Go Back
A vibrant bowl of chicken lo mein with tender chicken and fresh vegetables.

Classic Chicken Lo Mein

This classic chicken lo mein recipe features tender chicken, lo mein noodles, and crisp vegetables tossed in a savory sauce. It's a quick and easy weeknight meal that's bursting with flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • medium bowl
  • large pot
  • small bowl
  • large wok or skillet

Ingredients
  

Main Ingredients

  • 1 lb boneless, skinless chicken breasts or thighs thinly sliced
  • 8 oz lo mein noodles or egg noodles, spaghetti can also work in a pinch
  • 2 tbsp soy sauce for chicken marinade, plus more for the sauce
  • 1 tbsp cornstarch for chicken marinade
  • 1 tbsp sesame oil for chicken marinade, plus more for cooking
  • 2 garlic minced
  • 1 tbsp ginger grated
  • 1 carrot large, julienned or thinly sliced
  • 1 red bell pepper thinly sliced
  • 1 cup snow peas
  • 1 cup sliced cabbage Napa or green
  • 2 green onions sliced, for garnish

For the Sauce

  • 1/4 cup soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp rice vinegar
  • 1 tbsp brown sugar
  • 1 tsp sriracha optional, for a kick
  • 1/4 cup chicken broth or water

Instructions
 

Marinate the Chicken

  • Combine sliced chicken with soy sauce, cornstarch, and sesame oil in a bowl. Mix well and let marinate for at least 15 minutes.

Cook the Noodles

  • Boil salted water and cook lo mein noodles according to package directions, then drain and toss with sesame oil to prevent sticking.

Prepare the Sauce

  • Whisk together soy sauce, oyster sauce, rice vinegar, brown sugar, sriracha (if desired), and chicken broth in a small bowl.

Stir-fry Chicken

  • Heat sesame oil in a wok or skillet over medium-high heat, then cook the marinated chicken for 3-5 minutes until browned and cooked through. Remove and set aside.

Cook Vegetables

  • Add more oil to the wok if needed, then stir-fry minced garlic and grated ginger for 30 seconds until fragrant. Add carrots, bell pepper, snow peas, and cabbage and stir-fry for 3-4 minutes until crisp-tender.

Combine Everything

  • Return chicken to the wok with vegetables, add cooked noodles, and pour the sauce over everything. Toss constantly for 1-2 minutes until thoroughly coated.

Serve

  • Garnish with sliced green onions and serve immediately.

Notes

For an extra kick, add a pinch of red pepper flakes with the garlic and ginger. Feel free to customize the vegetables based on what you have on hand like broccoli, mushrooms, or snap peas. Make sure not to overcook the noodles, as they will continue to cook slightly when tossed with the sauce and other ingredients.