This easy Chicken Lo Mein recipe is one of those dinners I make when everyone is hungry and I need something delicious on the table without spending all evening in the kitchen.
It has tender chicken thighs, colorful vegetables, crunchy water chestnuts, and noodles tossed in the most delicious sweet and savory homemade lo mein sauce.
And the best part? It comes together in about 30 minutes!
I love using lo mein noodles when I have them, but spaghetti or gluten-free noodles work too. So if you have a box of spaghetti sitting in the pantry, you can still make this easy chicken lo mein tonight.
It’s a family-friendly dinner that tastes like takeout but is so easy to make at home.
Jump to:
- What Is Chicken Lo Mein?
- Why You'll Love This Chicken Lo Mein Recipe
- Chicken Lo Mein Ingredients
- How to Make Chicken Lo Mein
- Tips for the Best Chicken Lo Mein
- Can I Use Spaghetti Instead of Lo Mein Noodles?
- Can I Use Chicken Breast?
- What Other Vegetables Can I Add?
- Can I Make Chicken Lo Mein Ahead of Time?
- What to Serve With Chicken Lo Mein
- Frequently Asked Questions
- More Easy Chicken Dinner Recipes
- Did You Make This Chicken Lo Mein?
- 📖 Recipe
What Is Chicken Lo Mein?
Chicken lo mein is a Chinese-inspired noodle dish made with soft noodles, chicken, vegetables, and a savory sauce. The noodles are cooked separately and then tossed with stir-fried chicken, vegetables, and sauce.
Why You'll Love This Chicken Lo Mein Recipe
- Quick and easy: Dinner is ready in about 30 minutes.
- One-pan dinner: Once the noodles are cooked, everything comes together in one wok or large skillet.
- Loaded with vegetables: Broccoli, carrots, zucchini, bell pepper, onion, and crunchy water chestnuts make every bite colorful and flavorful.
- Better than takeout: The homemade lo mein sauce is sweet, savory, garlicky, and full of flavor.
- Pantry-friendly: No lo mein noodles? Use spaghetti!
- Family favorite: It's an easy dinner that both kids and adults can enjoy.
Chicken Lo Mein Ingredients
For the Chicken Lo Mein
- Lo mein noodles, gluten free noodles or spaghetti – Use whichever you have on hand!
- Boneless, skinless chicken thighs – Thinly sliced so they cook quickly and stay juicy.
- Garlic powder – Adds savory flavor to the chicken.
- Onion powder – Adds another layer of flavor to the chicken.
- Salt and black pepper – To season the chicken.
- Onion – Thinly sliced.
- Carrot – Thinly sliced or cut into matchsticks.
- Bell pepper – Thinly sliced. Any color works!
- Zucchini – Sliced into thin half-moons.
- Broccoli florets – Cut into bite-size pieces.
- Water chestnuts – Drained and sliced for that delicious crunch.
- Avocado oil – Or your favorite neutral cooking oil.
- Sesame oil – Tossed with the cooked noodles for extra flavor.
- Sesame seeds – For a simple, nutty garnish.
For the Homemade Lo Mein Sauce
- Chicken broth – Creates a flavorful base for the sauce.
- Low-sodium soy sauce – Adds savory, salty flavor.
- Brown sugar – Gives the sauce a delicious touch of sweetness.
- Sesame oil – Adds that classic toasted sesame flavor.
- Fresh garlic – Minced for the best flavor.
- Fresh ginger – Finely grated for a little warmth and zing.
- White pepper or black pepper – Adds a subtle peppery kick.
- Cornstarch – Helps thicken the sauce so it coats every noodle.
For full list of ingredients and instructions, see recipe card below.
Munchkin tip: Have all your ingredients sliced and ready to go before you start cooking. Once the skillet gets hot, this lo mein comes together quickly!
How to Make Chicken Lo Mein
Step 1: Cook the Noodles
Cook the lo mein noodles or spaghetti according to the package directions, cooking them about 1 minute less than recommended.
You want the noodles to be just shy of al dente because they will continue cooking when tossed with the hot sauce.
Drain well and toss with 1 teaspoon sesame oil to prevent them from sticking together. Set aside.
Step 2: Make the Lo Mein Sauce
In a measuring cup or bowl, whisk together the chicken broth, low-sodium soy sauce, brown sugar, sesame oil, minced garlic, freshly grated ginger, white pepper, and cornstarch.
Whisk until the cornstarch is completely dissolved.
Set the sauce aside while you cook the chicken and vegetables.
