Chicken Lo Mein Recipe

Chicken Lo Mein Recipe

Introduction
Close your eyes and imagine a steaming plate of lo mein: glossy noodles that catch the light, tender ribbons of chicken, and a crisp chorus of bell peppers and carrots. The aroma is savory with a hint of sesame and garlic; the first bite gives you a pleasing contrast — chewy noodles, juicy chicken, and a bright, crunchy snap from the vegetables. This Chicken Lo Mein is comfort food with a lively personality: familiar, satisfying, and endlessly adaptable.

This recipe is perfect for weeknight dinners when you need something quick and nourishing, for casual gatherings where guests can serve themselves, or for when you want a cozy, takeout-style meal at home. It’s one of those dishes that warms the kitchen and the heart, and it scales easily for meal prep or feeding a crowd.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 4
• Difficulty Level: Easy — great for cooks of all levels

Nutrition Highlights
Estimated nutrition per serving (4 servings total). These values are approximate, calculated from typical ingredient profiles and verified against USDA FoodData Central entries and general nutrition references (USDA & Mayo Clinic standards):

• Calories: ~410 kcal
• Protein: ~40 g
• Carbohydrates: ~30 g
• Fat: ~14 g
• Fiber: ~3–4 g
• Sodium: variable (depends on soy sauce; low-sodium soy sauce reduces sodium significantly)

Notes: These are estimations based on commonly used portions (chicken breast, fresh lo mein noodles, vegetables, sesame oil, and low-sodium soy sauce). For precise tracking, weigh your ingredients and consult the USDA FoodData Central or a registered dietitian. This dish supplies a solid amount of lean protein (from chicken) and vegetables; swapping in whole-grain or higher-fiber noodles, or increasing veg, will further boost fiber and micronutrients.

Why You’ll Love It

• Speed and simplicity: From chopping to plate in under 30 minutes, this is a reliable weeknight hero.
• Comfort with texture: The chewy noodles and tender chicken framed by crisp vegetables makes every mouthful interesting.
• Crowd-pleasing and nostalgic: It evokes the warm familiarity of favorite takeout but fresher, customizable, and healthier.
• Balanced meal: High-quality protein, colorful vegetables, and controlled oil/sauce make it suitable for family meals or meal prep.

Preparation Guide
Ingredients

• 3–4 boneless, skinless chicken breasts (about 1 to 1¼ lb / 450–560 g), sliced thinly against the grain
• 12 oz (about 340 g) Lo Mein noodles (fresh or dried; cook according to package if dried)
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 medium carrots, thinly sliced on the diagonal
• 2 green onions, chopped (white and green parts separated if possible)
• ¼ cup (60 ml) low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves fresh garlic, minced
• 1 tablespoon vegetable or neutral oil (for stir-frying)
  Optional ingredients and substitutions:
• 1 teaspoon grated fresh ginger (optional, adds brightness)
• 1–2 tablespoons oyster sauce or hoisin sauce (for deeper umami sweetness)
• Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) to thicken sauce
• Swap chicken for firm tofu (pressed), shrimp, or thinly sliced beef
• Use tamari or gluten-free soy sauce and gluten-free noodles for a gluten-free version

Step-by-step Instructions

1. Gather all ingredients and chop vegetables into bite-sized pieces.
2. Cook lo mein noodles according to package instructions until al dente; drain, toss lightly with a drizzle of sesame oil or neutral oil to prevent sticking, and set aside.
3. Heat a large skillet or wok over medium-high heat and add 1 tablespoon vegetable oil.
4. Season the sliced chicken lightly with salt and pepper. Add chicken to the hot pan and sauté until golden brown and cooked through, about 6–8 minutes (internal temperature should reach 165°F / 74°C). Remove chicken from the skillet and set aside.
5. In the same pan, add the bell peppers, carrots, and the white parts of the green onions (reserve greens for garnish). Stir-fry until vegetables are tender-crisp, about 3–4 minutes. If using ginger, add it with the garlic.
6. Add the minced garlic and cook 30–45 seconds until fragrant (do not let it burn).
7. Return the cooked chicken to the skillet with the vegetables. Add the cooked noodles, low-sodium soy sauce, sesame oil, and any additional sauces (oyster/hoisin). Toss everything together until well mixed and heated through; if you want a thicker sauce, stir in a cornstarch slurry and cook 1 minute more until glossy.
8. Taste and adjust seasoning (more soy sauce, a splash of rice vinegar for brightness, or a pinch of sugar). Garnish with chopped green onion greens and serve hot with extra soy sauce on the side.

Practical tips:

• Slice the chicken thinly for quicker, more even cooking.
• Keep heat high while stir-frying to achieve a slight sear and prevent sogginess.
• Toss noodles with a little oil right after draining to avoid clumps.
• Don’t overcrowd the pan — stir-fry in batches if needed.

Best Pairings

• Simple sides: A light cucumber salad or steamed bok choy balances the savory richness.
• Sauces: Serve with extra low-sodium soy sauce, chili oil, or a squeeze of lime for brightness.
• Drinks: Jasmine tea or a crisp lager complements the savory-sesame notes.
• For a heartier meal: Add a small bowl of miso soup or a side of edamame.
• Presentation tip: Serve in shallow bowls and garnish with toasted sesame seeds and green onion for contrast.

