Irresistible Garlic-Ginger Chicken Lo Mein — Easy And Healthy (30-Min Weeknight Recipe) 2025

Chicken Lo Mein is a quick, satisfying stir-fried noodle dish that combines tender pieces of chicken, crisp vegetables, and soft egg noodles tossed in a savory-sweet sauce. Popular in American-Chinese home cooking and restaurant menus alike, this dish delivers balanced textures and flavors with minimal fuss, making it perfect for busy weeknights, meal prep, or casual entertaining.

In this guide you’ll find a clear explanation of what lo mein is, a nutritional snapshot, precise ingredient quantities for a family-sized recipe that serves four, detailed step-by-step preparation written in paragraph form, health-forward tips, and a handful of simple variations to adapt the recipe to your needs or cravings.

What is Chicken Lo Mein?

Chicken Lo Mein is an Americanized stir-fried noodle dish based on wheat egg noodles, combined with bite-sized chicken, fresh vegetables, and a glossy savory sauce. The technique focuses on tossing boiled noodles with other ingredients so the noodles remain soft and well-coated rather than crisp.

Lo mein differs from chow mein primarily in noodle texture and handling: chow mein often features drier stir-fried noodles or crisped noodles, while lo mein emphasizes tenderness and sauce coverage. Home versions are highly adaptable—swap proteins, change vegetables, or tweak seasonings—while remaining true to the core method: high heat, quick cooking, and balanced flavors.

Also read: Panda Express Chow Mein Copycat Recipe

Nutritional Snapshot — What this Recipe Offers

A typical serving of this Chicken Lo Mein (one-quarter of the recipe) supplies a balanced mix of macronutrients: lean protein from chicken, carbohydrates from egg noodles, and dietary fiber plus micronutrients from the vegetables. Roughly estimated per serving, expect about 520–600 kilocalories, 30–35 grams of protein, 55–65 grams of carbohydrates, 14–18 grams of total fat, and 3–6 grams of fiber depending on vegetable choices.

The dish contributes B vitamins and iron from the chicken and noodles, vitamin C and carotenoids from peppers and carrots, and a touch of healthy fats when finished with sesame oil. These values vary by brand and exact portion sizes; see the “Healthy Habits” section for swaps that reduce calories, sodium, or carbohydrates.

Also read: Homemade Ramen Noodles from Scratch

Main Ingredients and Exact Quantities (Serves 4 — Total yield: about 5 to 6 cups of finished lo mein)

Below you’ll find the full ingredient list with precise quantities for the entire recipe along with concise explanations of role and substitution options.

Protein and Noodles

1 pound (450 g) boneless, skinless chicken breast or thighs, trimmed and cut into 1/2-inch strips. Chicken provides lean protein and the primary savory element; breasts are leaner, thighs are juicier.
12 ounces (340 g) fresh or dried egg noodles. Noodles are the carbohydrate base and texture anchor. Fresh egg noodles yield silkier texture; dried egg noodles or even spaghetti work in a pinch.

Vegetables and Aromatics

1 medium yellow onion (≈150 g), thinly sliced. Adds sweetness and aromatic depth.
1 large carrot (≈100 g), julienned or thinly sliced. Provides color, crunch, and beta-carotene.
1 medium red bell pepper (≈150 g), thinly sliced. Contributes sweetness and vitamin C.
2 cups (≈120 g) shredded green cabbage or chopped bok choy. Adds bulk, fiber, and mild flavor.
3 cloves garlic, minced (≈12 g). Deepens savory flavor.
1 tablespoon fresh ginger, minced (≈8 g). Bright, warm bite that complements garlic.

Sauce and Seasonings

1/4 cup (60 ml) low-sodium soy sauce. Key source of umami and salt.
2 tablespoons oyster sauce (optional, 30 ml). Adds sweet-savory depth; omit for vegetarian versions.
1 tablespoon rice vinegar (15 ml). Provides acidity to balance saltiness.
1 tablespoon dark or light brown sugar (≈12 g). Balances and rounds the sauce.
1 tablespoon toasted sesame oil (15 ml). Finishing oil for aroma—use sparingly.
1/2 cup (120 ml) low-sodium chicken broth or water. Adds moisture and helps sauce cling.
1/2 teaspoon crushed red pepper flakes (optional). Mild heat to taste.

