Introduction
The kitchen fills with the sweet, garlicky steam of sesame and soy; the skillet hisses and a clean, warm smell makes everyone wander in. Today I’m sharing a Chicken Lo Mein Recipe that’s become a weeknight staple in my house. This always takes me back to Sunday dinners. If you like easy, crowd-pleasing meals, try browsing my collection of easy family recipes for more ideas.
Why You’ll Love This
- Quick weeknight dinner that feels special
- Bright veggies add crunch and color
- Budget-friendly with inexpensive chicken breasts
- Kid-approved flavors and easy to tweak
Quick Recipe Snapshot
- Servings: 4–6
- Prep time: 15 minutes
- Cook time: 12–15 minutes
- Total time: 30 minutes
- Skill level: Easy
- Taste: savory, garlicky, a touch nutty from sesame oil
This is forgiving and fast, so you’ll feel confident jumping in — and if you want a sweet finish, try a blueberry loaf on the side.
Ingredients You’ll Need
- 3–4 boneless, skinless chicken breasts
- Lo Mein noodles (fresh or dried)
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 2 carrots, thinly sliced on the bias
- 2 green onions, chopped (white and green parts)
- ¼ cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 3 cloves fresh minced garlic
Chef notes:
- Fresh garlic = bigger flavor
- Low-sodium soy = control the salt
- Sesame oil = add at end for aroma
Also, if you like serving bread with noodles, my blueberry lemon cream cheese sourdough loaf complements savory meals nicely.
How to Make It
- First, gather everything and chop the vegetables into bite-sized pieces. Smell the garlic as you mince it.
- Next, cook the lo mein noodles according to package instructions until al dente; drain and set aside. They should still have a tiny chew.
- Then heat a large skillet or wok over medium-high. Add a splash of oil and sauté the chicken. Let it sizzle, and cook until golden at the edges and no longer pink inside, about 6–8 minutes. Remove the chicken and rest it on a plate.
- Meanwhile, in the same pan, stir-fry the bell peppers, carrots, and white parts of the green onions. Toss until tender yet crisp and the veggies brighten, about 3–4 minutes.
- Return the chicken to the skillet and add the noodles. Pour in the soy sauce, drizzle sesame oil, and add the minced garlic. Toss everything; listen for a brief extra sizzle as the sauce warms and coats the noodles.
- Finally, taste and adjust. If the pan looks dry, add a splash of water or more soy sauce. Scatter the green onion tops and serve hot with extra soy sauce if desired. This last toss finishes the Chicken Lo Mein Recipe with glossy, saucy noodles.
If you need a quick dessert, I often follow this with a simple banana pudding that lets everyone relax after the main course.
Kitchen Tips (From My Kitchen)
- Time-saver: Slice peppers and carrots the night before to cut prep time in half.
- Common mistake + fix: Crowd the pan and food steams; instead, work hot and in a single layer so edges caramelize.
- Simple variation: Add a pinch of crushed red pepper or a spoon of hoisin for sweetness.
Serving Ideas
- Weeknight family dinner with quick pickled cucumbers.
- Casual dinner party; serve in a large bowl so people help themselves.
- Meal-prep lunches; portion into containers for the week.
- Garnish ideas: sesame seeds, extra green onions, or a squeeze of lime.
- Side ideas: steamed broccoli, simple cucumber salad, or a light soup.
Storing & Leftovers
- Fridge: Store in an airtight container for 3–4 days.
- Freezer: Not ideal for texture, but you can freeze for up to 1 month in a tight container.
- Reheat: Warm gently in a skillet with a splash of water to revive the noodles.
Leftover idea: Make a warm noodle bowl with fresh greens, a soft egg, and a drizzle of sesame oil.
Chicken Lo Mein
Ingredients
Method
- Gather everything and chop the vegetables into bite-sized pieces. Smell the garlic as you mince it.
- Cook the lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high. Add a splash of oil and sauté the chicken until golden at the edges and no longer pink inside, about 6-8 minutes. Remove and rest the chicken on a plate.
- In the same pan, stir-fry the bell peppers, carrots, and white parts of the green onions until tender yet crisp, about 3-4 minutes.
- Return the chicken to the skillet and add the noodles. Pour in the soy sauce, drizzle sesame oil, and add the minced garlic. Toss everything together.
- Taste and adjust. If the pan looks dry, add a splash of water or more soy sauce. Scatter the green onion tops and serve hot with extra soy sauce if desired.
Notes
FAQs
Q: Can I make this ahead?
A: Yes, you can cook the chicken and noodles ahead, but keep them separate. Reheat quickly in a hot pan and toss with sauce so nothing becomes gummy.
Q: What substitutions work well?
A: Swap tofu or thin pork slices for chicken. Use tamari for gluten-free. The Chicken Lo Mein Recipe adapts easily to what you have.
Q: How do I know it’s done?
A: Chicken is done when it’s no longer pink and juices run clear; noodles should be al dente and lightly glossy from sauce.
Q: Can I freeze it?
A: You can, although fresh veggies soften. Freeze if needed, but expect a softer texture after thawing.
Final Thoughts
I make this Chicken Lo Mein Recipe when I want comfort that’s quick and honest. Tweak the veg, turn up the heat, and make it yours; it always brings people to the table. For more from my kitchen, see more from my kitchen.
Conclusion
For another take on a classic, see The Best Chicken Lo Mein recipe on Drive Me Hungry, and if you like a one-pan approach, check out Chicken Lo Mein (One Pan) on Momsdish.
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