Versatile and endlessly satisfying, chicken lo mein is the ultimate weeknight comfort food. Whether you crave classic saucy noodles or a creative twist, this roundup of 16 recipes has you covered. From speedy 20-minute dinners to flavor-packed bowls, you’ll find your new go-to. Ready to stir up something delicious?
Classic Soy-Ginger Chicken Lo Mein
Who doesn't love a quick and flavorful noodle stir-fry? This classic soy-ginger chicken lo mein is perfect for busy weeknights, with tender chicken, crisp veggies, and savory noodles all tossed in a ginger-soy sauce.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
Chicken
- 8 oz boneless skinless chicken breast, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
Sauce
- 3 tbsp low-sodium soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp fresh ginger, grated
- 2 cloves garlic, minced
- 1/4 cup chicken broth
Noodles and Vegetables
- 8 oz dried lo mein egg noodles
- 2 tbsp vegetable oil
- 1 cup shredded carrots
- 1 cup snap peas, halved
- 2 green onions, sliced
Instructions
- Marinate the chicken: In a small bowl, toss the sliced chicken with 1 tbsp soy sauce and 1 tsp cornstarch. Let it sit for 10 minutes while you prep other ingredients. (Tip: slicing against the grain keeps the chicken tender.)
- Cook the noodles: Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions, usually 3–4 minutes, until al dente. Drain and rinse under cold water to stop cooking. Toss with a little oil to prevent sticking. Set aside.
- Make the sauce: In a small bowl, whisk together 3 tbsp soy sauce, oyster sauce, brown sugar, sesame oil, grated ginger, minced garlic, and chicken broth. Set aside.
- Stir-fry the chicken: Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and cook, stirring occasionally, until golden and cooked through, about 3–4 minutes. Remove chicken and set aside.
- Cook the vegetables: Add the remaining 1 tbsp oil to the wok. Add carrots and snap peas, and stir-fry for 2 minutes until bright and crisp-tender. (Tip: high heat keeps veggies crunchy.)
- Combine everything: Return the chicken to the wok, add the cooked noodles, and pour the sauce over. Toss everything together with tongs and cook for 1–2 minutes until heated through and well coated.
- Finish: Add the sliced green onions and give a final toss. (Tip: taste and adjust with a pinch of salt or extra soy sauce if needed.)
Enjoy this lo mein hot, garnished with sesame seeds and extra green onions. The noodles are springy, the sauce is savory-sweet with a hint of ginger, and the chicken stays juicy. It’s a one-pan dinner that comes together in under 30 minutes!
Spicy Szechuan Chicken Lo Mein
Here's a weeknight hero: Spicy Szechuan Chicken Lo Mein that brings bold, tingly heat to your table in under 30 minutes. You'll love how the chili bean paste and Szechuan peppercorns wake up every bite.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 8 oz lo mein noodles
- 1 lb boneless skinless chicken breast
- 3 tbsp soy sauce
- 2 tbsp chili bean paste (doubanjiang)
- 1 tsp Szechuan peppercorns, ground
- 3 cloves garlic, minced
- 1 inch fresh ginger, minced
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 4 scallions, sliced
- 1 carrot, julienned
- 1 bell pepper, thinly sliced
- 1 tsp cornstarch
- 1 tsp sugar
Instructions
- Cook lo mein noodles according to package directions until al dente. Drain and rinse under cold water, then toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
- Slice chicken breast into thin strips against the grain. In a small bowl, combine 1 tablespoon soy sauce and cornstarch. Add chicken and toss to coat. Let marinate for 5 minutes.
- Heat a wok over high heat until a drop of water sizzles on contact. Add 1 tablespoon vegetable oil and swirl to coat. Stir-fry chicken in a single layer until golden and cooked through, about 3 minutes. Transfer to a plate. (Tip: Work in batches if needed to avoid overcrowding.)
