Chicken Lo Mein

Prep Time	Cook Time	Total Time
20 min	15 min	35 min

How to Make Chicken Lo Mein

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Cook the noodles

Bring a large pot of salted water to a boil and cook the lo mein noodles until just al dente.
Drain well, toss with a small drizzle of vegetable oil, and set aside so the strands do not stick together.
Whisk together the sauce

In a small bowl, whisk the soy sauce, hoisin sauce, brown sugar, sesame oil, oyster sauce, and cornstarch until smooth.
Set the bowl near the stove so it is ready when the noodles and chicken are cooked.

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Season the chicken

In a medium bowl, toss the chicken pieces with the garlic powder and onion powder until they are evenly coated.
Stir-fry the chicken

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Add the seasoned chicken in a single layer and cook, stirring sometimes, until browned and cooked through, about 6 minutes.
Transfer the cooked chicken to a plate and keep it nearby.
Stir-fry the vegetables

In the same skillet, add the remaining 1 tablespoon of vegetable oil over medium-high heat.
Add the red bell pepper, carrots, and broccoli, and cook until crisp-tender, about 3 to 4 minutes.
Stir in the minced garlic and cook just until fragrant, about 30 seconds, so it does not burn.

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Combine noodles, chicken, and sauce

Add the cooked noodles and chicken back into the skillet with the vegetables.
Give the sauce a quick stir, then pour it over the mixture and toss everything together with tongs.
Cook for another 1 to 2 minutes, tossing constantly, until the sauce slightly thickens and coats the noodles.
Taste and adjust the seasoning with a little more soy sauce or a pinch of brown sugar if needed.
Serve the chicken lo mein

Serve the chicken lo mein hot straight from the skillet or transfer it to a warm serving dish.
Garnish with sliced green onions or sesame seeds if you like a little extra crunch and color.

Substitutions

Lo mein noodles to spaghetti: You can use regular spaghetti instead of lo mein noodles, cooking it just to al dente for the right chew. The flavor stays very similar, and the slightly thicker pasta grabs the glossy sauce beautifully.
Chicken breast to chicken thighs: Boneless, skinless chicken thighs stay juicier than breast and bring a slightly richer flavor to the lo mein. Slice them thin so they cook quickly and still get nice browning in the hot pan.
Soy sauce to tamari or coconut aminos: Use low-sodium tamari for a gluten-free option that tastes very close to soy sauce. Coconut aminos gives a sweeter, milder flavor, so you may want to reduce the brown sugar slightly.

Tips

Prep everything before you start cooking: Lo mein cooks fast, so slice all vegetables, cut the chicken, and whisk the sauce before you heat the pan. This keeps the chicken from overcooking while you scramble to measure ingredients.
Use high heat for good texture: Medium-high heat gives the vegetables a crisp bite and helps the chicken sear instead of steam. If your pan runs small, cook the chicken and vegetables in batches so nothing gets soggy.
Thinly slice the chicken: Cutting the chicken into thin, bite-size strips helps it cook quickly and stay tender. Thick chunks can dry out before the centers finish cooking.
Loosen cold noodles before adding: If the cooked noodles cool down and clump, rinse them quickly with warm water and drain well. This keeps the stir-fry from turning gummy when you toss everything together.
Adjust sauce thickness to taste: If you like a lighter sauce, reduce the cornstarch to half a teaspoon. For a thicker, clingy sauce, add another half teaspoon mixed with a splash of water before stirring it in.

Energy	421	kcal
Protein	31	g
Total Fat	11	g
Carbohydrates	52	g
Dietary Fiber	1	g

FAQ

Can I make this chicken lo mein ahead of time?: You can cook the components ahead, but the noodles taste best when stir-fried fresh with the sauce. For prep, slice vegetables, cut chicken, and whisk the sauce up to one day in advance. Store them separately in the fridge, then cook everything right before serving.
What if my sauce is too thick or too thin?: If the sauce gets too thick, splash in a tablespoon or two of water or chicken broth while tossing. If it seems too thin, cook the noodles with the sauce for another minute to let more liquid evaporate.
Can I add more vegetables to this recipe?: Yes, consider snap peas, cabbage, mushrooms, or baby spinach, but avoid overloading the pan so everything still stir-fries. Add quick-cooking vegetables, like spinach, during the last minute so they stay bright and tender.
How do I keep the chicken from turning tough?: Do not overcook it; thin slices usually finish in about six minutes over medium-high heat. Let the chicken rest on the plate for a couple of minutes before adding it back to the pan. This helps the juices redistribute so each bite stays tender.