Name: Best Chicken Lo Mein Recipe
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Cuisine: Asian
Ingredients: 16 oz fresh Chinese egg noodles; 1 lb chicken breast or thigh, cut to bite-size pieces; 1 tablespoon vegetable oil; 2 ½ cups stir fry vegetables (carrots, red bell pepper, onions, shiitake mushrooms, snow peas), sliced ¼ inch thick; 1 stalk scallion, chopped; 2 teaspoons toasted white sesame seeds; ½ cup chicken stock; 2 tablespoons oyster sauce; 1 ½ tablespoons dark soy sauce; 1 ½ tablespoons low sodium soy sauce; 1 teaspoon cornstarch; 1 teaspoon toasted sesame oil; 1 teaspoon brown sugar; 1 teaspoon grated ginger; 3 cloves garlic, minced; 1 teaspoon chili garlic sauce (optional); 1 teaspoon Lao Gan Ma Spicy Chili Crisp (optional); 1 teaspoon Thai chili pepper flakes (optional)

You know that savory, satisfyingly saucy noodle dish that feels like a warm hug? That’s exactly what the Best Chicken Lo Mein Recipe delivers every single time. It’s a beautiful mix of tender chicken, fresh veggies, and glossy noodles—simple, comforting, and totally crave-worthy.

The image shows a close-up of a served plate filled with yellow-brown stir-fried noodles mixed with bright green snap peas, red bell pepper strips, and pieces of cooked meat that are light brown with grill marks. The noodles glisten with sauce and are sprinkled with white sesame seeds. A pair of black-tipped tongs is lifting a bundle of the noodles along with vegetables, held by a woman's hand. The plate is white and sits on a white marbled surface, with some green onion segments blurred in the background. The colors are vivid and the textures show the softness of the noodles and the crunch of the vegetables. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Best Chicken Lo Mein Recipe
Top Tip
How to Serve Best Chicken Lo Mein Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Best Chicken Lo Mein Recipe

Why You'll Love This Recipe

This recipe has become a go-to in my kitchen because it nails that perfect balance between savory and slightly sweet, with a little hint of toasted sesame magic. Plus, it’s incredibly adaptable and cooks up faster than you’d expect, making dinner feel like a treat even on busy nights.

Quick and Easy: With just about 15 minutes from start to finish, it’s a weeknight hero.
Simple Ingredients: You don’t need any fancy pantry items—most of this might already be in your kitchen.
Customizable: Swap the veggies or spice it up to suit your mood or what’s in your fridge.
Totally Delicious: The sauce has this glossy, umami-packed flavor that tastes restaurant-quality every time.

Ingredients & Why They Work

Every ingredient in this Best Chicken Lo Mein Recipe plays its part in creating a beautiful harmony of texture and flavor. The noodles act as the perfect canvas, the chicken adds hearty protein, and the sauce brings everything together with that irresistible taste. Here are the stars and why I love using them.

