This Chicken lo mein is a delicious homemade version of your favorite take out dish – full of Chinese noodles, vegetables, and chicken! It will definitely be a family favorite.
This homemade chicken lo mein is such a great dinner recipe that is loaded with tender chicken, colorful and flavorful vegetables, and noodles covered in a sweet and savory sauce.
It’s a delicious and easy dinner recipe that is ready to eat in less than 30 minutes, and is a great healthy, and filling recipe that the whole family will love. It’s super customizable so you can make the dish exactly how your family loves it. It’s perfect for a quick weeknight meal.
Ingredients needed to make Chicken Lo Mein:
This is a quick overview of the ingredients you’ll need for this Chicken Lo Mein Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- teriyaki sauce
- chicken broth
- soy sauce
- brown sugar
- minced garlic
- fresh ginger
- sesame oil
- lo mein noodles
- olive oil
- sugar snap peas
- red bell peppers
How to make Chicken Lo Mein:
- Make the sauce by combining a Tablespoon of the cornstarch, the chicken broth, teriyaki sauce, soy sauce, brown sugar, garlic, ginger, and sesame oil in a small bowl and stir them together until they are combined. Set the sauce aside.
- Cook the noodles according to the package directions. I usually cook them 1 minute less than the directions say because they’ll cook again when added back to the sauce and veggie mixture. Drain out the water and toss the noodles lightly in oil to keep them from sticking to each other.
- Cut the chicken into bite sized pieces and add the chicken pieces to a large ziplock bag and toss it in 2 TBS of cornstarch. Add 1 TBS of olive oil to a large skillet or wok over medium heat and cook the chicken for a few minutes until it is golden brown on the outside, and each piece is cooked throughout. Remove the chicken from the pan and set it aside.
- Add another Tablespoon of olive oil to the same pan and add in the vegetables. Cook them for a few minutes, stirring occasionally until they are cooked to be crisp tender.
- Stir the sauce together again incase any ingredients have sunk to the bottom. Add it over the vegetables in the pan, cook for a couple minutes to let the sauce thicken.
- Add in the chicken, and noodles and stir everything together to coat it evenly in the sauce.
Tips and Tricks:
- Cut up your chicken and vegetables before your meal when you have a free moment so your meal is extra quick and easy to make.
- Add some garnishes of sliced green onions, bean sprouts, toasted sesame seeds, or chopped cilantro for a little fresh flavor and color.
Lo Mein Variation Ideas:
- Try shrimp, pork, or beef instead of chicken in your lo mein.
- You can also skip adding any meat at all, for a vegetarian option.
- Try adding a variety of veggies to the stir fry, whatever your favorite are. Some other great additions would be sliced carrots, shredded napa cabbage, or sliced onion.
- If you can’t find lo mein noodles, you can substitute rice noodles, soba noodles, udon noodles, or even spaghetti noodles.
- Add a teaspoon of chili pepper flakes, chili garlic sauce, or sriracha sauce to your sauce to give it a spicy kick.
How to store leftover lo mein?
Store any leftovers in an airtight container in the fridge, it will last up to 4 days. Reheat in the microwave until warm.
This delicious dish is good enough to impress, but made in less than 30 minutes. It’s a perfect satisfying dinner that is a whole well balanced meal in one dish. Your whole family will love the saucy noodles, loaded with tender chicken, and crispy veggies.
Chicken Lo Mein
- 1/2 cup chicken broth
- 1/2 cup teriyaki sauce
- 1/4 cup soy sauce
- 3 TBS cornstarch (divided)
- 1 TBS brown sugar
- 1 TBS minced garlic
- 1 TBS minced fresh ginger
- 1 tsp sesame oil
- 2 TBS olive oil
- 8 oz lo mein noodles
- 1 lb chicken
- 2 cups broccoli
- 8 oz sugar snap peas
- 1 red bell pepper (sliced)
- Add the chicken broth, teriyaki sauce, soy sauce, 1 TBS of the cornstarch, brown sugar, garlic, ginger, and sesame oil to a small bowl and whisk them together.
- Cook the noodles according to their package directions, cooking them 1 minute less than directed on package as they’ll continue cooking when added back to the mixture. Drain out the water, and toss them with oil to keep them from sticking together.
- Cut the chicken into bite sized pieces.
- Place the chicken and the remaining cornstarch in a large ziplock bag. Seal the bag and shake it up to evenly coat.
- Add 1 TBS olive oil to the large skillet over medium high heat.
- Cook the chicken for about 4 minutes, stirring occasionally, or until golden brown and cooked through, remove from the pan and set aside.
- Add another 1 TBS of olive oil to the skillet and add the broccoli, snap peas, and bell pepper, and cook it for about 5 minutes, stirring occasionally, until they are crisp tender.
- Restir the sauce, and add it to the skillet with the vegetables. Cook it all for a couple of minutes until the sauce is thickened.
- Add in the chicken and noodles, and stir to coat them in the sauce.
- Serve hot.
This chicken lo mein was first posted on January 26, 2011. The photos and blog text were updated for clarity on May 29, 2023.