.
Step-by-step instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil.
- Add the thinly sliced chicken. Sauté until golden brown and fully cooked through, about 6–8 minutes. Chicken should reach 165°F (74°C). Remove from skillet and set aside.
- In the same pan, add a touch more oil if needed. Stir-fry the red and yellow bell peppers, carrots, and the white parts of the green onions until tender yet still crisp, about 3–4 minutes.
- Lower heat slightly. Add minced garlic (and grated ginger if using) and stir 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Add the cooked lo mein noodles, soy sauce, sesame oil, and any additional spices (pinch of sugar or red pepper flakes). Toss everything together until well mixed and the sauce coats the noodles evenly.
- Taste and adjust seasoning. Stir in the green parts of the green onions just before serving.
- Serve hot with extra soy sauce if desired.
Serving suggestions
- Best ways to enjoy it: Plate in a shallow bowl so the sauce pools around the noodles. Garnish with toasted sesame seeds and extra sliced green onion.
- Sides: A crisp cucumber salad, steamed broccoli, or easy potstickers make good companions.
- Party serving: This is great on a buffet line — keep warm in a low oven (250°F/120°C) covered with foil and toss occasionally.
- For casual gatherings, serve with a dipping plate of tangy sauces or a creamy dip on the side, such as Buffalo Chicken Dip with Cottage Cheese for a contrasting flavor (if you like bold sides).
Storage and reheating tips
- Refrigerate: Cool to room temperature and store in an airtight container within two hours. Keeps 3–4 days.
- Reheat: Best on the stovetop — add a splash of water or broth to loosen the sauce and reheat over medium, tossing until warmed through. Microwave on medium power in short bursts, stirring between each burst.
- Freeze: Place in a freezer-safe container and freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety: Ensure the chicken reaches 165°F (74°C) when first cooking. Reheat leftovers to at least 165°F before eating.
Pro chef tips
- High heat is your friend: Use a very hot pan to get a bit of char and keep textures lively.
- Slice thin and even: Uniform chicken slices and veg ensure even cooking.
- Sauce balance: Start with the 1/4 cup soy sauce and 1 tbsp sesame oil, then adjust. Add a teaspoon of sugar or honey to round out the flavors if it tastes too sharp.
- Noodle handling: Rinse fresh noodles briefly under warm water to separate them; toss dried noodles with a little oil after cooking to prevent clumping.
- Time-saver: Chop vegetables and slice chicken the night before. Precook and cool noodles, then store them in a lightly oiled container for faster assembly.
Also, if you like experimenting with pantry-leftover hacks, check out this roundup of cottage cheese recipes and ideas for inspiration when you’re out of typical ingredients.
Flavor swaps
- Vegetarian: Replace chicken with firm tofu (press and pan-fry until golden) or a mix of mushrooms.
- Seafood: Use shrimp — cook only 2–3 minutes per side until pink.
- Spicy: Add Sriracha or chili oil to taste.
- Peanut-lo mein: Stir in 1–2 tablespoons peanut butter and a splash of rice vinegar for a nutty sauce.
- Gluten-free: Use tamari or coconut aminos.
- Low-sodium: Use reduced-sodium soy, add more aromatics (ginger/garlic) and a squeeze of citrus.
Common questions
Q: How long does this take to make?
A: Active hands-on time is about 20–30 minutes if ingredients are prepped. Cooking the chicken and vegetables is quick; prepping can be done earlier.
Q: Can I use other noodles?
A: Yes — fresh lo mein, dried egg noodles, spaghetti, or rice noodles all work. Adjust cooking times per package instructions.
Q: Can I make this ahead?
A: You can prep the chicken, slice vegetables, and cook noodles ahead. Combine and toss just before serving for best texture.
Q: Is it safe to freeze?
A: Yes — freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat on the stove with a splash of liquid.
Q: How do I keep the vegetables crisp?
A: Stir-fry quickly at high heat and don’t overcrowd the pan. Remove vegetables as soon as they’re tender-crisp.
Q: Any tips for lower sodium?
A: Use low-sodium soy sauce, skip additional salt, and boost flavor with ginger, garlic, sesame oil, and a squeeze of lime.
Conclusion
If you want another well-tested version, try this take on The Best Chicken Lo Mein from Drive Me Hungry. For a one-pan shortcut approach, this Chicken Lo Mein (One Pan) – Momsdish is a helpful comparison that streamlines the process even more.
Print
Chicken Lo Mein
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free, Dairy-Free
Description
A quick and delicious Chicken Lo Mein featuring tender chicken, crisp-tender vegetables, and chewy noodles coated in a savory-sesame sauce.
Ingredients
- 3–4 boneless, skinless chicken breasts, thinly sliced (about 1.5–2 lb total)
- Lo Mein noodles (fresh or dried; use fresh if available for best texture)
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 2 carrots, thinly sliced on the diagonal
- 2 green onions, chopped (white and green parts separated)
- 1/4 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh garlic, minced
- Optional: 1 tablespoon vegetable oil, 1–2 teaspoons sugar or honey, 1 teaspoon grated ginger, pinch of red pepper flakes
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil.
- Add the thinly sliced chicken. Sauté until golden brown and fully cooked through, about 6–8 minutes. Remove from skillet and set aside.
- In the same pan, stir-fry the red and yellow bell peppers, carrots, and the white parts of the green onions until tender yet still crisp, about 3–4 minutes.
- Lower heat slightly. Add minced garlic (and grated ginger if using) and stir for 30 seconds until fragrant.
- Return the cooked chicken to the skillet with the vegetables.
- Add the cooked lo mein noodles, soy sauce, sesame oil, and any additional spices. Toss everything together until well mixed and the sauce coats the noodles evenly.
- Taste and adjust seasoning. Stir in the green parts of the green onions just before serving.
- Serve hot with extra soy sauce if desired.
Notes
For gluten-free, swap soy sauce for tamari. Fresh lo mein noodles provide a chewier texture; dried egg noodles are an acceptable substitute.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese