Let’s be honest, we’ve all had that 6 PM moment. The fridge looks like a ghost town, takeout sounds tempting, and the idea of boiling water feels like a full-on workout. That’s exactly how I stumbled into this chicken lo mein recipe, and let me just say—it was one of my better kitchen decisions. This version of lo mein brings that warm, savory, slightly garlicky magic right into your own kitchen, without the delivery fees or the mysterious extra noodles you didn’t ask for. If you’re into Simple Chicken Recipes that actually taste like something you’d crave, this one’s a keeper. I always say, if you’re going to cook, let it be worth it—and this is. Loaded with tender chicken, crisp-tender veggies, and silky noodles all tossed in a glossy sauce, this dish is exactly the kind of dinner that earns repeat requests. And hey, if your family’s anything like mine, leftovers are wishful thinking. Bookmark this gem from Healthy Living Mindset—it’s one of My Recipes now, and maybe yours too.

1) Key Takeaways
2) Easy Chicken Lo Mein Recipe
3) Ingredients for Chicken Lo Mein
4) How to Make Chicken Lo Mein
5) Tips for Making Chicken Lo Mein
6) Making Chicken Lo Mein Ahead of Time
7) Storing Leftover Chicken Lo Mein
8) Try these Main Course recipes next!
9) Chicken Lo Mein
10) Nutrition

1) Key Takeaways

Quick and flavorful chicken noodle stir-fry you can make at home.
Loaded with fresh vegetables, tender chicken, and a savory sauce.
Perfect weeknight meal using ingredients you likely have on hand.
One of our go-to simple chicken recipes that feels like a takeout treat.

2) Easy Chicken Lo Mein Recipe

If you’ve got a craving for takeout but don’t want the mystery oils or long wait times, this easy chicken lo mein recipe has your name on it. It’s one of those simple chicken recipes I keep coming back to, especially on days when I’d rather not spend hours in the kitchen. With a few pantry staples and some fresh ingredients, we can whip up something that tastes like it came from your favorite corner restaurant.

The beauty of this dish is in its balance. The savory soy and oyster sauce, paired with the slight sweetness of hoisin, hug each noodle just right. And those fresh veggies? They keep their bite, giving the whole thing that perfect chew. It’s got all the comfort of a big bowl of noodles without that heavy, greasy after-feeling. Plus, it’s a great way to get your protein and veg in one hit.

I make this on weeknights when I’ve got limited time but still want something warm, comforting, and full of flavor. It’s a recipe that’s found a permanent home in my meal rotation, and I wouldn’t be surprised if it finds one in yours too. At Healthy Living Mindset, we’re big fans of incredible recipes like this—simple, fast, and packed with flavor.

3) Ingredients for Chicken Lo Mein

Sesame Oil: This adds a rich, nutty undertone that makes the dish taste like it came straight from a wok in a busy kitchen. Just a tablespoon or two does the trick.

Chicken Breasts: Sliced into thin strips, these cook quickly and stay tender. If you’ve got thighs instead, they work beautifully, too. This is the heart of the simple chicken recipes category.

Soy Sauce: Salty and bold, it gives that deep umami punch. I like using low-sodium so I can adjust the salt myself.

Hoisin Sauce: Sweet, thick, and a little sticky—it helps coat the noodles and gives them that slightly caramelized finish we love.

Oyster Sauce: Brings depth and savory flavor. It rounds out the rest of the sauces with a briny richness that ties everything together.

Cornstarch: Helps thicken the sauce and gives the chicken that silky, restaurant-style finish when stir-fried.

Garlic & Ginger: These two are the soul of this recipe. Mince fresh garlic and ginger for the best punch of flavor. You’ll smell the difference.

Carrots, Bell Pepper, Snap Peas: These veggies bring crunch, color, and a little sweetness. Feel free to swap in whatever’s in your fridge—broccoli, mushrooms, you name it.

Lo Mein Noodles: Soft and chewy, they’re the perfect base for soaking up all that sauce. If you can’t find lo mein, spaghetti or linguine works fine in a pinch.

Green Onions: Tossed in at the end for freshness and a little bite. They add a layer of sharpness that balances the sauce.

4) How to Make Chicken Lo Mein

Step 1. Toss the sliced chicken with soy sauce and cornstarch in a bowl. Let it sit for 10 minutes while you prep everything else. This little marinade helps the chicken stay juicy during cooking.

Step 2. Heat sesame oil in a large pan or wok. When the oil’s hot, add the chicken. Cook it until golden and just cooked through. Set it aside so it doesn’t overcook while the veggies do their thing.

Step 3. In the same pan, toss in the garlic and ginger. Stir them around for about 30 seconds until your kitchen starts to smell like a street food stall in the best way.

Step 4. Add the carrots, bell pepper, and snap peas. Stir-fry them for 3 to 4 minutes, just enough for them to keep a little crunch.

Step 5. Add the chicken back into the pan with all the sauces—more soy, hoisin, and oyster. Mix everything until coated and glossy. This is where it starts to really look like something off a takeout menu.

Step 6. Toss in the cooked noodles and chopped green onions. Stir well and make sure every strand of noodle is slick with sauce. Give it a quick taste and adjust the seasoning if you need to.

5) Tips for Making Chicken Lo Mein

Use fresh veggies when you can. It makes a difference in taste and texture. I love the crunch from snap peas and bell peppers, but any colorful mix will work. Just don’t overcook them—you want that bite.

Boil your noodles right before you’re ready to cook everything else. If they sit too long, they clump or get gummy. A little drizzle of oil and a quick toss can help if they do stick together.

Try not to overcrowd your pan. I’ve done this more than once, and it just steams everything instead of getting that nice sear. Cook in batches if needed. The extra effort? Worth it.

6) Making Chicken Lo Mein Ahead of Time

This dish reheats well, so if you’re into meal prepping or cooking ahead, you’re in luck. I like to make a big batch and store it in single-serving containers. It holds up for three or four days in the fridge.

Just keep the noodles and sauce separate if you can. Reheat gently on the stove or microwave, tossing to coat evenly. If it feels a little dry, splash in a touch of soy sauce or water to loosen it up again.

It’s one of those simple chicken recipes that’s as good the next day—maybe better. The sauce soaks into the noodles overnight, making each bite that much more flavorful.

7) Storing Leftover Chicken Lo Mein

Once cooled, transfer leftovers into an airtight container. Pop it in the fridge and it’ll keep for up to four days. I’ve even frozen it when I had more than I could eat. It thaws well and makes a great last-minute lunch or dinner.

To reheat, use a non-stick skillet over medium heat. Add a splash of water and cover the pan to steam the noodles back to life. Microwave works too, but I prefer the stove for better texture.

This recipe holds up well, making it a favorite among chicken food recipes I keep in regular rotation. It’s practical, flavorful, and doesn’t take up much space in the fridge.

8) Try these Main Course recipes next!

9) Chicken Lo Mein