Chicken Lo Mein – the best & most authentic easy restaurant quality dish ready under 30 minutes! Perfect for busy weeknights and way better and healthier than takeout! Plus weekly meal prep and step-by-step video!
CHICKEN LO MEIN
My favorite thing about making any kind of noodle dish at home is how easy it is to customize. You can swap out the chicken for your favorite protein or leave it out entirely for a meatless dish.
For this recipe, I used bell peppers, carrots, bok choy and snow peas.
Don’t like bok choy or snow peas? No problem – leave them out or swap them for snap peas and spinach instead.
You can use any veggies you have lingering in your fridge!
And if you can’t find fresh (Asian market) or dry lo mein noodles (usually in the International section of Target, Walmart or large chain grocery store), you can swap in spaghetti, angel hair or even linguine.
You’re seriously going to love how flavorful this is! Just grab your fork or chopsticks and enjoy!
SOME MAKE-AHEAD / WEEKLY MEAL PREP TIPS AND SWAP-INS
(affiliate links are included)
- For the noodles – 2 and a half cups of fresh lo mein or 6 ounces dried lo mein (egg noodles) like this one OR this one would be fine. Dried pasta (spaghetti or linguine) would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 6 ounces dried.
- Swap out the chicken for your favorite protein – beef, pork and fried tofu work great in here.
- Use your favorite vegetables – I’ve made this with bok choy, broccoli and snap peas with great results
- Make this in a large saute pan or wok for even cooking
- Add sriracha sauce or some crushed red pepper flakes to spice things up.
WEEKLY MEAL PREP TIPS
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
- For easier weekly meal prep – chop all the vegetables ahead of time and store in an airtight container the night before.
- Pack with your favorite side – Jasmine rice, brown rice, cauliflower rice or spiralized vegetables – zoodles – I use this lunch container
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More lunch bowls:
Watch the video to see how easy this recipe is to make.
Life Made Sweeter
Yields 3-4
Easy Chicken Lo Mein - takes less than 30 minutes to make and way better and healthier than takeout!
10 minPrep Time
12 minCook Time
22 minTotal Time
Save Recipe5 based on 12 review(s)
Ingredients
For the Lo Mein
6 ounces dry lo mein noodles (can also use dry spaghetti, angel hair or linguine noodles)
1 medium skinless boneless chicken breast, cut into 1" chunks
3 tablespoons cooking oil, divided
2 garlic cloves, minced
1/2 teaspoon minced fresh ginger
1 red bell pepper, cut into thin strips
1/3 cup shredded carrots
1/2 cup snow peas, snap peas and/or bok choy)
salt and black pepper, to taste
For the sauce
1/3 cup low sodium soy sauce (can also use gluten free tamari or coconut aminos for paleo)
3 tablespoons oyster flavored sauce (if allergic - leave out and use more soy sauce or hoisin sauce can be used but the flavor won't be quite the same since it's sweeter)
1 tablespoon of rice wine, Mirin or dry sherry
2 teaspoons honey or brown sugar
2 teaspoons of sesame oil
2 tablespoons corn starch
2/3 cup water (plus more as needed to thin out sauce)
1 teaspoon fish sauce (optional but if you already have it in your pantry, give it a try - it adds that extra rich umami flavor)
1/2 teaspoon of dark soy sauce (optional & only if you have it in your pantry - it adds extra richness and darker color)
1 - 2 teaspoons of chili garlic paste, red pepper chili flakes or Sriracha sauce - optional or to taste
For meal prep
Lunch containers
Instructions
- Cook noodles according to package directions. Drain and set aside.
- While the noodles are cooking, whisk together all the ingredients for the sauce. Set aside.
- Heat 1 tablespoon oil in a large non-stick wok or skillet on medium high-heat. Add chicken and cook until browned on both sides, about 5-6 minutes. Transfer chicken to plate and set aside.
- Add remaining oil to same skillet, add garlic and ginger and cook for 30 seconds, until fragrant. Add red peppers, carrots, snow peas (bok choy) and cook for 1-2 minutes, until tender crisp.
- Add drained noodles and cooked chicken breasts back into the same pan. Pour the sauce over noodles, toss and coat well using tongs. Turn the heat high to allow sauce to bubble and thicken and add more water if sauce is too thick. Season with salt and black pepper. Toss again and serve immediately and sprinkle with green onions and sesame seeds if desired.
- For meal prep, divide the noodles into separate lunch containers.
Notes
*can also use vegetarian oyster flavored sauce
**replace same amount with 1 teaspoon soy sauce plus 1/2 teaspoon dark brown sugar if you don't have or can't find dark soy sauce
Double the sauce recipe for extra saucy noodles
Source: Life Made Sweeter
Disclosure: This post contains some affiliate links.
Products I used in this recipe:
