Chicken Lo Mein

A deliciously easy takeout recipe, this Chicken Lo Mein has flavorful ingredients and comes together in no time. The perfect main meal or side dish!

A DELICIOUS LO MEIN RECIPE

I really love recreating some of my favorite take-out foods (if you haven’t noticed that by now!) Sometimes you just don’t feel like going out or spending the money. So I’ve always taken it upon myself to make some of my favorite restaurant recipes at home like Chicken Lo Mein. I love meals like this one because I like to make extra to have leftovers. Bonus: this meal can actually be made in less than 30 minutes! If you want to skip takeout and make it at home, then this Chicken Lo Mein recipe is just for you.

Chicken Lo Mein in two white bowls.

FREQUENTLY ASKED QUESTIONS:

Can I use another meat besides chicken?

If you want to substitute the meat, try shrimp or beef instead of the chicken in this recipe. You could just use veggies too if you don’t like meat.

Can I use another frozen stir-fry mixture?

We used a frozen stir fry mixture from the grocery store. They make different varieties: sugar snap pea stir-fry and broccoli stir-fry. The sugar snap pea stir-fry mixture is the one we used in this recipe. It has a variety of vegetables including: sugar snap peas, broccoli, green beans, yellow squash, red peppers, carrots, yellow peppers, and water chestnuts. Frozen vegetables are frozen at the peak of freshness so are perfect to use without losing any nutrients!

Do I have to use frozen vegetables?

We used frozen veggies in this recipe, but you can substitute with fresh vegetables. Your cook time may vary, so test your vegetables and cook according to your personal taste, some vegetables include broccoli, green beans, red peppers, snap peas, broccoli, yellow squash, peas, zucchini, mushrooms, or corn. Keep in mind: frozen vegetables are frozen at the peak of freshness so are perfect to use without losing any nutrients!

I can’t find Lo Mein noodles, what can I use?

No problem! I recommend linguine, as it is very similar. Linguine is a thin, flat noodle.

How do I store leftover chicken lo mein?

This can be stored in an airtight container where it will keep for up to 3-4 days. You can rewarm in a wok or in the microwave. I don’t recommend freezing.

Pinterest image of Chicken Lo Mein in wok.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • chicken thighs
  • olive oil
  • sesame oil
  • low sodium soy sauce
  • hoisin sauce
  • brown sugar
  • rice vinegar
  • ginger purée
  • garlic
  • frozen snap pea stir fry
  • lo mein noodles
  • green onions, optional
Ingredients needed: chicken thighs, olive oil, sesame oil, low sodium soy sauce, hoisin sauce, brown sugar, sesame oil, rice vinegar, ginger, garlic, minced, frozen snap pea stir fry, lo mein noodles and green onions.

HOW TO MAKE CHICKEN LO MEIN:

In a small bowl, season chicken with a teaspoon each of hoisin sauce, sesame oil, and soy sauce. Then, place a tablespoon of olive oil in a large wok over medium high heat. Carefully add chicken with tongs and cook for 5-7 minutes, or until cooked through, with an internal temperature of 165°F. Remove chicken and set aside.

Cooked chicken thighs in wok.

In a small mixing bowl, whisk together the sauce ingredients: brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar. Set aside.

Brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar whisked together in bowl.

Meanwhile, boil water in a medium pot over high heat. Add lo mein noodles and cook according to package directions, around 6 minutes (al dente). Drain and set aside.

Noodles being cooked in pot.

Add olive oil to the wok over medium-high heat. Add minced garlic and ginger purée until aromatic. Next, add vegetables. Stir and cook for around 5-7 minutes, or until cooked as desired.

Olive oil, minced garlic, ginger and vegetables cooking in wok.

Reduce heat to medium. Stir in cooked chicken, lo mein noodles, and sauce. Toss to coat.

Sauce being poured over lo mein.

Remove lo mein mixture from the wok with tongs and serve in bowls. Garnish with sliced green onions and enjoy!

Overhead of Chicken Lo Mein in wok.

WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!

Close up square image of Chicken Lo Mein in wok.

Print

Chicken Lo Mein

A deliciously easy takeout recipe, this Chicken Lo Mein has flavorful ingredients and comes together in no time. The perfect main meal or side dish!
Course Main Course, Side Dish
Cuisine American
Keyword Chicken Lo Mein, Chicken Lo Mein Recipe, Lo Mein
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 521kcal

Ingredients

Chicken:

  • 1-1.5 pounds boneless skinless chicken thighs, cut into thin strips
  • 1 Tablespoon classic olive oil
  • 1 teaspoon sesame oil
  • 1 teaspoon low sodium soy sauce
  • 1 teaspoon hoisin sauce

Sauce:

  • 1 Tablespoon brown sugar
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons low sodium soy sauce
  • 1 teaspoon sesame oil
  • 2 teaspoons rice vinegar

Main Dish:

  • 1 Tablespoon classic olive oil
  • 2 teaspoons ginger purée or minced fresh ginger
  • 4 cloves garlic minced
  • 20 ounce bag frozen snap pea stir fry about 5 cups of vegetables
  • 7 ounces lo mein noodles ½ of a 14 ounce box

Garnish (optional):

  • chopped green onions

Instructions

  • In a small bowl, season chicken with a teaspoon each of hoisin sauce, sesame oil, and soy sauce. Then, place a tablespoon of olive oil in a large wok over medium high heat. Carefully add chicken with tongs and cook for 5-7 minutes, or until cooked through, with an internal temperature of 165°F. Remove chicken and set aside.
  • In a small mixing bowl, whisk together the sauce ingredients: brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar. Set aside.
  • Meanwhile, boil water in a medium pot over high heat. Add lo mein noodles and cook according to package directions, around 6 minutes (al dente). Drain and set aside.
  • Add olive oil to the wok over medium-high heat. Add minced garlic and ginger purée until aromatic. Add vegetables. Stir and cook for around 5-7 minutes, or until cooked as desired.
  • Reduce heat to medium. Stir in cooked chicken, lo mein noodles, and sauce. Toss to coat.
  • Remove lo mein mixture from the wok with tongs and serve in bowls. Garnish with sliced green onions and enjoy!

Notes

  • You can switch up the meats if you like.
  • Use your favorite frozen stir fry mixture or use fresh vegetables.
  • Double this recipe to serve more people.
  • If you can’t find lo mein noodles, linguine can be used.

Nutrition

Calories: 521kcal | Carbohydrates: 65g | Protein: 35g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 1038mg | Potassium: 802mg | Fiber: 7g | Sugar: 7g | Vitamin A: 7233IU | Vitamin C: 17mg | Calcium: 58mg | Iron: 2mg

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