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Easy Chicken Lo Mein

Easy Chicken Lo Mein - recipe card
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Tender chicken and vegetables are tossed with chewy lo mein noodles in a savory-sweet sauce for a quick and satisfying weeknight dinner. This stir-fry comes together in under 30 minutes with a glossy, flavorful coating that clings to every strand.

Ingredients

Scale
  • 8 ounces dried lo mein noodles or spaghetti
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons dark soy sauce (or substitute with 1 tbsp regular soy + 1 tsp molasses)
  • 1 tablespoon hoisin sauce
  • 1 teaspoon toasted sesame oil
  • 1 teaspoon granulated sugar
  • 1/2 cup low-sodium chicken broth
  • 2 teaspoons cornstarch
  • 3 tablespoons vegetable oil, divided
  • 1 pound boneless skinless chicken breast, cut into 1/2-inch strips
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon white pepper (or black pepper)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, julienned (about 3/4 cup)
  • 1 red bell pepper, thinly sliced (about 1 cup)
  • 4 ounces snow peas, trimmed and halved crosswise (about 1 cup)
  • 3 scallions, sliced diagonally into 1-inch pieces, green parts reserved for garnish

Instructions

  1. Bring a large pot of salted water to a rolling boil over high heat. Cook the lo mein noodles according to package directions until just al dente, usually 4 to 5 minutes (if using spaghetti, cook 1 minute less than package time). Drain well and rinse with cold water to stop cooking; toss with 1 teaspoon of vegetable oil to prevent sticking and set aside.
  2. In a small bowl, whisk together the low-sodium soy sauce, dark soy sauce, hoisin sauce, toasted sesame oil, sugar, chicken broth, and cornstarch until the cornstarch is fully dissolved. Set the sauce aside near the stove — this will be added quickly later.
  3. Pat the chicken strips dry with paper towels, then season evenly with kosher salt and white pepper. Drying ensures browning rather than steaming; seasoning at this stage builds flavor into the meat.
  4. Heat a large wok or 12-inch nonstick skillet over high heat until a drop of water sizzles and evaporates instantly, about 30 seconds. Add 1 tablespoon of vegetable oil and swirl to coat the bottom. The pan must be ripping hot to sear the chicken, not stew it.
  5. Add the chicken strips in a single layer (work in two batches if needed to avoid overcrowding). Cook without moving for 1 minute until the bottom is golden brown, then stir-fry for another 1 to 2 minutes until cooked through — the thickest strip should reach 165°F / 74°C internally. Transfer the chicken to a clean plate and set aside.
  6. Reduce heat to medium-high and add the remaining 2 tablespoons vegetable oil. Add the minced garlic and grated ginger, stirring constantly for about 15 seconds until fragrant but not browned — garlic burns quickly and turns bitter.
  7. Add the julienned carrots, sliced red bell pepper, and snow peas to the wok. Stir-fry for 2 to 3 minutes, tossing frequently, until the carrots are tender-crisp and the peppers have slightly softened but still retain some crunch. The vegetables should be vibrant and not limp.
  8. Return the cooked chicken to the wok, then add the drained noodles and the white parts of the scallions. Pour the prepared sauce over everything — it will bubble and thicken immediately from the hot pan.
  9. Toss continuously with tongs for 45 to 60 seconds, ensuring each noodle is evenly coated with the glossy sauce and all ingredients are well combined. The cornstarch in the sauce creates a light cling, not a gummy paste, so don’t over-stir.
  10. Remove the wok from the heat. Divide the lo mein among 4 shallow bowls, garnish with the reserved scallion greens, and serve immediately. For best texture, eat within minutes of cooking — leftovers will be softer but still delicious.

Notes

Storage: Refrigerate leftovers in an airtight container for up to 3 days. The noodles will absorb sauce and soften. Freezing: Not recommended as the texture of noodles and vegetables degrades significantly. Reheating: Reheat in a wok or skillet over medium-high heat with a splash of water or chicken broth to restore moisture, stirring for 2 to 3 minutes until hot. Or microwave in a covered bowl at 70% power for 1 to 2 minutes, stirring halfway. Avoid overcooking during reheating to prevent mushy noodles.

Nutrition

Keywords: easy chicken lo mein, lo mein recipe, chicken stir fry, Chinese noodles, weeknight dinner, lo mein noodles, chicken and vegetables, 30 minute meal, soy sauce noodles, quick stir fry

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