Chicken lo mein is a quick and delicious stir-fried noodle dish that tastes just like your favorite Chinese takeout — but even better because it’s homemade! This savory, garlicky, slightly sweet noodle dish is packed with tender chicken strips, fresh vegetables, and flavorful lo mein sauce.
Ready in about 20 minutes, this chicken lo mein is perfect for busy weeknights when you want something satisfying, comforting, and full of authentic takeout-style flavor.
Why You’ll Love This Chicken Lo Mein
✅ Ready in just 20 minutes
✅ Takeout-style flavor at home
✅ Tender, juicy chicken using velveting technique
✅ Garlicky, savory, and slightly sweet sauce
✅ Customizable vegetables and protein
Ingredients
For the Chicken
- 8 oz boneless, skinless chicken breast (cut into thin strips)
- 1 tablespoon water
- 1 teaspoon Shaoxing rice wine (optional)
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- 2 teaspoons cornstarch
- 1 teaspoon neutral cooking oil
For the Lo Mein Sauce
- 3 tablespoons oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1½ tablespoons sugar
- 1 tablespoon dark soy sauce
For the Noodles and Vegetables
- 16 oz lo mein noodles (fresh egg noodles preferred)
- ½ small onion, sliced
- ½ carrot, julienned
- 4 oz napa cabbage, sliced
- 1 celery rib, julienned
- 2 green onions, cut into 1-inch pieces (separate white and green parts)
- 1 tablespoon minced garlic
- 1 tablespoon Shaoxing rice wine (optional)
- 2 teaspoons sesame oil
- 2 tablespoons neutral oil for stir-frying
Instructions
1. Marinate the Chicken
Mix chicken strips with water, rice wine, salt, and baking soda.
Stir until the liquid is absorbed.
Add cornstarch and mix well, then add oil.
Let the chicken marinate for 5–10 minutes while preparing other ingredients.
2. Prepare the Sauce
In a small bowl, mix oyster sauce, soy sauce, sugar, and dark soy sauce.
Stir until sugar dissolves and set aside.
3. Cook the Chicken
Bring a pot of water to a gentle simmer.
Add marinated chicken strips and stir immediately to separate pieces.
Cook for 30–60 seconds until just cooked.
Remove chicken with a strainer and set aside.
4. Cook the Noodles and Vegetables
Cook lo mein noodles according to package instructions.
During the last 30 seconds, add vegetables (except green onion tops).
Drain noodles and vegetables together — do not rinse.
5. Stir-Fry Everything
Heat oil in a wok or large pan over medium-high heat.
Add minced garlic and stir-fry for about 20 seconds until fragrant.
Add noodles, vegetables, and cooked chicken.
Drizzle rice wine around the pan if using.
Pour in prepared sauce and toss until noodles are evenly coated.
6. Finish and Serve
Add sesame oil and green onion tops.
Stir briefly and serve hot.
Pro Tips for the Best Lo Mein
⭐ Marinate chicken first to save time.
⭐ Don’t overcook chicken — it should be tender and juicy.
⭐ Do not rinse lo mein noodles because starch helps sauce stick.
⭐ Use low-sodium soy sauce if possible.
⭐ Cook noodles only after preparing other ingredients.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating
Microwave Method
Cover loosely and heat in intervals, stirring halfway.
Stovetop Method
Add a little water or broth to a pan and steam-stir over medium heat until hot.
Customization Ideas
🌶️ Add chili oil for spice
🥕 Swap vegetables based on preference
🍤 Use shrimp or beef instead of chicken
🌿 Add mushrooms for extra umami flavor
Final Thought
This chicken lo mein brings authentic takeout flavor right to your kitchen. It’s garlicky, savory, slightly sweet, and incredibly satisfying — a perfect quick meal for any day of the week.
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