Chicken Lo Mein

Chicken Lo Mein

5 from 13 reviews

Better than takeout Chicken Lo Mein with tender bites of chicken, fresh veggies, and Chinese noodles, all in a sweet and savory sauce with garlic and ginger.


Lo Mein Sauce

  • ¼ cup low-sodium soy sauce
  • 1 teaspoon sesame oil 
  • 1 tablespoon brown sugar or honey
  • 1 tablespoon Chinese cooking wine
  • 1 tablespoon Oyster sauce or Hoisin sauce
  • 2 cloves garlic minced
  • 1 tablespoon grated fresh ginger or ginger paste
  • 1 tablespoon cornstarch

Chicken Stir Fry

  • 23 tablespoons olive oil
  • 2 large chicken breasts cut into thin strips
  • 8 ounces white button mushrooms or shiitake mushrooms, sliced
  • 8 ounces Chinese noodles or lo mein noodles
  • 1 medium onion diced
  • 2 medium carrots peeled and cut julienne
  • 1 red bell pepper sliced thin
  • 2 cups shredded green cabbage or Napa cabbage
  • 4 green onions thinly sliced


  1. Whisk together soy sauce, sesame oil, brown sugar, Chinese cooking wine, oyster sauce, garlic, ginger, and cornstarch. Set it aside for a few minutes.
  2. Add a little olive oil to a large skillet over medium-high heat. Add the chicken pieces in a single layer and cook until lightly browned. Flip the chicken and cook until browned and cooked through. Plate the chicken and work in batches if needed so you don’t crowd the pan.
  3. Add a little more olive oil to the skillet over medium-high heat. Add the mushrooms and cook until golden brown. Add them to the plate with the chicken and cover to keep warm.
  4. Meanwhile, bring a medium pot of lightly salted water to boil. Cook the noodles al dente according to package instructions. Don’t overcook the noodles. Rinse and drain well.
  5. If needed, add a little more olive oil to the skillet. Add the onion and carrots to the skillet over medium-high heat. Stir fry for 2 minutes, then add the bell pepper and stir fry for 2-3 minutes or until the veggies are crisp-tender. Plate the veggies and cover them loosely to keep them warm.
  6. Add just a touch more oil and cook the cabbage for 2-3 minutes or just until it starts to wilt. Plate the cabbage with the other vegetables.
  7. Reduce the heat on the skillet to medium-low. Whisk the sauce mixture that you set aside and add to the skillet, cooking until thickened while whisking frequently.
  8. Add the chicken, veggies, and noodles to the skillet and toss to coat. Top with thinly sliced green onions and serve promptly.


  • Cut your chicken into small thin bite size pieces so they cook quickly. Think of what they will look like on the end of a set of chopsticks.
  • Honey can be substituted for brown sugar.
  • Only some people have access to oyster sauce or like it, so feel free to substitute Hoisin Sauce. The flavor will be a little different, but it is equally delicious. Hoisin Sauce can be found in the Asian section of your local grocery store with the other jarred sauces.
  • White button mushrooms, shiitake mushrooms, or cremini mushrooms (baby bella mushrooms) work with this recipe.
  • This recipe moves very quickly, so have everything you need in close proximity, 
  • My family loves a ton of sauce, so I double the sauce ingredients. You can do the same, but it will increase the sodium content.
  • The sauce will thicken a little more as it cools.
  • Store leftovers in an airtight container in the fridge. Reheat on the stovetop in a skillet or in the microwave at reduced power.

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