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Chicken Lo Mein Flavorful Dish

Section: Satisfying Main Dishes for Every Occasion

This dish features tender chicken thighs cooked perfectly in a wok with sesame and soy sauces, paired with snap pea vegetables and noodles. The sauce blends hoisin, brown sugar, rice vinegar, and sesame oil for a balanced savory touch. Quick boiling of noodles and stir-frying garlic, ginger, and vegetables add fragrance and texture. Tossed all together, it's a warm, comforting meal ready in about 25 minutes, ideal for a main or side.

Using frozen vegetables maintains freshness and nutrients, but fresh options can be substituted. Green onions add a fresh garnish. Noodles can be swapped with linguine if needed, and the protein can vary with shrimp, beef, or more veggies. Store leftovers in airtight containers for several days, reheating gently to retain flavors.

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A smiling chef holding a plate of food.
By Lina Lina
Last updated on Mon, 16 Feb 2026 20:31:26 GMT
A bowl of chicken lo mein with various vegetables. Bookmark
A bowl of chicken lo mein with various vegetables. | tinycakee.com

This Chicken Lo Mein is a wonderfully quick and flavorful way to bring takeout classics home. It comes together in under 30 minutes with a mix of tender chicken, vibrant vegetables, and perfectly sauced noodles for a comforting and satisfying meal any night of the week.

I made this the first time when craving takeout during a busy week and now it’s a staple in our house whenever we want that restaurant flavor without the wait or cost.

Ingredients

  • Chicken thighs: offering juicy tenderness and great flavor. Opt for boneless skinless for easier prep
  • Olive oil: for cooking and adding a mild fruity base to bring ingredients together
  • Sesame oil: adding a nutty toasted aroma essential in Asian inspired dishes
  • Low sodium soy sauce: brings salty umami depth while keeping sodium in check
  • Hoisin sauce: for sweet and savory richness look for quality brands for a better, balanced taste
  • Brown sugar: balancing the salty and tangy elements in the sauce
  • Rice vinegar: adds brightness and a slight tang to lift the sauce flavors
  • Ginger purée or minced fresh ginger: for warming spice and zest that makes the dish pop
  • Fresh garlic: minced for robust savoriness
  • A frozen snap pea stir fry blend: giving a colorful mix of crunch and vitamins. Frozen maintains fresh flavor and nutrients
  • Lo mein noodles: providing the classic chewy texture. Linguine can substitute if unavailable
  • Chopped green onions: optional for fresh color and mild onion flavor as garnish

Instructions

Sear the Chicken:
Season the chicken strips in a small bowl with a teaspoon each of hoisin sauce, sesame oil, and soy sauce for a quick marinade. Heat a tablespoon of olive oil in a large wok or skillet over medium high heat until shimmering, then carefully add the chicken using tongs. Cook for five to seven minutes, stirring occasionally, until the chicken reaches 165 degrees Fahrenheit internally and is nicely browned. Remove the chicken and set it aside on a plate.
Prepare the Sauce:
Meanwhile, whisk together brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar in a small bowl until the sugar dissolves evenly. Set this flavorful sauce aside.
Cook the Noodles:
Bring a pot of water to a boil over high heat and add the lo mein noodles. Cook following the package instructions, typically around six minutes for al dente. Drain the noodles well and set them aside to prevent overcooking.
Sauté the Vegetables and Aromatics:
Return the wok to medium high heat and add another tablespoon of olive oil. Stir in minced garlic and ginger purée, cooking until fragrant roughly 30 seconds to one minute. Add the frozen snap pea stir fry mix and cook for five to seven minutes, stirring frequently, until the veggies are heated through yet still retain a bit of crunch.
Combine and Toss:
Reduce the heat to medium and add back the cooked chicken and the noodles to the wok along with the prepared sauce. Toss everything together gently but thoroughly so the noodles and vegetables are evenly coated with the sauce and warmed through.
Serve with a Garnish:
Transfer the lo mein to serving bowls and sprinkle with finely chopped green onions if desired for a fresh pop of flavor and color. Enjoy immediately while warm.
A bowl of noodles with meat and vegetables.
A bowl of noodles with meat and vegetables. | tinycakee.com

My favorite part of this recipe has to be the sauce. It strikes that perfect balance of sweet, salty, and tangy which clings beautifully to every noodle and vegetable. This dish always reminds me of family dinners where everyone gathered around the table, hungry and happy after a long day, sharing stories over bowls of warm Chicken Lo Mein.

Storage Tips

Store leftovers in an airtight container and refrigerate for three to four days. When reheating, gently warm in a wok or skillet to keep the noodles from getting mushy. Avoid the microwave if possible for best texture.

