Easy Chicken Lo Mein

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If you’re anything like me, there are days when you want a meal that’s flavorful, fast, and satisfying without pulling every pot out of the kitchen. That’s where this Easy Chicken Lo Mein comes in. It’s the kind of dish I keep coming back to—tender chicken, stir-fried veggies, and slurp-worthy noodles all tossed in a glossy, savory sauce. It’s just as good (if not better) than takeout, and I love that I can whip it up in about 30 minutes.

What I love most about making lo mein at home is the control. I get to decide how saucy I want it, how many veggies to toss in, and how spicy to go. It’s an easy way to satisfy my cravings without compromising on quality. Plus, it makes an excellent fridge-cleanout meal—I just use whatever vegetables I have lying around.

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Why You’ll Love This Easy Chicken Lo Mein

• It’s quicker than ordering takeout.
• You only need one pan or wok.
• Easily customizable with your favorite veggies or proteins.
• Leftovers are even better the next day.
• A perfect mix of sweet, salty, and umami flavors.

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What Kind of Noodles Should I Use?

Lo mein is traditionally made with Chinese egg noodles. They’re chewy, golden, and made to soak up all that delicious sauce. I usually find them in the refrigerated section of Asian grocery stores, but dry spaghetti or ramen noodles also work in a pinch. Just make sure to cook them al dente so they don’t get mushy when stir-fried.

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Options for Substitutions

• Protein: Swap chicken for shrimp, beef, or tofu if you’re vegetarian.
• Noodles: Use ramen, udon, or even spaghetti if egg noodles aren’t available.
• Vegetables: Bell peppers, snow peas, broccoli, mushrooms, cabbage—whatever you’ve got works here.
• Sauce base: Tamari or coconut aminos can be used instead of soy sauce for a gluten-free version.
• Heat: A dash of sriracha or chili flakes adds a nice kick if you like it spicy.

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Ingredients for this Easy Chicken Lo Mein

• Chicken breast – Sliced into thin strips, it cooks quickly and stays juicy. You can also use thighs for more flavor.
• Lo mein noodles – These egg noodles have the perfect chew and absorb the sauce beautifully.
• Soy sauce – Provides that deep, umami-rich flavor base.
• Oyster sauce – Adds a sweet, earthy richness to the sauce.
• Sesame oil – Just a drizzle infuses the dish with that classic nutty aroma.
• Garlic – Finely minced to layer in bold, aromatic depth.
• Ginger – Freshly grated ginger gives the stir-fry a warm, zesty kick.
• Bell peppers – I love using red for color and crunch.
• Snap peas – Crisp, fresh, and slightly sweet.
• Carrots – Julienned or thinly sliced for a touch of sweetness and texture.
• Green onions – Stirred in at the end for freshness and a hint of sharpness.
• Vegetable oil – Neutral oil perfect for high-heat cooking.
• Cornstarch – Helps thicken the sauce and coats the chicken nicely when marinated.

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Step 1: Prep Everything First

Start by slicing your chicken, prepping your vegetables, and mixing the sauce. Having everything ready before the pan gets hot is key in stir-frying. Combine soy sauce, oyster sauce, sesame oil, and a splash of water in a bowl to make the sauce.

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Step 2: Marinate the Chicken

Toss the chicken slices with a little soy sauce, cornstarch, and sesame oil. Let it sit for 10–15 minutes while you prepare the other ingredients. This tenderizes the meat and gives it a slight crisp when seared.

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Step 3: Cook the Noodles

Boil your lo mein noodles according to package directions until just tender. Drain and rinse under cold water to stop the cooking and prevent sticking. Set aside.

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Step 4: Stir-Fry the Chicken

Heat a tablespoon of oil in a large skillet or wok over medium-high heat. Add the chicken in a single layer and cook until browned and cooked through—about 5–6 minutes. Remove and set aside.

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Step 5: Cook the Vegetables

In the same pan, add another splash of oil if needed. Toss in garlic and ginger first, then add bell peppers, snap peas, and carrots. Stir-fry for 2–3 minutes until just tender but still crisp.