- Reduce heat to medium-high. Add remaining 1 tablespoon vegetable oil. Add garlic and ginger; stir-fry for 30 seconds until fragrant. (Tip: Keep ingredients moving to prevent burning.)
- Add chili bean paste and ground Szechuan peppercorns. Stir-fry for 20 seconds until aromatic. (Tip: Toasting the peppercorns enhances their numbing quality.)
- Add carrot and bell pepper. Stir-fry for 2 minutes until crisp-tender.
- Return chicken to the wok. Add noodles, remaining 2 tablespoons soy sauce, and sugar. Toss everything together for 1 minute until noodles are well coated and heated through.
- Remove from heat. Stir in sliced scallions. Serve immediately.
Really, this dish delivers layers of flavor—the numbing tingle from Szechuan peppercorns, the savory depth of chili bean paste, and tender chicken all wrapped in chewy noodles. For a fun twist, top with a fried egg or serve with a side of quick-pickled cucumbers.
Creamy Sesame Chicken Lo Mein
Vibrant and creamy, this sesame chicken lo mein is a weeknight winner. You get tender chicken, crunchy veggies, and chewy noodles all coated in a rich tahini-based sauce. It's ready in under 30 minutes—perfect for busy evenings.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
- 8 oz lo mein noodles or spaghetti
- 1 lb boneless, skinless chicken thighs, sliced
- 2 tbsp sesame oil, divided
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, thinly sliced
- 2 cups snow peas
- 3 green onions, sliced
- 1/4 cup soy sauce
- 2 tbsp tahini or creamy peanut butter
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp sriracha (optional)
- 1/4 cup chicken broth
- 1 tbsp toasted sesame seeds for garnish
Instructions
- Cook lo mein noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. (Tip: Rinsing removes excess starch and prevents clumping.) Toss with 1 tsp sesame oil to keep them from sticking. Set aside.
- While noodles cook, make the sauce: in a small bowl, whisk together soy sauce, tahini, honey, rice vinegar, sriracha, and chicken broth until smooth. Set aside.
- Heat 1 tbsp sesame oil in a large wok or skillet over medium-high heat. Add chicken thighs in a single layer without overlapping. Cook undisturbed for 2 minutes to get a golden sear, then stir-fry until cooked through, about 4-5 minutes. Transfer to a plate.
- In the same wok, add remaining 1 tbsp sesame oil. Add garlic and ginger; stir-fry for 30 seconds until fragrant. (Tip: Don't let garlic burn—keep it moving.) Add bell pepper and snow peas; stir-fry for 2 minutes until crisp-tender.
- Return chicken to wok. Pour the sauce over, then add the reserved noodles. Toss everything together and cook for 1-2 minutes until the sauce thickens slightly and coats the noodles evenly.
- Remove from heat. Stir in sliced green onions. Garnish with toasted sesame seeds. (Tip: To toast sesame seeds, heat them in a dry pan over medium heat for 2-3 minutes, shaking often, until golden.)
Grab your chopsticks and dig in while it's hot! The creamy sesame sauce clings to every strand, balanced by tender chicken and crisp veggies. Serve with extra sriracha if you like heat, or pair with a simple cucumber salad for a complete meal.
Thai Basil Chicken Lo Mein
This Thai Basil Chicken Lo Mein comes together faster than delivery and packs a punch of savory, spicy flavor. You'll love how the fragrant basil and fish sauce transform simple ingredients into a weeknight hero.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
Noodles & Protein
- 8 oz lo mein noodles
- 1 lb boneless skinless chicken thighs or breast, thinly sliced
Sauce
- 3 tbsp fish sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1/4 tsp red pepper flakes
Aromatics & Herbs
- 3 cloves garlic, minced
- 2 shallots, thinly sliced
- 1 cup fresh Thai basil leaves, roughly chopped
- 2 tbsp vegetable oil
Instructions
- Cook the lo mein noodles according to package directions until al dente, then drain and rinse under cold water to stop cooking. Toss with a drizzle of oil to prevent sticking.
