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Easy Chicken Lo Mein

This quick and easy chicken lo mein features tender marinated chicken, crisp vegetables, and chewy noodles tossed in a savory, glossy sauce. It's a one-pan wonder that's faster and more delicious than ordering takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb boneless, skinless chicken breasts or thighs thinly sliced against the grain
  • 2 tbsp low-sodium soy sauce for the chicken marinade
  • 1 tbsp Shaoxing wine or dry sherry
  • 1 tsp cornstarch
  • 8 oz lo mein noodles or spaghetti
  • 3 tbsp vegetable oil divided
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger minced
  • 1 cup shredded carrots
  • 1 cup sliced bell peppers any color
  • 2 cups shredded cabbage or bok choy
  • 3 tbsp low-sodium soy sauce for the sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tsp sesame oil
  • 1/2 cup low-sodium chicken broth
  • 2 green onions sliced, for garnish

Equipment

  • Large wok or 12-inch skillet
  • Large pot for boiling noodles
  • Tongs
  • Chef's knife and cutting board
  • Small mixing bowls

Method
 

  1. In a medium bowl, combine the thinly sliced chicken with 2 tablespoons soy sauce, Shaoxing wine, and cornstarch. Toss well to coat every piece and let it marinate for at least 10 minutes while you prep the other ingredients. This step is non-negotiable for tender chicken—the cornstarch creates a protective coating that seals in juices during the high-heat stir-fry.
  2. Cook the noodles according to package directions until al dente. Drain and rinse briefly under cool water to stop the cooking and prevent sticking. Toss with a tiny drizzle of oil if needed. Trust me, slightly undercooked noodles are perfect here, as they'll finish cooking in the sauce later and won't turn mushy.
  3. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken in a single layer and cook without moving for 2-3 minutes to get a good sear. Then stir-fry for another 2-3 minutes until cooked through. Remove the chicken to a clean plate.
  4. Add the remaining 2 tablespoons of oil to the same pan. Add the garlic and ginger and stir-fry for just 30 seconds until fragrant—don't let them burn! Tip from me: Have your veggies prepped and ready to go before this step. Add the carrots, bell peppers, and cabbage. Stir-fry for 3-4 minutes until they are crisp-tender and vibrant in color.
  5. Return the cooked chicken and noodles to the pan with the vegetables. In a small bowl, whisk together all the sauce ingredients: 3 tablespoons soy sauce, oyster sauce, hoisin sauce, sesame oil, and chicken broth. Pour the sauce over everything in the pan. Using tongs, toss and stir everything together for 2-3 minutes until the sauce thickens slightly and coats every strand of noodle beautifully.
  6. Remove from heat and garnish with sliced green onions. Serve immediately in bowls. Step back and admire your creation—the glossy sauce, the colorful veggies, and the tender chicken all clinging to those perfect noodles. This is the fun part where your kitchen smells incredible and dinner is ready in minutes.

Notes

Chef's Tips:
• For the best texture, slice your chicken against the grain. This shortens the muscle fibers, making each bite incredibly tender.
• A common mistake is overcrowding the pan. Cook the chicken and vegetables in batches if your pan isn't large enough to ensure proper searing and avoid steaming.
• Serve immediately after tossing with the sauce, as the noodles will continue to absorb liquid and can become soft if left to sit.
Food Safety:
• Always use separate cutting boards for raw chicken and vegetables.
• Cook chicken to an internal temperature of 165°F (74°C).