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Chicken Lo Mein

This chicken lo mein recipe is easy to make with savory noodles tossed in a flavorful sauce with chicken and vegetables. Bonus: It’s a 30 minute meal and easy to customize!

Chicken Lo Mein in a skillet with vegetables and sauce.

Chicken Lo Mein

Chicken Lo Mein is definitely one of my favorite takeout recipes, and I love making it at home with plenty of savory sauce, juicy chicken, and whatever vegetables I have on hand!

It comes together in about 30 minutes and leftovers make great cold (or warm) lunches for work or school. (Leftovers even freeze well!) What’s not to love?

About This Sauce

The flavor profile of the sauce blends together perfectly. A combination of chicken and beef broth  ensures a savory depth of flavor that’s offset by a hint of brown sugar. Soy sauce adds umami, cornstarch acts as a thickener, garlic is a must, and it’s all finished off with a hint of hot sauce, sesame oil, ground ginger, and an optional pinch of red pepper flakes.

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Prep work: Combine sauce ingredients. Dice and season the chicken and drizzle with some of the sauce while you cut the veggies and start boiling water for the lo mein.

Sear the chicken and set aside. Deglaze the pan with white wine (or chicken broth). Sauté the vegetables and boil the lo mein.

A plate of cooked chicken next to a skillet with mixed vegetables.

Add the sauce. Bring to a boil, reduce heat to low, add the cooked lo mein.Adding sauce and lo mein to a skillet of vegetables for Chicken Lo Mein.

Add the chicken back and toss to combine. Heat through for 1-2 minutes. Garnish with toppings of choice and serve!

Adding chicken to a skillet of Chicken Lo Mein.

Pro Tips

  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after searing the chicken. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Vegetables: I used onions, snow peas, julienned carrots, red bell peppers, and green onions. Additional options include sliced mushrooms, broccoli, green beans, and edamame.
  • Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 10 oz. spaghetti noodles can be used instead if needed.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
  • A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
  • Optional additions to this recipe include: sliced mushrooms, broccoli, celery, green beans, and edamame.
  • Topping Options: Green onions, peanuts, cashews, crunchy chow mein noodles.

Storage

  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren’t mushy/overcooked when reheated.

Chicken Lo Mein in a white bowl with vegetables, sauce, and chicken.

 

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Chicken Lo Mein with vegetables and sauce in a skillet.

Chicken Lo Mein

5 from 6 ratings
This chicken lo mein recipe is easy to make with savory noodles tossed in a flavorful sauce with chicken and vegetables. (And it's better than takeout!)

Ingredients

Stir Fry

  • 2 small boneless skinless chicken breasts, just over 1 lb.
  • Salt/Pepper
  • 2 tablespoons peanut oil, Plus more as needed. Can sub olive oil.
  • ¼ cup dry white wine, see notes
  • 2 ½ cups mixed stir fry vegetables, see notes
  • 10 oz. lo mein noodles, see notes

Sauce

  • 1 cup chicken broth
  • ¾ cup beef broth, see notes
  • ¼ cup soy sauce
  • 1 tablespoon brown sugar, can sub honey
  • 2 tablespoons cornstarch
  • 3 cloves garlic, minced
  • 1 teaspoon hot sauce
  • ¼ teaspoon toasted sesame oil
  • ¼ tsp ground ginger
  • 1 pinch red pepper flakes, optional

Instructions

Prep Work

  • Add the sauce ingredients to a large measuring cup with a spout and stir stir until well combined. Transfer ¼ cup of it to a medium bowl.
  • Optional: Cover the chicken with saran wrap and tenderize each side with a meat mallet.
  • Pat the chicken dry and season with salt and pepper. Cut into bite-sized pieces.
  • Add the chicken to the bowl with the ¼ cup of sauce and use kitchen tongs to toss and coat. Let it sit while you cut the vegetables and begin boiling salted water for the lo mein.

