Chicken Lo Mein (VIDEO)

4.98 from 161 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!

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A pair of chopsticks holding up lo mein noodles.

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 for Chicken Lo Mein

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

Chicken

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!

  • carrot
  • cabbage
  • white onion
  • scallions
  • ginger
  • garlic

Sauce

Noodles

  • lo mein noodles fresh; if using dried noodles, use 12 ounces

Oils

  • sesame oil
  • 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.

What type of noodle is best for Chicken Lo Mein?

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!

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!

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, sautรฉ your garlic and ginger for 15 seconds, followed by the scallion white and vegetables. Sautรฉ 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.

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:

If you tried this Chicken Lo Mein or any other recipe on my website, please leave a ๐ŸŒŸ star rating and let me know how it went in the comments below!

4.98 from 161 votes

Chicken Lo Mein (Video)

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

Sauce

Noodles

  • 16 oz lo mein noodles, fresh; if using dried noodles, use 12 ounces

Oils

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, sautรฉ your garlic and ginger for 15 seconds, followed by the scallion white and vegetables. Sautรฉ 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

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. (See image in the recipe post for the exact packaging of the Twin Marquis noodles I recommend.)ย 
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.
I always recommend cutting your vegetables into similar sized pieces so they cook evenly – this little step makes a huge difference!
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.
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.
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.ย 

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

Iโ€™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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4.98 from 161 votes (66 ratings without comment)

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Recipe Rating




117 Comments

  1. 5 stars
    I love your recipes. They use fresh ingredients and always come out perfect. I would always go out to get real Chinese food, but now I just go to your recipes and wow! Perfect every time. They always taste so amazing.Thank you

  2. 5 stars
    My while family LOVED this recipe!!! The only thing I ask is could do a combo Lo Mein recipe? My family llikes combination Lo Mein, and I had to go back and fourth on how to marinate each protein.

  3. 5 stars
    Iโ€™ve used this recipe several times now and it is spot on! When you eat the lo mein you can swear youโ€™re at an authentic Chinese restaurant. It is worth hunting down all the listed ingredients.

    Fun Tip: I recently substituted equal weight shirataki noodles to make it lower carb and the recipe was still delicious as ever.

  4. 5 stars
    Ok first of all, I love the website updates! So user friendly & incredible design. This recipe though! Itโ€™s a staple meal for me now; itโ€™s so easy to make vegetarian and stay balanced & nutrient dense. You can customize any of the ingredients & itโ€™s still fail-proof. Also a great excuse to get my wok out! I love how empowered I feel after making this recipe for people; all my friends love these noodles. Shared the recipe with my family too & itโ€™s become a go-to meal for them. Thank you so much for sharing your ideas and talents with us, Iโ€™ve loved every single recipe youโ€™ve shared.

    1. Thanks Kennedy! We put a lot of effort into the website so I really appreciate the feedback and I’m glad you’re enjoying this one so much!

  5. 5 stars
    Fantastic recipe. Followed it exactly as written and it creates the best lo me in dish I’ve ever made. I’ve tried so many recipes and I’ll definitely use this one again!

  6. 5 stars
    My family loves it I make a bunch to freeze so my grandma can have it when ever she wants

  7. 5 stars
    I’m glad that I’ve found you! Wow! I love this version, it’s super light! The only thing that my wok is too small and I’m unable to put everything together, as I’m cooking for at least 2 days.
    I’m like ‘adept’ in cooking, so I like simple recipes and here is my question, can I switch noodles? I would like to use for example Udon instead of Mein, but don’t know if this would be ‘profanation’. There is kind of rule which noodle I can use cooking soup or dish like this?

    1. Yes, feel free to swap the noodles to ones of your preference! I’m glad you’re enjoying the recipes!

  8. 5 stars
    This is the best recipe for lo mein that Iโ€™ve ever found. The lo mein was not merely โ€œ as good as take-out,โ€ it was better.
    Thank you, CJ.

    1. Hi Lisa – thank you so much, I am so glad to hear you are enjoying this recipe!! I love making it at home and it makes me so happy to hear that others like it, too. Appreciate your support and kind words!

  9. Your chicken chow mein receipt looks sand sounds wonderful!
    Would love to make Chinese vegetarian egg rolls and a dish similar to
    Panda Express Mushroom Chicken (with zucchini). Look. forward to your
    culinary artwork!

    1. Hi Jane! Thank you so much for the kind comment. I actually have a ‘Mushroom Chicken’ recipe on my site that is a Panda Express copycat ๐Ÿ™‚ I hope you check it out! I’m working on two egg roll recipes now (one with meat and one vegetarian) – hope to publish those soon!