Easy Chicken Lo Mein – Quick 20-Minute Dinner

I first came across this Easy Chicken Lo Mein recipe while scrolling through Pinterest one evening, and it immediately caught my eye. There’s just something so satisfying about glossy noodles tossed with tender chicken and colorful veggies—it looked like the ultimate comfort meal. After trying it once, I knew it needed a little personal twist, so I played around with the sauce and added extra garlic and a touch of sesame oil for more depth. Now, it’s one of those weeknight staples I can always count on when I want something fast, flavorful, and homemade. It’s quick, cozy, and every bite tastes like your favorite takeout—only fresher and even better.

Ingredients Overview

Lo Mein Noodles
8 oz lo mein noodles or spaghetti/ramen noodles — cook until al dente, then rinse under cold water.
Chicken
1 lb boneless, skinless chicken breast or thighs, thinly sliced
1 tbsp soy sauce + 1 tbsp cornstarch (optional marinade for tenderness)
Vegetables
1 cup shredded carrots
1 cup shredded cabbage or coleslaw mix
½ red bell pepper, thinly sliced
½ cup snow peas
2 green onions, sliced
2 garlic cloves, minced
1 tsp fresh grated ginger (optional for depth)
Lo Mein Sauce
¼ cup low-sodium soy sauce
1 tbsp oyster sauce
1 tbsp hoisin sauce
1 tbsp sesame oil
1–2 tsp brown sugar
¼ cup chicken broth or water
Optional: chili flakes or sriracha for heat

How to Make Easy Chicken Lo Mein – Quick 20-Minute Dinner

Step 1: Cook the Noodles

Boil noodles according to package directions, then drain and rinse under cold water to prevent sticking.

Step 2: Marinate the Chicken (Optional)

Combine sliced chicken with soy sauce and cornstarch. Let rest for 10 minutes for a more tender texture.

Step 3: Cook the Chicken

Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Add chicken and cook until golden and cooked through, about 4–5 minutes. Remove and set aside.

Step 4: Stir-Fry the Vegetables

In the same pan, add a splash more oil if needed. Stir-fry garlic, ginger, and firm vegetables (like carrots and bell peppers) for 2–3 minutes. Add cabbage and snow peas, cooking until tender-crisp.

Step 5: Add Noodles and Sauce

Return cooked chicken to the pan, then add noodles. Pour in the lo mein sauce and toss everything together for 1–2 minutes until well coated and glossy.

Step 6: Garnish and Serve

Top with sliced green onions and sesame seeds. Serve immediately and enjoy warm.

Tips, Variations & Substitutions

• No lo mein noodles? Use spaghetti, ramen (discard the seasoning packet), or udon.
• Want it vegetarian? Swap the chicken for tofu or mushrooms.
• Make it gluten-free with tamari and rice noodles.
• For a healthier twist, double the veggies and reduce the noodles.
• Add spice with extra sriracha or chili flakes.
• Use rotisserie chicken or pre-cooked noodles to save time.

Serving Ideas & Occasions

Easy Chicken Lo Mein is a crowd-pleaser for any occasion—perfect for busy weeknights, family dinners, or quick meal prep. Serve it with:

• Steamed dumplings
• Hot and sour soup
• Asian cucumber salad
  It’s also great for lunchboxes—just reheat with a splash of broth or water to refresh the noodles.

Nutritional Information

Per serving (1 of 4):
Calories: ~430 | Protein: ~30g | Carbs: ~35g | Fat: ~15g | Fiber: ~4g | Sodium: ~600mg
This recipe is lighter than takeout versions and full of lean protein, fresh veggies, and balanced flavors.

FAQs About Easy Chicken Lo Mein – Quick 20-Minute Dinner

Q1: Can I use leftover chicken?
Yes! Shredded rotisserie or grilled chicken works perfectly—just add it during the final toss with the noodles.
Q2: What’s the difference between lo mein and chow mein?
Lo mein uses boiled noodles tossed in sauce, while chow mein noodles are typically stir-fried until crisp.
Q3: Can I freeze lo mein?
It’s best fresh or refrigerated for up to 4 days. Freezing can make the noodles soft but still edible—reheat with a bit of broth.
Q4: How do I prevent soggy noodles?
Don’t overcook the noodles and rinse them in cold water right after boiling. Toss them quickly with sauce over high heat.
Q5: Can I make it spicy?
Definitely! Add sriracha, chili oil, or crushed red pepper to the sauce or drizzle some on top before serving.
Q6: Can I use different vegetables?
Yes, any stir-fry-friendly veggies work—try broccoli, bok choy, mushrooms, or bean sprouts.
Q7: What’s the best oil to use?
Use neutral oils like canola, peanut, or avocado oil—they handle high heat well and keep the flavors clean.
Q8: Can I make this ahead of time?
Yes, it stores well for meal prep. Keep sauce separate and toss before reheating for best results.
Q9: How do I make it more authentic?
Use sesame oil for aroma, oyster sauce for umami, and fresh egg noodles if available.
Q10: Is this recipe healthy?
Yes—especially when made with lean chicken, lots of veggies, and reduced-sodium sauces. It’s a balanced, wholesome meal ready in minutes.

Final Thoughts

Easy Chicken Lo Mein – Quick 20-Minute Dinner is one of those recipes that proves fast food doesn’t have to mean takeout. With simple ingredients, a few pantry staples, and less than half an hour, you can have a warm, flavorful bowl of noodles that tastes like it came straight from your favorite restaurant. The balance of tender chicken, crisp veggies, and that rich, savory sauce makes it a dish that hits all the right notes—comforting, delicious, and satisfying. It’s perfect for busy weeknights, lazy weekends, or whenever you need a quick meal that still feels special. Once you make it at home, you’ll find yourself skipping the delivery apps and reaching for your wok instead.