Asian Chicken Lo Mein Recipe

Why You’ll Love This this Asian Chicken Lo Mein

This Asian Chicken Lo Mein brings together tender strips of chicken, crisp snow peas, and perfectly cooked noodles in a savory sauce that’ll have you wondering why you ever bothered with takeout.

The beauty of this recipe lies in its simplicity – everything comes together in one pan after a quick boil, which means less cleanup and more time to actually enjoy your meal instead of scrubbing dishes like some kind of kitchen martyr.

With fresh ginger, garlic, and bean sprouts adding layers of flavor and texture, this homemade version tastes so much better than anything you’d get from a container, plus you know exactly what’s going into it.

Ingredients List

You’ll need just a handful of simple ingredients to create this restaurant-quality lo mein right in your own kitchen.

• 3 boneless skinless chicken breasts
• 1/2 lb snow peas
• 1 cup carrot
• 1 1/2 cups spaghetti
• 1 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 2 teaspoons water
• 1/3 cup low sodium chicken broth
• 1 tablespoon soy sauce or 1 tablespoon oyster sauce
• 4 garlic cloves or 1 1/2 teaspoons garlic powder
• 2 teaspoons ginger

• 1/2 cup bean sprouts
• Health perks: The snow peas and carrots pack in vitamins while the bean sprouts add crunch without calories, making this way lighter than greasy takeout versions
• Protein power: Three chicken breasts give you plenty of lean protein to keep you satisfied without that heavy, sluggish feeling you get from fried restaurant dishes
• Smart swaps: Using low-sodium chicken broth and regular spaghetti instead of oil-laden noodles means you control the salt and skip unnecessary fats that usually hide in delivery containers

Step by Step Directions



Making authentic chicken lo mein at home takes just eight simple steps and about 15 minutes of active cooking time.

• Prep the chicken: Cut chicken breasts into small, uniform strips for even cooking.
• Boil the base: Fill a large kettle with water and bring to a boil, then add snow peas, carrots, and spaghetti noodles.
• Cook vegetables and pasta: Boil everything together for exactly 6 minutes, then drain completely.
• Make the sauce: In a small bowl, mix cornstarch, sugar, and water until smooth.
• Combine seasonings: Mix chicken broth, soy sauce (or oyster sauce), garlic, and ginger with the cornstarch mixture.
• Stir-fry chicken: Heat a large skillet or wok and add chicken strips, stir-frying for about 2 minutes until nearly cooked.
• Bring it together: Stir in the broth mixture, cooked vegetables, bean sprouts, and pasta.
• Finish cooking: Continue cooking while stirring until chicken is completely cooked through and sauce thickens slightly.

Using a professional carbon steel wok will provide superior heat distribution and authentic flavor development for this traditional Asian dish.

Substitutions and Variations

• Make it heartier: Throw in some scrambled eggs during the stir-fry step, or add cashews or peanuts for extra protein and crunch
• Fresh herb finish: A handful of chopped green onions or cilantro at the very end brightens everything up, though I realize cilantro people and non-cilantro people will never see eye to eye on this one

Additional Things to Serve With This Dish

This dish is pretty complete on its own, but a few simple sides can turn it into a proper feast.

• Spring rolls or potstickers – Because who doesn’t want to double down on the Asian flavors, and to be frank, we all need more dumplings in our lives.
• Simple cucumber salad – Just cucumbers, rice vinegar, and a pinch of sugar to cut through all that savory goodness.
• Steamed broccoli or bok choy – If you’re feeling like you need to balance out the noodle situation with more vegetables, though I won’t judge if you skip this entirely.
• Hot and sour soup – Perfect for when you want to go full restaurant ambiance at home, plus it makes you feel fancy even though you’re probably eating in your pajamas.
• Simple white or brown rice – I know, I know, carbs on carbs, but sometimes you just need that extra something to soak up the sauce.

Cooking Tips & Tricks (Chef’s Notes)

Let me share some game-changing tips that’ll save you from the common lo mein disasters we’ve all secretly encountered.

• Get your mise en place sorted first – This dish moves fast once you start cooking, so have everything chopped, measured, and ready to go because frantically mincing garlic while your chicken overcooks isn’t the atmosphere we’re going for.
• Don’t overcrowd your pan – If you’re doubling the recipe, cook the chicken in batches or it’ll steam instead of getting that nice sear, and nobody wants sad, gray chicken in their beautiful noodles.
• Slightly undercook your pasta – It’s going to finish cooking in the skillet with everything else, so pull it from the boiling water when it’s just shy of al dente, trust me on this one.
• Save some pasta water – Before you drain those noodles, scoop out a cup of that starchy gold because if your sauce seems too thick later, a splash of pasta water will bring it all together like magic.
• High heat is your friend – Crank up that burner for the stir-fry portion, you want everything sizzling and moving quickly, which is exactly how real restaurant kitchens get that perfect texture we’re all chasing.
• Taste as you go – The sauce ratios are just a starting point, so adjust the soy sauce, add more garlic, whatever makes your taste buds happy because you’re the one eating this masterpiece.

Nutritional Facts

This Asian Chicken Lo Mein delivers a balanced mix of protein, vegetables, and carbohydrates in each satisfying serving.

• Calories per serving: Approximately 380-420 calories (based on 4 servings)
• Protein powerhouse: Each portion provides about 28-32 grams of lean protein from the chicken breast, supporting muscle maintenance and keeping you satisfied.
• Carbohydrate content: Around 35-40 grams of carbs from the spaghetti noodles, providing sustained energy for your day.
• Vegetable boost: Snow peas, carrots, and bean sprouts contribute essential vitamins A and C, plus fiber for digestive health.
• Low in saturated fat: Using minimal oil and lean chicken breast keeps saturated fat under 3 grams per serving.
• Sodium considerations: Contains approximately 650-800mg sodium per serving, primarily from soy sauce and chicken broth.
• Fiber content: About 4-5 grams per serving from the mixed vegetables and pasta.
• Iron and potassium: Good source of both minerals, with iron supporting oxygen transport and potassium helping regulate blood pressure.
• Customizable nutrition: Easy to boost vegetable content or reduce sodium by adjusting ingredients to meet dietary needs.

Fun “Did You Know?”

Did you know that lo mein literally translates to “stirred noodles” in Cantonese, distinguishing it from chow mein, which means “fried noodles”?

I find it fascinating that authentic lo mein uses fresh egg noodles, not dried spaghetti like I’ve used in this recipe. Traditional Chinese restaurants often prepare lo mein by boiling noodles until just tender, then tossing them with sauce and ingredients in a wok.

The dish originated in Northern China but became popular worldwide through Chinese-American cuisine. While my version adapts ingredients for convenience, it still captures lo mein’s essence of perfectly coated, flavorful noodles.