Chicken Lo Mein – juicy chicken, stir-fried noodles, veggies, and that savory takeout-style sauce, all in 30 minutes.
People all over the United States love chicken lo mein, a classic Chinese-American noodle dish that is served at most Chinese restaurants. It has tender chicken, chewy noodles, crisp vegetables, and a savory sauce that makes the whole thing taste great.
In this comprehensive guide, we’ll break down exactly what chicken lo mein is, its key ingredients, variations, nutrition facts, and more By the end, you’ll be a chicken lo mein expert!
A Brief History of Chicken Lo Mein
While the dish has become an integral part of Chinese-American cuisine, chicken lo mein’s origins can be traced back to China. The term “lo mein” translates to “tossed noodles” in Cantonese. In China, lo mein dishes were made for centuries, likely originating as a Shanghainese dish.
Chinese immigrants brought lo mein to the United States in the early 20th century. Over time, the dish evolved and transformed to appeal to American tastes. Chicken was likely adopted as the protein of choice since beef and pork were less common in China. Lo mein’s surge in popularity led to it becoming a staple menu item at Chinese restaurants across the country.
What Exactly is Chicken Lo Mein?
Chicken lo mein features soft, thin egg noodles that are lightly coated in sauce then tossed with pieces of chicken and vegetables. It has a pleasing mix of textures – tender chicken, crunchy vegetables, and supple noodles.
There is just the right amount of savory, sweet, salty, and umami flavors in the dish. It’s easy to make and takes little time thanks to stir-frying. It’s a great one-pan meal for busy weeknights.
Lo mein noodles are soft and tossed, not fried and crunchy like chow mein noodles. The umami-rich Chinese sauces that cover the noodles give them their unique taste.
Key Ingredients in Chicken Lo Mein
Different recipes call for different things, but chicken lo mein always has a few main parts that work well together.
Noodles
The foundation of chicken lo mein is lo mein noodles. These are made from wheat flour and eggs and have a soft, chewy texture and pale yellow color. They are typically 1/4 inch wide. Other common noodles like spaghetti or linguine can also be used.
Chicken
Boneless, skinless chicken thighs or breasts are usually used. The chicken is cut into small, bite-sized pieces then stir-fried. This ensures it cooks quickly and absorbs maximum flavor.
Vegetables
Popular veggie choices are cabbage, carrots, onion, bell peppers, bean sprouts, celery, and mushrooms. They provide crunch and texture contrast.
Sauce
The sauce is what brings chicken lo mein together. It is made with a salty-sweet combo of soy sauce, oyster sauce, sesame oil, rice vinegar, garlic, and ginger.
Aromatics
Garlic, ginger, and green onions are sautéed with the other ingredients to impart flavor.
How to Make Chicken Lo Mein at Home
Making restaurant-quality chicken lo mein at home is easy to do in just 30 minutes with this simple process:
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Cook the noodles – Boil lo mein noodles until just tender, then drain and rinse.
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Make the sauce – Whisk together the soy sauce, oyster sauce, sesame oil, rice vinegar, garlic, ginger, and other sauce ingredients.
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Cook the chicken – Toss cubed chicken breasts with soy sauce and cornstarch. Stir-fry until browned and cooked through.
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Stir-fry vegetables – Heat oil in a wok or skillet over high heat. Add veggies and stir-fry for 1-2 minutes.
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Toss everything – Add the cooked noodles, chicken, and sauce. Toss rapidly using a pair of tongs until the noodles are well-coated.
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Finish and serve – Remove from heat. Garnish with sliced green onions. Enjoy immediately while hot.
Chicken Lo Mein Variations
One of the great things about chicken lo mein is that it’s endlessly adaptable. Here are some of the most popular variations:
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Vegetable lo mein – Omit the chicken and double up on your favorite veggies. Tofu is also a good meatless protein choice.
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Seafood lo mein – Swap out the chicken for shrimp, scallops, crab, or lobster meat.
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Beef lo mein – Thinly sliced beef marinated in soy sauce makes a tasty substitution.
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Spicy lo mein – Add chili garlic sauce or dried red chilies to amp up the heat.
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Szechuan lo mein – Szechuan peppercorns and chili oil give it a numbingly spicy kick.
Is Chicken Lo Mein Healthy? Nutrition Facts
Chicken lo mein can be a relatively healthy option when made with lean protein, lots of vegetables, and smaller noodle portions. Here are some of its nutrition facts in a one cup serving:
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Calories – Around 300-350 calories on average. This provides a good balance of carbs, protein, and fat.
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Carbs – 45-55g, mostly coming from the noodles. Opt for whole grain noodles to increase fiber.
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Protein – 15-20g from the chicken. This helps keep you full and satisfied.
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Fat – 5-10g depending on the amount of oil used. Choose heart-healthy fats like sesame oil.
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Sodium – Can range from 500-1200mg depending on the sauces. Low-sodium soy sauce helps reduce this number.
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Vitamins & minerals – Provides B vitamins, iron, magnesium, potassium from veggies.
