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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!
Watch the Chicken Lo Mein Recipe Video Below!
Ingredients for Chicken Lo Mein
Here is everything you’ll need to make the most flavorful, savory Chicken Lo Mein!
Chicken
- 1/2 lb chicken breast sliced into 1/4″ strips, against the grain
- I used chicken breast but you can sub with chicken thighs if that is what you prefer!
- 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
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!
- 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 -As always, this is 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
- 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!
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)!
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.
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.
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!
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.
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. 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!
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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This tastes so much better than takeout! Filling and feeds so many! Delicious!
When I crave lo mein, this is the recipe i use. Classic and perfect!!!!!
IG: Meaghanwin
For how many servings is the recipe?
Absolutely delicious!!! An amazing recipe and easy to make.
Thanks Robert!
love this recipe!
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.
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.
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.
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.
Thank you for sharing! This page’s “print recipe” function is broken!