Chicken Lo Mein

5 from 1 vote

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I don’t think I have ever ordered Chinese food that doesn’t include a chicken lo mein entree. It is a staple in our takeout orders. Here is a simplified version of the restaurant classic Chicken Lo Mein. It has the same great taste but is made in the comfort of your own home.

lo mein noodles with cooked boo choy and chicken on a few plates and with the pan.
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This easy recipe for chicken lo mein includes protein and vegetables tossed in a simple sauce. It covers all the bases and is delicious to boot. You can have this on your table in under 30 minutes!

Chicken lo mein is a perfect weeknight meal because it is quick and easy—like ridiculously easy! It is way faster than door-dashing from your favorite restaurant and cheaper, too. Since you’ve saved so much time, why not add in some easy semi-homemade cream cheese wontons and really impress the family?

top view of chicken and lo main noodles in a pan.

Why You’ll Love This Recipe

  • Quick and easy, great for busy weeknights
  • Better than takeout and much cheaper than DoorDash!
  • A versatile recipe that can be made to fit most diets—gluten-free, vegetarian, and even vegan

Recipe Ingredients

  • Chicken breast – use boneless, skinless to keep it easy
  • Soy sauce – regular or low-sodium is fine
  • Rice vinegar – don’t substitute, as this is necessary for the flavor
  • Sugar – just a bit to sweeten the marinade and sauce
  • Chinese lo mein noodles – dried noodles
  • Chicken broth
  • Cornstarch – for thickening
  • Oils – vegetable and sesame for quick sauteeing with an authentic flavor
  • Vegetables – garlic, carrot, bok choy, and green onions

See the recipe card below for full information on ingredients and quantities.

all raw ingredients for the chicken lo main in small clear dishes portioned and ready to make.

Chicken: Dark meats like thighs can be used instead of breasts. Using boneless, skinless pieces will keep this a quick and easy meal. Leave out the chicken and skip the marinade, adding in more vegetables for a vegetarian or vegan meal.

Chicken broth: Substitute vegetable broth or even water.

Soy sauce: Low-sodium soy sauce can be used interchangeably with regular. For gluten-free, try gluten-free soy sauce or coconut aminos. The taste will be slightly different, but it will be close enough and still yummy.

Lo mein noodles: Any noodle you like can be substituted here, even gluten-free. Or switch it up by subbing brown rice cooked in the Instant Pot or easy fried rice.

Vegetables: You can get creative with the vegetables that you have on hand, but I like to use bell peppers, broccoli, mushrooms, onions, snow peas, and carrots.

How to Make Chicken Lo Mein

lo mein sauce in a clear bowl and a whisk and more spices to the side.

Step 1. Marinate chicken in soy sauce, vinegar, and sugar.

bok choi and green onion going into the pan of oil and roasted spices and garlic.

Step 2. Stir-fry vegetables in oil, then set aside.

cooking raw chicken in a pan in preparation for the chicken lo main.

Step 3. Saute chicken until done.

pan of chicken and sauce with lo main noodles and veggies not stored together yet.

Step 4. Add sauce, cook, and serve over noodles.

Recipe FAQs

Where can I find lo mein noodles in the grocery store?

Lo mein noodles can be found in the international aisle by the Asian products. If you can’t find them there, check the dry pasta aisle.

Are lo mein noodles gluten-free?

Usually, lo mein noodles or egg noodles are made with wheat. Feel free to use your favorite gluten-free noodle for this recipe. 

Can I make lo mein vegetarian?

Of course! Leave out the chicken, use vegetable broth, and double up on the veggies.

pan of chicken and sauce with lo main noodles and veggies not stored together yet.

Expert Tips

  • This recipe calls for chicken, but you can add any protein. Shrimp, beef, or pork work great in lo mein as well.
  • Same with with the veggies—you really can’t go wrong using what you have on hand in this dish. It’s a great way to use up the food in your refrigerator!
  • As far as noodles go, egg noodles really make this dish. Their texture is chewier, they are more yellow in color, and they will more closely replicate your restaurant favorite. However, you can substitute with fettuccine or spaghetti noodles. Just follow the instructions on the package for al dente noodles, and you will be set. 
lo mein noodles with cooked boo choy and chicken on a few plates and with the pan.

The Difference Between Lo Mein and Chow Mein

This is confusing for a lot of people because the dishes have similar names. However, “mein” simply means noodles!

The primary difference between lo mein and chow mein is how the noodles are prepared. Chow mein noodles are parboiled, crispier, and fried, while lo mein noodles are fully cooked and then tossed in sauce. Chow mein is also typically more dry while lo mein is very saucy. 

More Easy Chicken Recipes to Consider

lo mein noodles with cooked boo choy and chicken on a few plates and with the pan
5 from 1 vote

Chicken Lo Mein

Easy and fast Chicken Lo Mein recipe made with simple ingredients you have at home and just as good (or better!) than take out. Make this today!
Prep: 15 minutes
Cook: 20 minutes
Total: 1 hour
Servings: 4


  • 12 ounces boneless, skinless chicken breast
  • 6 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 4 teaspoons sugar
  • 10 ounces dried Chinese lo mein noodles
  • cup chicken broth
  • 2 teaspoons cornstarch
  • 1 tablespoon vegetable oil
  • 1 tablespoon sesame oil
  • 4 cloves garlic, minced
  • ½ cup shredded carrot
  • 1 cup chopped bok choy
  • 4 green onions, cut into 2-inch thin strips
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  • Cut chicken into bite-size strips.
  • In a medium bowl, combine 2 tablespoons of the soy sauce, rice vinegar, and 2 teaspoons of the sugar.
  • Add chicken and toss to coat. Let marinate at room temperature for 20 minutes or cover and chill for 1 hour.
  • Meanwhile, cook noodles according to package directions and drain. Rinse with cold water and drain well. 
  • For sauce, in a small bowl, stir together chicken broth, the remaining 4 tablespoons soy sauce, the remaining 2 teaspoons sugar, and the cornstarch. 
  • In a 10-inch skillet or a wok, heat vegetable oil and sesame oil over medium-high heat. Add garlic and cook for 30 seconds. Add carrots and cook for 2 minutes. Add bok choy and green onions, cook for 2 minutes. Remove vegetables from wok. 
  • Drain chicken and discard marinade. Add chicken to wok (add more oil if necessary) and cook until no longer pink (about 3 or 4 minutes).
  • Push chicken from the center of the wok. Stir sauce and add to center of the wok. Cook and stir until thickened and bubbly.
  • Add the cooked noodles and vegetables. Toss the mixture until combined and heated through.
  • Transfer to a platter and serve.


  • This recipe is so flexible, use whatever vegetables you like or have on hand.
  • Chop the vegetables and cut up the chicken ahead of time during a meal prepping session for an even easier meal on a busy night.
  • This recipe doubles well if you are cooking for a crowd.
  • Leftovers are fabulous and can be reheated in the microwave, on the stove top, or even in the toaster oven.


Serving: 1 of 4 servings, Calories: 453kcal, Carbohydrates: 61g, Protein: 28g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 55mg, Sodium: 1920mg, Potassium: 516mg, Fiber: 2g, Sugar: 6g, Vitamin A: 3601IU, Vitamin C: 13mg, Calcium: 48mg, Iron: 1mg
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Chicken Lo Mein is a weeknight meal that is ready in no time flat. It is full of flavor, requires simple ingredients and can be made in one pan. You are going to love this homemade version of a restaurant favorite.

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