Chicken Lo Mein Recipe: Quick Weeknight Stir Fry

Chicken Lo Mein is quick and simple to make at home in about 29 minutes. Skip the takeout and enjoy a flavorful bowl of tender chicken, soft noodles, crisp vegetables, and a savory sauce you can prepare in minutes.

There’s something deeply satisfying about a big bowl of noodles: tender lo mein noodles coated in a savory sauce, bite-sized pieces of chicken, and plenty of fresh vegetables. This easy Chicken Lo Mein recipe comes together quickly, making it perfect for weeknight dinners, meal prep, or a casual night in with your favorite show.

With straightforward ingredients and simple steps, you can make a restaurant-quality lo mein at home in under 30 minutes. The sauce balances salty, sweet and spicy notes, while toasted sesame oil and fresh ginger add bright, aromatic depth.

Ingredients

• Soy sauce – use low-sodium soy sauce if you prefer less salt.
• Rice vinegar – also listed as rice wine vinegar; gentle acidity brightens the sauce.
• Sriracha – adds heat; omit or reduce for a milder version.
• Honey – balances the salty and spicy components with a touch of sweetness.
• Chili garlic sauce – delivers a spicy garlic punch; substitute with plain chili paste if you prefer.
• Garlic – fresh minced garlic gives best flavor.
• Ginger – freshly grated is ideal, but ginger paste works too.
• Sesame oil – toasted sesame oil for finishing and flavor; divide between marinade and cooking.
• Chicken – 1 pound boneless, skinless chicken breasts or thighs, thinly sliced.
• Lo mein noodles – about 10 ounces; spaghetti can be used if lo mein noodles aren’t available.
• Red bell pepper – sliced into strips.
• Onion – sliced.
• Sugar snap peas – or snow peas, broccoli, or shredded carrots.
• Shiitake mushrooms – sliced; baby bella mushrooms are a fine substitute.

Instructions

1. Prepare the lo mein sauce. In a large bowl, whisk together 1/2 cup soy sauce, 1/4 cup rice vinegar, 2 tablespoons sriracha, 1 tablespoon honey, 1 tablespoon chili garlic sauce, 4 crushed garlic cloves, 2 teaspoons freshly grated ginger and 1 teaspoon toasted sesame oil.
2. Marinate the chicken. Place the sliced chicken in a bowl and pour half of the sauce over it. Toss to coat and let sit briefly while you prepare the other ingredients.
3. Cook the noodles. Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until just tender. Drain and set aside.
4. Stir-fry the vegetables and chicken. Heat a large skillet or wok over high heat and add the remaining 1 teaspoon sesame oil. Once hot, add the red bell pepper, sliced onion, sugar snap peas and mushrooms. Stir-fry for 2–3 minutes until vegetables begin to soften. Add the marinated chicken and cook 4–5 minutes until the chicken is cooked through.
5. Combine and finish. Add the cooked noodles and the remaining sauce to the skillet. Toss everything together and cook for another 3–4 minutes so the noodles absorb the sauce and all ingredients are heated through. Taste and adjust seasoning if needed.

Serve the Chicken Lo Mein in warm bowls and garnish with chopped green onions or a sprinkle of sesame seeds, if desired.