Flat lay of fresh yellow Chinese egg noodles neatly coiled, raw bite-sized chicken breast pieces, a small white bowl of clear chicken stock, a small white bowl with glossy dark oyster sauce, a small white bowl of dark soy sauce, a small white bowl of light soy sauce, a small white bowl containing fine white cornstarch powder, a small white bowl with light amber toasted sesame oil, a small white bowl with golden brown sugar, a small white bowl holding freshly grated pale yellow ginger, three fresh garlic cloves with papery white skin, a fresh orange carrot sliced into thin rounds, a red bell pepper quartered and sliced, white onion slices, dark brown shiitake mushrooms whole with stems, vibrant green snow peas whole, a fresh green scallion stalk, a small white bowl filled with white toasted sesame seeds, a small white bowl with bright red chili garlic sauce -- all arranged symmetrically in balanced proportions on a simple clean white ceramic surface, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Chinese egg noodles: Fresh if you can find them—they’re tender but with a great bite; dried works perfectly too, just watch cooking times.
Chicken breast or thigh: I prefer thigh for juiciness, but breast works if trimmed well; bite-size pieces cook quickly and soak up the sauce.
Vegetable oil: Neutral in flavor and great for a high-heat stir fry.
Stir fry vegetables: I use a combo of carrots, bell peppers, shiitake mushrooms, snow peas, and onions for crunch and color—feel free to mix in what you like.
Scallion: Adds a fresh, mild oniony pop as a garnish.
Toasted white sesame seeds: The finishing touch for nutty flavor and visual appeal.
Chicken stock: Adds savory depth to the sauce; can substitute vegetable stock or water if needed.
Oyster sauce: This is the secret umami bomb that makes the sauce shine.
Dark soy sauce: Gives color and richness.
Low sodium soy sauce: Adds saltiness without overpowering.
Cornstarch: Thickens the sauce just right to glaze the noodles beautifully.
Toasted sesame oil: Adds that irresistible, warm, nutty aroma.
Brown sugar: A touch of sweetness balances out the savory elements.
Fresh ginger: Provides zesty brightness.
Garlic: For that classic aromatic depth.
Chili options: I usually add chili garlic sauce sparingly for a kick, but you can also use chili flakes or Lao Gan Ma—choose your spice adventure!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about the Best Chicken Lo Mein Recipe is how you can easily put your spin on it. Whether you’re all about extra spice, prefer a vegetarian version, or want to swap chicken for shrimp, this recipe invites your creativity.

Variation: I once swapped chicken for tofu and upped the vegetables for a colorful vegetarian version that was surprisingly filling and delicious—just make sure to press the tofu well before cooking!
Spicy Upgrade: My go-to is adding a teaspoon of chili garlic sauce—it’s salty and spicy, so a little goes a long way, but the heat really wakes up the flavors.
Veggie Switch: The classic stir-fry veggies work great, but sometimes I toss in baby bok choy or snap peas for extra crunch.
Gluten-Free Twist: Use rice noodles instead of egg noodles and tamari or coconut aminos instead of soy sauce for a gluten-free version that’s just as satisfying.

Step-by-Step: How I Make Best Chicken Lo Mein Recipe

A white round plate is full of stir-fried noodles with a mix of colorful vegetables and pieces of cooked chicken. The noodles are light brown and glossy, twisted in a pile. Bright green snap peas, thin orange carrot strips, and red bell pepper strips are mixed in with the noodles. Pieces of golden-brown cooked chicken are spread evenly on top. The dish is sprinkled with white sesame seeds and fresh green sliced spring onions. Around the plate on a white marbled surface are whole garlic bulbs, green spring onions, and several brown mushrooms. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Whisk Together That Flavorful Sauce

Start by mixing all your sauce ingredients in a medium bowl—chicken stock, oyster sauce, dark and light soy, cornstarch, sesame oil, brown sugar, fresh ginger, and garlic. Stir until the sugar dissolves completely. This combo is your flavor powerhouse, so getting it smooth and well combined here sets the tone for the whole dish.

Step 2: Marinate the Chicken

Toss your bite-sized chicken pieces in about a tablespoon of that sauce you just made. This is my kitchen hack for juicy, flavorful chicken—it soaks up those bold flavors while you prep everything else, no extra steps needed.

Step 3: Cook the Noodles

Boil your noodles until just shy of al dente—about 1 to 2 minutes less than the package says. Rinse immediately under cold water to stop cooking and prevent sticking, and drizzle a tiny bit of oil over them. This keeps them silky and separated, ready to soak up that sauce later.

Step 4: Stir Fry Chicken and Vegetables

Heat your wok or a large skillet over medium-high and swirl in the vegetable oil. Add the marinated chicken and cook until it’s no longer pink, then set it aside. Toss in your veggies and stir fry just 2-3 minutes until they’re tender-crisp—that little crunch makes all the difference.

