Quick and easy homemade Chicken Lo Mein recipe! Soft egg noodles tossed with chicken and vegetables in flavor-packed soy sauce, ready in just 30 minutes!
Pair the classic Chinese takeout recipe with our Kani salad for a complete meal.
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We love copycat recipes from our favorite restaurants that we can easily make at home. Some of our favorites are the Vegetable Lo Mein, Olive Garden’s Chicken Carbonara, and our family’s favorite, Japanese-inspired Chicken Stir Fry.
CHICKEN LO MEIN-
This homemade Chicken Lo Mein recipe is so much better than anything you’d order at your favorite restaurant. The soft egg noodles with chicken, favorite vegetables, and green onion in a rich sauce are so delicious.
|What is the difference between Chow Mein and Lo Mein?|
The biggest difference between the two is in the preparation of the noodles. Chow mein noodles are boiled and fried until crispy while lo mein noodles are boiled and tossed with sauce and remaining ingredients.
Both are egg noodles, lo mein noodles are slightly thicker and not as firm as the chow mein.
HOW TO MAKE CHICKEN LO MEIN?
This is the perfect recipe for a quick and easy dinner. The dish comes together in under 30 minutes making it an easy dinner for busy evenings.
- Cook noodles– First, cook the lo mein noodles according to package instructions. Drain the noodles and cover to keep warm. We really like these noodles but you can use your favorite brand.
- Cook chicken– Cut the chicken into thin even strands, you can also cube the chicken. Over medium heat, saute until fully cooked, remove from skillet and cover to keep warm.
- Cook vegetables– Cut the carrots and peppers into thin uniform strands. Saute the vegetables in the same skillet until the desired doneness. Add in the garlic and ginger and cook until fragrant.
- Prepare sauce– Meanwhile, in a bowl, quickly whisk together the ingredients for the sauce.
- Combine everything– Add the chicken, green onion and noodles to the skillet. Pour the sauce over everything and cook over med/low heat until the sauce thickens, about 2 minutes.
FREQUENLTY ASKED QUESTIONS-
We used chicken as the choice of protein in this recipe. However, beef and shrimp work great in lo mein instead of the chicken.
We only used carrots, peppers and green onion in our lo mein. You can also add broccoli, snow peas, zucchini, mushrooms, cabbage or onions with great results!
Yes, you can definitely substitute for chicken thighs. You won’t need to alter the recipe at all.
Yes, you sure can! However, it won’t taste exactly as classic lo mein, the lo mein noodles really do add so much texture.
Easily reheat the lo mein in a skillet over low heat. If it’s too dry, add some butter or a few tablespoons of water when reheating.
You can store the chicken lo mein in the refrigerator in an airtight container for up to 3 days.
Enjoy this copycat Asian restaurant copycat recipe. You kids will love the lo mein just as much as the adults will.
Since the chicken lo mein is cooked using one pan, you’ll have fewer dishes to clean and that sure is a winner.
OTHER ASIAN INSPIRED RECIPES-
Chicken Lo Mein Recipe
- 8 oz lo mein noodles
- 3/4 lb chicken breast, boneless skinless
- 1 large carrot, cut into thin strands
- 1 red pepper, sliced
- 3 garlic cloves minced
- 1 Tbsp ginger, grated
- 2 Tbsp green onion, chopped
- 2 Tbsp oil, for sautéing (divided)
- 2 Tbsp unsalted butter, for sautéing (divided)
lo mein sauce-
- 1/2 cup chicken broth
- 1/4 cup soy sauce
- ½ tsp sriracha or hot sauce, optional
- 1 tsp sesame oil
- 1 tsp cornstarch
- 3 Tbsp honey
- Cook lo mein noodles according to package instructions. Drain, cover and set aside to keep warm.
- In a bowl, combine all the ingredients for the lo mein sauce.
- Cut the chicken into thin strands. Cut the carrot and peppers into thin strands.
- In a large skillet, over med/high heat, saute chicken with 1 Tbsp oil and 1 Tbsp butter until chicken is fully cooked. Lightly season with salt and pepper. Remove the chicken from the skillet and cover to keep warm.
- In the same skillet, saute the carrot and pepper with an additional 1 Tbsp butter and 1 Tbsp oil until the vegetables are tender. Add the minced garlic and ginger and cook until fragrant.
- Once the vegetables are cooked, add the chicken, green onion and noodles and mix.
- Pour in the sauce and stir.
- Cook until noodles are reheated.
- Enjoy, friends.
- To REHEAT, cook over low heat until heated (add butter if dry).