Easy Chicken Lo Mein
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Chicken Lo Mein is so easy to make at home in only 29 minutes! Instead of ordering Chinese take out, whip up this quick and simple recipe for dinner tonight.
There’s not much that makes me happier than grabbing a big bowl of delicious noodles, a couple of chopsticks, and posting up in front of the TV to watch some Netflix. And by Netflix, I mean every season of Gilmore Girls on repeat!
This chicken lo mein recipe will have you in and out of the kitchen in under 30 minutes and watching Gilmore Girls (or insert your favorite binge-watching show here) in no time!
You just can’t beat the combination of soft noodles, tender chicken, crisp vegetables, and flavorful sauce all tossed together in a seriously scrumptious bowl. It tastes better than takeout from a Chinese restaurant and it’s so easy to make!
Ingredients
- Soy sauce – to lower the sodium and make the dish less salty, feel free to use low-sodium soy sauce.
- Rice vinegar – also called rice wine vinegar, found in the Asian section of most grocery stores, or it could be found near the other vinegars.
- Sriracha – to add heat to the recipe. Feel free to omit if you like a mild spice.
- Honey – to add sweetness that will balance out the salty and spicy elements in the dish.
- Chili garlic sauce – this sauce will be found in the Asian section of major grocery stores. It combines dried chilis with garlic, salt and vinegar, and adds spice to this lo mein recipe. You can also use chili paste if you want a stronger chili spice flavor and lighter garlic flavor.
- Garlic – I recommend fresh minced garlic for the best flavor.
- Ginger – feel free to fresh grate the ginger into the sauce, or use ginger paste.
- Sesame oil – for this recipe, you’ll want toasted sesame oil, as it’s there to add flavor to the sauce. Sesame oil that has not been toasted, will not add the same level of flavor to the dish.
- Chicken – you can use boneless skinless chicken breasts, or chicken thighs for this dish. You’ll want to thinly slice them before starting the recipe.
- Lo mein noodles – these will be found at most major grocery stores in the Asian section. If you can’t find them, you can use spaghetti noodles in their place.
- Red bell pepper – sliced into strips.
- Onion
- Sugar snap peas – you could also use snow peas, broccoli, or shredded carrots. Feel free to mix up the veggies and make it your own!
- Shiitake mushrooms – these mushrooms are usually easy to find in the produce section of most major grocery stores, but if you can’t find shiitake mushrooms, I recommend using sliced baby bella mushrooms instead.
Instructions
- Make the lo mein sauce. In a large bowl, combine soy sauce, rice vinegar, sriracha, honey, chili garlic sauce, garlic, ginger and sesame oil.
- Cover chicken in the sauce. Place sliced chicken in a large bowl, pour half of the sauce over the chicken and toss to coat.
- Boil the noodles. Bring a large pot of water to boil on the stove. Add the lo mein noodles to the pot of water and cook according to package directions. Drain and set aside.
- Stir fry the chicken lo mein. Heat a large pan or wok on the stove over high heat. Add sesame oil to the wok. Once hot, add the bell pepper, onion, snap peas and mushrooms, cook for 2-3 minutes. Add the chicken and cook for an additional 4-5 minutes. Add the cooked noodles and the remaining sauce to the skillet. Toss and simmer for 3-4 minutes.
Serve in bowls, and add an optional garnish of fresh chopped green onions or sesame seeds, if you’d like.
Time saving tip
Double (or triple!) the lo mein sauce. It’s easy to make a double batch of the sauce and keep it in the refrigerator. That way, you can make your next chicken lo mein dinner in just 20 minutes! The sauce will keep in the fridge for 2 weeks.
Storage and reheating
Store leftover chicken lo mein in the fridge in an airtight container for up to 5 days.
You can reheat more than one portion in a wok on the stove over medium heat for 4-6 minutes, or a single portion in the microwave in a bowl for 2 minutes.
More noodle recipes
Try some of my other favorite Asian-inspired noodle dishes for dinner this week!
And be sure to check out over 35 more delicious Chinese recipes!
Chicken Lo Mein
Ingredients
- ½ cup soy sauce
- ¼ cup rice vinegar
- 2 tablespoons sriracha
- 1 tablespoon honey
- 1 tablespoon chili garlic sauce
- 4 cloves fresh garlic, crushed
- 2 teaspoons freshly grated ginger
- 2 teaspoons sesame oil, divided
- 1 pound boneless, skinless chicken breasts (or thighs), sliced
- 10 ounces Lo Mein Noodles, or Spaghetti Noodles, if Lo Mein can’t be found
- ½ cup red bell pepper, sliced
- ½ cup onion, sliced
- 1 cup sugar snap peas
- 1 cup shiitake mushrooms, sliced
Instructions
- In a large bowl, combine the soy sauce, rice vinegar, sriracha, honey, chili garlic sauce, crushed garlic, ginger and 1 teaspoon sesame oil.
- Place the sliced chicken in a large bowl, pour half of the sauce over the chicken and toss to coat.
- Bring a large pot of water to boil on the stove. Add the chow mein noodles to the pot of water and cook according to package directions. Drain and set aside.
- Heat a large skillet or wok on the stove over high heat. Add the remaining 1 teaspoon sesame oil to the skillet.
- Once hot, add the bell pepper, onion, snap peas and mushrooms, cook for 2-3 minutes, then add the chicken and cook for an additional 4-5 minutes.
- Add the cooked noodles and the remaining sauce to the skillet. Toss and cook for an additional 3-4 minutes.
Video
Notes
- It’s easy to make a double batch of the lo mein sauce and keep it in the refrigerator. That way, you can make your next chicken lo mein dinner in just 20 minutes! The sauce will keep in the fridge for 2 weeks.
- Store leftover chicken lo mein in the fridge in an airtight container for up to 5 days. You can reheat more than one portion in a wok on the stove over medium heat for 4-6 minutes, or a single portion in the microwave in a bowl for 2 minutes.
Nutrition Facts
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