Step 3: Cook the Chicken
Heat 2 teaspoons of oil in a large wok or skillet over high heat.
Add the thinly sliced chicken thighs and season with garlic powder, onion powder, salt, and black pepper.
Cook for about 4–5 minutes, stirring occasionally, until the chicken is browned and cooked through.
Transfer the chicken to a plate and set aside.
Step 4: Stir-Fry the Vegetables
Using the same skillet, add the sliced onion and bell pepper. Stir-fry for about 2 minutes.
Add the zucchini and carrots and cook for another 2 minutes.
Add the broccoli and water chestnuts and stir-fry for 2–3 minutes, until the vegetables are tender-crisp.
I like keeping the water chestnuts toward the end so they stay nice and crunchy.
Step 5: Add the Chicken and Sauce
Return the cooked chicken to the wok with the vegetables.
Give the sauce another quick whisk, since the cornstarch can settle at the bottom, then pour it into the wok.
Stir everything together and cook for 1–2 minutes, until the sauce thickens and coats the chicken and vegetables.
Step 6: Add the Noodles
Add the cooked noodles to the wok.
Using tongs, toss everything together until the noodles are coated in the sauce and heated through.
Remove from the heat and sprinkle with sesame seeds.
Serve immediately and enjoy!
Tips for the Best Chicken Lo Mein
- Slice the chicken thinly. This helps it cook quickly and evenly while keeping the chicken tender.
- Don't overcook the noodles. Cook them about 1 minute less than the package directions because they'll continue cooking in the hot sauce.
- Cook the vegetables in stages. Adding them at different times keeps the vegetables tender-crisp instead of mushy.
- Keep the water chestnuts crunchy. Add them with the broccoli toward the end of cooking.
- Use fresh garlic and ginger. They make a big difference in the flavor of the homemade sauce.
- Use a large wok or stainless steel skillet. You want enough room to toss everything together without overcrowding the pan.
- Whisk the sauce before adding it. The cornstarch settles quickly, so give it a good stir right before pouring it into the wok.
Can I Use Spaghetti Instead of Lo Mein Noodles?
Absolutely!
If you don't have lo mein noodles, spaghetti is an easy substitute. Cook the spaghetti just until al dente, drain it well, and toss it with a little sesame oil before adding it to the stir-fry.
It's a great pantry-friendly shortcut and still makes a delicious chicken lo mein.
Can I Use Chicken Breast?
Yes. You can easily substitute boneless, skinless chicken breasts for the chicken thighs.
Slice the chicken breast thinly and cook just until it reaches 165°F in the thickest part. Chicken thighs are a little more forgiving and stay juicy, which is why they're my favorite for this recipe.
If you prefer chicken breast, you can also try my Creamy Oven Baked Chicken Thighs for another easy chicken dinner.
What Other Vegetables Can I Add?
This chicken lo mein is very easy to customize based on what you have in the refrigerator.
Try adding:
- Mushrooms
- Snap peas
- Cabbage
- Bean sprouts
- Baby corn
- Snow peas
- Bok choy
You can also add extra broccoli or carrots if those are your family's favorites.
Can I Make Chicken Lo Mein Ahead of Time?
Yes! Chicken lo mein makes a great make-ahead lunch or dinner.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm the lo mein in a skillet over medium heat with a small splash of chicken broth or water. Toss occasionally until heated through.
What to Serve With Chicken Lo Mein
Chicken lo mein is filling enough to serve as a complete meal, but if you're creating a takeout-style dinner at home, I love serving it with Vietnamese Spring Rolls or Shrimp Spring Rolls.
You can also serve it with:
- Dumplings
- Crab Rangoon
- Asian cucumber salad
Frequently Asked Questions
Chicken lo mein is made with noodles, chicken, vegetables, and a savory sauce. This version uses tender chicken thighs, broccoli, carrots, zucchini, bell pepper, onion, water chestnuts, and a homemade soy-based lo mein sauce.
They are similar, but the noodles and cooking methods can differ. Lo mein typically uses soft, boiled noodles that are tossed with the meat, vegetables, and sauce, while chow mein is often made with noodles that are stir-fried until crispier.
Traditional lo mein noodles are ideal because they have a chewy texture and hold onto the sauce well. However, spaghetti is an easy substitute and works surprisingly well.
This homemade lo mein sauce combines chicken broth, low-sodium soy sauce, brown sugar, sesame oil, garlic, ginger, white pepper, and cornstarch. It cooks into a flavorful sauce that coats the noodles, chicken, and vegetables.
