It’s not just for takeout anymore. Check out my easy chicken lo mein recipe that’s perfect for any night of the week. This dish is so versatile that you can customize it with your favorite vegetables. You can even omit the chicken for a vegetarian or meatless Monday option.

Let’s get saucy

The sauce in the recipe is a thing of beauty. I add a little heat to my lo mein sauce with sriracha, because I like to have all the elements: sweet, salty, spicy, & umami. If you can’t handle heat just omit the sriracha in the recipe and you’ll have a salty and mildly sweet garlicky sauce (which also is great). If you like more heat you can add some chili oil at the end or cook the chicken in the chili oil. Check out my recipe for homemade garlic chili oil here.

Send noods

For the noodles, I highly recommend Twin Marquis brand lo mein noodles. These egg noodles are thicker, have the perfect chewy texture of your favorite lo mein takeout and are available at your local Asian grocery store. But if you can’t find them, you could also substitute for spaghetti—and with the sauce, trust me, it still won’t disappoint.

Quick and easy

In total, this dish takes 25 minutes. The prep time is 15 minutes and you’ll only be cooking for 10 minutes. That’s not bad at all for a weekday dinner!

I personally made this recipe over and over until it was exactly right, so I truly hope you enjoy it!

Chicken Lo Mein Recipe:
16 oz lo mein noodles (Twin Marquis brand or you can substitute with spaghetti)
1 chicken breast cut into small pieces
1 tablespoon neutral oil (grapeseed or vegetable)
8 ounce package of baby corn
1 red pepper cut into strips
1/2 of a large yellow onion
1 cup sliced mushroom
4 baby bok choy cut into quarters
1 small carrot julienne 
3 green onions chopped

Lo Mein Sauce Recipe:
1 tablespoon light soy sauce
1 tablespoon oyster sauce
2 tablespoon dark soy sauce
2 cloves grated garlic
1 teaspoon sesame oil 
1 teaspoon coconut sugar
1 teaspoon grated ginger
1 teaspoon sriracha (optional)
Black or white pepper to taste

Step 1.
Bring large pot of water to boil. Add in lo mein noodles and cook according to package instructions. Drain and set aside.

Step 2.
Combine all ingredients for the sauce and whisk. Set aside.

Step 3.
Heat oil well in a large fry pan or wok over high heat. Add in small chicken pieces and cook about 2-3 minutes each side until fully cooked and lightly golden. Remove from pan and set aside.

Step 4.
Add the onion stir fry to the wok or fry pan and stir for 30 seconds. Then add the red pepper, carrots and baby corn. Cook for about 4-5 minutes stirring frequently. Add in your bok choy and cook until just wilted, about 2 minutes.

Step 5.
Add in your sauce and then the noodles. Make sure to give the noodles a rinse before adding them so they are not stuck together. Remove the pan from the heat immediately. Garnish with green onions and enjoy.