Homemade Chicken Lo Mein Recipe

Skip the takeout and make a healthier, high-protein Chicken Lo Mein at home in about 30 minutes. This quick weeknight recipe combines lean chicken, colorful vegetables, and a savory stir-fry sauce that perfectly coats the noodles. It’s easy to customize, family-friendly, and a great way to get a balanced meal on the table fast.

Chicken Lo Mein

If you enjoy lo mein but prefer a lighter, homemade version, this Chicken Lo Mein delivers the familiar flavors without excess oil and empty calories. The recipe is built around tender, velveted chicken (a technique that keeps the meat juicy), simple noodles, crisp bell peppers and broccoli, fragrant garlic and green onions, and a balanced sauce made from tamari (or soy), fresh ginger, a touch of sweetener, sesame oil and sriracha. It’s a flexible recipe — swap the protein, use different vegetables, or choose gluten-free noodles if needed.

How to Make Chicken Lo Mein

Velveting is a Chinese technique that keeps the chicken tender by coating it in egg white and cornstarch, then briefly blanching or searing it. Follow the steps below for a juicy result. Printable-style instructions are provided in the Ingredients and Instructions sections.

1. Marinate the chicken: Slice chicken thinly against the grain and toss with egg white, cornstarch, and salt. Refrigerate 15–20 minutes while you prep.
2. Make the sauce: Whisk tamari (or soy), grated ginger, honey or maple syrup, toasted sesame oil, and sriracha in a small bowl and set aside.
3. Cook the noodles: Boil noodles in salted water until just shy of al dente; they’ll finish cooking in the pan.
4. Blanch the chicken: Briefly blanch the velveted chicken in boiling water for about 10 seconds, then drain.
5. Sear the chicken: Heat avocado oil in a wok or large skillet over medium-high heat. Sear chicken slices 1–2 minutes per side until cooked through and lightly golden; remove and set aside.
6. Cook the vegetables: Add toasted sesame oil, half the green onions and the garlic to the pan and sauté until fragrant. Add bell peppers and broccoli and cook 2–3 minutes until crisp-tender.
7. Combine and finish: Add the noodles, chicken and sauce to the skillet and toss until everything is evenly coated and heated through. Season to taste, divide into bowls and garnish with remaining green onions.

Ingredients

• 8 ounces lo mein egg noodles (or spaghetti, soba, or gluten-free noodles)
• 1 pound boneless, skinless chicken breast, thinly sliced
• 1 large egg white (or 3 tablespoons whisked)
• 2 teaspoons cornstarch
• 1/2 teaspoon kosher salt
• 1/2 tablespoon toasted sesame oil, divided
• 1/2 tablespoon avocado oil
• 6 green onions, thinly sliced, divided
• 6 cloves garlic, minced
• 2 bell peppers, seeded and thinly sliced (red and yellow add color)
• 2 cups broccoli florets, chopped
• For the sauce: 1/3 cup reduced-sodium tamari or soy sauce (or coconut aminos), 1 tablespoon grated fresh ginger, 1 tablespoon honey or maple syrup, 1 tablespoon toasted sesame oil, 2 teaspoons sriracha (more or less to taste)

Instructions

• Slice the chicken against the grain into very thin pieces. In a medium bowl, combine the chicken with the egg white, cornstarch and salt. Mix thoroughly, then refrigerate 15–20 minutes.
• Whisk all sauce ingredients together and set aside. Prepare vegetables and slice green onions.
• Bring a pot of water to a boil. Add the velveted chicken and stir gently; blanch for about 10 seconds, then drain immediately.
• Meanwhile, cook the noodles in a separate pot of salted boiling water until just shy of al dente. Drain and set aside.
• Heat a wok or large deep skillet over medium-high heat and add 1/2 tablespoon avocado oil. Add the blanched chicken and cook 1–2 minutes per side until cooked through and edges are golden. Remove and keep warm.
• Add the remaining 1/2 tablespoon toasted sesame oil to the pan, then add half the green onions and the garlic. Sauté briefly until fragrant. Add the bell peppers and broccoli and cook 2–3 minutes until tender-crisp.
• Return the chicken to the pan along with the noodles and sauce. Toss everything together over high heat until the sauce evenly coats the noodles and the ingredients are heated through. Adjust seasoning if needed and garnish with remaining green onions before serving.

Pro Tips

• Prep all ingredients before you start—stir-fries cook quickly.
• Swap proteins: pork, shrimp, beef, tofu, or seitan all work well.
• Add other vegetables like mushrooms, snap peas, bok choy, or baby corn for variety.
• To reduce carbs, use spiralized zucchini in place of noodles.
• Adjust heat with more or less sriracha or chili flakes.

Serving Suggestions

Serve this Chicken Lo Mein as a main dish with simple sides like a light soup or steamed vegetables for a complete meal. It also pairs nicely with simple appetizers if you want a full, restaurant-style spread at home.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze portions for up to 3 months in freezer-safe containers.
• Reheat in the microwave or in a skillet; if frozen, thaw overnight in the fridge for best texture.

Nutrition (per serving)

Approximate per-serving values for this recipe (yield: 4 servings): Calories 479, Protein 39.5 g, Carbohydrates 56.5 g, Fat 11.5 g, Fiber 5 g, Sugar 9 g, Cholesterol 83 mg, Sodium 1770.5 mg. Use reduced-sodium ingredients and adjust portions to meet specific dietary needs.

More Stir-Fry Ideas

Try variations with different proteins and sauces: General Tso’s style chicken, Kung Pao tofu, beef and broccoli, orange-style chicken, or pepper steak are all great stir-fry options to explore.