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Step 6: Combine Everything

Return the chicken to the pan, then add the cooked noodles. Pour in the sauce and toss everything together using tongs or chopsticks. Stir-fry for another 2–3 minutes until everything is evenly coated and heated through.

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Step 7: Finish and Serve

Sprinkle chopped green onions on top, give it one last toss, and serve hot. Optionally, garnish with sesame seeds or a squeeze of lime for brightness.

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How Long to Prepare Easy Chicken Lo Mein

Making Chicken Lo Mein is surprisingly quick once everything is prepped. The real time-saver here is that everything cooks in one pan and in layers, so you’re not juggling multiple pots.

• Prep Time: 15–20 minutes. This includes slicing the chicken, chopping vegetables, cooking the noodles, and mixing the sauce.
• Cook Time: 10–12 minutes. Stir-frying is fast, so once your wok is hot, everything comes together quickly.

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Tips for Perfect Easy Chicken Lo Mein

• Use a wok or large nonstick skillet to give ingredients room to fry instead of steam.
• Cut everything uniformly—especially the chicken and veggies—to ensure even cooking.
• Cook the chicken in batches if needed to avoid overcrowding the pan.
• Don’t overcook the noodles. Slightly underdone noodles will finish perfectly in the pan.
• Toss quickly and constantly when stir-frying to evenly coat everything in the sauce.

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Watch Out for These Mistakes While Cooking

• Skipping the prep: Stir-fry moves fast, so have everything chopped and ready.
• Using too little heat: High heat is essential to get that signature stir-fry sear.
• Overcrowding the pan: This causes steaming instead of frying—cook in batches if needed.
• Overcooking the noodles: They’ll get mushy when tossed with sauce and heat.
• Drenching in sauce: Too much sauce can drown the flavors—stick to the right balance.

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What to Serve With Easy Chicken Lo Mein?

1. Egg Drop Soup

A light and comforting soup that pairs well with the rich noodles.

2. Steamed Dumplings

These make a great side or appetizer and add another texture to the meal.

3. Asian Cucumber Salad

A refreshing, crunchy salad that brings balance and a little tang.

4. Spring Rolls

Crispy, filled with veggies, and perfect for dipping alongside your noodles.

5. Stir-Fried Bok Choy

A simple, garlicky green that complements the hearty lo mein.

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Storage Instructions

Refrigerator: Store any leftovers in an airtight container for up to 3–4 days. The flavors actually deepen over time, making it great for meal prep.

Freezer: While you can freeze lo mein, the noodles might lose some texture when reheated. If freezing, cool it completely and store in freezer-safe containers or bags for up to 1 month.

Reheating: Reheat on the stovetop with a splash of water or soy sauce to refresh the noodles. Microwave also works—just stir halfway through.

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Estimated Nutrition

Per serving (approximately 1.5 cups):

• Calories: ~420
• Protein: 28g
• Carbohydrates: 42g
• Fat: 15g
• Fiber: 4g
• Sugar: 6g
• Sodium: 880mg

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Frequently Asked Questions

How do I keep the noodles from sticking together?

Rinse them under cold water after boiling and toss with a bit of sesame oil.

Can I make this dish vegetarian?

Yes! Swap the chicken for tofu and use vegetarian oyster sauce or just double the soy sauce.

What if I don’t have oyster sauce?

You can use hoisin sauce or a little more soy sauce with a touch of brown sugar.

Can I add more vegetables?

Absolutely—this dish is perfect for loading up on vegetables. Just be sure not to overcrowd the pan.

Is this dish spicy?

Not inherently, but you can add chili oil, sriracha, or red pepper flakes to heat things up.

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Conclusion

Easy Chicken Lo Mein is one of those comforting, crowd-pleasing meals that never disappoints. It’s fast enough for weeknights, flavorful enough to rival your favorite takeout, and flexible enough to customize to your taste. Whether you’re cooking for one or feeding a family, this dish brings restaurant-quality results straight to your home kitchen—without the delivery fee.

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