Thickener and Garnish

1 tablespoon cornstarch dissolved in 3 tablespoons cold water (≈15 g cornstarch + 45 ml water). Slurry thickens sauce so it coats noodles.
2 green onions (scallions), thinly sliced for garnish (≈20 g).
1–2 tablespoons toasted sesame seeds (optional, 10–20 g).

Oil and Miscellany

2 tablespoons neutral high-heat oil (canola, vegetable, or avocado, ≈30 ml) for stir-frying.
Freshly ground black pepper and minimal added salt—soy sauce supplies most salt.

Ingredient Notes and Substitutions

Chicken thighs can replace breast one-to-one for increased succulence. Use lo mein noodles if available; otherwise, fresh egg noodles, ramen noodles (no seasoning packet), or dried spaghetti work—adjust boiling time for texture. For gluten-free diets, substitute rice noodles and tamari; texture and flavor will shift but the principle of soft noodles tossed in sauce remains.

Replace oyster sauce with hoisin or a vegetarian mushroom-based oyster sauce for umami without shellfish. For a vegetarian version, press and cube 14 ounces (about 400 g) firm tofu and pan-sear until golden, then proceed with the recipe using vegetable broth.

Also read: 20 Irresistible Singapore Noodles

How to Prepare — Step-By-Step

Step 1: Prepare All Ingredients

Before cooking, prepare everything so the stir-fry process goes smoothly. Slice the chicken into even strips, then slice onion, carrot, and bell pepper thinly. Shred the cabbage (or chop bok choy). Mince garlic and ginger finely. Measure all sauce ingredients and combine them in a small bowl. Stir the cornstarch with cold water to make a slurry and keep it aside.

Step 2: Cook the Noodles

Bring a large pot of water to a boil. Add egg noodles and cook according to package directions until just tender (do not overcook). Drain immediately, rinse with cool water to stop further cooking, and toss with a teaspoon of oil to prevent sticking. Set aside while preparing the rest of the dish.

Step 3: Cook the Chicken

Heat a wok or large skillet over medium-high heat until hot. Add 1 tablespoon oil and swirl to coat. Add the sliced chicken in a single layer and let it sear undisturbed for 1–2 minutes to get color. Stir-fry for another 3–4 minutes until cooked through and lightly golden. Remove the chicken from the pan and set aside on a plate.

Step 4: Stir-Fry the Vegetables

Add the remaining 1 tablespoon of oil to the same pan. Toss in sliced onions, carrots, and bell peppers. Stir-fry for 2–3 minutes until vegetables are slightly tender but still crisp. Add minced garlic and ginger, cooking for 20–30 seconds until fragrant. Do not let the garlic burn—reduce heat if necessary.

Step 5: Combine Noodles, Chicken, and Sauce

Add the cooked chicken back into the pan along with shredded cabbage (or bok choy). Add the cooked noodles and pour the prepared sauce evenly over the mixture. Use tongs or a large spatula to toss everything together, coating noodles thoroughly in the sauce. Continue tossing for about 1–2 minutes to heat through and combine flavors.

Step 6: Thicken the Sauce

Stir the cornstarch slurry to recombine, then pour it evenly into the pan. Toss again continuously for about 1 minute. The sauce will begin to thicken and become glossy, clinging beautifully to the noodles and chicken. If it becomes too thick, add a tablespoon or two of water or broth to loosen it.

Step 7: Finish and Serve

Once the noodles are glossy and evenly coated, remove the pan from heat. Drizzle the toasted sesame oil over the noodles and toss once more. Sprinkle sliced green onions and toasted sesame seeds over the top before serving. Serve hot, directly from the wok or skillet.

Chef’s Tips

Don’t overcrowd the pan: Cook chicken and vegetables in batches if your skillet is small.
Keep heat high: High heat ensures quick cooking and vibrant vegetables.
Adjust to taste: Add more soy sauce for saltiness, vinegar for brightness, or sugar for balance.
Avoid soggy noodles: Always add noodles at the end and toss just long enough to coat.

Timing, Equipment, and Practical Tips

Use a heavy-bottomed wok or large skillet for even heat distribution. High heat combined with quick movement preserves vegetable crispness and prevents meat from drying. Prepare all ingredients before turning on the heat—stir-frying is fast and unforgiving. Avoid overcrowding the pan; cook in batches if necessary. If noodles clump after boiling, toss them with a teaspoon of oil and separate gently with tongs before stir-frying. For a restaurant-like gloss, increase heat briefly and allow a slight sear on noodles to develop more flavor.