Step 5: Bring Everything Together

Return the noodles to the pan along with the rest of the sauce. Toss everything together for 1-2 minutes; the sauce should thicken and turn shiny, boxing in those gorgeous flavors. Finally, fold the chicken back in, mix, then finish off with chopped scallions and toasted sesame seeds for a little crunch and pop.

Top Tip

After making this recipe dozens of times, I’ve learned a few tricks that really take your Best Chicken Lo Mein Recipe from good to unforgettable. These small adjustments can seriously change the texture and flavor balance in the best way.

Don’t Overcook Noodles: I can’t stress this enough—overcooked noodles turn mushy and soak up too much sauce. Aim for just under al dente, then rinse with cold water to halt cooking immediately.
Cook Vegetables Last: Add them after the chicken is out to maintain their crunch and vibrant color; soggy veggies just don’t have the same appeal.
Use Fresh Ginger and Garlic: Powder just doesn’t compare! Fresh aromatics make this dish sing.
Toast Sesame Seeds: If you have time, toast the sesame seeds yourself—it enhances their nuttiness much more than store-bought pre-toasted seeds.

How to Serve Best Chicken Lo Mein Recipe

Garnishes

I always finish with freshly chopped scallions and toasted white sesame seeds because they bring freshness and a lovely little crunch right at the end. Sometimes, I toss a few chili flakes on top to wake up your taste buds if you're feeling adventurous.

Side Dishes

I like pairing this lo mein with a simple side of steamed broccoli or a light cucumber salad to cut through the richness. If it’s a special night, crispy potstickers or egg rolls on the side make it feel like a complete, restaurant-worthy feast.

Creative Ways to Present

For a fun dinner party twist, I’ve sometimes served this in big shallow bowls garnished with extra scallions and tiny chili threads. It’s also great scooped into lettuce cups for a lighter, hand-held meal that’s both impressive and casual.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge, and they’ll stay fresh for up to 3 days. Honestly, the noodles soak up more sauce overnight, so reheating with a splash of water or stock helps revive that perfect texture.

Freezing

I’ve frozen this lo mein a couple of times with decent results. Freeze in freezer-safe containers, and when thawed, reheat gently in a pan with a little added stock or water to keep the noodles from drying out.

Reheating

My favorite way to reheat is in a skillet on medium heat. Add a splash of chicken stock, cover, and stir gently until warm. The steam helps make the noodles tender again without turning them mushy.

Frequently Asked Questions:

Can I use dried noodles for this Best Chicken Lo Mein Recipe?

Yes! Dried lo mein or even spaghetti and linguine work well if you adjust the cooking time to make sure noodles are just al dente before tossing in the sauce. Rinsing them under cold water helps prevent sticking and overcooking during the stir fry.

What vegetables are best in Best Chicken Lo Mein Recipe?

I like a mix of carrots, bell peppers, onions, snow peas, and shiitake mushrooms, but feel free to use whatever you have on hand. Just slice vegetables thinly for fast, even cooking and that perfect tender-crisp texture.

Can I make this recipe vegetarian or vegan?

Definitely! Swap chicken for firm tofu or more vegetables and use vegetable stock instead of chicken stock. Also, replace oyster sauce with a vegan mushroom-based sauce or hoisin sauce for similar umami notes.

How do I prevent the noodles from sticking together?

The key is rinsing cooked noodles under cold water immediately and drizzling with a little oil to coat the strands. When stir-frying, use high heat and toss gently but thoroughly to keep noodles separate and glossy.

Final Thoughts

This Best Chicken Lo Mein Recipe has been a staple in my kitchen because it’s simple, quick, and feels like a genuine celebration of Asian home cooking. I hope when you try it, you find the same joy I do—not just in the taste but in how easily it comes together. Trust me, once you make it, it’ll become one of those recipes you reach for time and again, eager to share with friends and family over casual dinners or special occasions.