Yes! A large skillet works perfectly. Just make sure it is large enough to hold the chicken, vegetables, noodles, and sauce without overcrowding.
Store leftover chicken lo mein in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of broth or water.
I wouldn't recommend freezing this recipe because the noodles and vegetables can lose their texture after thawing. For the best texture, store leftovers in the refrigerator and enjoy them within 3–4 days.
More Easy Chicken Dinner Recipes
Need another easy dinner idea? Here are a few more Munchkin chicken recipes that are perfect for busy weeknights:
- Chicken Stir Fry with Noodles – A quick skillet dinner loaded with tender chicken and colorful vegetables.
- Creamy Oven Baked Chicken Thighs – Juicy chicken thighs baked in a creamy, flavorful sauce.
- Easy Chicken Chow Mein – A delicious takeout-inspired chicken noodle dinner loaded with vegetables.
- Oven Baked Boneless Skinless Chicken Thighs – An easy weeknight chicken dinner with minimal prep.
- Chicken Bacon Ranch Pasta Salad – Creamy, cheesy, and always a family favorite.
- Egg Roll in a Bowl with Chicken – All the delicious flavors of an egg roll made into an easy one-pan chicken dinner.
Did You Make This Chicken Lo Mein?
I’d love to know how you made it your own! 😊 Did you use lo mein noodles or spaghetti? What vegetables did you add?
Leave a comment and a star rating below—it really helps other readers find this recipe!
Made it? Tag me on Instagram @munchkintimeblog so I can see your delicious chicken lo mein. ❤️
📖 Recipe
Easy Chicken Lo Mein Recipe
Equipment
Ingredients
Chicken Lo Mein
- 10 oz lo mein noodles gluten-free noodles or spaghetti
- 1 lb boneless, skinless chicken thighs thinly sliced
- ½ teaspoon garlic powder or to taste
- ½ teaspoon onion powder or to taste
- 1 teaspoon sea salt
- black pepper to taste
- 1 small onion sliced
- 1 medium carrot thinly sliced
- 1 medium bell pepper sliced
- 1 medium zucchini sliced (about 2 cups)
- 2 cups broccoli florets cut into bit size pieces
- 8 oz water chestnuts drained and sliced
- 2 teaspoon avocado oil
- 1 teaspoon sesame oil for tossing noodles
- 1 tablespoon sesame seeds for garnish
Lo Mein Sauce
- 1 cup chicken broth
- ⅓ cup low-sodium soy sauce
- ¼ cup brown sugar
- 2 teaspoon sesame oil
- 3 cloves garlic minced
- 1 teaspoon fresh ginger peeled and grated
- ⅛ teaspoon white pepper or black pepper
- 1 tablespoon cornstarch
Instructions
- Cook the noodles: Cook noodles according to package directions, about 1 minute less than recommended. Drain and toss with 1 teaspoon sesame oil. Set aside.
- Make the sauce: In a bowl or measuring cup, whisk together chicken broth, soy sauce, brown sugar, sesame oil, garlic, ginger, pepper, and cornstarch until smooth.
- Cook the chicken: Heat avocado oil in a large wok or skillet over high heat. Add chicken and season with garlic powder, onion powder, salt, and black pepper. Cook for 4–5 minutes, stirring occasionally, until browned and cooked through. Remove chicken and set aside.
- Cook the vegetables: Add onion and bell pepper to the same wok and stir-fry for 2 minutes. Add zucchini and carrots and cook for another 2 minutes. Add broccoli and water chestnuts and cook for 2–3 minutes, until the vegetables are tender-crisp.
- Add the sauce: Return chicken to the wok. Whisk the sauce again, then pour it over the chicken and vegetables. Stir and cook for 1–2 minutes, until the sauce thickens.
- Add the noodles: Add cooked noodles and toss everything together until evenly coated with sauce and heated through.
- Garnish and serve: Remove from heat, sprinkle with sesame seeds, and serve immediately.
Notes
- Noodles: Lo mein noodles are best, but spaghetti works great as an easy substitute.
- Chicken: Boneless, skinless chicken breasts can be used instead of thighs.
- Vegetables: Add mushrooms, snap peas, cabbage, bean sprouts, or your favorite stir-fry vegetables.
- Water chestnuts: Add them near the end so they stay crunchy.
- Spicy: Add red pepper flakes or chili oil for a little heat.
- Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat in a skillet with a splash of chicken broth or water.
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