Chicken Lo Mein – The Ultimate Homemade Takeout Classic You Can Make in 25 Minutes
Chicken Lo Mein is a fast, flavorful stir-fry loaded with tender chicken, crisp vegetables, and noodles tossed in a savory soy-ginger sauce. It’s a homemade version of the classic takeout favorite, ready in just 25 minutes. Perfect for busy weeknights, this dish is filling, customizable, and made with simple pantry ingredients.
Ingredients
Stir-Fry
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1 tablespoon canola oil
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1 pound chicken breasts, cut into thin strips
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3 cloves garlic, minced
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2 tablespoons fresh ginger, grated
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8 oz mushrooms, thinly sliced (baby bella or shiitake)
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1 small onion, finely chopped
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1½ cups Napa cabbage, finely shredded
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1 cup matchstick carrots
Sauce
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¼ cup low-sodium chicken broth
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1 teaspoon cornstarch
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¼ cup low-sodium soy sauce
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1 tablespoon sesame oil
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1 teaspoon light brown sugar
Noodles
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12 oz pasta or lo mein noodles, cooked according to package directions
Instructions
Heat canola oil in a large skillet or wok over medium-high heat.
Add chicken strips and cook 5–7 minutes until browned and cooked through.
Remove and set aside.
In the same pan, add garlic and ginger. Cook for 1–2 minutes until fragrant.
Add mushrooms, onion, cabbage, and carrots. Stir-fry for 3–4 minutes until tender but still slightly crisp.
In a small bowl, whisk together chicken broth, cornstarch, soy sauce, sesame oil, and brown sugar.
Return chicken to the pan and add cooked noodles.
Pour the sauce over the top and toss well. Cook 2–3 minutes until the sauce thickens and coats everything evenly.
Serve hot and enjoy immediately.
Notes
• Cut chicken thinly for faster cooking
• Prep all ingredients before cooking — stir-frying goes quickly
• Don’t overcook vegetables; they should stay crisp
• Add bell peppers, snap peas, or broccoli for variety
• For extra heat, add chili oil or red pepper flakes
• Use spaghetti if you can’t find lo mein noodles