- In a small bowl, whisk together fish sauce, soy sauce, oyster sauce, sugar, and red pepper flakes. Set aside.
- Heat a wok or large skillet over high heat until smoking. Add 1 tbsp vegetable oil and swirl to coat. Add chicken in a single layer and cook without stirring for 1 minute, then stir-fry until golden and cooked through, about 3 minutes. Transfer to a plate.
- Reduce heat to medium-high and add remaining 1 tbsp oil. Add shallots and garlic; stir-fry for 30 seconds until fragrant. Tip: Don't let garlic burn—keep it moving.
- Add the cooked noodles and the sauce mixture. Toss constantly for 1 minute until noodles are evenly coated and heated through.
- Return chicken to the wok, add Thai basil, and toss for another 30 seconds until basil wilts. Tip: Basil goes in last to preserve its bright flavor. Serve immediately.
Chewy noodles, tender chicken, and the pop of fresh basil create a balanced bowl that's both comforting and exciting. Garnish with extra chili flakes or a squeeze of lime for brightness. This recipe is proof that takeout-level flavor can happen right in your kitchen.
Lemon Garlic Butter Chicken Lo Mein
Okay, picture this: pan-seared chicken that's golden and juicy, tossed with tender lo mein noodles in a bright lemon garlic butter sauce. It's the perfect weeknight dinner that feels like takeout but comes together in about 30 minutes.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
- 8 oz lo mein noodles
- 2 boneless skinless chicken breasts (about 1 lb), thinly sliced
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 lemon, juiced (about 3 tbsp)
- 2 tbsp low-sodium soy sauce
- 1/2 cup low-sodium chicken broth
- 1/2 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 green onions, sliced (for garnish)
Instructions
- Bring a large pot of water to a boil. Cook lo mein noodles according to package directions until al dente, usually about 3-4 minutes. Drain and set aside.
- While noodles cook, season the sliced chicken with salt and pepper. Heat 1 tbsp butter in a large skillet over medium-high heat until melted and sizzling.
- Add chicken pieces in a single layer (work in batches if needed). Cook without moving for 3-4 minutes until golden brown on one side. Flip and cook another 2-3 minutes until cooked through. Remove chicken to a plate.
- Reduce heat to medium. Add remaining 2 tbsp butter. Once melted, add minced garlic and cook, stirring constantly, for about 30 seconds until fragrant (don't let it burn).
- Pour in lemon juice, soy sauce, chicken broth, and red pepper flakes (if using). Stir and scrape up any browned bits from the pan. Let the sauce simmer for 1-2 minutes until slightly thickened.
- Add the cooked noodles and chicken back to the skillet. Toss everything together with tongs until well coated in the sauce. Cook for 1 minute to heat through.
- Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Garnish with sliced green onions and serve immediately.
Hot tip: The sauce clings perfectly to every noodle, and the lemon cuts through the richness. Serve with a side of steamed broccoli or a simple salad to round out the meal.
Teriyaki Chicken Lo Mein with Broccoli
You know those nights when you want something better than takeout but just as easy? This teriyaki chicken lo mein with broccoli hits that sweet spot—it's saucy, savory, and comes together in under 30 minutes.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
- 8 oz lo mein noodles
- 1 lb boneless skinless chicken breasts, sliced into thin strips
- 2 cups broccoli florets
- 1/3 cup teriyaki sauce
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 tbsp cornstarch
- 2 tbsp vegetable oil, divided
- 1 tbsp sesame seeds (for garnish)
Instructions
- Cook the lo mein noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking, then toss with a drizzle of sesame oil to prevent sticking. Set aside.
- In a medium bowl, toss the chicken strips with 1 tablespoon of vegetable oil, half the minced garlic, and half the grated ginger. Let sit for 5 minutes while you prep the sauce.
- In a small bowl, whisk together the teriyaki sauce, soy sauce, remaining garlic and ginger, and cornstarch until smooth. Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the chicken in a single layer and cook undisturbed for 2 minutes, then stir-fry for another 2–3 minutes until golden and cooked through. Transfer to a plate.
