Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This chicken lo mein recipe is the kind of meal that arrives fast, feeds a crowd, and makes you feel like a weekday wizard. If you like stir fry vibes, noodly comfort, and a sauce that hugs every strand, you are in the right place. Oh and if you want a spicy cousin to this dish, check out this fun salad twist I found while procrastinating on Pinterest buffalo chopped chicken salad.

Why This Recipe is Awesome

This recipe hits the sweet spot between lazy and impressive. It cooks fast, needs one big pan, and lets you pretend you are restaurant savvy without the pressure. The sauce is simple but bold, the veggies add color and crunch, and the chicken gets all golden and proud. Best part? It is idiot proof. Even if you talk to your phone and forget a step, you can usually scramble things back into glory. IMO this is a weeknight MVP.

Ingredients You’ll Need

3 to 4 boneless skinless chicken breasts, cut into bite sized pieces
Lo Mein noodles fresh or dried whichever you find guilty pleasure in
1 red bell pepper sliced into strips or tiny flags of joy
1 yellow bell pepper sliced for color and optimism
2 carrots thinly sliced so they cook fast and look pretty
2 green onions chopped, whites and greens separated if you are fancy
1 4 cup low sodium soy sauce yes that weird fraction is the proper measure
1 tablespoon sesame oil for that nutty drift that makes people sigh
3 cloves fresh minced garlic because jar garlic is not invited today

Step-by-Step Instructions

Gather all ingredients and chop vegetables into bite sized pieces. Put your noodles, chicken, and sauce within arm reach so you do not play kitchen hopscotch.
Cook lo mein noodles according to package instructions until al dente. Drain and set aside so they are ready for action. Do not rinse unless your package tells you to. Rinsing tosses flavor out like a dramatic breakup.
Heat a large skillet or wok over medium high heat. Add oil and sauté the chicken until golden brown and fully cooked, about 6 to 8 minutes. Remove from skillet and give it a tiny victory dance.
In the same pan stir fry bell peppers carrots and green onions until tender yet crisp about 3 to 4 minutes. Keep the heat up for that nice sear on the veggies.
Return cooked chicken to the skillet with vegetables. Add lo mein noodles soy sauce sesame oil minced garlic and any additional spices you love. Toss everything together until well mixed and the sauce clings to each noodle.
Serve hot with extra soy sauce if desired and a sprinkle of green onion tops for dramatic effect. Devour immediately or Instagram first if you must.

Common Mistakes to Avoid

Thinking you can crowd the pan like a stove top rush hour. Overcrowding makes everything steam instead of sear. Cook in batches if needed.
Adding the sauce too early so it burns and becomes bitter. Wait until the noodles and chicken meet center stage.
Using ridiculously thin noodles that turn to mush in seconds. Look for lo mein or chow mein style if you want texture.
Forgetting to taste as you go. Yes you. Season early and adjust boldly.
Relying on too much sauce to fix dry noodles. A little sauce goes a long way if you toss it properly.

Alternatives & Substitutions

No chicken? Swap in firm tofu or shrimp. Tofu soaks up flavor like it was born for this gig. Shrimp cooks fast and gives a fancy feel.
Out of lo mein noodles? Use spaghetti or linguine in a pinch. Do not panic. Cook them slightly firmer than usual so they hold up.
No sesame oil? A touch of toasted sesame seeds plus a milder oil like vegetable works fine, though you will miss that perfumed finish. If you have sesame seeds toss them on at the end.
Want it saucier? Mix a tablespoon of oyster sauce or hoisin into the soy mixture. It adds sweetness and depth, no chef license required.
Need gluten free? Use tamari or a gluten free soy alternative and rice noodles. They bring their own vibe but still taste great.

FAQ (Frequently Asked Questions)

Q. Can I use thighs instead of breasts?
A. Sure thing. Thighs stay juicier and forgive your timing sins. Cook them until no pink remains.

Q. Can I prep this ahead?
A. You can chop veggies and marinate chicken an hour or two ahead. Do not toss cooked noodles with sauce too early or they will sulk.

Q. What if I do not have sesame oil?
A. Use a neutral oil and add toasted sesame seeds at the end. Not perfect but close enough to keep the family happy.

Q. Can I double the recipe for leftovers?
A. Absolutely. This reheats nicely. Use a hot pan and add a splash of water or extra soy to revive the noodles.

Q. Can I freeze it?
A. You can freeze the cooked chicken and veggies, but noodles suffer texture loss. Freeze components, not the fully sauced noodles, if you care about noodle dignity.

Q. How spicy can I make it?
A. Very. Add chili oil sriracha or red pepper flakes to taste. Start small then grow bold.

Q. Do I need a wok?
A. No. A large heavy skillet does the job and keeps things less dramatic. But a wok makes you feel theatrical.

Final Thoughts

You just made a crowd pleasing meal that tastes like effort without the actual effort required. That is the best kind of kitchen magic. If you overcooked one thing or forgot a spice remember it still tastes better than takeout from a sad box. Have fun and customize. Add peanuts for crunch or swap veggies every week and call it a seasonal special. Now go impress someone or yourself with this lo mein. You earned it.

Conclusion

If you want to compare different takes on this dish check out Drive Me Hungry for a classic interpretation for more saucy inspiration. For a one pan lazy version that still sings try the easy approach over at Momsdish which focuses on speed and simplicity. If you crave a dependable, well tested recipe with lots of tips consult Simply Recipes for an easy reliable version.

Quick Chicken Lo Mein

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: None

Print Recipe

Description

This chicken lo mein recipe is a quick and easy dish that combines tender chicken and colorful veggies with flavorful lo mein noodles.

Ingredients

Scale

3 to 4 boneless skinless chicken breasts, cut into bite-sized pieces
Lo Mein noodles (fresh or dried)
1 red bell pepper, sliced into strips
1 yellow bell pepper, sliced
2 carrots, thinly sliced
2 green onions, chopped (whites and greens separated)
1/4 cup low sodium soy sauce
1 tablespoon sesame oil
3 cloves fresh minced garlic

Instructions

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 chicken until golden brown and fully cooked, about 6 to 8 minutes. Remove from skillet.
In the same pan, stir fry bell peppers, carrots, and green onions until tender yet crisp, about 3 to 4 minutes.
Return cooked chicken to the skillet with vegetables. Add lo mein noodles, soy sauce, sesame oil, and minced garlic. Toss everything together until well mixed.
Serve hot with extra soy sauce and a sprinkle of green onion tops.

Notes

Feel free to customize with additional veggies or spices to taste.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 4g
Sodium: 800mg
Fat: 15g
Saturated Fat: 2g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 3g
Protein: 26g
Cholesterol: 70mg

Keywords: chicken lo mein, easy stir fry, quick dinner

Chicken Lo Mein Recipe