Make the Stir Fry

  • Once all ingredients are measured and ready, heat oil in a large skillet over medium-high heat. Add the chicken and let it sear, undisturbed, for about 3 minutes. Toss and allow the other sides to cook through and turn golden, about 2-3 more minutes. Remove and set aside.
  • Add the wine to the same skillet that you used to cook the chicken over medium heat. Use a silicone spatula to “clean” the bottom and sides of the skillet, this will add flavor to the sauce. Let it bubble and reduce by half, about 2 minutes.
  • Add the lo mein noodles to the boiling water. Boil them for 1 minute less than al dente according to package instructions. (Set a timer to ensure you don’t overcook it.) Drain once cooked.
  • While the noodles cook, add the vegetables to the skillet (and a little more oil if needed) and cook for about 3 minutes to soften slightly. Add the sauce and bring it to a boil, then reduce heat to low.
  • Use kitchen tongs to add the cooked lo mein a bit at a time, until desired noodle-to-sauce- ratio is obtained. (I use about 8 oz. instead of 10 oz.) Important: The noodles will continue to absorb the sauce and the flavors will continue to meld as it stands.
  • Add the chicken back to the skillet and toss to coat. Heat through for 1-2 minutes.
  • Garnish with your favorite toppings (see notes for suggestions) and serve!

Notes

Pro Tips:
  • White Wine: Chardonnay and Pinot Grigio are great wine options to deglaze the pan with after searing the chicken. An equal amount of chicken broth may be used if you don’t cook with wine.
  • Vegetables: I used onions, snow peas, julienned carrots, red bell peppers, and green onions. Additional options include sliced mushrooms, broccoli, green beans, and edamame.
  • Lo Mein Noodles: These are the kind that I use, they take just 4 minutes to cook. 10 oz. spaghetti noodles can be used instead if needed.
  • While it may seem counterintuitive to use both chicken and beef broth in this recipe, it actually adds a really nice depth of flavor. If preferred, all chicken broth can be used.
  • A heaping tablespoon of peanut butter may also be added to the sauce for a hint of peanut flavor. This is totally optional.
  • Optional additions to this recipe include: sliced mushrooms, broccoli, celery, green beans, and edamame.
  • Topping Options: Green onions, peanuts, cashews, crunchy chow mein noodles.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftovers do freeze well. Be sure to use a timer when you cook the noodles to ensure they aren't mushy/overcooked when reheated.

Nutritional Information is an estimate and is per serving. There are a hearty 4 servings in this recipe, although it could likely feed 5.

Nutrition

Calories: 586kcal, Carbohydrates: 79g, Protein: 38g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1640mg, Potassium: 825mg, Fiber: 7g, Sugar: 4g, Vitamin A: 7553IU, Vitamin C: 18mg, Calcium: 59mg, Iron: 2mg
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14 comments on “Chicken Lo Mein”

  1. I loved this recipe.  I skipped the noodles and just doubled the veggies. The sauce is so so good. This was the third recipe of yours I made this week. Love love love!

  2. My TEENZILLA and I made this recipe tonight and it was fabulous!  Thank you for such a fun recipe! Even TEENZILLA was talkative at dinner (which never happens) and I thoroughly enjoyed dinner time with her and husband.  

    • 🤣 Teenzilla, lol! I think I might have one of those in a couple of years. I’m so happy you had a nice family dinner Diane, thanks so much for the great review!💗

  3. It’s not hype – it really tasted better than takeout! I took one bite and said, “Not paying $50 for Chinese food anymore!” Truly enjoyed. Thank you. Will be experimenting with veggies (I used red and green bell peps with water chestnuts and it was great, but will be fun to try variations!)

    • Wahooo! I’m so happy you enjoyed this so much Lyn! My husband pretty much said the same thing “better than takeout”! It’ll be a fun one to experiment with, enjoy!💕

  4. Made this last evening for dinner for my husband and I. This is a winner! Not sure how many it serves but there was only a small portion left! I made it as the recipe stated and it was perfect 👍

  5. This was seriously delicious. I’ve learned to keep certain wines on-hand now that I am cooking your recipes all the time. The white wine really adds a lot of flavor to the sauces. I’ve always wanted to be able to make Lo Mein at home and now I can! All of the ingredients in the sauce make it so flavorful. I wouldn’t skip any of them. I agree that the beef broth as well as the chicken broth make a great combo in this recipe. I chose to add some mushrooms to mine as well as some veggies I had in the fridge to use up. The kids LOVED this recipe and I got their veggies in. This was a win, win for sure!!!!

  6. Super easy and so delicious! Definitely will be making again… and again!

  7. Hi! 
    If you use store-bought frozen stirfry vegetables, like the same ready kind at what point would you add them in and how would you cook them? 

    • Hi Anne-Marie, you can add them in from frozen at the same point in the recipe, they only need 5-7 minutes of cooking time, so you don’t really need to modify the timing 🙂

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