I started making this Chicken Lo Mein Recipe when I needed a fast dinner on busy nights. I had some chicken and a few veggies on hand. It became my go-to dish when I did not want to order out. The recipe fits small changes and leftovers. I like that it uses simple sauce items I usually have.
I make it for weekday meals and for quick family dinners. It cooks fast and it fills the plate. I keep the steps short so I can cook and clean fast. The taste is familiar and simple. It works when I have little time or when I want a warm meal that cooks in one pan.
This is a simple pan-cooked lo mein with chicken and mixed vegetables. The dish tastes savory and slightly sweet from the soy sauce and sesame oil. It feels light but still fills you up. Many people make this for weeknight dinners or quick lunches. You can change the veggies you use. If you want a slightly different dish, try the easy swap in this other chicken recipe: Irresistible chicken pillows.
Why make this recipe
This dish cooks fast. It takes little prep and one main pan. The flavors are clear and easy to change. It uses simple items you likely have in your kitchen. You can make a full meal without long shopping trips. It is good for family dinners, work-night meals, or when you want to use leftover chicken. The method saves time and dishes. You get a good mix of veggies, protein, and noodles in one plate.
How to make this recipe
You start by getting everything ready and chopping the vegetables. Cook the noodles, then cook the chicken. Stir-fry the vegetables and then add the chicken back. Toss the noodles and sauce with the chicken and vegetables until they heat through. The steps link together so the hot pan keeps the food crisp and warm. Expect quick heat and fast tossing. If you like, read a short tip about a fast cooking method here: ice water hack for noodles.
Ingredients
3-4 boneless, skinless chicken breasts, Lo Mein noodles (fresh or dried), 1 red bell pepper, 1 yellow bell pepper, 2 carrots (thinly sliced), 2 green onions (chopped), ¼ cup low-sodium soy sauce, 1 tablespoon sesame oil, 3 cloves fresh minced garlic
Use 3 to 4 chicken breasts for about 4 servings. Fresh lo mein noodles cook fast; dried work fine too. Pick bright bell peppers for color and bite. Thin carrot slices cook quickly and feel nice in the mix. Green onions add a fresh touch at the end. Low-sodium soy sauce keeps the salt level down. Sesame oil gives the dish its nutty note. Fresh garlic is best for flavor.
Directions
Gather all ingredients and chop vegetables into bite-sized pieces. Cook lo mein noodles according to package instructions until al dente; drain and set aside. Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet. In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes. Return cooked chicken to the skillet with vegetables. Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed. Serve hot with extra soy sauce if desired.
Notes: Dry the noodles well so they do not clump. Cook chicken until no pink shows; it will be safe and juicy. Stir-frying on high heat helps keep vegetables crisp. Toss quickly so the sauce coats the noodles and chicken without making them soggy.
How to serve this recipe
Serve the dish hot from the pan. Put a scoop on each plate and add chopped green onions on top. You can offer extra soy sauce at the table for people who like more salt. A side of steamed greens or a simple salad goes well. For a bit of heat, add red pepper flakes or a splash of chili oil. This dish works for family meals, potlucks, or packed lunches once cooled and stored in a container.
How to store this recipe
Cool the lo mein to room temperature before storing. Use airtight containers for the fridge and keep for up to 3–4 days. For longer storage, freeze in meal-size portions for up to 2 months. Thaw in the fridge overnight before reheating. Reheat in a skillet on medium heat so it warms evenly. Add a small splash of water or oil while reheating to keep the noodles from drying out. Do not leave the cooked food out more than two hours.
Tips to make this recipe
Cut all vegetables to similar sizes so they cook evenly. Do not overcook the noodles; a little bite is good. High heat helps a quick stir-fry and keeps veggies crisp. If the sauce is light, add a teaspoon of cornstarch mixed with water to thicken. Taste before serving and adjust salt or sesame oil. If the chicken cooks unevenly, slice it thinner next time. For easy clean up, use a non-stick pan.
Try a creamy chicken pasta for a different weeknight idea.
Variation
You can swap chicken for shrimp or thin beef strips. Use tofu for a vegetarian meal. Change the noodles to rice noodles or udon for a new texture. Use frozen mixed vegetables if you do not want to chop. Swap soy sauce for tamari for a gluten-free choice. Keep in mind that the cooking time may change with different proteins. Some swaps cook faster, so add them later in the pan to avoid overcooking.
FAQs
Q: Can I use leftover cooked chicken? A: Yes. Add it at the end to heat through for 2–3 minutes.
Q: Can I make this gluten-free? A: Use gluten-free noodles and tamari instead of soy sauce.
Q: How spicy is this dish? A: It is mild. Add chili flakes or hot sauce to make it spicy.
Q: Can I prep ahead? A: Chop veggies and cook noodles ahead. Store separately and finish when ready.
Conclusion
This lo mein is quick, useful, and easy to change. It works for busy nights and small gatherings. The steps are short and the clean up is simple. If you want more ideas or a similar one-pan approach, check a well-tested take on this dish here: The Best Chicken Lo Mein – Drive Me Hungry. For a single pan version that saves time, see this recipe here: Chicken Lo Mein (One Pan) – Momsdish.
Print
Easy Chicken Lo Mein
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A quick and savory chicken lo mein recipe that combines tender chicken with fresh vegetables and lo mein noodles, all cooked in one pan.
Ingredients
- 3–4 boneless, skinless chicken breasts
- Lo Mein noodles (fresh or dried)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 2 carrots, thinly sliced
- 2 green onions, chopped
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
Instructions
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat.
- Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes.
- Return cooked chicken to the skillet with vegetables.
- Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices.
- Toss everything together until well mixed. Serve hot with extra soy sauce if desired.
Notes
Dry the noodles well to prevent clumping. Cook chicken until no pink shows for safety and juiciness. High heat helps keep veggies crisp.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 72mg