- Add the broccoli florets to the same wok and stir-fry for 2 minutes, then add 2 tablespoons of water and cover with a lid. Steam for 1 minute until bright green and tender-crisp. Remove lid and let any excess water evaporate.
- Return the chicken to the wok. Pour the sauce over the chicken and broccoli, then add the cooked noodles. Toss everything together over high heat for 1–2 minutes until the sauce thickens and coats the noodles evenly.
- Sprinkle with sesame seeds and serve immediately.
Use any leftover veggies you have on hand—bell peppers or snap peas work great. The noodles soak up that glossy teriyaki sauce beautifully, making every bite savory and satisfying.
Coconut Curry Chicken Lo Mein
Just when you think weeknight dinner can't get any better, this Coconut Curry Chicken Lo Mein swoops in to save the day. It's creamy, comforting, and ready in under 30 minutes.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Sauce
- 1 can (13.5 oz) coconut milk
- 2 tbsp red curry paste
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp lime juice
For the Stir-Fry
- 8 oz lo mein noodles
- 1 lb boneless skinless chicken breast
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp grated fresh ginger
- 2 tbsp vegetable oil, divided
- 3 green onions, sliced (for garnish)
Instructions
- Cook lo mein noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Tip: Rinsing prevents noodles from sticking together.
- While noodles cook, whisk together coconut milk, red curry paste, soy sauce, brown sugar, and lime juice in a small bowl. Set aside.
- Slice chicken breast into thin strips against the grain. Season with a pinch of salt.
- Heat 1 tbsp vegetable oil in a large skillet or wok over high heat. Add chicken and stir-fry until golden and cooked through, about 3-4 minutes. Remove to a plate.
- In the same skillet, add remaining 1 tbsp oil. Add sliced bell peppers, minced garlic, and grated ginger. Stir-fry for 2 minutes until peppers are crisp-tender.
- Return chicken to skillet. Pour the sauce over everything. Stir and let simmer for 1 minute until sauce thickens slightly.
- Add cooked noodles and toss to coat evenly using tongs. Cook for another minute to heat through. Tip: Tossing with tongs ensures even coating without breaking noodles.
- Serve immediately, garnished with sliced green onions.
Garnish with extra lime wedges if you like a tangy kick. The creamy curry sauce clings to every noodle, making each bite a cozy hug. This dish is perfect for busy weeknights when you need a quick but satisfying meal.
Smoky BBQ Chicken Lo Mein
Mixing smoky BBQ with lo mein noodles is a match made in comfort food heaven. This skillet dinner combines tangy sweetness with charred chicken and caramelized onions. Quick, easy, and delicious.
Serving: 4 | Prep Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the Smoky BBQ Chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 tbsp olive oil
- 1/2 cup smoky barbecue sauce
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- Salt and pepper to taste
For the Lo Mein
- 8 oz lo mein noodles (or spaghetti)
- 2 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 cup snap peas
- 1/4 cup low-sodium soy sauce
- 2 tbsp rice vinegar
- 1 tbsp brown sugar
- 1/4 cup reserved pasta water
- Optional: sesame seeds for garnish
Instructions
- Cook lo mein noodles according to package directions until al dente. Reserve 1/4 cup pasta water, then drain and set aside. Tip: rinse with cold water to stop cooking if not using immediately.
- In a medium bowl, combine chicken pieces with olive oil, 2 tbsp barbecue sauce, smoked paprika, garlic powder, salt, and pepper. Toss to coat. Let marinate for 5 minutes.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 4-5 minutes per side until charred and cooked through. Add remaining barbecue sauce and toss. Tip: for extra smokiness, add a pinch of liquid smoke.
- In a large wok or skillet, heat vegetable oil over high heat. Add onion and cook until caramelized, about 4 minutes. Tip: don't stir too often for better browning.
- Add garlic, bell pepper, and snap peas. Stir-fry for 2 minutes.
