Chicken Lo Mein


Make your own Asian takeout! When you DIY, you can customize this homemade Chicken Lo Mein recipe with your favorite vegetables.

Prep Time:
35 mins
Cook Time:
10 mins
Stand Time:
20 mins
Total Time:
1 hrs 5 mins


  • 12 ounce skinless, boneless chicken breast halves

  • 6 tablespoon reduced-sodium soy sauce

  • 1 tablespoon rice vinegar

  • 4 teaspoon sugar

  • 10 ounce dried Chinese egg noodles or linguine

  • cup reduced-sodium chicken broth

  • 2 teaspoon cornstarch

  • 1 tablespoon vegetable oil

  • 1 tablespoon sesame oil

  • 4 cloves garlic, minced

  • ½ cup shredded carrot (1 medium)

  • 1 cup chopped bok choy

  • 4 green onions, cut into 2-inch thin strips

  • Sesame seeds (optional)


  1. Cut chicken into bite-size strips. In a medium bowl combine 2 tablespoons of the soy sauce, the rice vinegar, and 2 teaspoons of the sugar. Add chicken; toss to coat. Let stand at room temperature for 20 minutes or cover and chill for 1 hour. Cook noodles according to package directions until tender; drain. Rinse with cold water; drain well. Set noodles aside. For sauce, in a small bowl stir together chicken broth, the remaining 4 tablespoons soy sauce, the remaining 2 teaspoons sugar, and the cornstarch. Set aside.

  2. Pour vegetable oil and sesame oil into a wok or large nonstick skillet. Heat over medium-high heat. Add garlic; cook and stir for 30 seconds. Add carrot; cook and stir for 2 minutes. Add bok choy and green onion; cook and stir for 2 minutes more. Remove vegetables from wok.

  3. Drain chicken; discard marinade. Add chicken to wok (add more oil, if necessary); cook and stir for 3 to 4 minutes or until no longer pink. Push chicken from center of wok. Stir sauce and add to center of wok. Cook and stir until thickened and bubbly. Add the cooked noodles and vegetables. Using two spatulas or wooden spoons, lightly toss the mixture until combined and heated through. Transfer to a serving platter. If desired, sprinkle with sesame seeds. Serve immediately.

    Chicken Lo Mein
    Hannah Bigot

Beef or Pork Lo Mein:

Substitute 12 ounces beef sirloin steak or lean boneless pork for the skinless, boneless chicken breast halves. Cut meat into bite-size strips. Prepare as directed except in Step 3 cook beef or pork for 2 to 3 minutes or until beef is desired doneness or pork is no longer pink. Per 1 1/3 cups: 339 cal., 9 g total fat (2 g sat. fat, 0 g trans fat), 64 mg chol., 617 mg sodium, 42 g carbo., 2 g dietary fiber, 22 g protein. Exchanges: 2 1/2 starch, 2 Lean Meat, 1 Fat

Shrimp Lo Mein:

Substitute 1 pound fresh or frozen shrimp in shells for the skinless, boneless chicken breast halves. Thaw shrimp, if frozen. Peel and devein shrimp (see photos 1-3, page XXX). Rinse shrimp; pat dry with paper towels. Prepare as directed, except in Step 3, cook shrimp about 3 minutes or until opaque. Per 1 1/3 cups: 324 cal., 8 g total fat (1 g sat. fat, 0 g trans fat), 126 mg chol., 657 mg sodium, 43 g carbo., 2 g dietary fiber, 21 g protein. Exchanges: 2-1/2 starch, 2 Lean Meat, 1 Fat

Nutrition Facts (per serving)

326 Calories
7g Fat
42g Carbs
22g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 73mg 24%
Sodium 615mg 27%
Total Carbohydrate 42g 15%
Total Sugars 7g
Protein 22g
Vitamin C 8.9mg 45%
Calcium 50.5mg 4%
Iron 2.7mg 15%
Potassium 329mg 7%
Folate, total 129mcg
Vitamin B-12 0.3mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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