I just made a Lo Mein Chicken Recipe so veggie-loaded and saucy it legitimately beats takeout and will make you keep scrolling for the details.

Jump to Recipe

I love this Easy Dinner For Weeknights because I’m lazy and picky but still want big flavor. I’m obsessed with the way chewy fresh egg noodles soak up soy and sesame and the way tender boneless skinless chicken breasts shred into little bites of joy.

It’s colorful, messy, and actually satisfying on a weeknight when I’ve got zero patience. And the veg pops so it never feels boring.

No pretension, no fuss. Just a bowl of Chinese Food Dinner Ideas that hits the spot and makes me want to make it again tomorrow.

Pure loud simple tasty messy, exactly now.

Ingredients

Print Recipe (No Advertisments)

Noodles — chewy base that soaks up sauce; feels like takeout at home.
Chicken — lean protein, tender bites that make it filling and honest.
Vegetable oil — cooks stuff without fuss; neutral and dependable.
Garlic — punchy aroma, wakes the dish up; you’ll notice it fast.
Ginger — bright warmth, a little kick that keeps things lively.
Scallions — sharp onion flavor; whites for cooking, greens for fresh finish.
Carrot — sweet crunch and color; basically healthy texture contrast.
Red bell pepper — juicy sweetness and pop of red that looks friendly.
Napa cabbage — mild, soft leaves that add gentle bulk and comfort.
Snow peas — crisp snap and bright green, fun to bite into.
Mushrooms — earthy chewiness that soaks up sauce like little sponges.
Soy sauce — salty backbone, umami richness that ties things together.
Oyster sauce — deeper savory note; it’s sticky and slightly sweet.
Sesame oil — nutty finish; a little goes a long way.
Rice vinegar — sharp brightness that cuts through the richness.
Brown sugar — touch of sweetness balances the salty and sour.
Chicken broth — adds savory depth and makes the sauce silky.
Cornstarch slurry — thickens sauce so it clings to noodles and veggies.
Salt and pepper — basics for seasoning; tweak to your taste.
Toasted sesame seeds — optional crunch and nutty flecks on top.

Ingredient Quantities

12 oz lo mein or fresh egg noodles (or spaghetti if you cant find lo mein)

1 lb boneless skinless chicken breasts, thinly sliced (about 2 small breasts)

2 tbsp vegetable oil or canola oil

3 garlic cloves, minced

1 tbsp fresh ginger, minced

4 scallions, sliced (white and green parts separated)

1 medium carrot, julienned or thinly sliced

1 red bell pepper, thinly sliced

2 cups Napa cabbage or baby bok choy, thinly sliced

1 cup snow peas or snap peas, trimmed

4 oz cremini or white mushrooms, sliced

1/3 cup low sodium soy sauce

2 tbsp oyster sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1 tbsp brown sugar (or honey)

1/2 cup low sodium chicken broth

1 tsp cornstarch mixed with 1 tbsp water for slurry

Salt and black pepper, to taste

1 tsp toasted sesame seeds, optional

How to Make this

Print Recipe (No Advertisments)

1. Cook the lo mein or egg noodles according to package directions until just tender, drain and toss with a little sesame oil so they dont stick, set aside.

2. While the noodles cook, mix the sauce: combine 1/3 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp sesame oil, 1 tbsp rice vinegar, 1 tbsp brown sugar (or honey), and 1/2 cup chicken broth in a bowl; stir until sugar dissolves.

3. Pat the chicken dry, thinly slice and season lightly with salt and black pepper. Heat 1 tbsp vegetable oil in a large skillet or wok over medium high heat. Add chicken in a single layer and sear until just cooked through about 3 to 5 minutes, remove to a plate.

4. Add the remaining 1 tbsp oil to the hot pan. Sauté garlic, ginger and the white parts of the scallions for about 30 seconds until fragrant, dont let them burn.

5. Add carrot, red bell pepper, mushrooms, snow peas and cabbage or bok choy. Stir fry for 3 to 4 minutes until veggies are bright and slightly tender but still have a crunch.

6. Return the chicken to the pan and pour the sauce over everything. Stir to combine and let it bubble for a minute so flavors start to meld.

