I’ve been making this Chicken Lo Mein on busy weeknights for years. It’s a quick, saucy noodle stir-fry with tender strips of chicken, bright bell peppers, and a garlicky sesame finish that feels like takeout but comes together in one pan. If you want another easy chicken dinner to rotate in your weeknight lineup, try these cheesy chicken garlic wraps for a different handheld option.
Why you’ll love this dish
This Chicken Lo Mein hits a lot of marks: it’s fast, economical, and flexible. The recipe takes about 20 to 30 minutes from start to finish, so it’s ideal for weeknight dinners when time is tight. Vegetables add color and crunch, the sauce is simple and pantry-friendly, and the sesame oil plus garlic gives it a flavor boost that kids and adults tend to agree on. Swap in spaghetti or udon if you don’t have lo mein noodles and you still get satisfying results.
"Comforting, speedy, and full of bright texture—this recipe became my family’s go-to on busy nights."
If you like simple, crowd-pleasing chicken recipes, you might also enjoy these cheesy garlic chicken wraps for another easy dinner idea.
Step-by-step overview
Before you dive in, here’s the cooking roadmap so you know what to expect. First, slice the chicken and chop the vegetables. Then cook the noodles until just al dente and toss them with a little sesame oil so they do not stick. Next, sear the chicken in a hot pan until golden and cooked through, remove it, and quickly stir-fry the vegetables. Return the chicken, add the noodles, soy sauce, garlic, and sesame oil, then toss to combine and heat through. Finish with green onion tops and sesame seeds and you’re ready to serve.
What you’ll need
- 3 to 4 boneless, skinless chicken breasts (about 1.5 to 2 pounds), sliced thin
- Lo Mein noodles (fresh or dried). Substitute spaghetti or udon if needed
- 1 red bell pepper, sliced into bite-sized strips
- 1 yellow bell pepper, sliced into bite-sized strips
- 2 carrots, thinly sliced on the diagonal
- 2 green onions, chopped (separate white and green parts)
- 1/4 cup low-sodium soy sauce (use tamari for gluten-free)
- 1 tablespoon sesame oil, plus extra for finishing if desired
- 3 cloves fresh garlic, minced
- 1 teaspoon honey or 1 tablespoon hoisin sauce (optional for a touch of sweetness)
- 1 pinch red pepper flakes or a splash of chili-garlic sauce (optional for heat)
Notes and substitutions: If you prefer more vegetables, add snap peas or baby bok choy. For a lower-sodium option, cut the soy sauce to 2 tablespoons and add a splash of water and a pinch of salt to taste. For gluten-free, use tamari and rice noodles instead of lo mein.
Step-by-step instructions
- Prepare everything first. Chop bell peppers, carrots, and the white part of the green onions into bite-sized pieces. Mince the garlic. Slice the chicken into thin strips across the grain.
- Cook the noodles according to package directions until just al dente. Drain them well. Toss the warm noodles with a little sesame oil so they do not clump. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil and let it warm until shimmering.
- Add the chicken in a single layer. Sear without crowding for 3 to 4 minutes, then stir and cook another 2 to 4 minutes until the chicken is golden and cooked through. Remove the chicken to a plate.
- In the same pan, add the bell peppers, carrots, and the white parts of the green onions. Stir-fry for 3 to 4 minutes, until the vegetables are bright and crisp-tender.
- Return the cooked chicken to the skillet. Add the drained noodles, 1/4 cup soy sauce, remaining sesame oil if using, and the minced garlic. If you like sweet notes, add the honey or hoisin now. Toss everything thoroughly so the sauce coats the noodles and chicken.
- Cook for another 1 to 2 minutes, stirring constantly, until everything is heated through. Taste and adjust seasoning with more soy sauce or a splash of rice vinegar for brightness. Add red pepper flakes or chili-garlic sauce if you want more heat.
- Serve immediately. Garnish with the green onion tops and a sprinkle of sesame seeds. Offer extra soy sauce on the side.
