Easy Chicken Lo Mein – Quick, Flavorful Weeknight Dinner

Easy Chicken Lo Mein is a flavorful, one-pan noodle dish that comes together in under 30 minutes. Tender chicken, crisp vegetables, and soft lo mein noodles are tossed in a savory soy-ginger sauce that tastes like it came from your favorite takeout. Perfect for busy weeknights, this recipe is simple, satisfying, and sure to become a family favorite.

Why You’ll Love This Recipe

• Quick & Easy: Ready in under 30 minutes for a stress-free dinner.
• One-Pan Cooking: Minimal cleanup and all flavors cook together.
• Customizable: Add your favorite vegetables or swap noodles for a healthier option.
• Family-Friendly: Kids and adults love the tender chicken and flavorful sauce.
• Takeout-Style Flavor: Enjoy restaurant-quality lo mein at home.

Ingredients

• 2 boneless, skinless chicken breasts, thinly sliced
• 8 oz lo mein noodles or spaghetti
• 2 tablespoons vegetable oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 carrots, julienned
• 3 cloves garlic, minced
• 2 teaspoons fresh ginger, minced
• 1/4 cup soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 2 green onions, sliced
• 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thicker sauce)

Step-by-Step Instructions

1. Cook lo mein noodles according to package directions, drain, and set aside.
2. Heat vegetable oil in a large skillet or wok over medium-high heat.
3. Add chicken slices and cook until lightly browned and cooked through, about 5–6 minutes. Remove chicken and set aside.
4. In the same skillet, add garlic and ginger, sauté for 30 seconds until fragrant.
5. Add bell pepper, broccoli, and carrots, stir-frying 3–4 minutes until vegetables are crisp-tender.
6. Return chicken to the skillet and add cooked noodles. Toss to combine.
7. In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, and sesame oil. Pour over the chicken and noodles, tossing to coat evenly.
8. If a thicker sauce is desired, add cornstarch slurry and cook 1–2 minutes until sauce thickens.
9. Garnish with sliced green onions and serve hot.

Tips & Variations

• Vegetable Options: Swap bell pepper for snow peas, baby corn, or mushrooms.
• Protein Swap: Use shrimp, beef strips, or tofu instead of chicken.
• Noodle Alternatives: Rice noodles or whole wheat spaghetti work well.
• Make Ahead: Prepare sauce in advance and store separately for quick assembly.
• Extra Flavor: Sprinkle sesame seeds or drizzle extra sesame oil before serving.

Storage & Freezer Instructions

• Refrigerator: Store leftovers in an airtight container for 3–4 days.
• Freezing: Freeze cooked noodles and chicken separately from vegetables for up to 2 months.
• Thawing: Thaw overnight in the refrigerator before reheating.
• Reheat: Warm in a skillet over medium heat, adding a splash of water or soy sauce to refresh the sauce.

Serving & Pairing Ideas

• Serve with egg rolls or dumplings for a full meal.
• Pair with steamed edamame or bok choy.
• Add a side of pickled ginger for authentic takeout flavor.
• Garnish with fresh cilantro or sesame seeds for extra aroma and texture.

Frequently Asked Questions

Can I make this dish gluten-free?

Yes. Use gluten-free soy sauce and noodles to keep the dish safe for gluten-sensitive diets.

Can I use frozen vegetables?

Absolutely. Just thaw them and stir-fry a little longer to remove excess water.

How can I make the sauce thicker?

Mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the skillet. Cook 1–2 minutes until it thickens.

Can this recipe be made vegetarian?

Yes. Swap chicken for tofu or tempeh and use vegetable-based sauces to keep it vegetarian-friendly.

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