Chicken Lo Mein – make your own take out at home with this super easy Chinese chicken lo mein recipe. Full of lots of veggies, 20 minutes, and dinner is done!
As you already know I am completely obsessed with easy dinner recipes. One pan meals are kind of my thing. Cheeseburger Macaroni Skillet is on constant rotation around here. It just may be the number one requested meal by my son.
I am also kind of obsessed with Asian style noodles lately. Chow Mein Noodles with Chicken is hugely popular on the blog, so I know you guys love it too. After all the crazy comments when I posted the video on Facebook, I decided to come up with another version using a different pasta.
What is Chicken Lo Mein
Lo Mein is traditional Chinese dish that is made with noodles, vegetables, and then some kind of protein. It can be pork, chicken, beef or even seafood. In the US we have changed it quite a bit to make it a very popular take out dish. I was paging through my Cooking Light a few months ago and saw a Lo Mein recipe that had lots of veggies and tofu in it. I am not a huge tofu fan, so I thought I could use chicken instead. But it was so simple, I just had to try it.
Plus anything with soy sauce, like these Garlic Beef Noodle Bowls, are totally a hit with my family. And if it has hoisin sauce in it, even better. Five Spice Pork Lo Mein has been a family favorite for years and years.
What’s In Chicken Lo Mein
- Soy Sauce
- Chicken Broth
- Sesame Oil
- Brown Sugar
Best Vegetables For Lo Mein
In this version I use onions, carrots, mushrooms, and cabbage. But you really can use whatever you like! That is the beauty of making dinner at home and skipping the take out. You get to add what you like.
- Bell Peppers
- Snow Peas
- Green Onions
How To Make Chicken Lo Mein
- It is best to use a large skillet when making this. That lets all the meat and veggies cook quickly and evenly.
- Start by heating the oil in a large skillet. Add the chicken, garlic, ginger and soy sauce. You will this for just a few minutes until the chicken is browned. Then remove from the pan so it doesn’t get over cooked while the veggies cook.
- Next add in the mushrooms and onions, because they take the longest to cook. If you wanted to use broccoli, asparagus or other veggies add them at this time. You can really use whatever vegetables you like and have on hand.
- The cabbage and carrots don’t take very long to cook, so after the other veggies are soft you add these in and mix everything together. They will start to wilt down almost immediately.
- Pour the sauce over everything and mix it all together.
- Then you add the chicken back to the pan and let the sauce coat everything together and thicken slightly.
- Finally toss in the cooked pasta that you are using and mix it all together. It comes together in about 20 minutes total and is a great meal for any night of the week!
What Noodles To Use For Lo Mein
For this recipe it is photographed with linguine noodles, because that is what I had. But you really can use anything!
- Lo Mein Noodles (In the Asian section at most grocery stores)
- Spaghetti Noodles
- Ramen Noodles
- Asian Style Egg Noodles
Don’t worry, leftovers of this are delicious the next day. Just like classic take out, you can eat it cold straight from the fridge with no judgement. Just store in an airtight container in the fridge for 4-5 days.
So if you are looking for an easy make your own take out recipe, this Chicken Lo Mein will definitely please your family. So easy to make, ready in minutes, and uses ingredients you can find any just about any grocery store!
What To Serve With Chicken Lo Mein
Complete your take-out experience with some of these fun appetizers!
More Easy Asian Recipes
- Cashew Chicken
- Easy Sesame Chicken
- Honey Teriyaki Chicken
- Shrimp Fried Rice
- Shrimp Summer Rolls
- Kung Pao Chicken
- Ground Mongolian Beef
- 1 Tbsp canola oil
- 1 pound chicken breasts, cut into thin strips
- 3 cloves garlic, minced
- 2 Tbsp ginger, grated
- 2 Tbsp soy sauce
- 1 (8 oz) mushrooms, thinly sliced (baby bellas or shittake)
- 1 small onion, finely chopped
- 1 1/2 cup Napa cabbage, finely shredded
- 1 cup matchstick carrots
- 1/4 cup chicken stock
- 1 tsp cornstarch
- 1 Tbsp sesame oil
- 1/4 cup soy sauce
- 1 tsp brown sugar
- 12 oz pasta, cooked according to package directions.
- In a large skillet heat oil over high heat. Add chicken, garlic, ginger, and soy sauce. Cook for 4-5 minutes until chicken is browned. Remove from pan, leave any liquid or oil in the pan.
- Add mushrooms and onions to the and pan and cook for 3-4 minutes until the onions are soft and the mushrooms start to brown. Mix in the cabbage and carrots - cook for 3 minutes.
- Meanwhile whisk together the ingredients for the sauce. Pour over veggie mixture and bring to a boil for 1 minute.
- Add chicken back to the pan. Mix until everything is well coated and the sauce starts to thicken.
- Toss with cooked pasta.
- Garnish with sliced green onions to serve.
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Amount Per Serving Calories 437Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 97mgSodium 1450mgCarbohydrates 36gFiber 3gSugar 4gProtein 44g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.
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