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This Chicken and Vegetable Lo Mein recipe is a standout for its delicious simplicity and weeknight-friendly prep.
Packed with tender chicken, crisp stir-fried vegetables, and tossed in a savory lo mein sauce, it delivers bold flavor without the need for takeout.
Nutritionally, it balances high-quality protein (21g per serving) with fiber-rich vegetables like cabbage, peppers, and carrots.
The use of avocado oil and low-saturated fat chicken breast keeps it light and heart-healthy.
Plus, the sauce uses common pantry staples, making it a budget-friendly and quick dish to whip up.
With a 30-minute total cook time, this lo mein is perfect for busy families, meal-prep enthusiasts, or anyone seeking a wholesome, satisfying dinner that doesn’t sacrifice flavor.
It’s also easily adaptable—swap chicken for tofu or shrimp for a different protein twist!
Must-Have Tools for Perfect Results
Victorinox 8-Inch Chef’s Knife
This sharp, ergonomic knife is perfect for thinly slicing chicken breast and chopping vegetables quickly and precisely. A reliable chef’s knife is essential in every home kitchen for versatility and control.
OXO Good Grips Cutting Board
Its non-slip edges and juice grooves make it ideal for prepping veggies and raw chicken safely without mess. A must-have for any recipe involving fresh produce or meats.
Zyliss Garlic Press
Effortlessly crush garlic cloves without peeling them. This tool extracts maximum flavor while saving time—essential for recipes where aromatics like garlic and ginger shine.
Pyrex Glass Mixing Bowl Set
Perfect for mixing sauces or prepping ingredients ahead of time. These durable bowls come in multiple sizes and are microwave-, oven-, and dishwasher-safe for multi-use convenience.
OXO Good Grips Balloon Whisk
Blends sauces smoothly without clumping. An essential tool for combining cornstarch-based sauces and ensuring even consistency in stir-fry dishes.
Chicken and Vegetable Lo Mein
Equipment
- 1 Chef’s Knife – for slicing chicken and chopping vegetables
- 1 Cutting Board – non-slip, for safe food prep
- 1 Garlic Press – to quickly mince garlic
- 1 Mixing Bowl – for whisking the sauce
- 1 Balloon Whisk – for combining sauce ingredients
- 1 Large Skillet or Wok – for stir-frying chicken and vegetables
- 1 Pot – to cook lo mein noodles
Ingredients
Noodles & Oil:
- 8 oz lo mein noodles Chinese egg noodles
- 4 tablespoons avocado oil divided
Lo Mein Sauce:
- ¼ cup oyster sauce
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
- ½ cup low-sodium chicken broth
- 1 tablespoon cornstarch
Chicken & Aromatics:
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 garlic cloves finely minced
- 1- inch fresh ginger peeled and finely chopped
Vegetables:
- 2 cups green cabbage finely shredded
- 1 red bell pepper thinly sliced
- 1 cup matchstick carrots
- 3 green onions sliced on a diagonal (whites and greens separated)
Instructions
- Cook the Noodles: Bring a large pot of water to a rolling boil and cook the lo mein noodles until just tender—al dente with a springy bite. Drain and toss with 1 tablespoon of avocado oil to prevent sticking. Set aside and keep warm.
- Make the Sauce: In a small bowl or measuring cup, combine the oyster sauce, soy sauce, sesame oil, chicken broth, and cornstarch. Whisk until smooth and well blended. Set the sauce mixture aside for later use.
- Sear the Chicken: In a large skillet or wok, heat 2 tablespoons of avocado oil over medium-high heat. Add the sliced chicken breast and stir-fry until golden and cooked through, about 2–3 minutes. Transfer the chicken to a plate and keep warm.
- Sauté the Aromatics: Add the remaining tablespoon of oil to the pan. Stir in the minced garlic and chopped ginger, cooking for about 1 minute or until aromatic and slightly golden.
- Stir-Fry the Vegetables: Add the shredded cabbage, sliced bell pepper, matchstick carrots, and the white parts of the green onions to the pan. Stir-fry for 2–3 minutes, just until the cabbage starts to soften and everything is crisp-tender.