Shelf Life & Storage

• Room temperature: Not recommended beyond safe food limits — do not leave unrefrigerated for more than 2 hours (1 hour if above 90°F / 32°C).
• Refrigeration: Store in an airtight container for 3–4 days. Reheat in a skillet over medium heat (add a splash of water or broth to return moisture) or microwave until steaming hot.
• Freezer: Freeze in an airtight, freezer-safe container for up to 2 months. Thaw in the fridge overnight before reheating. Note: texture of vegetables may soften after freezing; fresh vegetables are best when making from scratch.

Insider Secrets

• High heat and motion: Use a very hot pan and keep the food moving to get a restaurant-style sear and retain vegetable crunch.
• Marinade magic: Marinate the chicken briefly (10–20 minutes) in a splash of soy sauce, a teaspoon of cornstarch, and a little sesame oil for silkier texture and better caramelization.
• Layer flavor: Add aromatic ingredients in sequence — dense vegetables first (carrot), then peppers, then garlic/green onion to preserve each texture and flavor.
• Noodle tip: If using dried noodles, slightly undercook them so they finish in the pan without going mushy.

Creative Twists

• Vegetarian / Vegan: Replace chicken with extra-firm tofu (pressed and pan-fried) or a mix of shiitake mushrooms and snap peas. Use tamari and a touch of maple syrup for depth.
• Gluten-free: Use rice noodles or gluten-free soba and substitute tamari or a certified gluten-free soy sauce.
• Spicy Szechuan: Add 1–2 teaspoons of chili bean paste (doubanjiang) or a drizzle of chile crisp and toasted Szechuan peppercorns for numbing heat.
• Citrus-Ginger: Add 1 tablespoon grated ginger and finish with 1 tablespoon rice vinegar and 1 teaspoon orange zest for a bright, aromatic version.

Recipe Q&A
Q: Can I use leftover rotisserie chicken?
A: Yes — shred or thinly slice and add near the end of reheating to avoid overcooking.

Q: My noodles clumped — how can I prevent that?
A: Toss drained noodles with a little neutral oil (1 teaspoon per serving) immediately after draining and separate gently with tongs before adding to the skillet.

Q: How do I reduce sodium?
A: Use low-sodium soy sauce or dilute soy sauce with a tablespoon of water and increase aromatics (garlic, ginger) for flavor. Also use less added sauce and more fresh herbs.

Q: Can I meal-prep this?
A: Yes — store components separately if possible (noodles, chicken, vegetables). Combine and reheat for best texture within 3–4 days.

Q: My vegetables became soft — any fixes?
A: Cook them for less time next time and add them later in the sequence; for current batch, briefly flash-sear them in a very hot pan to firm them up before combining.

Conclusion

Give this Chicken Lo Mein a try for a quick, satisfying meal that feels like takeout but is made your way. If you want to compare variations or see another home cook’s tested steps, check out this well-loved version on The Best Chicken Lo Mein – Drive Me Hungry. For a simple one-pan approach and other helpful tips, take a look at the Chicken Lo Mein (One Pan) – Momsdish recipe. Share your results, swap your favorite twists, and let this become one of the weeknight staples you reach for again and again.

Chicken Lo Mein

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• Author: recipechangegmail-com
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free (if using gluten-free noodles and soy sauce)

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Description

A quick and delicious Chicken Lo Mein recipe featuring glossy noodles, tender chicken, and crisp vegetables, perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts (about 1 to 1¼ lb / 450–560 g), sliced thinly against the grain
• 12 oz (about 340 g) Lo Mein noodles
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 2 medium carrots, thinly sliced
• 2 green onions, chopped
• ¼ cup (60 ml) low-sodium soy sauce
• 1 tablespoon sesame oil
• 3 cloves fresh garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon grated fresh ginger (optional)
• 1–2 tablespoons oyster sauce or hoisin sauce (optional)
• Cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) for thickening (optional)

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Instructions

1. Gather all ingredients and chop vegetables into bite-sized pieces.
2. Cook lo mein noodles according to package instructions until al dente; drain, toss lightly with sesame or neutral oil, and set aside.
3. Heat a large skillet or wok over medium-high heat and add vegetable oil.
4. Season the sliced chicken with salt and pepper. Add chicken to the pan and sauté until golden brown and cooked through, about 6–8 minutes. Remove chicken and set aside.
5. In the same pan, add the bell peppers, carrots, and the white parts of the green onions. Stir-fry until tender-crisp, about 3–4 minutes.
6. Add the minced garlic and cook until fragrant, about 30–45 seconds.
7. Return the chicken to the skillet, add the cooked noodles, soy sauce, sesame oil, and any additional sauces. Toss everything together until heated through; if desired, stir in the cornstarch slurry and cook for an additional minute.
8. Taste and adjust seasoning before serving hot, garnished with the green onion tops.

Notes

For best texture, slice chicken thinly and avoid overcrowding the pan while stir-frying. Variations include swapping chicken for tofu, shrimp, or beef.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Stir-Frying
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 410
• Sugar: 3g
• Sodium: 800mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 40g
• Cholesterol: 100mg