Craving takeout flavors without the wait or the mystery ingredients? This Easy Chicken Lo Mein brings everything you love about the classic dish right to your kitchen — fast, flavorful, and packed with protein.
Tender chicken, slurpable egg noodles, and crisp vegetables are tossed in a glossy, savory-sweet sauce that hits all the right notes. It’s comforting, satisfying, and comes together in under 30 minutes, making it perfect for busy weeknights.
If you’re looking for a high-protein Asian-inspired dinner that feels indulgent but still fits into a balanced routine, this chicken lo mein delivers every time.
Servings: 4
Total Time: 25 minutes
Difficulty: Easy
Calories per Serving: 552 kcal
Macros (per serving):
Protein: 46g | Carbs: 52g | Fat: 17g | Fiber: 4g
Look at the Recipe
- Savory-sweet lo mein sauce with tender chicken
- High-protein and veggie-loaded for balance
- Faster and lighter than takeout
Ingredients Needed
For the Lo Mein
- 200 g (7 oz) dried fine egg noodles
- 3 tablespoons oil
- 3 chicken breasts, chopped into bite-size pieces
- 1 onion, peeled and sliced
- 2 cloves garlic, minced
- 1 large carrot, peeled and cut into matchsticks
- 1 large red bell pepper, sliced
- 20 sugar snap (snow) peas
- 10 spring onions (scallions), cut into 2-inch pieces
For the Sauce
- 4 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 2 tablespoons kecap manis (sweet soy sauce)
- ¼ teaspoon white pepper
For Serving (Optional)
- 2 spring onions (scallions), chopped
- 1 teaspoon sesame seeds
- ¼ teaspoon chili flakes
How to Make Our Easy Chicken Lo Mein
-
Cook the noodles.
Bring a pot of water to a boil and cook egg noodles according to package directions. Drain and set aside. -
Cook the chicken.
Heat 2 tablespoons oil in a large wok or skillet over high heat. Add chicken and stir-fry for 4–5 minutes, until cooked through and lightly browned. Remove and set aside. -
Stir-fry the vegetables.
Add the remaining 1 tablespoon oil to the pan. Add onion, garlic, carrot, red pepper, sugar snap peas, and scallions. Cook for 3–4 minutes, stirring often, until just tender but still crisp. -
Build the sauce.
Stir in oyster sauce, soy sauce, kecap manis, and white pepper. Mix well to coat the vegetables. -
Combine everything.
Return the chicken to the pan, add cooked noodles, and toss everything together for 2–3 minutes, until heated through and glossy. -
Serve.
Garnish with chopped scallions, sesame seeds, and chili flakes if desired. Serve hot.
This dish works perfectly as a high-protein weeknight dinner that’s fast, comforting, and full of flavor.
Storage & Serving Suggestions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet or microwave until warmed through.
- Add a splash of water or broth when reheating to loosen the noodles.
- Serve with steamed edamame or a simple cucumber salad for balance.
Tips & FAQs
Can I make this lower carb?
Yes. Swap egg noodles for shirataki or high-protein, low-carb noodles.
Is this good for weight loss?
It can be when portioned properly. It’s high in protein and very filling.
Can I use chicken thighs instead of breasts?
Absolutely. Thighs add juiciness and richer flavor.
What vegetables can I substitute?
Broccoli, mushrooms, or bok choy work very well.
Can I make it gluten-free?
Use gluten-free noodles and tamari instead of soy sauce.
