Easy Chicken Lo Mein Recipe – Better Than Takeout

Skip the takeout menu tonight. This easy chicken lo mein is faster than delivery, cheaper than the restaurant, and honestly tastes better — tender chicken, soft noodles, crisp veggies, and a savory sauce that coats every single strand. From fridge to table in 30 minutes, with one pan to wash.

It is the kind of weeknight dinner that quietly becomes a weekly tradition.

Recipe at a Glance

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Yield: 4 servings | Course: Dinner | Method: Stir-Fry

Ingredients

• 8 oz lo mein noodles (or spaghetti)
• 1 lb boneless chicken breast, sliced thin
• 2 tablespoons soy sauce, divided
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 carrot, julienned
• 3 green onions, sliced
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, grated

Lo Mein Sauce

• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1/4 teaspoon black pepper

Directions

Step 1 — Cook the noodles: Cook the noodles according to the package directions until just tender, then drain and toss with 1 teaspoon of sesame oil so they do not stick. Set aside.

Step 2 — Marinate the chicken: Toss the sliced chicken with 1 tablespoon of soy sauce and the cornstarch. Let it sit for 10 minutes while you prep the vegetables — this light coating keeps the chicken silky and helps it brown.

Step 3 — Mix the sauce: Whisk all the sauce ingredients together in a small bowl and set aside.

Step 4 — Sear the chicken: Heat 1 tablespoon of oil in a large wok or skillet over high heat. Sear the chicken in a single layer for 2–3 minutes per side until golden and cooked through (165°F internal temperature). Remove to a plate.

Step 5 — Stir-fry the vegetables: Add the remaining oil to the same wok. Stir-fry the broccoli, bell pepper, snap peas, and carrot for 3–4 minutes until crisp-tender. Add the garlic and ginger and stir for 30 seconds until fragrant.

Step 6 — Bring it together: Return the chicken to the wok, add the noodles and the sauce, and toss everything for 2–3 minutes until the noodles are glossy and coated. Top with green onions and serve immediately.

Tips for the Best Lo Mein

• High heat is everything: A ripping-hot wok gives you that smoky, restaurant-style char. If the pan is not hot enough, the vegetables steam instead of sear.
• Do not overcook the noodles: Pull them a minute early — they finish cooking in the sauce, and mushy noodles ruin lo mein.
• Prep before you cook: Stir-frying moves fast. Have every ingredient cut, measured, and within reach before the wok heats up.
• Cook chicken in batches: Crowding the pan steams the chicken instead of browning it. Two quick batches beat one soggy one.
• Taste and adjust: Sauces vary by brand — taste at the end and add a splash more soy sauce or a pinch of sugar to balance it.

How to Store Lo Mein

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a splash of water or soy sauce to loosen the noodles — the microwave works too, but the skillet keeps the texture better. Freezing is not recommended; the noodles go soft.

Easy Variations

• Spicy lo mein: Add 1 teaspoon of chili garlic sauce or a pinch of red pepper flakes to the sauce.
• Veggie lo mein: Skip the chicken and double the vegetables, adding mushrooms and baby corn.
• Beef or shrimp lo mein: Swap the chicken for thinly sliced beef or peeled shrimp — both cook in the same time.

More Weeknight Dinners to Try

If quick stir-fries are your thing, you will love our 20-Minute Beef and Broccoli Stir Fry, our Easy 20-Minute Teriyaki Chicken Rice Bowls, and our Slow Cooker White Chicken Chili.

Frequently Asked Questions

What noodles should I use for lo mein? Fresh or dried lo mein noodles are ideal, but spaghetti works surprisingly well in a pinch — just cook it slightly underdone.

What is the difference between lo mein and chow mein? Lo mein tosses soft noodles in sauce, while chow mein fries the noodles until crisp. Same family, different texture.

Can I make lo mein ahead of time? You can prep all the ingredients ahead, but stir-fry just before serving — noodles go soft if they sit in sauce too long.

Is oyster sauce necessary? It adds the deep savory note that makes lo mein taste like the restaurant version, but if you skip it, add an extra tablespoon of soy sauce and a pinch of sugar.

How do I know the chicken is done? The safest check is a meat thermometer — 165°F (74°C) in the thickest part. Cut pieces cook fast, usually 2–3 minutes per side.

So put down the takeout menu, heat up the wok, and make lo mein that is better than the restaurant — in less time than delivery would take.