This post may contain affiliate links. Please read our disclosure policy.
Chicken Lo Mein is so versatile – perfect for a weeknight meal or for making a large portion to feed a large group on special occasions, like Chinese New Year! The best part about this dish is you can use any vegetables you have in your fridge – so it’s also great for fridge clearing days!
Learn how to make the best Chicken Lo Mein with all my time saving tips and tricks for making the best takeout style Lo Mein noodle stir fry at home!
Watch the Chicken Lo Mein Recipe Video Below!
Key Tip
What Noodle Should I Use for Chicken Lo Mein?
This is the #1 question I get asked for this dish – at your Asian grocery, you should be able to find noodles that are labeled “Lo Mein Noodle”; my favorite one is by the brand “Twin Marquis”. I’m including a photo of the packaging below for reference. I love how they’re bouncy and chewy – perfect for this Lo Mein!
Note that Twin Marquis sells lo mein noodles that are both fresh and cooked – do NOT buy the cooked noodles. You want the noodles to be fresh so they can cook in your pan or wok with the rest of the ingredients.
In a pinch, you can substitute with another thick long noodle of your choice – I’ve even made this dish with spaghetti and it turned out tasty!
What is the difference between Chicken Lo Mein vs Chow Mein?
Chicken Lo Mein uses thicker noodles that are specifically called Lo Mein noodles – they are are wheat based.
Chow Mein noodles are a thinner noodle made with egg, and can be found as a fresh or dried noodle. Chow Mein noodles are perfect for dishes like my Chicken Chow Mein (Hong Kong Style) or copycat Panda Express Chow Mein!
Ingredients for Chicken Lo Mein
Here is everything you’ll need to make the most flavorful, savory Chicken Lo Mein! One of my favorite things about this recipe is that you can sub in (or remove) any vegetables of your choice. Whichever vegetables you end up using, make sure they’re cut into similar sized pieces so they cook evenly in your wok or pan.
- chicken breast – you can also use chicken thighs, if you prefer darker meat
- salt
- white pepper
- shaoxing wine
- light soy sauce
- cornstarch
- avocado oil – this is my favorite neutral oil but you can also use canola or vegetable oil. I don’t use olive oil when cooking Chinese food for two reasons: 1. It has a low burning point and 2. I find that the flavor profile does not usually go with the dish.
- vegetables – I used carrots, cabbage, white onion
- aromatics – ginger, garlic, scallions
- light soy sauce
- oyster sauce
- dark soy sauce
- sesame oil
- sugar
- water
- msg – as always, this is optional.
- lo mein noodles – see note above
- sesame oil
Chicken Lo Mein: Recipe Instructions
1. Marinate the Chicken
Slice your chicken breast into 1/4″ strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
2. Prepare Vegetables and Aromatics
Prepare the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
3. Mix the Lo Mein Sauce
Premix the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, Shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using. The oyster sauce and Shaoxing wine will the sauce that restaurant quality umami that is so delicious!
4. Cook the Lo Mein (Noodles)
Cook the lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
5. Sear the Chicken
Over high heat, sear your chicken in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
6. Stir-Fry to Finish the Chicken Lo Mein
In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and vegetables. Sauté for 3 to 4 minutes until slightly wilted and charred. Add the lo mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
Key Tip
Expert Tips for the best Chicken Lo Mein at Home!
Cornstarch: Instead of making a cornstarch slurry, I added the cornstarch to the sauce to avoid having to make it in another bowl – this saves you both time AND an extra step! Just be sure to mix the sauce again right before adding it to the noodles!
Cutting the vegetables: I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!
Noodle tips:
- Undercook the noodles: Don’t forget that the lo mein noodles will finish cooking in the pan! I always cook my lo mein noodles 1-2 min less than the package instructions call for. This way, they come to my preferred doneness by the time the noodles have absorbed all the sauce the heat continues to cook the noodles when they are stir fried.
- Rinse the noodles and toss them in sesame oil: After boiling, rinse the noodles immediately with cold water to stop the cooking. Shake them dry and then toss in a tablespoon of sesame oil to prevent the noodles from sticking while you prepare & cook the other ingredients.