7. Give the cornstarch slurry a quick stir then pour it in while stirring; this will thicken the sauce quickly. Cook 30 to 60 seconds more until sauce coats the spoon.

8. Add the cooked noodles and the green parts of the scallions, toss everything together thoroughly so noodles are coated and heated through. Taste and adjust with a pinch more salt, pepper, or a little more soy if needed.

9. Plate the lo mein, sprinkle with toasted sesame seeds if using, and serve hot. Tip: prep and slice all veggies first so the stir fry moves fast, and use high heat for quick searing and crisp veggies.

Equipment Needed

1. Large pot for boiling the noodles
2. Colander to drain and toss the noodles (with a little sesame oil)
3. Large skillet or wok for searing and stir frying
4. Cutting board and a sharp chef knife for slicing chicken and veggies
5. Mixing bowl for the sauce and cornstarch slurry
6. Measuring cups and spoons for the sauces and broth
7. Tongs or long chopsticks to toss noodles and stir fry without splashing
8. Spatula or wooden spoon to scrape the pan and combine everything
9. Paper towels to pat the chicken dry and clean up spills

FAQ

Q: Can I use spaghetti instead of lo mein noodles? A: Yes, you can. Spaghetti works fine if you cant find lo mein. Cook it al dente, drain and toss with a little oil so it doesnt stick.

Q: How long do I cook the chicken and veggies? A: Thinly sliced chicken only needs about 3 to 5 minutes in a hot pan until no longer pink. Vegetables should be stir fried 2 to 4 minutes so they stay crisp tender.

Q: Can I make this vegetarian or vegan? A: Sure. Swap chicken for firm tofu or extra mushrooms and replace oyster sauce with hoisin or a vegan oyster sauce made from mushrooms. Use vegetable broth instead of chicken broth.

Q: How do I stop the noodles from getting mushy? A: Dont overcook them. Drain well and rinse under cold water if using dried noodles. Toss with a little oil and add to the pan at the end, stir fry quickly so they just coat with sauce.

Q: Can I make this ahead or freeze it? A: You can make and refrigerate for up to 3 days. Reheat in a skillet over medium heat with a splash of broth. Freezing is not great cause the texture of the veggies and noodles will suffer.

Q: How do I thicken the sauce if its too runny? A: Use the cornstarch slurry in the ingredients. Stir it into the hot sauce off the heat and return to the pan, cook 30 to 60 seconds until it thickens. Add slurry a little at a time cause it works fast.

Easy Chicken Lo Mein: A Flavorful Asian Recipe Substitutions and Variations

Noodles:
- Spaghetti, cooked slightly less than usual so it stays firm
- Rice noodles, for a gluten free option (soak or boil per package)
- Soba noodles, for a nuttier flavor
Chicken breasts:
- Thinly sliced chicken thighs, juicier and more forgiving if overcooked
- Tofu, firm or extra firm, pressed and cubed for a veg version
- Shrimp, peeled and deveined, cooks fast so add near the end
Oyster sauce:
- Hoisin sauce, a bit sweeter so maybe cut back on brown sugar
- Soy sauce plus a touch of mushroom bouillon, for an umami boost
- Miso paste diluted with a little water, for depth and saltiness
Sesame oil:
- Toasted sesame seeds or sesame paste (tahini) if you want the nutty note
- Neutral oil with a splash of toasted sesame seeds added at the end
- Peanut oil, for a slightly different but still Asian-leaning flavor

Pro Tips

1) Cook the noodles a little underdone, rinse in cold water and toss with a tiny drizzle of sesame oil so they wont clump. Theyll finish cooking in the wok and stay springy instead of mushy.

2) Prep everything first and keep it in order, because stir frying goes super fast. Put veggies by how long they take to cook, and cook the chicken in one thin layer otherwise it steams instead of getting a nice sear.

3) Taste the sauce before you thicken it. If it seems too salty add a splash more rice vinegar or a pinch of sugar, too sweet add a bit more soy or a squeeze of lime. Add the cornstarch slurry slowly, stop when the sauce just coats the spoon because it will get thicker as it sits.

4) Finish on high heat and add delicate things at the end like green scallions and sesame oil, they lose flavor if overcooked. If you want extra texture toss some toasted sesame seeds or crushed peanuts on top, they make it feel more restaurant-y.