Tips for Making the Best Homemade Chicken Lo Mein
Follow these pro tips for outstanding homemade chicken lo mein every time:
- Use fresh lo mein noodles if possible for the best texture
- Allow chicken to marinate for 15+ minutes to boost flavor
- Don’t overcook the noodles. They should be chewy, not mushy.
- Use a very hot wok and stir-fry in batches for best results
- Whisk together sauce ingredients for balance of salty, sweet, savory
- Add extra vegetables for nutrition and texture contrast
- Garnish with sesame seeds and sliced green onions
- Enjoy immediately while hot for maximum flavor and texture
The Perfect Pairings for Chicken Lo Mein
Chicken lo mein is delicious on its own but tastes even better when accompanied by these classic sides:
- Vegetable or pork potstickers
- Crab rangoon
- Egg rolls
- Wonton or egg drop soup
- Steamed rice or fried rice
- Stir-fried broccoli
- Hot and sour soup
- Spring rolls
On your next Chinese takeout night, be sure to order chicken lo mein and round out your meal with some of these excellent accompaniments for a feast your tastebuds will love!
Frequently Asked Questions About Chicken Lo Mein
What’s the difference between lo mein and chow mein?
Chow mein uses crunchy deep-fried noodles while lo mein uses soft sautéed or boiled noodles. Chow mein noodles are also thicker compared to lo mein noodles.
Can I make chicken lo mein without lo mein noodles?
Absolutely! Spaghetti noodles or egg noodles make great substitutions. Just avoid overcooking them.
Is chicken lo mein gluten-free?
No, since traditional lo mein noodles contain wheat flour, chicken lo mein is not gluten-free. Some gluten-free substitutions like rice noodles or zucchini noodles could potentially be used.
Can I freeze leftover chicken lo mein?
It’s best to enjoy chicken lo mein freshly made. However, leftovers can be frozen for up to 3 months. Reheat gently in the microwave or on the stovetop.
Is chicken lo mein high in sodium?
It can be if using very salty sauces. Opting for low-sodium soy sauce and balancing salty flavors with acidity helps reduce sodium levels.
What’s the healthiest way to order chicken lo mein?
Request it made with brown rice noodles, extra vegetables, and light sauce on the side to control sodium and maximize nutrition.
Make Your Favorite Takeout Dish at Home
Once you realize how easy chicken lo mein is to make at home, you’ll never have to rely on takeout again! Made with simple pantry ingredients in just 30 minutes, this classic Chinese noodle dish is a regular weeknight winner.
Be sure to experiment with fun new variations and add lots of crisp vegetables to amp up nutrition. With its crave-worthy combination of tastes and textures, chicken lo mein is guaranteed become a staple meal in your home cooking lineup.
Before You Start: Tips & Ingredient Notes
- Chicken thighs work just as well if you want something more juicy. I use chicken breast because it cooks quickly and soaks up flavor great. Cut it thin either way to cook it quickly and keep it soft.
- Do it for a short time! Ten minutes with soy sauce, garlic, and ginger makes a difference. It seasons the chicken from the inside out.
- I tried this with chicken that was straight from the fridge and chicken that had been marinated for 15 minutes. The flavor difference is crazy. If you’ve got a few extra minutes, let it sit.
- This sauce is what makes lo mein so shiny and sticky…. It tastes great with oyster, hoisin, brown sugar, sesame oil, pepper, and soy sauces. It’s salty, sweet, umami, and fragrant.
- Dark soy sauce is key. The deep, rich color and extra umami punch come from it. If that’s all you have on hand, regular soy is fine, but your noodles will be lighter.
- When I didn’t use dark soy sauce, my lo mein never looked quite right. Trust me, it’s worth adding to your pantry.
- If you want more sauce or want to reheat leftovers, double the amount you use. The noodles will soak it up right away.
- Noodles are flexible. You can use spaghetti, ramen, or even linguine instead of lo mein while you’re short on time. This is a no judgment zone.
- Use what you’ve got. For me, it’s onion, mushrooms, cabbage, and carrots. But really, stir-fries are forgiving. Got bell peppers or snow peas? Toss them in.
- Prep everything before you start. Stir-fries are fast. Like, blink-and-you-miss-it fast. Having everything cut up and ready to go is what keeps dinner from going wrong.
- High heat is your best friend. Before you add anything, make sure the wok or pan is nice and hot. This will give your food the char and flavor you’d expect from a restaurant.
- When I tried this at home for the first time, I put too many things in the pan, and it got soggy. Don’t be me. Stir fry in batches if you need to.
If You Know, You Know: Lo Mein Edition
Since 2016, this Chicken Lo Mein has been on the blog. It’s been one of those quiet champions—always there, always tasty, and always better than whatever trendy stir-fry is popular at the time. I’ve made this so many times, I could probably cook it in my sleep.
It checks every box. Quick? Yup. Saucy? In the best way. Tastes like your favorite takeout but made in your own kitchen without a side of guilt or MSG bloat? You bet. And I’m not saying I’ve doubled the sauce and eaten it cold straight from the container… but I’m also not not saying that.
This one’s a Jo Cooks forever favorite, and if you haven’t tried it yet, consider this your sign.
