why make this recipe
This Chicken Lo Mein is quick, simple, and full of flavor. It uses common ingredients and cooks fast on a weeknight. If you enjoy easy chicken meals, you may also like 5-ingredient chicken crock pot recipes for other low-effort dinners.
introduction
This dish mixes tender chicken, crunchy vegetables, and soft noodles in a savory sauce. It is easy to change to your taste. The recipe works with fresh or dried lo mein noodles and simple pantry items.
how to make Chicken Lo Mein
Start by prepping all ingredients. Cook the noodles and set them aside. Cook the chicken until browned. Stir-fry the vegetables until they are tender-crisp. Add the noodles, sauce, and garlic. Toss everything until it is hot and coated. Serve right away.
Ingredients :
3-4 boneless, skinless chicken breasts, Lo Mein noodles (fresh or dried), 1 red bell pepper, 1 yellow bell pepper, 2 carrots (thinly sliced), 2 green onions (chopped), ¼ cup low-sodium soy sauce, 1 tablespoon sesame oil, 3 cloves fresh minced garlic
Directions :
Gather all ingredients and chop vegetables into bite-sized pieces. Cook lo mein noodles according to package instructions until al dente; drain and set aside. Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes. Remove from skillet. In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes. Return cooked chicken to the skillet with vegetables. Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed. Serve hot with extra soy sauce if desired.
how to serve Chicken Lo Mein
Serve hot straight from the pan. Add extra soy sauce or a splash of chili oil for heat. You can serve it with a simple side salad or steamed greens. For more oven or casserole ideas to pair with chicken, see best 7 chicken casserole recipes.
how to store Chicken Lo Mein
Cool the lo mein to room temperature before storing. Put it in an airtight container and keep it in the fridge for up to 3 days. Reheat in a skillet over medium heat, adding a splash of water or soy sauce if dry. You can freeze it, but the noodles may soften when thawed.
tips to make Chicken Lo Mein
Cut all vegetables to similar sizes so they cook evenly. Do not overcook the noodles; they should be a bit firm. Use high heat to stir-fry for better texture. If you need hands-off options, check best easy crockpot chicken recipes weeknight meals for more simple chicken ideas.
variation
Swap chicken for beef, shrimp, or tofu. Use different vegetables like broccoli, snow peas, or mushrooms. Add a little hoisin, oyster sauce, or a pinch of sugar for a sweeter sauce. For spice, add red pepper flakes or sriracha.
FAQs
Q: Can I use leftover cooked chicken?
A: Yes. Add it at the end to warm it through so it does not dry out.
Q: What noodles work best?
A: Fresh lo mein noodles are best, but dried egg noodles also work well.
Q: Can I make this vegetarian?
A: Yes. Replace the chicken with tofu or extra vegetables and use vegetable broth or a meat-free sauce.
Conclusion
For another tested and tasty take on chicken lo mein, you can read The Best Chicken Lo Mein – Drive Me Hungry.
Chicken Lo Mein
Ingredients
Method
- Gather all ingredients and chop vegetables into bite-sized pieces.
- Cook lo mein noodles according to package instructions until al dente; drain and set aside.
- Heat a large skillet or wok over medium-high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6-8 minutes.
- Remove the chicken from the skillet.
- In the same pan, stir-fry bell peppers, carrots, and green onions until tender yet crisp, about 3-4 minutes.
- Return the cooked chicken to the skillet with vegetables.
- Add lo mein noodles, soy sauce, sesame oil, minced garlic, and any additional spices. Toss everything together until well mixed.
- Serve hot straight from the pan. Add extra soy sauce or a splash of chili oil for heat.
- You can serve it with a simple side salad or steamed greens.