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Simple Chicken & Vegetable Lo Mein

This delicious Chinese takeout inspired dish is sure to become a staple in your home! It’s filled with the delicious taste of veggies, chicken, noodles and sauces.

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I have always been a fan of Chinese takeout, leading me on a journey to recreate my favorites at home. So far, the easiest and most popular has been Chicken and Vegetable Lo Mein. After making this recipe countless times over the years, this dish has become a staple. It is the perfect meal to enjoy on a cozy night in followed by your favorite show. This recipe is great because it is incredibly easy to alter to fit to your own cravings or dietary needs. I have found the flavorful sauce to be complimentary to a variety of ingredients. I have never been disappointed in this dish! 

Theres’ just something comforting about a big bowl of noodles. Learning to make your restaurant favorites at home paves the way for healthier eating and saving money. I have even come to enjoy this recipe over the lo mein at my local Chinese restaurant. If I am feeling especially hungry, I will serve this dish alongside store-bought vegetable egg rolls.  The best part is that I know exactly what is in the dish, allowing me to track calorie intake or weight watchers points accordingly. The versatility of this dish allows for endless customizations. I can enjoy this dish on a cheat day as well as a day that I am tracking my intake.

The rich sauce takes this recipe to another level. The hardest part in recreating any dish is nailing down exactly what goes in the sauce. This sauce to me, is thicker and more flavorful than typical lo mein sauces, making the dish even more delicious. The chicken, veggies, and noodles make this dish the perfect filling meal for any night of the week.

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  • 1 lb Chicken: Chicken breast are my go to for this recipe. On the other hand, thighs are also a great flavorful flavorful option.
  • 2 Small Heads of Broccoli: I usually buy fresh broccoli but frozen broccoli florets are a great time saver.
  • 1 Red Bell Pepper: Any color of pepper will work, I just prefer red.
  • 1 1/2 cup Shredded Carrots: Chopped carrots can be used with adjustments to allow for the carrots to soften. I find the bagged shredded carrots are easier and faster.
  • 1/4 cup Green Onion: The green onion adds a fresh element to the dish. I like to save some to garnish at the end.
  • 2 Tbsp Fresh Ginger: Fresh ginger can be substituted with powdered ginger. However, the fresh ginger is far more flavorful.
  • 3 Tbsp Garlic: I use a lot of garlic in every dish I make and this one is no exception. I use pre-chopped garlic to save time.

For the sauce:

  • 2 cups Hoisin Sauce: Hoisin is a rich sauce with a touch of garlic and sweetness. It is the base of the sauce for this recipe.
  • 2 Tbsp Mirin: Mirin is great for adding acidity to the sauce. Rice wine vinegar offers the same effect.
  • 2 Tbsp Sesame Oil: Sesame oil is popular in Chinese cooking and offers great flavor.
  • 2 Tbsp Oyster Sauce: Oyster sauce is another popular ingredient in Chinese cooking. It adds a richness to the sauce.
  • 2 Tbsp Chili paste: I love spicy food so chili paste is a must for me. This ingredient is of course optional if you would like to keep the dish mild.
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  1. Prep chicken and veggies. First, cut chicken into medium size chunks. Then, chop broccoli, red pepper, and green onions. Measure out 1/2 cups of shredded carrot and set aside.
  2. Prepare ginger & shallots. I use fresh ginger for this recipe. To prepare fresh ginger, first scrape off the skin of the ginger with a spoon and then grate or finely chop. Finely chop shallot.
  3. Boil 4-5 quarts of water. Remember to add a generous amount of salt to the water.
  4. Heat your pan to medium high. A large, deep pan works best for this.
  5. Add chicken to pan. Then, add in your garlic and shallot immediately. Season chicken with salt and pepper. I also enjoy adding Trader Joe’s 21 Seasoning Salute for extra flavor.
  6. Cook chicken 5-7 minutes. Chicken should be 3/4 way done.
  7. Add veggies. At this point add broccoli, red pepper, and carrots. Cover with lid and let cook on medium for 10 minutes.
  8. Add green onion and ginger. 5 minutes later, add green onion and ginger, and let cook for remaining 5 minutes.
  9. Prepare sauce. Combine 2 cups Hoisin, and 2 tbsp each of Sesame Oil, Mirin, Oyster Sauce, and Chili Paste.
  10. Pour sauce over chicken, veggies, and noodles. Stir and enjoy!
  11. Optional. Garnish with left over green onion.

Substitution options:

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Yield: 4-6 Servings

Chicken & Vegetable Lo Mein

Chicken & Vegetable Lo Mein

This delicious Chinese takeout inspired dish is sure to become a staple in your home

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes


  • 1 to 1/2 lbs chicken breast or thigh
  • 1 lb lo mein noodles
  • 2 small heads of broccoli
  • 1 red pepper
  • 1 1/2 cups shredded carrot
  • 1/4 cup green onion
  • 1 shallot
  • 3 Tbsp garlic
  • 2 Tbsp ginger

For the sauce:

  • 2 cups Hoisin Sauce
  • 2 Tbsp Mirin
  • 2 Tbsp Sesame Oil 
  • 2 Tbsp Oyster Sauce
  • 2 Tbsp Chili Paste (optional)


  1. Prepare chicken and veggies. Chop chicken into medium chunks.
  2. Prepare ginger and shallot.
  3. Boil 5-6 quarts of water. Salt generously.
  4. Add olive oil (or your preferred cooking oil) to pan at medium high heat.
  5. Add chicken, garlic, and shallots. Cook for 5-7 minutes. Until chicken is about 3/4 of the way done.
  6. Add broccoli, red pepper, and carrot. Cover and cook for 10 more minutes or until veggies are tender.
  7. 5 minutes in add green onions and ginger.
  8. Prepare sauce mixture. Combine hoisin, sesame oil, mirin, oyster sauce, and chili paste.
  9. Combine cooked noodles and chicken & veggie mixture.
  10. Pour over sauce and combine. Serve with garnished with green onions.

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