- Reduce heat to medium. Add cooked noodles, soy sauce, rice vinegar, brown sugar, and reserved pasta water. Toss to combine.
- Add the BBQ chicken and any juices from the pan. Toss everything together for 1 minute. Tip: taste and adjust sweetness or saltiness with extra brown sugar or soy sauce.
- Serve garnished with sesame seeds if desired.
Don't be surprised if this becomes your go-to weeknight meal. The smoky, sweet, and savory flavors meld perfectly with the chewy noodles. For extra crunch, top with crushed peanuts or crispy fried onions.
Miso Ginger Chicken Lo Mein
You know those nights when you want something comforting, savory, and a little bit fancy—but still easy? This Miso Ginger Chicken Lo Mein is exactly that. It's a one-pot wonder with umami-packed broth, tender chicken, and crisp bok choy over slurpy noodles.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Sauce
- 3 tbsp white miso paste
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1/2 cup chicken broth
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
For the Stir-fry
- 1 lb boneless skinless chicken thighs, sliced
- 2 tbsp vegetable oil, divided
- 4 baby bok choy, halved lengthwise
- 2 green onions, sliced
- 1 tbsp sesame seeds
- 8 oz lo mein noodles
Instructions
- Whisk together miso paste, soy sauce, sesame oil, rice vinegar, honey, chicken broth, ginger, and garlic in a bowl. Set aside.
- Cook lo mein noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking. Toss with a little sesame oil to prevent sticking. (Tip: Don't overcook—they'll cook more later.)
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken slices in a single layer. Cook without stirring for 2 minutes, then flip and cook another 2 minutes until golden brown and cooked through. Transfer to a plate.
- Add remaining 1 tablespoon oil to the same wok. Add bok choy halves cut-side down. Cook undisturbed for 1 minute, then stir-fry for 1 more minute until tender-crisp. (Tip: High heat keeps veggies crunchy.)
- Return chicken to wok. Pour the miso-ginger sauce over everything. Stir-fry for 30 seconds to coat.
- Add cooked noodles and toss everything together for 1–2 minutes until noodles are heated through and sauce coats evenly. (Tip: Use tongs to toss gently without breaking noodles.)
- Garnish with sliced green onions and sesame seeds. Serve immediately.
For a perfect finish, the miso-ginger sauce clings to every noodle, while the bok choy adds a fresh crunch. You can also swap the chicken for tofu or shrimp—this sauce works with anything!
Vietnamese Lemongrass Chicken Lo Mein
Love a quick weeknight dinner that feels like takeout? This Vietnamese lemongrass chicken lo mein is packed with bright, herbaceous flavor and comes together in under 45 minutes.
Serving: 4 | Prep Time: 25 minutes | Cooking Time: 15 minutes
Ingredients
For the Marinade
- 1 lb boneless skinless chicken thighs, thinly sliced
- 2 stalks lemongrass, trimmed and minced
- 2 cloves garlic, minced
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tbsp vegetable oil
For the Sauce
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1/4 cup chicken broth
- 1 tsp cornstarch
For the Stir-Fry
- 8 oz dried rice noodles (lo mein style)
- 2 tbsp vegetable oil, divided
- 1 red bell pepper, thinly sliced
- 2 cups broccoli florets
- 3 green onions, cut into 2-inch pieces
For Serving
- 1/2 cup fresh basil leaves
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- Lime wedges
Instructions
- In a medium bowl, combine sliced chicken with lemongrass, garlic, fish sauce, soy sauce, brown sugar, and 1 tbsp vegetable oil. Toss to coat, then let marinate at room temperature for 15 minutes (or up to 1 hour in the fridge).
- In a small bowl, whisk together sauce ingredients: 3 tbsp soy sauce, oyster sauce, 1 tbsp brown sugar, sesame oil, chicken broth, and cornstarch. Set aside.
- Cook rice noodles according to package directions until al dente. Drain, rinse with cold water, and toss with 1 tsp vegetable oil to prevent sticking. Set aside.
- Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering. Add marinated chicken in a single layer and sear without moving for 2 minutes, then stir-fry until cooked through and lightly charred, about 3-4 minutes. Transfer to a plate.
- Reduce heat to medium-high and add remaining 1 tbsp vegetable oil. Add bell pepper and broccoli; stir-fry for 2 minutes until crisp-tender. Add green onions and cook 30 seconds.
- Tip: Keep the heat high for a good char but watch so the garlic doesn't burn.
- Return chicken to the wok. Add cooked noodles and pour the sauce over everything. Toss vigorously for 1-2 minutes until sauce thickens and coats the noodles evenly.
- Tip: If noodles stick, add a splash of hot water. The cornstarch will re-thicken.
- Remove from heat and fold in fresh basil, mint, and cilantro. Reserve a few herbs for garnish.
- Tip: Add herbs at the very end to preserve their bright flavor and color.
- Divide lo mein among bowls, garnish with reserved herbs, and serve immediately with lime wedges for squeezing.
Bite into tender chicken and chewy noodles coated in savory-sweet sauce, with fresh herbs cutting through the richness. Serve with extra lime wedges for a burst of brightness.
Garlic Parmesan Chicken Lo Mein
Busy weeknight? This Garlic Parmesan Chicken Lo Mein comes together in under 30 minutes. It's the perfect mashup of Italian flavors and lo mein noodles—a total crowd-pleaser.
Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes
Ingredients
For the Lo Mein
- 8 oz lo mein noodles (or spaghetti)
- 1 lb boneless skinless chicken breasts, cut into strips
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup low sodium soy sauce
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 1/4 tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley
Instructions
- Cook lo mein noodles according to package directions; drain and set aside. Tip: Cook al dente to avoid mushy noodles.
- Season chicken strips with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden and cooked through, about 4-5 minutes per side. Remove and set aside.
- In the same skillet, reduce heat to medium. Add butter and garlic; sauté for 1 minute until fragrant. Tip: Don't burn the garlic—it turns bitter.
- Pour in chicken broth and soy sauce; bring to a simmer. Stir in Parmesan cheese until melted and smooth. Tip: Use freshly grated Parmesan for best melting.
- Add cooked noodles and chicken back to skillet; toss gently with tongs to combine without breaking noodles. Sprinkle red pepper flakes if using. Cook for 1-2 minutes until heated through.
- Garnish with parsley and serve immediately.
Dinner is ready in a flash! The creamy garlic-Parmesan sauce clings to every noodle, while the tender chicken strips add heartiness. Serve with a side salad or steamed broccoli for a complete meal.
Korean Gochujang Chicken Lo Mein
Korean gochujang chicken lo mein is a spicy, savory stir-fry that comes together fast. Known for its bold, sweet-heat sauce, this dish packs in tender chicken, tangy kimchi, and chewy noodles for a weeknight win.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce
- 3 tbsp gochujang
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
For the Stir-Fry
- 8 oz lo mein noodles
- 1 lb boneless skinless chicken thighs, sliced
- 1 cup kimchi, chopped
- 1 bell pepper, sliced
- 1 carrot, julienned
- 3 green onions, sliced (white and green parts separated)
- 2 tbsp vegetable oil
- 1 tsp sesame seeds, for garnish
Instructions
- Cook lo mein noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Toss with a little sesame oil to prevent sticking. (Tip: rinsing removes excess starch for better texture.)
- In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, minced garlic, and grated ginger. Set aside.
- Season sliced chicken thighs with a pinch of salt and pepper. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat. Add chicken and cook, stirring occasionally, until browned and cooked through, about 4-5 minutes. Remove chicken from pan.
- Add remaining 1 tbsp vegetable oil to the pan. Add bell pepper, carrot, and white parts of green onions. Stir-fry for 2 minutes until slightly tender.