Ingredient Substitutions

If you do not have lo mein noodles, linguine pasta works wonderfully as a substitute because of its similar shape and texture. Feel free to switch chicken for beef, shrimp, or tofu if you prefer a different protein or want to keep it vegetarian. Fresh vegetables such as broccoli, bell peppers, snap peas, or zucchini can be used instead of frozen adjust cooking times accordingly for the freshest crunch.

Serving Suggestions

Serve this Chicken Lo Mein with a side of steamed dumplings, egg rolls, or a crisp Asian cucumber salad. A drizzle of chili oil or sprinkling of sesame seeds on top adds extra layers of flavor and texture.

A bowl of noodles with vegetables and meat.
A bowl of noodles with vegetables and meat. | tinycakee.com

This quick Chicken Lo Mein brings takeout flavor to weeknights with minimal effort. It is versatile and family friendly.

Common Recipe Questions

→ Can I substitute chicken for other proteins?

Yes, shrimp or beef can replace chicken. You can also use just vegetables for a meat-free version.

→ Are frozen vegetables suitable for this dish?

Frozen snap pea stir-fry vegetables are ideal as they're picked at peak freshness, but fresh veggies can also be used. Adjust cook time as needed.

→ What can I use if I can't find lo mein noodles?

Linguine makes an excellent substitute as its shape and texture are similar to lo mein noodles.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a wok or microwave; freezing is not recommended.

→ What flavors are key in the sauce?

The sauce combines hoisin, soy sauce, brown sugar, sesame oil, and rice vinegar, creating a savory and slightly sweet profile that complements the chicken and vegetables.

Chicken Lo Mein

Tender chicken and vibrant veggies tossed with noodles in a savory, quick-cooked sauce.

Prep Time
10 minutes
Cooking Time
15 minutes
Total Time
25 minutes
By Lina: Lina

Recipe Category: Main Dishes

Skill Level: Great for Beginners

Cuisine Type: American

Makes: 4 Portion Count

Dietary Options: Dairy-Free

What You’ll Need

→ Chicken

01 1 to 1.5 pounds boneless skinless chicken thighs, sliced into thin strips
02 1 teaspoon hoisin sauce
03 1 teaspoon sesame oil
04 1 teaspoon low sodium soy sauce
05 1 tablespoon olive oil

→ Sauce

06 1 tablespoon brown sugar
07 3 tablespoons hoisin sauce
08 3 tablespoons low sodium soy sauce
09 1 teaspoon sesame oil
10 2 teaspoons rice vinegar

→ Main Dish

11 1 tablespoon olive oil
12 2 teaspoons ginger purée or freshly minced ginger
13 4 cloves garlic, minced
14 20 ounces frozen snap pea stir-fry mix (approx. 5 cups vegetables)
15 7 ounces lo mein noodles (half of a 14-ounce box)

→ Garnish

16 Chopped green onions (optional)

Steps to Follow

Step 01

In a small bowl, combine chicken strips with 1 teaspoon each of hoisin sauce, sesame oil, and low sodium soy sauce for seasoning.

Step 02

Heat 1 tablespoon olive oil in a large wok over medium-high heat. Add seasoned chicken with tongs and stir-fry for 5 to 7 minutes until fully cooked and the internal temperature reaches 165°F. Remove chicken and set aside.

Step 03

Whisk together brown sugar, hoisin sauce, soy sauce, sesame oil, and rice vinegar in a small bowl. Set aside.

Step 04

Bring a pot of water to a boil and cook lo mein noodles for approximately 6 minutes until al dente. Drain and set aside.

Step 05

Add 1 tablespoon olive oil to the wok over medium-high heat. Sauté minced garlic and ginger purée until aromatic. Add frozen snap pea stir-fry vegetables and cook, stirring, for 5 to 7 minutes or until vegetables reach desired tenderness.

Step 06

Reduce heat to medium. Return cooked chicken to the wok, add drained noodles and prepared sauce. Toss everything to evenly coat and heat through.

Step 07

Transfer the mixture from the wok to serving bowls. Garnish with sliced green onions if desired and serve immediately.

Helpful Hints

  1. Frozen vegetables retain nutrients as they are frozen at peak freshness; fresh vegetables can be used but monitor cooking time accordingly.
  2. Linguine can serve as an alternative if lo mein noodles are unavailable.
  3. Leftovers keep well in an airtight container for 3 to 4 days and can be reheated in a wok or microwave; freezing is not recommended.

Tools You’ll Need

  • Large wok
  • Medium pot
  • Mixing bowls
  • Tongs

Allergy Information

Review ingredient labels for allergens, and consult a healthcare provider if in doubt.
  • Contains soy from soy sauce and hoisin sauce

Nutritional Details (Per Portion)

Use this nutritional summary as a guide – it's not a substitute for professional advice.
  • Calories: 521
  • Fat: 14 g
  • Carbohydrates: 65 g
  • Proteins: 35 g