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    In the Kitch » Recipes » Main Course

    Updated: Jul 3, 2024 · Published: Mar 25, 2020 by Joss Dyckson · This post may contain affiliate links ·

    Homemade Chicken Vegetable Lo Mein

    Jump to Recipe
    Chicken vegetable lo mein in bowls and text overlay that says 'homemade chicken lo mein'.
    Chicken and vegetable lo mein with sauce and text overlay that says 'chicken & vegetable lo mein recipe'.

    If you’re anything like me, chicken and vegetable lo mein is a staple when it comes to carry-out. And if you’ve never attempted to make it at home you’re missing out. Don’t worry, it's easy: there aren’t any weird or complicated ingredients or methods and homemade almost always tastes better.

    Chicken lo mein noodles in red and black bowls.

    This is one of the simplest and easiest take-out meals to mimic at home, and the flavors will pop even more with hand-picked fresh ingredients that go straight from your pan to your plate.

    If you want to know the difference between these lo mein noodles and chow mein noodles, check out my post here. People often confuse them if they're new to Chinese food, but this post does a good job of explaining the differences.

    I also make these mini Chinese pork buns and an easy xo sauce that you might like!

    Jump to:
    • Homemade Chicken Lo Mein Ingredients
    • Recipe Tweaks
    • How to Make Chicken Vegetable Lo Mein
    • Joss' Tips
    • Storage & Reheating
    • Chicken Vegetable Lo Mein FAQs
    • More Asian Take Out Dish Recipes to Try
    • 📋Recipe

    Homemade Chicken Lo Mein Ingredients

    There’s a good chance that you already have most of what you’ll need for this recipe on hand. It features egg noodles and chicken breast, with a whole host of bright and flavorful veggies.

    The rich teriyaki sauce is so simple- it has just five ingredients and comes together in one pot within a few minutes.

    Chicken Marinade:

    • 1 tablespoon soy sauce
    • 2 teaspoons rice vinegar
    • 1 ½ teaspoons cornstarch
    • 1 pound chicken breasts - sliced

    For the Sauce:

    • 3 ½ tablespoons soy sauce
    • 3 tablespoons teriyaki sauce
    • 2 tablespoons sesame oil
    • 2 teaspoons fresh ginger - grated
    • 1 teaspoon garlic - minced

    For the Stir Fry:

    • ½ pound Chinese egg noodles
    • 1 teaspoon sesame oil
    • 2 tablespoons vegetable oil
    • ½ onion - sliced
    • 2 cups cabbage - shredded
    • 1 red bell pepper - sliced
    • 1 cup mushrooms - sliced

    To Serve:

    • ½ cup scallions - chopped (to garnish)
    • sesame seeds - to garnish

    Recipe Tweaks

    Remember, this whole dish can be ready in no time, and even the kiddos will want to dig into it, making it a perfect weeknight dinner. And the best part about this dish is the versatility.

    • If you don’t want chicken or don’t have any on hand, swap it out for steak or shrimp.
    • And if you don’t have egg or wheat noodles, you can wing it with rice noodles.
    • If you want to add a little more flavor to the finishing touch, you can lightly toast your sesame seeds in a pan over medium heat before sprinkling them over your masterpiece.
    • For a spicy kick, add some sriracha.

    How to Make Chicken Vegetable Lo Mein

    1. Marinate the chicken. Place the marinade ingredients in a medium bowl and whisk together until the cornstarch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
    2. Make the sauce. Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
    3. Cook the noodles. Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don't stick. Set aside.
    4. Fry. In a deep skillet or wok, heat the vegetable oil to medium-high heat. Fry the chicken pieces in the wok until browned and cooked through – reserve. Add the vegetables to the wok and sauté for about 5 minutes – so they are tender but crispy.
    5. Toss together. Return the chicken to the wok. Add the noodles and sauce – toss to combine.
    6. Serve. Serve garnished with sesame seeds and sliced scallions.
    Chicken lo mein noodles in black and red bowl with chop sticks.

    Joss' Tips

    • Marinade Time: Marinate the chicken for at least 15 minutes to tenderize and flavor it or for the full 30 minutes if you have time.
    • Thin Cuts: Slice the chicken thinly for quick cooking. Cut the vegetables into thin, uniform pieces so they cook evenly and quickly.
    • High Heat: Cooking vegetables on high heat ensures that everything cooks quickly and retains a good, tender-crisp texture.
    • Avoid Overcrowding: If your pan is small, cook the chicken and vegetables in batches to avoid steaming them.
    • Fresh Noodles: If you can find fresh lo mein noodles, they often have a better texture than dried ones.

    Storage & Reheating

    • Storage: Cover and store leftovers up to 4 days in the fridge.
    • Reheating: Reheat in the pan or microwave.

    Chicken Vegetable Lo Mein FAQs

    What is chicken lo mein made of?

    Chicken lo mein is a dish consisting of Chinese noodles, pieces of chicken, a range of stir fried vegetables and a delicious sauce.

