This Chicken Lo Mein Recipe is slightly sweet, savory, and easy to make with linguine noodles and whatever stir-fry vegetables you already have in the fridge. It is a flexible, family-friendly dinner that comes together quickly on a busy night.
This easy Chicken Lo Mein Recipe is one of those dependable dinners that makes weeknights feel a little easier. It uses simple pantry ingredients, quick-cooking chicken, tender noodles, and crisp vegetables tossed in a sweet and savory sauce. Instead of searching for specialty noodles, this homemade chicken lo mein is made with linguine, which is easy to find and often already sitting in the pantry. Spaghetti can also work in a pinch, making this recipe practical when you need dinner fast.
The best part is how adaptable it is. You can use broccoli, mushrooms, carrots, sugar snap peas, bell peppers, or almost any vegetables that need to be used. The sauce is flavorful without being complicated, and the whole dish can be ready in about 30 minutes. It is a great choice when you want takeout-style noodles at home without extra effort.
Why This Recipe Works
Traditional Chicken Lo Mein is usually made with soft egg noodles, chicken, vegetables, and a savory sauce. This easy version keeps the same comforting noodle-dish idea but uses freshly cooked linguine instead of egg noodles. The sauce is made with ingredients that are easy to keep on hand, including soy sauce, apricot jam, garlic, brown sugar, sesame oil, vinegar, and corn starch. The result is a quick chicken lo mein with tender chicken, crisp-tender vegetables, and a glossy sauce that coats every bite.
What Is Chicken Lo Mein?
Chicken Lo Mein is a Chinese noodle dish made with soft noodles, chicken, vegetables, and a flavorful sauce. The ingredients are usually tossed together so the noodles absorb the sauce while the chicken and vegetables stay tender and fresh-tasting. This recipe is a simple homemade version that uses boneless, skinless chicken breasts and linguine noodles for convenience.
Lo mein is a great dinner option because it combines protein, noodles, and vegetables in one pan. The sauce brings everything together, giving the dish a balanced sweet and savory flavor. It is also an excellent way to use up leftover vegetables before they spoil.
Chicken Chow Mein vs. Lo Mein
“Mein” or “mian” means noodles. Lo mein means “tossed noodles,” while chow mein means “fried noodles.” Lo mein usually has softer noodles and a little more sauce, while chow mein often has a firmer texture because the noodles are fried or cooked until crisp in spots. Both dishes are delicious, but this chicken lo mein recipe focuses on tender noodles coated in sauce rather than crispy noodles.
What Noodles Are Used For Lo Mein?
Fresh egg noodles that are about ¼ inch wide are commonly used for lo mein. For this recipe, dried linguine is used because it is easy to find, affordable, and cooks quickly. Linguine has a nice width and texture that works well with the chicken, vegetables, and sauce. Cook it just until al dente so it does not become too soft when tossed in the skillet.
How To Make Chicken Lo Mein
- Make the sauce by whisking together ¼ cup soy sauce, apricot jam, garlic, brown sugar, sesame oil, white vinegar, and corn starch in a small bowl. Set it aside.
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Slice the chicken breasts into ½-inch strips and toss them with 2 tablespoons of soy sauce.
- Cook the linguine according to the package directions until al dente. Drain and set aside.
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Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the chicken and cook, stirring often, until just cooked through. Transfer the chicken to a bowl.
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Add the remaining tablespoon of oil to the skillet. Add the vegetables and water chestnuts, then stir-fry quickly until the vegetables are tender but still slightly crisp.
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Return the chicken to the pan and add the cooked noodles. Pour the sauce over everything, toss well, and cook for 1 to 2 minutes until the sauce thickens slightly and coats the noodles. Serve hot.
Heather’s Tips For Recipe Success:
- Cook your linguine just until al dente. Al dente means the pasta is tender but still has a little bite. The noodles will continue to warm and soften when they are added to the skillet with the chicken, vegetables, and sauce.
- Use a wok if you have one. A wok is ideal for quick, high-heat cooking and makes it easy to stir-fry the chicken lo mein evenly. A large skillet also works well.
- Cut your vegetables uniformly. Stir-fried vegetables cook quickly. When the pieces are about the same size, they cook more evenly and stay crisp-tender instead of becoming undercooked or too soft.
If you make this Chicken Lo Mein Recipe, serve it right away while the noodles are warm and the sauce is glossy. It is a simple dinner that feels satisfying without requiring complicated ingredients.
📖 Recipe
Sweet Chicken Lo Mein
Ingredients
- 2 chicken breasts boneless, skinless
- 2 tablespoons soy sauce
- 3 tablespoons vegetable oil divided
- 8 ounces dry linguine cooked and drained
- 5 cups stir fry veggies such as broccoli, mushrooms, baby carrots, and sugar snap peas
- 6 ounces water chestnuts drained
For The Sauce
- ¼ cup soy sauce
- ⅓ cup apricot jam
- 2 cloves garlic minced
- 2 tablespoons brown sugar
- 1 teaspoon sesame oil
- ½ teaspoon white vinegar
- 1 teaspoon corn starch
Instructions
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In a small bowl, whisk together the ¼ cup soy sauce, apricot jam, garlic, brown sugar, sesame oil, white vinegar, and corn starch. Set the sauce aside.
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Cut the chicken breasts into ½-inch strips and toss them with 2 tablespoons of soy sauce.
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Cook the linguine according to the package directions until al dente. Drain well.
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Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
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Add the chicken and cook, stirring frequently, until just cooked through. Transfer the chicken to a separate bowl.
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Add the remaining tablespoon of oil to the skillet. Add the vegetables and water chestnuts, then stir-fry until the vegetables are tender but still crisp.
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Return the chicken to the pan and add the cooked linguine. Pour the sauce over everything, toss to combine, and cook for about 2 minutes more. Remove from heat and serve.
Chef’s Notes:
- Do not overcook the noodles. Linguine should be al dente before it is added to the pan so it can finish in the sauce without turning mushy.
- Cook over medium-high heat. This helps the chicken brown lightly and keeps the vegetables crisp-tender.
- Prep everything first. Stir-fry recipes move quickly, so have the sauce mixed, chicken sliced, vegetables cut, and noodles drained before you start cooking.
Nutrition Facts
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