Easy Chicken Lo Mein

This Chicken Lo Mein recipe is a fantastic way to enjoy your favorite takeout dish at home with fresh, flavorful ingredients. It comes together quickly and is perfect as either a main meal or a side dish. You will love how simple it is to customize and that it offers a bright mix of textures and tastes that keep every bite exciting.

I first made this during a weeknight when takeout just wasn't an option and it quickly became one of my go to dinners. Now it's a crowd pleaser anytime I want something quick but satisfying.

Ingredients

• Chicken thighs: tender and juicy, ideal for stir frying because they stay moist and absorb the sauce well
• Olive oil: a neutral base oil for cooking the chicken and veggies
• Sesame oil: adds that classic nutty aroma that makes this dish special
• Low sodium soy sauce: provides savory umami flavor without being overly salty
• Hoisin sauce: sweet and tangy, brings depth to the sauce
• Brown sugar: balances the savory elements with a touch of sweetness
• Rice vinegar: adds a gentle acidic brightness to balance the richness
• Ginger purée: fresh aromatic spice that livens up the dish
• Minced garlic: essential for that familiar garlic kick in every bite
• Frozen snap pea stir fry mix: convenient and packed with colorful veggies frozen at peak freshness
• Lo mein noodles: soft yet chewy noodles that hold sauce beautifully, linguine works well as a substitute
• Green onions: optional garnish, adds a fresh bite and color contrast

Instructions

Sauté the Chicken:

Season the sliced chicken thighs in a small bowl with a teaspoon each of hoisin sauce, sesame oil, and soy sauce for a quick marinade. Heat a tablespoon of olive oil in a large wok set over medium high heat. Carefully add the chicken strips using tongs and cook for 5 to 7 minutes, stirring occasionally until cooked through with an internal temp of about 165°F. Remove the chicken from the wok and set aside to rest.

Prepare the Sauce:

While the chicken cooks, whisk together all the sauce ingredients in a small bowl. Combine brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar until smooth and set this aside to enhance the flavors.

Cook the Noodles:

Bring a medium pot of water to a boil over high heat. Add the lo mein noodles and cook according to package instructions, usually around 6 minutes, aiming for al dente texture to avoid mushiness. Drain the noodles well and set them aside, tossing lightly with oil if desired to prevent sticking.

Cook the Vegetables and Aromatics:

Return the wok to medium high heat and add a tablespoon of olive oil. Add minced garlic and ginger purée, cooking just until fragrant, about one minute. Add the frozen snap pea stir fry vegetables directly to the wok. Stir frequently and cook for 5 to 7 minutes or until the vegetables reach your preferred doneness, tender yet crisp.

Combine All Components:

Reduce the heat to medium. Add the cooked chicken back to the wok, followed by the drained noodles and the prepared sauce. Toss everything together gently but thoroughly to coat the noodles and vegetables with sauce, warming through evenly.

Serve and Garnish:

Transfer the lo mein mixture to serving bowls. Sprinkle with sliced green onions if you like, for a fresh pop of flavor and appealing color. Serve immediately to enjoy the best texture and flavor combination.

My favorite ingredient is the hoisin sauce because it adds such a rich, sweet savory depth. I remember making this for a family dinner and everyone loved how it tasted just like takeout but better because it was homemade. It’s a dish that brings comfort and also a sense of accomplishment when you nail the sauce balance perfectly.

Storage Tips

Store leftovers in an airtight container and keep them refrigerated for up to four days. When reheating, warm gently in a wok or skillet to maintain texture rather than microwaving aggressively which can make noodles gummy. This dish is best eaten fresh though and does not freeze well because the noodles can become too soft after thawing.

Ingredient Substitutions

Chicken thighs can be swapped for shrimp or thin strips of beef for variety. If you don’t have frozen snap pea stir fry mix, fresh broccoli, snap peas, bell peppers, or carrots work well too just adjust cooking times based on the vegetable density. No lo mein noodles on hand use linguine or spaghetti for a similar texture and bite.

Serving Suggestions

Serve with a side of steamed or stir fried greens for added freshness. Add toasted sesame seeds on top for crunch and extra flavor. A light Asian inspired cucumber salad pairs beautifully to cut through the richness.

Enjoy this quick, customizable Chicken Lo Mein any night of the week. It makes a satisfying homemade alternative to takeout.

Common Recipe Questions

→ Can I substitute the chicken with other proteins?

Yes, shrimp, beef, or even just vegetables can be used instead of chicken to suit your taste and dietary preferences.

→ What vegetables work best in this dish?

Frozen snap pea stir-fry mix is used here, but fresh broccoli, carrots, peppers, green beans, or zucchini also work well.

→ Are fresh vegetables a good alternative to frozen?

Fresh vegetables can be used and might require slight adjustment in cooking times to reach desired tenderness.

→ What can I use if lo mein noodles aren’t available?

Linguine works well as a noodle substitute due to its similar thin, flat shape and texture.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container refrigerated for up to 3-4 days and reheat in a wok or microwave. Freezing is not recommended.