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Easy Chicken Lo Mein Recipe

Easy Chicken Lo Mein Recipe - Sweet Mama's Kitchen

Hey there! If you’re anything like me, the sight of a steaming bowl of chicken lo mein brings back memories of cozy takeout nights or family dinners. The combination of tender chicken, colorful vegetables, and chewy noodles coated in a savory sauce is irresistible. 
But let’s be real; takeout can be pricey, and sometimes we just want that flavorful goodness at home. That’s where this easy chicken lo mein recipe comes in! It’s simple, quick, and packed with the flavors you crave.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American, Chinese
Calories: 704
Ingredients Method Notes

Ingredients
  

  • 1 teaspoon toasted sesame oil
  • 1 tablespoon neutral vegetable oil
  • 1 pound skinless, boneless chicken breast
  • ½ small green cabbage head
  • 1 large carrot
  • 8 ounces fresh or dried lo mein noodles
  • 1 tablespoon toasted sesame oil
  • 1to2 teaspoons sriracha chili sauce
  • 8 ounces baby cremini mushrooms
  • ½ red bell pepper
  • 2 tablespoons warm water
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon hoisin glaze
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon grated fresh ginger
  • Fresh scallion greens
  • Toasted sesame seeds
  • 1 teaspoon toasted crushed red pepper

Method
 

Step 1: Prepare the Noodles
  1. Begin by boiling the lo mein noodles according to the package instructions. If you're using fresh noodles, they usually require just a few minutes of boiling. Drain them and set aside, making sure to toss them with a splash of sesame oil to prevent sticking.
Step 2: Sauté the Chicken
  1. Heat the neutral vegetable oil in a large skillet or wok over medium-high heat. Once hot, add the thinly sliced chicken breast. Cook for about 5–7 minutes, or until the chicken is golden and cooked through. Make sure to stir frequently to avoid burning.
Step 3: Add the Vegetables
  1. Next, add the shredded cabbage and grated carrot to the skillet. Stir-fry for an additional 3-4 minutes until the vegetables begin to soften but still retain some crunch.
Step 4: Roast the Sriracha Vegetables
  1. While the chicken and vegetables cook, toss the baby cremini mushrooms and red bell pepper in a bowl with the toasted sesame oil and sriracha chili sauce. Spread them on a baking sheet and roast them in an oven preheated to 400°F (200°C) for about 10 minutes, or until tender. The sriracha gives a nice crispness and kick.
Step 5: Combine Everything
  1. Now for the tasty blend! Add the cooked lo mein noodles to the skillet. Drizzle in the sauce made from soy sauce, hoisin glaze, warm water, and grated ginger. Toss everything together to ensure the noodles and veggies are coated in the sauce.
Step 6: Add the Roasted Vegetables
  1. Once the noodles and chicken are nicely combined, add the roasted vegetables from the oven into the mix. Give it one final toss. That’s where the magic happens!
Step 7: Garnish and Serve
  1. Top your chicken lo mein with fresh scallion greens and toasted sesame seeds for added flavor and presentation. Serve hot, and enjoy!

Notes

Prep Ingredients Ahead: Chop your veggies and chicken ahead of time. This will cut down on the actual cooking time, making it a breeze to whip up dinner.
Use High Heat: Stir-frying is best done over high heat for quick cooking. This keeps your veggies crisp and tender.
Customize the Spice Level: Adjust the amount of sriracha based on your heat preference. A little goes a long way!
Don’t Overcrow the Pan: If you’re making a big batch, consider using two pans. Overcrowding can lead to steaming instead of stir-frying, which might make everything soggy.
Taste As You Go: Always taste your dish before serving. You may want to add a splash more soy sauce or a hint more sesame oil.