why make this recipe
Chicken Lo Mein is a quick, satisfying weeknight meal that balances tender chicken, crisp vegetables, and flavorful noodles. It’s adaptable, family-friendly, and a great way to use pantry staples while still feeling like a takeout favorite.
introduction
This Chicken Lo Mein recipe delivers savory soy and sesame flavors with colorful bell peppers, carrots, and scallions tossed with lo mein noodles and juicy chicken. It’s approachable for cooks of all levels and comes together in about 30 minutes — ideal when you want a fast, flavorful dinner.
how to make Chicken Lo Mein
Start by preparing the noodles and chopping your vegetables so everything cooks quickly. Sear the chicken until golden, remove it briefly, then stir-fry the vegetables until crisp-tender. Return the chicken, add the noodles and sauce components, and toss until everything is evenly coated and heated through. Finish with a drizzle of sesame oil for fragrance.
Ingredients :
- 3-4 boneless, skinless chicken breasts
- Lo Mein noodles (fresh or dried)
- 1 red bell pepper
- 1 yellow bell pepper
- 2 carrots (thinly sliced)
- 2 green onions (chopped)
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
Directions :
- 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 oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes.
- Return cooked chicken to the skillet with vegetables. Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
- Serve hot with extra soy sauce if desired.
how to serve Chicken Lo Mein
Serve immediately while hot. Garnish with extra chopped green onions, a sprinkle of toasted sesame seeds, or a drizzle of chili oil if you like heat. Pair with simple sides like steamed broccoli, a light cucumber salad, or egg rolls for a fuller meal.
how to store Chicken Lo Mein
Cool leftovers to room temperature within two hours, then store in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat (add a splash of water or broth if dry) or microwave until warmed through. For longer storage, freeze in airtight containers for up to 2 months; thaw overnight in the fridge before reheating.
tips to make Chicken Lo Mein
- Use high heat when stir-frying to keep vegetables crisp and to develop good color on the chicken.
- Slice chicken thinly and uniformly so it cooks evenly and quickly.
- If using dried noodles, don’t overcook them; drain while slightly firmer than you want, as they’ll finish cooking in the pan.
- Taste and adjust the seasoning — a little more soy sauce, a splash of rice vinegar, or a pinch of sugar can balance the flavors.
- Add a splash of sesame oil at the end rather than during high-heat cooking to preserve its aroma.
variation (if any)
- Swap chicken for thinly sliced beef, shrimp, or tofu for vegetarian or pescatarian options.
- Stir in other vegetables like snap peas, baby corn, mushrooms, or bok choy.
- Make it spicy by adding Sriracha, crushed red pepper flakes, or a chopped fresh chili.
- Create a richer sauce by adding a tablespoon of oyster sauce or hoisin sauce to the soy-sesame base.
FAQ
Q: Can I use leftover cooked chicken?
A: Yes — leftover chicken works well. Add it at the end just to warm through.
Q: What’s the best noodle to use?
A: Fresh lo mein or egg noodles are ideal; if using dried, follow package instructions and avoid overcooking.
Q: How do I prevent soggy noodles?
A: Cook noodles until just al dente, drain well, and toss quickly over high heat so they reheat without becoming mushy.
Conclusion
For another trusted take on this classic, consult The Best Chicken Lo Mein – Drive Me Hungry for additional tips and variations.
Chicken Lo Mein
Ingredients
Method
- 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 oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes.
- Return cooked chicken to the skillet with vegetables. Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
- Serve hot with extra soy sauce if desired.