Cooking With a Wok (Alternatives)
By now, you know that I LOVE cooking with my carbon steel wok! It is my #1 most recommended kitchen tool, as I believe it is perfect for high-heat cooking and results in restaurant quality Chinese food!
If it is your first time cooking with a wok, make sure to read my “How To Season a Wok” post. There is a video included that shows exactly how to season your brand new wok and how to maintain it so it lasts for years.
If you cannot or do not want to use a wok, you can use a large pan, cast iron, or even a dutch oven.
My KEY TIP would be to avoid crowding your pan – crowding can lead to your Chicken Lo Mein not cooking thoroughly and becoming mushy. If you think your dish will be crowded, use a larger pan, cast iron, or dutch oven, OR cook in batches.
If you liked this recipe, be sure to find some of my other popular noodle recipes on the blog:
- Soy Sauce Pan Fried Noodles (Video)
- Dan Dan Noodles
- Spicy Peanut Noodles
- Beef and Broccoli Noodles
- The BEST Garlic Noodles
- General Tso’s Chicken
If you tried this Chicken Lo Mein or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Chicken Lo Mein (Video)
Ingredients
Chicken
- 1/2 lb chicken breast, sliced into 1/4" strips, against the grain
- 1/2 tsp salt
- 1/4 tsp white pepper
- 1 tbsp shaoxing wine
- 1 tbsp light soy sauce
- 1/2 tbsp cornstarch
- 1/2 tbsp avocado oil
Vegetables
- 1 medium carrot, sliced
- 3 cups cabbage, sliced
- 1/4 white onion, sliced
- 5 scallions, chopped, greens and whites separated
- 1 tbsp ginger, minced
- 5 cloves garlic, minced
Sauce
- 2 tbsp light soy sauce
- 1 tbsp oyster sauce
- 1 tbsp dark soy sauce
- 1 tbsp shaoxing wine
- 1 tsp sesame oil
- 1/4 tsp white pepper
- 1/2 tbsp sugar
- 1 tbsp water
- 1/2 tbsp cornstarch
- 1/4 tsp msg, optional
Noodles
- 16 oz lo mein noodles, fresh; if using dried noodles, use 12 ounces
Oils
- 1/2 tsp sesame oil
- 3 tbsp neutral oil, I used avocado oil
Instructions
- Slice your chicken breast into 1/4" strips against the grain and place in a bowl. Marinate with salt, white pepper, light soy sauce, shaoxing wine, corn starch and avocado oil. Let marinate for 15-20 minutes while you prepare the rest of your ingredients.
- Prepare the vegetables, garlic, and ginger and set aside, separating your scallion whites and greens.
- Premix the stir fry sauce by combining soy sauce, oyster sauce, dark soy sauce, shaoxing wine, sesame oil, white pepper, sugar, water, cornstarch and msg if using.
- Cook the lo mein noodles about 2 minutes less than package directions, drain, then rinse with cold water and drain dry. Coat with sesame oil to prevent sticking.
- Over high heat, sear your chicken in 3 tbsp of avocado oil for 2-3 minutes or until cooked through and set aside.
- In the remaining oil, sauté your garlic and ginger for 15 seconds, followed by the scallion white and vegetables. Sauté for 3 to 4 minutes until slightly wilted and charred. Add the lo mein noodles, chicken, and sauce and mix thoroughly for 1-2 minutes. Continue cooking until sauce has thickened and is evenly coated. Add scallion greens, mix, and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loving your recipes.You give really good instructions too.I prefer avocado oil myself for many uses.And i like the fact you offer substitutions as sometimes you just don’t have item handy.Thanks , :)))
Thank you so much Charlene! Avocado oil is the best!
Haven’t made it yet. Can you use regular soy sauce if you don’t have light soy sauce? And why do you add cornstarch to the chicken if the sauce already has corn starch in it?
Hi Liana – the cornstarch in the chicken helps tenderize the chicken when cooking in oil, a process called velveting. The cornstarch in the sauce is used as a thickener which gives it that glossy, restaurant style sheen! I hope that helps!
Turned out really good! Didn’t have lo mein noodles so I used spaghetti and it still turned out delicious!
Best low mein I’ve mastered so far thank you
Thank you so much Cindy!