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Noodles are so comforting, and they are one of my favorite dishes to make. This Chicken Lo Mein is loaded with vegetables and lean protein and is so much better than takeout! It’s ready in no time and perfect for the whole family.
You may also like my shrimp stir-fry noodles or my lemon chicken pasta recipe.
Dinners have to tick a few boxes to be winners in my kitchen. They must: taste amazing, have vegetables and protein somewhere in there, be easy to throw together, and the kids (all 5 of them!) need to love the meal (or at least eat it up).
This Chicken Lo Mein recipe ticks every single one of those boxes! Prep is so simple, it takes me just minutes to get everything ready to cook, and then dinner is on the table in less than 30 minutes. It’s much better than takeout, using fresh vegetables and lean protein.
Ingredients needed
Below is a quick overview and visual of the ingredients you will need to make this dish. Full measurements are listed further down in the recipe card.
- Chicken: You can substitute boneless skinless chicken thighs, flank steak, shrimp, or diced turkey breasts if you like.
- Noodles: Dried or fresh egg noodles are perfect for lo mein.
- Bell Peppers: Use any color you prefer!
- Spinach: Fresh works great. Frozen will work. You could substitute kale if you have that on hand (stems and veins removed).
- Garlic: fresh garlic will be best.
- Sesame seeds are kind of an optional ingredient, so if you don’t have it don’t worry.
- Soy Sauce: I like to use low-sodium soy sauce.
- Sweet Chili Sauce: Add Sweetness and spicy heat
- Sesame oil: It gives it a great taste if you have it, otherwise, any other oil works.
- Ginger: A little more heat and taste, ginger is so good in this lo mein sauce!
How to make Chicken Lo Mein
- Cook the noodles according to package directions, then drain and set aside.
- In a small bowl, combine all the sauce ingredients.
- Preheat a large frying pan over medium heat and drizzle with the oil.
- Add the chicken and season to taste. Cook, stirring frequently, until golden brown and almost cooked through.
5. Stir in the bell peppers and continue to cook for 2-3 minutes, or until the chicken is fully cooked through. Add the spinach and cook for 1-2 minutes, or until just wilted.
6. Remove from the heat and toss with the hot cooked noodles and the sauce. Garnish with sesame seeds.
Tips from my kitchen
- Switch out the protein: I used chicken breasts because I prefer lean protein, however, boneless skinless chicken thighs, thinly sliced flank steak, shrimp, or diced turkey breasts are all perfect for this recipe too!
- Try different vegetables: There is a whole variety of vegetables you can add to this dish like shredded carrots, broccoli, corn, and so on.
- Add a little more heat: I sometimes like to dice up one chili pepper and toss it in there as well for a little extra spice!
Frequently Asked Questions
Yes. If you want to use any other protein like shrimp or beef you can do that, You do not have to use chicken.
If you do not have egg noodles use any other noodles you have on hand. A great alternative that is similar in shape would be Fettuccine noodles.
Kale would be a great substitute for the spinach. Swiss chard will also work.
This dish will last up to 4 days in the fridge. Store it in a lidded container.
I prefer not to freeze egg noodles because once thawed there is a chance it will be more on the mushy side.
You may also like
- Beef and Broccoli Stir Fry
- Baked Teriyaki Chicken
- Kung Pao Shrimp
- Mongolian Chicken
- Shrimp Pad Thai
- Jerk Chicken Recipe
- Easy Homemade Beef Stew
- Baked Teriyaki Salmon
- Chicken and Broccoli Rice Casserole
- Chicken Cauliflower Fried Rice
Chicken Lo Mein Recipe
Ingredients
- 8 ounces Chinese egg noodles
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 chicken breasts, cut into bite-sized pieces
- 2 bell peppers, different colors, julienned
- 3 cups baby spinach
- 2 teaspoons sesame seeds
Sauce:
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons sweet chili sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
Instructions
- Cook the 8 ounces Chinese egg noodles according to package directions, then drain and set aside.
- In a small bowl, combine all the sauce ingredients. (2 tablespoons low-sodium soy sauce, 2 tablespoons sweet chili sauce, 1 teaspoon sesame oil, and 1/2 teaspoon ground ginger).
- Preheat a large frying pan over medium heat and drizzle with the 1 tablespoon olive oil and add 2 cloves garlic (minced) Stir for a minute.
- Add the 2 chicken breasts (diced) and season with salt and pepper to taste. Cook, stirring frequently, until golden brown and almost cooked through.
- Stir in the 2 bell peppers and continue to cook for 2-3 minutes or until the chicken is fully cooked through. Add the 3 cups baby spinach and cook for 1-2 minutes or until just wilted.
- Remove from the heat and toss with the hot cooked noodles and the sauce. Garnish with 2 teaspoons sesame seeds.
Video
Notes
- Switch out the protein: I used chicken breasts because I prefer lean protein, however, boneless skinless chicken thighs, thinly sliced flank steak, shrimp, or diced turkey breasts are all perfect for this recipe too!
- Try different vegetables: There is a whole variety of vegetables you can add to Chicken Lo Mein. Check out my list below for more ideas!
- Add a little more heat: I sometimes like to dice up one chili pepper and toss it in there as well for a little extra spice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
