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A vibrant bowl of chicken lo mein with tender chicken and fresh vegetables.

Ultimate Chicken Lo Mein

This ultimate chicken lo mein recipe features tender chicken and a colorful array of vegetables, all coated in a savory sauce that's quick to prepare and perfect for a weeknight meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh lo mein noodles
  • 1 lb boneless, skinless chicken breasts or thighs, thinly sliced
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, finely grated
  • 1 medium onion, thinly sliced
  • 2 cups mixed vegetables (e.g., carrots julienned, bell peppers sliced, snap peas, bok choy, mushrooms)
  • 2 cups shredded cabbage
  • Chopped green onions optional, for garnish
  • Toasted sesame seeds optional, for garnish
Chicken Marinade
  • 1 tbsp soy sauce
  • 1 tsp cornstarch
  • 1 tsp sesame oil
Sauce
  • 1/4 cup soy sauce (low sodium preferred)
  • 2 tbsp oyster sauce (or vegetarian oyster sauce)
  • 1 tbsp dark soy sauce (for color and depth, optional)
  • 1 tbsp rice vinegar
  • 1 tbsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp white pepper

Equipment

  • large bowl
  • wok or large skillet
  • tongs

Method
 

Prepare Noodles
  1. Cook noodles according to package directions until al dente, then drain and rinse with cold water.
  2. Toss the cooked noodles with a small amount of sesame oil to prevent sticking and set aside.
Marinate Chicken
  1. Combine sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl.
  2. Mix well and let marinate for at least 15 minutes.
Whisk Sauce
  1. In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce, dark soy sauce (if using), rice vinegar, sugar, 1 teaspoon sesame oil, and white pepper.
  2. Set the sauce aside.
Stir-Fry Chicken
  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
  2. Add marinated chicken in a single layer and cook for 2-3 minutes per side until browned and cooked through; then remove and set aside.
Sauté Aromatics & Vegetables
  1. Add the remaining 1 tablespoon of vegetable oil to the wok and stir-fry minced garlic and grated ginger for 30 seconds until fragrant.
  2. Add sliced onion, carrots, and bell peppers, stir-frying for 2-3 minutes until slightly tender-crisp.
Add Remaining Vegetables
  1. Incorporate snap peas, bok choy, and shredded cabbage, stir-frying for 1-2 minutes until bright green and crisp-tender.
Combine Everything
  1. Return the cooked chicken to the wok with the vegetables.
  2. Add the cooked noodles and pour the prepared sauce evenly over all ingredients.
Toss and Serve
  1. Using tongs, gently but thoroughly toss everything for 1-2 minutes until evenly coated in the sauce.
  2. Serve immediately, garnished with chopped green onions and toasted sesame seeds if desired.

Notes

For extra flavor, consider adding a pinch of red pepper flakes to the sauce for a subtle kick. Ensure your wok or skillet is very hot before adding ingredients for the best stir-fry results. You can customize the vegetables based on what you have on hand or prefer, such as broccoli florets, mushrooms, or baby corn.