Healthy Habits — Making This Lo Mein Better for You

Small swaps preserve flavor while improving nutrition. Use low-sodium soy sauce and low-sodium broth to control sodium intake and increase the vegetable-to-noodle ratio to boost fiber and reduce calorie density.

Choose chicken breast for lower fat or keep thighs for more iron and a richer mouthfeel. Substitute half the noodles with spiralized vegetables or use whole-grain noodles if available. Cut oil amounts by using a non-stick pan and finishing with a teaspoon of toasted sesame oil rather than cooking completely in oil. Add portions of leafy greens or extra cruciferous vegetables to increase vitamin and mineral content.

Variations — Easy, Tasty Twists

1) Spicy Szechuan Chicken Lo Mein

Turn up the heat with a chili-garlic foundation. Substitute the red pepper flakes with 1–2 teaspoons of chili-garlic sauce and add 1 teaspoon freshly ground Szechuan peppercorns for a numbing, tongue-tingling element. Use the recipe’s base quantities of chicken and noodles but drizzle in a tablespoon of chili oil when stir-frying the aromatics to build layered spice without drowning other flavors. Toast sesame seeds and finish with scallions to balance heat and aroma.

For family-friendly versions, increase cabbage or bell pepper to dilute spiciness and serve lime wedges to brighten each bite. A cucumber salad dressed with rice vinegar provides a cooling contrast. This variant works well with a side of steamed bok choy to balance intensity and texture.

2) Honey-Garlic Chicken Lo Mein (Sweeter, Kid-Friendly)

For a glaze-like finish, replace brown sugar with 2 tablespoons honey and increase oyster sauce to 3 tablespoons for shine and depth. Reduce the chicken broth to 1/4 cup so the honey caramelizes slightly and clings to the noodles; add the honey near the end of cooking to avoid burning. This slight sweetness appeals to children while preserving savory notes from soy and ginger.

Keep it healthier by using less honey and bulking up with snap peas and broccoli to balance sweetness. Pack leftovers cold for lunchboxes, or serve with steamed edamame for extra protein and fiber—this variant stores well and reheats nicely.

3) Veggie-Packed Tofu Lo Mein (Vegetarian)

Swap chicken for 14 ounces (400 g) firm tofu pressed and cubed, and use vegetable broth instead of chicken broth. Toss tofu cubes lightly in cornstarch before pan-searing to form a delicate crust that holds up during tossing, then set aside and add at the end. Increase vegetables—mushrooms, snap peas, spinach, and shredded carrots—so the dish becomes colorful and nutrient-dense.

To boost umami without oyster sauce, dissolve 1 tablespoon miso paste in the broth or use hoisin for a touch of sweetness. This vegetarian version keeps the noodle quantities and sauce ratio similar so texture and mouthfeel remain satisfying.

4) Low-Carb Zucchini Noodle Chicken “Lo Mein”

Replace the egg noodles with 1.2 pounds (550 g) spiralized zucchini noodles (zoodles). Pat the zoodles dry after spiralizing to remove excess moisture and stir-fry briefly—60 to 90 seconds—so they remain pleasantly firm and not soggy. Use the same chicken and sauce quantities but slightly reduce broth; because zoodles release water, cook the chicken and vegetables separately and combine at the end.

Serve immediately to avoid sogginess as zucchini releases water over time. Garnish with sesame seeds and scallions; this version dramatically lowers carbohydrate content while keeping a similar flavor profile.

Serving Suggestions and Pairings

Serve Chicken Lo Mein hot from the wok with scallions and sesame seeds for visual contrast and aroma. Complement with simple sides: steamed or stir-fried greens like bok choy, gai lan, or broccoli add nutrients and color. A light soup such as miso or a clear chicken broth makes a balanced starter, while a bright vinegar-based cucumber salad offers a refreshing contrast. Leftovers reheat well in a skillet with a splash of broth to revive sauce sheen.

Make-Ahead and Storage

Refrigerate leftovers in an airtight container up to three days. Keep garnishes separate for fresher texture at serving. Freeze only when necessary—thawed noodles may soften; the dish will remain safe for up to one month but lose some textural quality. Reheat in a skillet over medium heat with one tablespoon broth to restore moisture and gloss.