- Combine Sauce and Chicken: Return the cooked chicken to the skillet, pour in the prepared sauce, and stir everything together. Cook for another 2 minutes, allowing the sauce to thicken and coat the ingredients evenly.
- Toss in Noodles and Serve: Add the cooked noodles to the skillet and toss gently with tongs until they’re fully coated in sauce and evenly mixed with the chicken and veggies. Sprinkle with the green parts of the scallions and serve hot.
Notes
- Storage Tips: Leftover lo mein stores well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat or microwave until warmed through.
- Vegetable Variations: Feel free to substitute or add vegetables like snow peas, baby bok choy, broccoli, or mushrooms based on availability and preference.
- Protein Swaps: Try using shrimp, beef strips, or even tofu for a different twist on the classic lo mein.
- Gluten-Free Option: Use tamari instead of soy sauce and rice noodles in place of egg noodles for a gluten-free version.
- Make It Spicy: Add a dash of chili garlic sauce or crushed red pepper flakes to the sauce for a spicy kick.
Chef’s Secrets for Better Lo Mein
Achieving restaurant-quality lo mein at home starts with proper noodle preparation.
Be sure to slightly undercook the noodles so they stay chewy and don’t turn mushy when tossed in the sauce later.
Tossing them in a little oil after draining helps prevent clumping. Thin slicing the chicken breast is also crucial—it ensures quick, even cooking and helps absorb flavor.
When stir-frying, use high heat and keep the ingredients moving to retain the vegetables’ crispness and the chicken’s juiciness.
Prep all your ingredients in advance, as stir-frying is fast-paced and timing matters.
For extra depth, toast the sesame oil before adding it to the sauce, and don’t overcrowd the pan—cook in batches if necessary to maintain that delicious caramelized texture.
Smart and Tasty Serving Suggestions
This chicken and vegetable lo mein is a complete meal on its own, packed with protein, carbs, and veggies.
However, for a more festive table or larger group, serve it alongside homemade egg rolls, sesame cucumber salad, or steamed dumplings.
A side of miso soup or wonton soup also pairs wonderfully and rounds out the meal.
For a lighter variation, serve smaller portions of lo mein with a hearty Asian-style salad or sautéed greens like bok choy or Chinese broccoli.
And don’t forget a sprinkle of toasted sesame seeds or crushed peanuts on top for extra crunch and flavor.
Best Storage and Reheating Practices
This dish stores very well and is excellent for meal prepping.
Once cooled, transfer any leftovers into an airtight container and refrigerate for up to 4 days.
For best results, reheat in a skillet with a splash of water or broth to rehydrate the noodles and keep the texture balanced.
Microwaving works too but may soften the vegetables a bit more.
Avoid freezing if possible, as the noodles and vegetables tend to lose their integrity and become soggy after thawing.
If planning ahead for multiple meals, keep the sauce separate until ready to reheat and combine—it helps preserve that just-cooked freshness.
Common Questions About This Recipe
1. Can I substitute the chicken with another protein?
Absolutely! Shrimp, thinly sliced beef, tofu, or even leftover rotisserie chicken work well. Just be sure to adjust the cook time accordingly, especially for shrimp or tofu, which cook faster.
2. What kind of noodles should I use?
Lo mein noodles (Chinese egg noodles) are traditional, but you can substitute with yakisoba noodles, ramen (discard seasoning), or even spaghetti in a pinch. Just make sure the texture is chewy and not too soft.
3. Is this recipe gluten-free?
As written, it is not due to the soy sauce and oyster sauce. However, you can use gluten-free tamari instead of soy sauce and look for gluten-free oyster sauce or substitute it with a mix of tamari and hoisin sauce.
4. How can I make it spicier?
Add chili garlic sauce, sriracha, or crushed red pepper flakes either into the sauce or at serving time. A drizzle of chili oil on top also adds heat and flavor.
5. Can I prep ingredients ahead of time?
Yes, and it’s highly recommended! You can slice the chicken, prep the veggies, and mix the sauce a day ahead. Keep everything refrigerated and cook when ready for a quick, fresh meal.
This recipe is inspired by feelgoodfoodie and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.