- Add chopped kimchi and stir-fry for 1 minute. (Tip: let kimchi caramelize a bit for deeper flavor.)
- Return chicken to the pan. Add cooked noodles and pour the sauce over everything. Toss well with tongs until noodles are evenly coated and heated through, about 2 minutes. (Tip: keep heat high for authentic wok hei.)
- Remove from heat. Garnish with sliced green onion tops and sesame seeds.
Vibrant with spicy-sweet gochujang, the noodles take on a glossy, appetizing coat. Each bite brings tender chicken, tangy kimchi, and crunchy veggies. Serve immediately for a satisfying weeknight meal that's better than takeout.
Healthy Zucchini Noodle Chicken Lo Mein
A twist on classic lo mein, this low-carb version swaps noodles for zucchini and packs in shredded chicken for protein. It’s quick, flavorful, and perfect for a healthy weeknight dinner.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
For the Zucchini Noodles
- 4 medium zucchini, spiralized
- 1 tsp salt
For the Chicken and Sauce
- 1 lb boneless skinless chicken breasts, cooked and shredded
- 3 tbsp low-sodium soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 carrot, julienned
- 4 green onions, sliced
- 1 tbsp vegetable oil
Instructions
- Place spiralized zucchini in a colander, sprinkle with salt, and let sit for 10 minutes to draw out excess moisture. Tip: This prevents soggy noodles.
- While zucchini drains, heat vegetable oil in a large skillet over medium-high heat. Add garlic and ginger, cook for 30 seconds until fragrant.
- Add bell pepper and carrot, stir-fry for 2 minutes until slightly tender.
- Add shredded chicken and soy sauce, toss to coat, and cook for 1 minute.
- Squeeze zucchini noodles to remove excess liquid, then add to skillet. Tip: Don't overcook; just heat through for 1-2 minutes.
- Drizzle with sesame oil, toss in green onions, and serve immediately. Tip: For extra crunch, top with toasted sesame seeds.
The zucchini noodles stay al dente, soaking up the savory sauce without getting mushy. If you like spice, add a drizzle of sriracha or red pepper flakes. This dish is also great cold as a next-day lunch.
Gluten-Free Rice Noodle Chicken Lo Mein
So you're craving Chinese takeout but need it gluten-free? This chicken lo mein swaps wheat noodles for rice noodles, uses tamari and gluten-free hoisin, and comes together in under 30 minutes. It's packed with veggies and that saucy, satisfying flavor you love.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
- 8 oz rice noodles
- 1 lb boneless skinless chicken breast, sliced thin
- 1 cup broccoli florets
- 1 medium carrot, julienned
- 1 bell pepper, sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 3 tbsp tamari
- 2 tbsp gluten-free hoisin sauce
- 1 tbsp sesame oil
- 2 tbsp vegetable oil, divided
- 1 tbsp cornstarch
- 1/4 cup water
Instructions
- Cook the rice noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking, then set aside. Tip: Don't overcook—they'll soften more in the sauce.
- In a small bowl, whisk together tamari, gluten-free hoisin sauce, water, and cornstarch until smooth. Set the sauce aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken slices in a single layer and cook without stirring for 1 minute, then stir-fry until golden and cooked through, about 3-4 minutes. Transfer chicken to a plate.
- Reduce heat to medium-high and add remaining 1 tablespoon vegetable oil. Sauté garlic and ginger for 30 seconds until fragrant. Tip: Keep moving to prevent burning.
- Add broccoli, carrot, and bell pepper. Stir-fry for 2-3 minutes until crisp-tender. Tip: For extra crunch, add veggies in order of firmness—carrots first, then peppers and broccoli.
- Return the chicken to the wok. Pour the sauce over everything and toss to coat. Cook for 1 minute until the sauce thickens and clings to the ingredients.
- Add the cooked noodles and drizzle with sesame oil. Toss everything together using tongs, ensuring noodles are well coated. Serve immediately.