Best ways to enjoy it
Serve Chicken Lo Mein hot straight from the pan. Plate it in shallow bowls so the sauce mingles with the noodles. For a heartier meal, pair it with a light soup or steamed greens. If you want a sweet finish after all those savory flavors, try a simple dessert like cinnamon sugar blondies for a pleasant contrast. A squeeze of lime on the noodles brightens the whole dish, and a side of pickled cucumbers adds a crisp, acidic counterpoint.
Storage and reheating tips
Cool leftovers quickly and store in an airtight container in the fridge for up to 3 days. For freezing, place portions in freezer-safe containers and freeze for up to 2 months; thaw overnight in the fridge before reheating. To reheat, stir-fry the leftovers over medium-high heat with a splash of water or broth to loosen the sauce, or microwave in short bursts, stirring between intervals to heat evenly. Always reheat until steaming hot throughout. Discard any chicken or noodle dish left out longer than 2 hours.
Helpful cooking tips
- Dry the chicken with paper towels before slicing to get a better sear. Moisture prevents browning.
- Slice the chicken thin and against the grain for tender bites.
- High heat is your friend for stir-frying. Preheat the pan well so ingredients cook quickly and keep their texture.
- Don’t overcook the noodles; they should be slightly firm because they will finish cooking in the pan.
- If your pan seems dry while tossing the noodles, add a teaspoon of neutral oil or a splash of stock to help everything come together.
- For an extra layer of flavor, toast sesame seeds in a dry skillet for 1 minute before sprinkling on the finished dish.
Creative twists
- Make it vegetarian: swap chicken for firm tofu, tempeh, or extra mushrooms and add a splash of vegetarian oyster sauce or hoisin.
- Spicy sesame: increase chili-garlic sauce, add a teaspoon of toasted sesame paste, and finish with a drizzle of sesame oil.
- Peanut twist: stir in 1 to 2 tablespoons of smooth peanut butter dissolved in a splash of hot water for a creamy peanut sauce version.
- Greens-forward: mix in baby bok choy or napa cabbage during vegetable stir-fry for more bulk and nutrients.
Common questions
How long does this recipe take from start to finish?
From prep to the table, expect about 25 to 30 minutes. Most time is hands-on chopping and quick stir-frying, which makes it perfect for busy evenings.
Can I use other noodles besides lo mein?
Yes. Fresh lo mein is ideal, but dried lo mein, udon, or even spaghetti work well. Cook them according to the package until just al dente and toss with sesame oil to prevent sticking.
How do I keep the chicken from drying out?
Slice the chicken thinly and cook it over medium-high heat in a single layer. Remove it from the pan once it is just cooked through and let residual heat finish it in the final toss with the sauce. Also avoid overcooking when you return it to the skillet.
Is this recipe freezer-friendly?
Yes. Freeze cooled portions in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat thoroughly on the stove with a splash of water or broth.
Can I make this gluten-free?
Absolutely. Use tamari instead of soy sauce and choose rice noodles or another gluten-free noodle as a substitute for lo mein.
Chicken Lo Mein
Ingredients
Method
- Chop bell peppers, carrots, and the white part of the green onions into bite-sized pieces. Mince the garlic. Slice the chicken into thin strips across the grain.
- Cook the noodles according to package directions until just al dente. Drain well and toss with a little sesame oil to prevent sticking. Set aside.
- Heat a large skillet or wok over medium-high heat. Add 1 tablespoon of sesame oil.
- Add the chicken in a single layer and sear for 3 to 4 minutes, then stir and cook for another 2 to 4 minutes until golden and cooked through. Remove the chicken to a plate.
- In the same pan, add the bell peppers, carrots, and white parts of the green onions. Stir-fry for 3 to 4 minutes until bright and crisp-tender.
- Return the cooked chicken to the skillet. Add the drained noodles, soy sauce, remaining sesame oil if using, minced garlic, and optional sweetener. Toss thoroughly to coat.
- Cook for another 1 to 2 minutes, stirring constantly, until everything is heated through. Adjust seasoning with additional soy sauce or rice vinegar. Add red pepper flakes or chili-garlic sauce if desired.
- Serve immediately, garnished with green onion tops and a sprinkle of sesame seeds.
