Skip the takeout and make this healthy, high-protein, Chicken Lo Mein at home in just 30 minutes! Packed with protein, fresh veggies, and a flavorful sauce, this simple dinner is a family favorite.
Chicken Lo Mein
If you love takeout but want a healthier, homemade version, this Chicken Lo Mein is about to become your new favorite weeknight meal! Inspired by this Veggie Lo Mein, it’s packed with protein (39 grams), colorful vegetables, and a savory stir-fry sauce that coats the noodles perfectly. Plus, it comes together in less than half an hour—faster than delivery! For another noodle stir fry recipe try this Soba Noodle Veggie Stir Fry for one!
Why You’ll Love This Chicken Lo Mein Recipe
I love lo mien, but I don’t order it often because it’s usually not balanced with enough protein and veggies, so I set out to create a high-protein dish full of veggies (use whatever veggies you like here). I tested it out on Tommy, and he loved it!
- Quick & Easy: Ready in less time than it would take to order and wait for delivery.
- Better for You: Less oil and packed with protein and fresh ingredients.
- Customizable: Swap the chicken for tofu, shrimp, or beef, and use any veggies you have on hand.
- Dietary Restrictions: Weight Watchers-friendly, gluten-free (if using GF noodles), dairy-free, vegetarian (if substituting tofu or seitan), high-protein
If you make this healthy chicken lo mein recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook! And be sure to join the Skinnytaste Community to see what everyone’s cooking!
What You’ll Need
This easy chicken lo mein is a delicious weeknight dinner the whole family will love! See the recipe card for the exact measurements.
- Noodles: Authentic lo mein, which translates to “tossed noodles” in Cantonese, is made with egg noodles, but spaghetti or soba noodles would also work.
- Chicken Breast: Lean, boneless, skinless chicken breasts add extra protein while keeping the fat low.
- Chicken Marinade: To tenderize the chicken, toss it in a mixture of egg whites, cornstarch, and salt.
- Avocado Oil has a high smoke point, making it ideal for stir fries cooked on high heat.
- Toasted Sesame Oil gives the vegetables a flavor boost.
- Aromatics: Sliced green onions and minced garlic for more flavor
- Vegetables: Bell pepper (I like using a red and yellow one for extra color) and broccoli
- Chicken Lo Mein Sauce: Reduced-sodium tamari (or soy sauce), fresh ginger, honey (or maple syrup), toasted sesame oil, sriracha
How to Make Chicken Lo Mein
Velveting is a cooking technique common in Chinese cuisine that tenderizes chicken. To do this, coat the chicken in an egg white and cornstarch mixture and then blanch it. The printable instructions are below.
- Marinate Chicken: Slice the chicken breasts and marinate them in a bowl with egg whites, cornstarch, and salt for 15 to 20 minutes while you prep the remaining ingredients.
- Make the Lo Mein Sauce: Whisk the 5 sauce ingredients in a small bowl and set aside.
- Boil the noodles in salted water until they’re just shy of al dente. (They’ll finish cooking when we stir fry them.)
- Blanch the chicken in boiling water for 10 seconds, then drain.
- Cook the Chicken: Heat avocado oil in a wok or large skillet over medium-high heat. Add the chicken slices and cook them for 1 to 2 minutes, then remove them.
- Add the Veggies: Pour in the sesame oil and saute the green onion and garlic until fragrant. Add the bell peppers and broccoli and cook for a few minutes.
- Finishing Touches: Add the chicken, noodles, and sauce to the skillet and toss with the vegetables. Taste and season with more salt if needed, then garnish with green onions.
Pro Tips
- Have everything prepped before cooking: Lo mein cooks quickly, so having all your ingredients ready makes the process seamless.
- No chicken? Try it with pork, shrimp, or beef for variety.
- High Protein and Vegetarian: Swap chicken for seitan or tofu.
- More veggies? Mushrooms, baby corn, or bok choy work great!
- Need to reduce the carbs? Try my Chicken Zoodle “Lo Mein” with zucchini noodles.
- Want it spicier? Add extra sriracha or chili flakes.
- Want it milder? Omit the sriracha.
Serving Suggestions
Pair your chicken lo mein with homemade wonton soup or homemade egg rolls for the ultimate takeout experience at home.
Storage
- Refrigerate chicken lo mein for 4 days.
- Freeze it for 3 months in airtight containers.
- Reheat it in the microwave. If frozen, thaw it in the fridge the day before or microwave the frozen dish for longer.
More Stir Fry Recipes You’ll Love
See more chicken breast recipes here, plus these five delicious stir-fry recipes to inspire your next meal!
Yield: 4 servings
Serving Size: 1 ¾ cups
- 8 ounces lo mein egg noodles, spaghetti, soba noodles or gluten-free noodles
- 1 pound boneless skinless chicken breast, thin sliced
- 1 large egg white, or 3 tablespoons whisked
- 2 teaspoons cornstarch
- ½ teaspoon kosher salt
- ½ tablespoon toasted sesame oil, divided
- ½ tablespoon avocado oil
- 6 green onions, thinly sliced, divided
- 6 cloves garlic, minced
- 2 bell peppers, seeded and thinly sliced (i like using red and yellow)
- 2 cups broccoli florets, chopped
Cut chicken breast, against the grain, at a diagonal to form ⅛-inch slices. Add into a medium bowl with egg whites, starch, and salt. Stir to combine and distribute. Place in the refrigerator for 15-20 minutes.
While you wait for the chicken, whisk together all the sauce ingredients in a bowl and set aside. Prep the remaining ingredients.
Fill a medium pot of water and bring it to a boil. Add the chicken slices to the pot and stir gently. Blanch for about 10 seconds, then drain immediately.
Meanwhile fill a large pot with water and salt and bring to a boil. Cook the noodles until just shy of al dente and drain. You want the noodles to be a little under-cooked.
Heat a wok or large deep skillet over medium-high heat and add ½ tablespoon of the avocado oil. Add velveted chicken breast slices and cook for 1 to 2 minutes each side until cooked and golden around edges. Remove and set aside.
Add remaining ½ tablespoon of sesame oil, ½ cup green onions and garlic, sauté over medium for 30 seconds, until fragrant, stirring often. Add bell peppers and broccoli and cook 2 to 3 minutes more.
Add the noodles, chicken and sauce to the skillet and toss with the vegetables. Taste and season with more salt if needed. Divide the lo mein into four bowls and garnish with green onions.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Serving: 1 ¾ cups, Calories: 479 kcal, Carbohydrates: 56.5 g, Protein: 39.5 g, Fat: 11.5 g, Saturated Fat: 1.5 g, Cholesterol: 83 mg, Sodium: 1770.5 mg, Fiber: 5 g, Sugar: 9 g
