Easy Chicken Lo Mein Recipe

Updated: June 5, 2026

Tonight for dinner I decided to create a dish that would creatively transform my leftovers or vegetables that were just about to go bad. In my refrigerator I had some leftover rotisserie chicken, in my vegetable basket there were 3 peppers starting to wrinkle, and I also had a half used onion from a few days ago. This was the perfect melody of ingredients to create one of my favorite Chinese dishes – Lo Mein! The recipe below is by no means the authentic way to make Chicken Lo Mein, but it is my personal take on the dish, with flavors that will taste like takeout, but at home. Enjoy!

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You Will Love This Lo Mein Chicken

• Perfect for Leftovers: This recipe is a delicious way to transform leftover chicken and vegetables into a completely new meal without creating unnecessary food waste.
• Homemade Takeout Flavor: The savory combination of oyster sauce, soy sauce, sesame oil, ginger, and garlic gives this dish a classic takeout-inspired flavor.
• No Wok Needed: You can make this chicken lo mein in a large skillet or enameled Dutch oven without needing any special equipment.
• Easy to Customize: Swap the vegetables based on what’s in your refrigerator, or use spaghetti noodles if you don’t have traditional lo mein noodles on hand.
• Quick Weeknight Dinner: With the ingredients prepared ahead of time, this stir-fry comes together quickly, making it perfect for busy evenings.

Chicken Lo Mein Recipe Ingredients

Below you will find a list of ingredients for this recipe. Detailed measurements can be found in the printable recipe card below.

For the Lo Mein Sauce

• Chicken Broth – Creates a savory base for the sauce and helps coat the noodles without making them dry.
• Oyster Sauce – Adds a rich, slightly sweet umami flavor that gives this homemade lo mein its takeout-inspired taste.
• Soy Sauce – Adds saltiness and depth to the sauce.
• Sesame Oil – Gives the sauce a warm, nutty aroma.
• Honey – Balances the salty, savory flavors with a touch of sweetness.
• Cornstarch – Helps thicken the sauce so it clings beautifully to the noodles.

For the Chicken Lo Mein

• Bell Peppers – Add color, natural sweetness, and a slightly crisp texture. Have fun and use a variety of colors such as red, yellow, orange, or green peppers.
• Onion – Adds a mild sweetness when quickly stir-fried.
• Bok Choy – Adds tender leafy greens and a pleasant crunch from the stems.
• Green Onions – Bring a fresh, mild onion flavor.
• Garlic – Adds a bold, aromatic flavor to the stir-fry.
• Fresh Ginger – Provides a warm, slightly peppery flavor that complements the garlic.
• Chicken Breast – Use fresh chicken breast or leftover cooked rotisserie chicken for convenience.
• Egg Noodles – The base of this dish, perfect for soaking up the savory sauce. Spaghetti also works as a substitute.
• Vegetable Oil – A neutral cooking oil that works well for high-heat stir-frying.
• Soy Sauce – Used separately to season the chicken as it cooks.
• Sesame Seeds (Optional) – Add a finishing garnish and subtle nutty flavor.

How to Make Chicken Lo Mein

Below you will find step-by-step photos for how to make this recipe. Additional details, measurements, and notes can be found in the printable recipe card below.

STEP 1: Cook the Noodles – Bring a large pot of water to a boil. Cook the egg noodles for 1 minute less than the package instructions, since they will continue cooking in the stir-fry. Drain and set aside.

STEP 2: Prepare the Lo Mein Sauce – In a small bowl, whisk together the chicken broth, oyster sauce, soy sauce, sesame oil, honey, and cornstarch until combined. Set aside.

STEP 3: Chop the Vegetables and Chicken – Thinly slice the bell peppers, roughly chop the onion and bok choy, mince the garlic and ginger, and slice the green onions diagonally. Chop the chicken into bite-sized pieces. Have everything ready before you begin cooking, since stir-frying moves quickly.

STEP 4: Cook the Chicken – Heat the vegetable oil in a wok, enameled cast iron pot, or large skillet over high heat. Add the garlic and ginger, stirring briefly until fragrant. Add the chicken and soy sauce, stirring until the chicken is fully cooked. If using leftover cooked chicken, stir until heated through and coated in soy sauce.

STEP 5: Stir-Fry the Vegetables – Add the bell peppers, onion, and bok choy to the pan. Stir-fry for 1–2 minutes, or until the vegetables begin to soften while retaining a little crunch.

STEP 6: Combine the Noodles and Sauce – Add the cooked noodles to the pan and toss with the chicken and vegetables. Give the prepared sauce another quick stir, then pour it over the noodles. Continue tossing until the sauce thickens and evenly coats everything. Turn off the heat, garnish with sesame seeds, and serve! Enjoy!

Serving This Easy Chicken Lo Mein

This chicken lo mein is delicious on its own, but if you’re planning a larger dinner, here are a few recipes from Elicit Folio that pair well with it:

• Crockpot Orange Chicken
• Cucumber Dill Salad
• Cucumber Chickpea Salad
• Roasted Balsamic Vegetables

Storing Lo Mein Chicken

• Refrigerating: Allow the chicken lo mein to cool slightly, then transfer it to an airtight container and refrigerate within 2 hours of cooking. Store in the refrigerator for up to 3-4 days, provided the chicken was freshly cooked.
• Reheating: Reheat the noodles in a skillet over medium heat with a small splash of water or chicken broth to help loosen the sauce. Toss until evenly heated to 165°F (74°C). You can also reheat individual portions in the microwave, stirring between intervals for even heating.
• Freezing: Freeze in an airtight, freezer-safe container for up to 2-3 months for best quality. Keep in mind that the vegetables and noodles may soften after thawing.

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