Troubleshooting Common Problems

If noodles clump, toss with a teaspoon of oil after boiling and separate with tongs. If the sauce is too thin, simmer briefly after adding the cornstarch slurry until it thickens; if it becomes too thick, whisk in a tablespoon of broth at a time until desired consistency returns. If chicken is dry, avoid overcooking—slice thin, cook hot and fast, or use the short velveting technique described below. If vegetables are limp, reduce their cook time and add them later to preserve color and crunch.

Deep Dive: Flavor Techniques and Small Tricks

Mastering Chicken Lo Mein is as much about technique as ingredients. One restaurant trick is a short velveting: toss the sliced chicken with 1/2 teaspoon baking soda, 1 teaspoon cornstarch, and 1 tablespoon soy sauce and let rest for 10 minutes. This gives chicken a silkier feel and helps it stay juicy under high heat. Keep garlic and ginger finely minced and add them to the oil early to flavor it, but avoid burning by reducing heat briefly if necessary. Toast sesame seeds in a dry pan for a minute to amplify aroma, then finish the dish with them for crunch and scent.

Managing moisture matters. Vegetables with high water content like mushrooms or zucchini should be sautéed separately or added later in the cooking process to avoid steaming the noodles. Frozen vegetables should be fully thawed and patted dry before adding. If your noodles clump after boiling, toss them with a teaspoon of neutral oil and separate with tongs. For a glossier sauce, simmer the sauce ingredients in a small saucepan for 1–2 minutes before adding them to the stir-fry to concentrate flavor and mellow raw soy notes.

Marinating Options and Flavor Profiles

Marinades are optional but useful for flavor and tenderness when you have time. A quick 15-minute marinade can include 1 tablespoon soy sauce, 1 teaspoon rice wine or dry sherry, 1 teaspoon cornstarch, and a pinch of white pepper; this enhances flavor and gives a slightly tender texture. For brightness, add 1 teaspoon lime zest and 1 tablespoon chopped cilantro. For a deeper, warmer flavor, use 1 tablespoon dark soy sauce and 1/2 teaspoon five-spice powder for subtle complexity.

Nutritional Breakdown and Portion Control

Approximate nutrition per serving (one-quarter of the recipe): 520–600 kcal, 30–35 g protein, 55–65 g carbohydrates, 14–18 g fat, and 3–6 g fiber. To lower calories and carbohydrates, halve the noodles and double the vegetables; this keeps plate volume satisfying while decreasing carbohydrate density. To increase protein without much calorie increase, add a quarter cup of shelled edamame or increase chicken by 4 ounces. Use low-sodium soy sauce and moderate oil to control sodium and fat.

Kid-Friendly and Meal-Prep Modifications

To appeal to children, dice vegetables finely or cut them into fun shapes so textures blend with noodles, and reduce spicy elements. A mild honey-soy glaze—1 tablespoon honey combined with 1 tablespoon soy sauce—can help picky eaters accept vegetables. For lunches, cool lo mein completely before sealing in airtight containers to prevent sogginess; reheat in a skillet with a splash of broth to retain moisture. For freezer-friendly prep, flash-freeze on a sheet tray and transfer to freezer bags, though texture may soften upon thawing.

Scaling the Recipe and Hosting Tips

To serve a crowd, cook proteins and vegetables in batches and hold finished portions in a low oven (200°F / 95°C) while completing remaining batches. Multiply sauce ingredients proportionally but taste and adjust as volume increases; sometimes a slightly higher sauce-to-noodle ratio improves coating with larger batches. Offer a condiment station—chili oil, extra soy sauce, lime wedges, and toasted sesame seeds—so guests can personalize heat and acidity levels.

Allergy, Dietary and Cultural Notes

For gluten-free diets use tamari and rice noodles; note rice noodles absorb sauces differently and may require slightly more sauce. Omit oyster sauce for shellfish allergies and use mushroom-based alternatives or miso for umami. For vegan options, use firm tofu, vegetable broth, and hoisin sauce instead of oyster sauce. Lo mein has many regional variations across Chinese cuisines and the diaspora; this home-style version is flexible and designed to be approachable and adaptable to local ingredients.

Final Presentation and Storage Advice

Plate lo mein by twirling noodles with tongs or a fork into the center of warm plates, scatter vegetables to show color contrast, and finish with scallions and sesame seeds. Store leftovers up to three days in the refrigerator; reheat gently in a skillet with a tablespoon of broth to restore texture and sauce sheen. Avoid prolonged freezing if possible—thawed noodles can be softer—but frozen lo mein will remain serviceable for quick meals.