Bite into those tender noodles and you won't miss the gluten. The sauce clings perfectly to every strand, with a nice balance of savory and sweet. Serve it with extra sriracha if you like heat, or keep it mild—either way, it's a weeknight winner.
Peanut Thai Chicken Lo Mein
You know that craving for takeout but want something homemade? This Peanut Thai Chicken Lo Mein hits all the right notes with its creamy peanut sauce, tender chicken, and fresh bean sprouts. It’s quick, easy, and way better than delivery.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Sauce
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 teaspoon sriracha
- 1/4 cup warm water (plus more to thin)
For the Stir-Fry
- 8 ounces lo mein noodles
- 1 tablespoon sesame oil (for tossing noodles)
- 1 pound boneless skinless chicken breasts, thinly sliced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 2 cups fresh bean sprouts
- 4 green onions, sliced
- 1/4 cup chopped peanuts for garnish
Instructions
- Cook lo mein noodles according to package directions until al dente. Drain, rinse with cold water to stop cooking, and toss with 1 tablespoon sesame oil to prevent sticking. Set aside.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup warm water until smooth. If too thick, add more water 1 tablespoon at a time. Set sauce aside.
- Season sliced chicken with salt and pepper. Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add chicken in a single layer and cook without stirring for 2 minutes, then stir-fry until golden and cooked through, about 4 minutes total. Transfer to a plate.
- Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic and ginger for 30 seconds until fragrant. Add bell pepper and carrot; stir-fry for 2–3 minutes until crisp-tender. (Tip: Keep veggies moving for even cooking.)
- Add bean sprouts and cook for 1 minute, stirring constantly.
- Return chicken to the wok. Add cooked noodles and the prepared sauce. Toss everything together over high heat for 1–2 minutes until noodles are heated through and sauce evenly coats everything. (Tip: If the sauce seems too thick, add a splash of water.)
- Remove from heat. Garnish with green onions and chopped peanuts. Serve immediately.
Go ahead and pile on extra bean sprouts and crushed peanuts for crunch. The creamy nutty sauce clings to every noodle, making each bite irresistible. Perfect for busy weeknights!
Honey Sriracha Chicken Lo Mein
Looking for a weeknight dinner that's both quick and packed with flavor? This Honey Sriracha Chicken Lo Mein hits all the right notes—sweet, spicy, and ready in about 30 minutes.
Serving: 4 | Prep Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Sauce
- 1/4 cup honey
- 2 tbsp sriracha
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
For the Stir-Fry
- 8 oz lo mein noodles
- 1 lb chicken breast, sliced
- 1 red bell pepper, julienned
- 1 orange bell pepper, julienned
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 green onions, sliced
- 2 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Bring a large pot of water to a boil. Cook lo mein noodles according to package directions until al dente. Drain and rinse under cold water to stop cooking. Tip: Don't overcook the noodles; they'll soften more during stir-frying.
- While noodles cook, whisk together honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small bowl. Set aside.
- Season sliced chicken with salt and pepper. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer. Cook until golden brown and cooked through, about 4-5 minutes. Remove chicken and set aside.
- Add remaining 1 tbsp vegetable oil to the wok. Add bell peppers and stir-fry for 2 minutes until crisp-tender. Add garlic and ginger; cook for 30 seconds until fragrant. Tip: Keep ingredients moving to prevent burning.
- Return chicken to the wok. Add cooked noodles and pour the sauce over everything. Toss well to combine and heat through, about 1-2 minutes. Tip: Use tongs for easy tossing without breaking noodles.
- Remove from heat. Garnish with sliced green onions. Serve immediately.
Unexpectedly, this dish is even better the next day as leftovers—the flavors meld together beautifully. Serve it with a sprinkle of sesame seeds and extra green onions for a pop of color.
Conclusion
Now you have 16 tasty chicken lo mein recipes to spice up your weeknight dinners! From classic to creative, there’s something for everyone. Try one tonight, then drop a comment with your favorite. And don’t forget to share this roundup on Pinterest to inspire your friends!
