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This speedy lo mein with chicken takes only 15 minutes and is perfect for busy evenings. Juicy chicken blends with crunchy veggies and silky noodles all coated in a tasty, quick sauce that doesn't skimp on flavor.
The first time I made this was on a crazy busy night with almost nothing in the pantry. It turned out surprisingly fancy and filling for such a quick meal. I keep coming back to it because it just works.
Needed Ingredients
- A pound of chicken breasts or thighs without bones or skin: sliced thin to cook faster and stay juicy
- Two spoons soy sauce: to flavor the chicken, pick low sodium if you watch salt
- One spoon cornstarch: this helps make the chicken tender and clings moisture
- A teaspoon of sesame oil: adds nutty aroma to the chicken marinade
- Three spoons soy sauce: goes into the sauce mix for a rich taste, again low sodium is nice
- Two spoons oyster sauce: gives sauce that mild sweetness and depth
- One spoon sesame oil: tossed in the sauce for fragrance and balance
- A teaspoon sugar: brightens up the flavor of the sauce
- One teaspoon cornstarch: thickens the sauce for a smooth cling
- Two garlic cloves: minced, they add fresh heat and aroma
- 12 ounces fresh lo mein noodles or 8 ounces dried: cooked as the package says for soft but not soggy noodles
- Two spoons vegetable oil: split for frying chicken and veggies without burning
- A medium onion: sliced for some sweet crunch
- Two cups mixed veggies: like carrots, bell peppers, snap peas for color and crunch
- Three green onions: chopped to sprinkle on top
- Salt and pepper: adjust to your liking
Step-by-step How-To
- Make the Chicken Marinade
- Mix chicken slices with soy sauce, cornstarch, and sesame oil. Let it sit 5 minutes so flavors soak in and meat softens.
- Whip Up the Sauce
- In a small bowl, stir together soy sauce, oyster sauce, sesame oil, sugar, and cornstarch until smooth for a nicely thick sauce later.
- Cook Your Noodles
- Boil water and cook those noodles the way the package says. Drain well then toss with a little oil so they don't stick.
- Fry the Chicken
- Heat a spoon of vegetable oil in a big pan or wok over medium-high heat. Put in the marinated chicken, leaving it still until one side turns golden. Stir and cook through, then take it out.
- Stir the Veggies
- Use the same pan with the rest of the oil. Toss in onions and mixed vegetables. Keep stirring until veggies are just tender and still bright.
- Bring It All Together
- Put chicken back into the pan with noodles and sauce. Toss everything well until heated through and sauce thickens up nicely.
- Top and Serve
- Sprinkle chopped green onions over the dish and eat right away to enjoy all the fresh flavors and textures.
I always toss in snap peas for their crisp snap and lightly sweet bite that pairs great with tender chicken and soft noodles. It feels like a chill Sunday when friends drop by and we put this together with no stress—it’s always a crowd pleaser.
Easy Storage Tips
Keep any leftovers in a sealed container in the fridge for up to three days. Warm it gently in a pan or microwave, adding a splash of water if the sauce gets too thick. Don’t overcook the noodles when reheating or they’ll turn mushy.
Switch-it-up Ideas
Try swapping out chicken for shrimp or tofu if you want. Use whatever veggies you have around like broccoli, snap peas, or mushrooms to keep things interesting. You can add red pepper flakes or chili oil if you want a little kick.
Tasty Sides to Add
Pair this lo mein with pan-fried or steamed dumplings for a filling combo. A simple cucumber salad dressed with rice vinegar and sesame seeds brightens things up. For drinks, lightly chilled jasmine tea goes perfectly without stealing the show.
This quick lo mein with chicken is great for weeknight dinners. It's simple, tasty, and will soon be one of your go-to meals for comfort food done fast.
Frequently Asked Cooking Questions
- → Which chicken parts are best for this dish?
Thin slices of boneless, skinless chicken thighs or breasts work great because they cook fast and stay tender.
- → Can dried noodles replace fresh lo mein?
Definitely. Just cook the dried noodles as the package says, drain them well, and then use them in your stir-fry.
- → How do I get a thicker sauce?
Mix cornstarch with some water and add it to the sauce while cooking to make it thicker so it sticks better to the noodles and chicken.
- → What veggies go best with this?
Onions, bell peppers, snap peas, and carrots offer a nice balance of sweet and crunchy that pairs well with the chicken and noodles.
- → Is there a way to add some spice?
Sure, toss in a little red pepper flakes or a dash of chili oil in the sauce for a mild heat that doesn't overpower the dish.