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Easy Chicken Lo Mein

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A quick and flavorful noodle dish featuring tender chicken, crisp vegetables, and savory sauce tossed together for a better-than-takeout meal.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese-Inspired
  • Diet: Halal

Ingredients

  • For the chicken and noodles:
  • 8 ounces lo mein noodles or spaghetti
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons olive oil
  • 1 cup sliced carrots
  • 1 red bell pepper, sliced
  • 1 cup snap peas
  • 3 cloves garlic, minced
  • For the sauce:
  • 1/4 cup soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons water
  • Optional garnish:
  • Sliced green onions
  • Sesame seeds

Instructions

  1. Cook noodles according to package instructions. Drain and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, cornstarch, and water.
  3. Heat olive oil in a large skillet or wok over medium-high heat.
  4. Add sliced chicken and cook for 5–6 minutes until browned and cooked through. Remove and set aside.
  5. In the same pan, sauté carrots, bell pepper, snap peas, and garlic for 3–4 minutes until tender-crisp.
  6. Return chicken to the pan and add cooked noodles.
  7. Pour sauce over everything and toss well to coat.
  8. Cook for 2–3 minutes until sauce thickens slightly and everything is heated through.
  9. Garnish with green onions and sesame seeds if desired. Serve warm.

Notes

  • Spaghetti can be used as a substitute for lo mein noodles.
  • Toss noodles lightly with oil after draining to prevent sticking.
  • Add mushrooms or shredded cabbage for extra vegetables.
  • Stir in red pepper flakes or sriracha for heat.
  • Use gluten-free noodles and tamari for a gluten-free version.

Nutrition