Chicken Lo Mein is fresh vegetables, tender strips of juicy chicken thighs, and noodles all mixed together in an easy savory lo mein sauce. You may also want to try my Sweet and Sour Chicken and General Tso Chicken, too!
Chicken Lo Mein
This Chicken Lo Mein recipe is easy to make and so addicting to eat! Lo mein translates to ‘tossed noodles’, meaning the cooked noodles are tossed with a sauce, some vegetables, and in this case, chicken. If you are looking for a more authentic recipe, I like this Chicken Lo Mein from The Woks of Life.
There are three parts to this recipe–the noodles, chicken and vegetables, and the sauce.
Chicken: I prefer chicken thighs for more flavor and juiciness. However, they do contain more fat when compared to chicken breasts, which you could substitute in this recipe.
Vegetables: Lo Mein is a dish that you can make your own, using your favorite vegetables. I used carrots, red bell pepper, broccoli, and snow peas. You could definitely add more vegetables like mushrooms, spinach, water chestnuts, bean sprouts, and your favorites.
Sauce: Only two ingredients are needed for the sauce: soy sauce and hoisin sauce. Hoisin sauce is a thick, flavorful sauce that is used a lot for stir-fries, as a dipping sauce, and as a glaze for meats.
What is the Difference Between Lo Mein and Chow Mein?
Although sometimes confused, one simple way to differentiate between lo mein and chow mein is the preparation of the noodles. As stated above, lo mein translates to ‘tossed noodles’. On the other hand, chow mein translates to ‘fried noodles’.
Another difference is cooking the noodles. In this recipe, like other lo mein recipes, the noodles are cooked ahead of time. Then, the cooked noodles are simply tossed in with the sauce, vegetables, and meat. In chow mein, the noodles are stir-fried, cooking along with the other ingredients.
Can I Make Chicken Lo Mein Spicier?
Definitely! This recipe is not spicy, but if you want to add a little kick to it, you can do that. Try adding a little sriracha to the lo mein. Or, add some crunchy garlic chili oil or chili garlic sauce.
How to Store & Freeze Leftover Chicken Lo Mein
If you have any of this dish leftover, it’s easy to store in the refrigerator. It will last for 3-4 days in an airtight container.
To freeze, let the lo mein cool completely. Then, store it in freezer-safe containers. Label and date the containers. It will last for 2-3 months in the freezer. Let it thaw in the refrigerator overnight before reheating.
Chicken Lo Mein
- 8 ounces lo mein noodles, cooked according to package directions
Chicken and Vegetables
- 1 pound boneless, skinless chicken thighs, cut into thin strips (about 4 thighs)
- 1 tablespoon olive oil
- 1 tablespoon garlic, minced
- 1 large carrot, washed, julienned
- 1 medium red bell pepper, washed, julienned
- 1 cup (88 g) broccoli florets
- 1 cup (98 g) snow peas
- 2 green onions, thinly sliced
- 1 cup (250 g) hot water
- 3 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- Heat a large nonstick pan (or a wok), over medium-high heat.
- Once hot, add olive oil and swirl the oil around the bottom of the pan.
- Add sliced chicken and cook, stirring occasionally, until chicken is no longer pink (6-8 minutes). Make sure the internal temperature of the chicken reaches 165°F. Transfer the chicken to a plate and tent to keep warm.
- To the same pan over medium-high heat, add garlic and cook for one minute. Add the carrots, red pepper, broccoli, snow peas, and green onions. Cook, stirring occasionally until softened (4-6 minutes).
- Add hot water and bring to a boil (1-2 minutes).
- Add the soy sauce and hoisin sauce, stirring to combine.
- Add the chicken and noodles back into the pan and gently toss to combine.
- Serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.