Chicken Lo Mein

4.92 from 24 votes
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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!

A photo of Chicken Lo Mein plated on a rectangular tray with chopsticks.

Watch the Chicken Lo Mein Recipe Video Below!

A pair of chopsticks holding up lo mein noodles.

Ingredients for Chicken Lo Mein

Here is everything you’ll need to make the most flavorful, savory Chicken Lo Mein!

Chicken

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

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

What type of noodle is best for Chicken Lo Mein?

A photo of raw lo mein noodles in a package.
I recommend buying “Lo Mein” noodles for this dish – my favorite brand is Twin Marquis!

One quick note about the noodle selection for this dish: I recommend buying Lo Mein Noodles due to the bounciness and chewy texture of the noodles. Twin Marquis is my favorite brand, and they also sell a “cooked noodle” version in the fresh noodle section of your grocery store. I do not recommend buying the cooked noodle – stick to the Lo Mein Noodle for best results!

What is the difference between Chicken Lo Mein vs Chow Mein?

Chicken Lo Mein uses thicker noodles that are specifically called Lo Mein noodles, which are typically a wheat based noodle. 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)!

INGREDIENTS TIPS

NOODLES
I like the brand Twin Marquis for lo mein noodles – I find them in the refrigerated section at my local 99 Ranch!

CHICKEN
I used chicken breast but you can sub with chicken thighs if that is what you prefer!

NEUTRAL OIL
My favorite neutral oil is avocado 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.

MSG
As always, this is optional 🙂

VEGETABLES
One of my favorite things about this recipe is that you can sub in (or remove) any vegetables of your choice! I used carrots, cabbage, shiitake mushrooms, and bean sprouts, but always adjust to your liking! This is YOUR dish and I want you to love it!

Pro Tips for the best Chicken Lo Mein!

  • Cornstarch Tip: 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.
A close up photo of Chicken Lo mein on a rectangular tray with chopsticks.

Chicken Lo Mein: Recipe Instructions

1. Slice and marinate 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.

Chicken breast marinated in a metal bowl with soy sauce, white pepper, shaoxing wine, cornstarch, and oil.

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 stir fry 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!

Chicken Lo Mein stir fry sauce being mixed in a small bowl with a whisk.

4. Cook and rinse 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.

Rinsing cooked lo mein noodles in a colander.

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.

Searing the marinated chicken breast in a wok over high heat.

6. Cook the garlic, ginger and vegetables and 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!

Chicken Lo Mein cooked in a wok.

If you liked this recipe, be sure to find some of my other popular noodle recipes on the blog:

If you make this recipe, please tag me on social media! I love seeing all your recreations on InstagramFacebook, and TikTok! Tag me and hashtag them #cjeatsrecipes

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4.92 from 24 votes

Chicken Lo Mein

Servings: 5
Prep: 20 minutes
Cook: 10 minutes
Chicken lo mein plated on a rectangular tray next to chopsticks.
This Chicken Lo Mein is so much better than takeout! It's a delicious noodle dish that can feed a ton of people with only a few, simple ingredients!

Ingredients 

Chicken

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

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!

Nutrition

Calories: 432kcalCarbohydrates: 74gProtein: 20gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 29mgSodium: 1273mgPotassium: 325mgFiber: 3gSugar: 3gVitamin A: 175IUVitamin C: 20mgCalcium: 39mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Chinese
Tried this recipe?Mention @cj.eats_ or tag #cjeatsrecipes!

About CJ

I’m a third generation Chinese-American home cook who has always loved cooking & eating! Welcome to my food blog, where you can find trusted, tested, easy & approachable recipes for the everyday home cook that taste delicious! I am so glad you're here!

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Recipe Rating




25 Comments

  1. 4 stars
    My go to Lo Mein recipe for the family. Have 3 kids who are picky eaters but this recipe is a big hit. Great way to get protein, veggies in with lots of flavor.

  2. 4 stars
    CJ Eats is my go-to recipe site for quick, basic Chinese meals. His flavors are incredible. The ONLY reason I’m rating 4 stars instead of five is because of the salt ratios. The saltiness is really overwhelming in these recipes, especially with the added MSG. I’ve made his recipes many times, and now completely omit all additional salt. There’s enough salt in the soy sauce and oyster sauce. The first few times I made these recipes as stated, the salt was so overwhelming that we couldn’t eat it. I’d recommend not adding any salt to the chicken or the sauce and then seeing how it comes out. If you need more, you can always add it, but you can’t take it out once it’s in there.

  3. 5 stars
    I love this recipe! I never had the courage to make lo mein until I came across this recipe. Thanks CJ for making it so clear and delicious.

  4. 5 stars
    Highly suggest getting the noodles or ones very similar to the one he suggested. I made this and it was delicious filling and good for a lot of people.