    Can you use spaghetti noodles for lo mein?

    While it's traditional to use Chinese egg noodles for lo mein, you can absolutely use spaghetti noodles if you like. Just make sure to cook them according to the package directions.

    What is a substitute for lo mein noodles?

    Besides spaghetti noodles, you could also substitute with rice noodles, udon noodles, linguini, soba noodles or any noodles that are similar. You could even use zucchini 'noodles'.

    Chicken lo mein noodles in red and black bowls with chop sticks and sauce on the side.

    More Asian Take Out Dish Recipes to Try

    • Crunchy chow mein noodles with chopsticks.
      Electric Skillet Crunchy Chow Mein Noodles
    • Beef and broccoli in black bowl.
      Easy Sheet Pan Beef and Broccoli
    • Kimchi dumplings with savory sauce and green onions in dish.
      Kimchi Dumplings
    • Bok choy stir fry in frying pan.
      Bok Choy Stir Fry

    If you tried this 🍜 Homemade Chicken Vegetable Lo Mein Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Chicken and vegetable lo mein in red bowl with chopsticks.

    Homemade Chicken Vegetable Lo Mein

    Joss Dyckson
    This chicken and vegetable lo mein is one of the easiest take-out meals to mimic at home, and the flavors will pop even more with hand-picked fresh ingredients that go straight from your pan to your plate.
    5 from 1 vote
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    Prep Time 10 minutes mins
    Cook Time 18 minutes mins
    Marinating Time 30 minutes mins
    Total Time 58 minutes mins
    Course Main Course
    Cuisine Chinese
    Servings 4
    Calories 551 kcal

    Ingredients
     
     

    Chicken Marinade

    • 1 tablespoon soy sauce
    • 2 teaspoons rice vinegar
    • 1 ½ teaspoons cornstarch
    • 1 pound chicken breasts - sliced thinly

    For the Sauce

    • 3 ½ tablespoons soy sauce
    • 3 tablespoons teriyaki sauce
    • 2 tablespoons sesame oil
    • 2 teaspoons fresh ginger - grated
    • 1 teaspoon garlic - minced

    For the Stir Fry

    • ½ pound Chinese egg noodles
    • 1 teaspoon sesame oil
    • 2 tablespoons vegetable oil
    • ½ yellow onion - sliced
    • 2 cups cabbage - shredded
    • 1 red bell pepper - sliced
    • 1 cup mushrooms - sliced

    To Serve

    • ½ cup scallions - chopped (to garnish)
    • sesame seeds - to garnish

    Instructions
     

    • Place the marinade ingredients in a medium bowl and whisk together until the cornstarch dissolves. Add the chicken pieces. Mix the chicken with the marinade to coat. Let it marinate for 30 minutes.
    • Whisk together all sauce ingredients in a small saucepan. Heat over medium heat until it starts to bubble (a few minutes). Take it off the heat and set aside.
    • Cook the egg noodles according to package instructions. Drain and toss with 1 teaspoon sesame oil so that they don't stick. Set aside.
    • In a deep skillet or wok, heat the vegetable oil to medium-high heat. Fry the chicken pieces in the wok until browned and cooked through - reserve.
    • Add the vegetables to the wok and sauté for about 5 minutes--so they are tender but crispy.
    • Return the chicken to the wok. Add the noodles and sauce - toss to combine.
    • Serve garnished with sesame seeds and sliced scallions.

    Equipment

    • Wok or frying pan
    • Colander

    Notes

    • Storage: Up to 4 days in the fridge.
    • Reheating: Reheat in the pan or microwave.
    • Can you use spaghetti noodles? While it's traditional to use Chinese egg noodles for lo mein, you can absolutely use spaghetti noodles if you like. Just make sure to cook them according to the package directions.
    • More noodle substitutes: Besides spaghetti noodles, you could also substitute with rice noodles, linguini, udon noodles, soba noodles or any noodles that are similar. You could even use zucchini 'noodles'.
    • Marinade Time: Marinate the chicken for at least 15 minutes to tenderize and flavor it or for the full 30 minutes if you have time.
    • High Heat: Cooking vegetables on high heat ensures that everything cooks quickly and retains a good, tender-crisp texture.
    • Avoid Overcrowding: If your pan is small, cook the chicken and vegetables in batches to avoid steaming them.
    • Fresh Noodles: If you can find fresh lo mein noodles, they often have a better texture than dried ones.
    • Thin Cuts: Slice the chicken thinly for quick cooking. Cut the vegetables into thin, uniform pieces so they cook evenly and quickly.

    Nutrition

    Calories: 551kcalCarbohydrates: 52gProtein: 37gFat: 22gSaturated Fat: 9gCholesterol: 120mgSodium: 1509mgPotassium: 874mgFiber: 4gSugar: 7gVitamin A: 1160IUVitamin C: 56mgCalcium: 57mgIron: 3mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

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