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This sesame chicken and lo mein delivers tender chicken, crisp vegetables, and chewy noodles all tossed in a savory sesame-garlic sauce that’s so good, you’ll be making it on repeat. It’s the perfect weeknight dinner that the whole family will devour!
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Recipe is So Good
- This lo mein and sesame chicken come together faster than takeout delivery. Seriously, from start to finish, you’re looking at 30 minutes max. That means you can have a hot, homemade dinner on the table before the delivery driver would even arrive at your door, and it all cooks in one pan!
- It’s a nutritious, well-balanced meal the whole family will actually eat. You’re getting lean protein from the chicken, fiber and vitamins from all those colorful vegetables, and energy-boosting carbs from the noodlesโall in one bowl. Yum!
- It’s one of those rare dinners where you can feel good about what you’re serving without anyone at the table complaining or picking out ingredients, and it makes enough for dinner tonight with plenty of leftovers for quick lunches throughout the week, so itโs amazing for busy families!
What You Need to Know Before You Start
- Cook your noodles just to al dente, then immediately rinse them with cold water. This stops the cooking process right in its tracks and prevents mushy, overcooked noodles. The cold water rinse also removes excess starch, which keeps the noodles from clumping together while you finish the rest of the dish.
- Cut your chicken pieces roughly the same size; they’ll cook at the same rate, which means no dried-out bits and no undercooked surprises. Aim for pieces about 1 inch in size. Pro tip: slightly freeze your chicken breast for 15-20 minutes before slicingโit makes cutting those thin, even pieces so much easier (I know, this is a magic tip!).
- When it comes to thickening that sauce, donโt skip the cornstarchโit’s what gives the sauce that glossy, restaurant-style coating that clings to the noodles instead of pooling at the bottom of your bowl. Make sure to whisk it thoroughly so there are no lumpsโyou want a smooth sauce.
- The secret to achieving that slightly charred, caramelized flavor found in takeout lo mein is to use high heat for stir-frying the chicken and vegetables. High heat helps vegetables stay crisp-tender rather than steaming and getting mushy. Make sure your pan is really hot before adding the ingredients.
Recipe Variations
Make it Spicier: Add 1-2 teaspoons of sriracha or chili garlic sauce to the sauce mixture, or sprinkle red pepper flakes over the finished dish.
Swap Protein: This recipe works beautifully with shrimp (cook for 2-3 minutes), beef (use flank steak, sliced thin), pork tenderloin, or even firm tofu for a vegetarian version.
Add More Veggies: Snow peas, snap peas, baby corn, water chestnuts, and bean sprouts are all excellent additions. Just maintain the 3-4 cups total vegetable ratio.
Frequently Asked Questions
You can prep all the components aheadโchop vegetables, make the sauce, and cook the chickenโbut it’s best to stir-fry and combine everything fresh. Lo mein doesn’t reheat perfectly, as noodles can get a bit soft, but leftovers will keep in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat with a splash of water or broth to loosen the noodles. You can also microwave individual portions for 1-2 minutes, stirring halfway through. Avoid overcooking, or the noodles will get gross and mushy.
Of course, just use boneless, skinless chicken thighs, which work wonderfully and stay extra juicy. Just make sure to slice them into similar bite-sized pieces for even cooking.
Lo mein noodles give you that takeout vibe, but if youโre pressed for time and canโt dash out to get some, regular spaghetti is a perfect substitute. Cook according to package directions until al dente, then proceed with the recipe as written. You can also use linguine or fettuccine in a pinch.
Good question, no! This version isn’t spicy at allโit’s savory and garlicky with a touch of sweetness from the oyster sauce. If you want heat, add sriracha, chili garlic sauce, or red pepper flakes to taste.
More Asian-Inspired Recipes
- Healthy Chicken Egg Roll In A Bowl
- Easy Hibachi Chicken Recipe
- 15-minute Spicy Ramen Noodles
- Best Shrimp Fried Rice Recipe
- Easy Vegan Pad Thai with Tofu
- Crockpot Tom Kha Soup with Coconut Milk
- Best Crunchy Asian Slaw Recipe
- Japanese Kani Salad Recipe
- Garlic Butter Chicken Fried Rice Recipe
- Easy Chicken Satay with Peanut Sauce
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Sesame Chicken Lo Mein
Equipment
- Large pot
- Large heavy skillet or wok 12-inch or larger preferred
- medium mixing bowl
- whisk
- colander for draining noodles
Ingredients
For the Lo Mein
- 8 ounces lo mein egg noodles or spaghetti
- 2 tablespoons sesame oil
- 3 green onions sliced into ยฝ-inch pieces, white and green parts separated
- 3 to 4 cups julienne cut or chopped vegetables like carrots, red peppers, napa or green cabbage, bok choy, mushrooms, or broccoli
- 1 pound chicken breast thinly sliced and cut into bite-sized pieces
- 3 cloves garlic minced
For the Sauce
- 6 tablespoons soy sauce or coconut aminos, or lite tamari
- 2 tablespoons dry white wine Sauvignon Blanc or Pinot Grigio
- 3 tablespoons oyster sauce
- 2 tablespoons sesame oil
- 3 cloves garlic minced
- 1 ยฝ tablespoons cornstarch
- 1 tablespoon water
- 1 tablespoon white sesame seeds
Instructions
- Add 6 tablespoons soy sauce, 2 tablespoons dry white wine, 3 tablespoons oyster sauce, 2 tablespoons sesame oil, 3 cloves minced garlic, 1ยฝ tablespoons cornstarch, and 1 tablespoon water to a medium bowl. Whisk well until ingredients are fully combined and cornstarch is completely dissolved. Set bowl aside.
- Pour 1 tablespoon of the prepared sauce over the sliced chicken and toss gently to coat. Set aside to marinate.
- Set a large pot of water over high heat and bring to a boil. Add 8 ounces lo mein noodles and cook until just al dente according to package directions. When done, immediately drain in a colander and rinse with cold water. Set aside.
- Heat 1 tablespoon sesame oil in a large heavy skillet over high heat. Add the marinated chicken in a single layer and cook, without stirring, for 1 minute. Stir and continue cooking for 1 additional minute or until browned on all sides and cooked through. Transfer chicken to a plate.
- Heat the remaining 1 tablespoon sesame oil in the same skillet over medium-high heat. Add the white parts of 3 sliced green onions and 3 to 4 cups prepared vegetables. Stir-fry until tender-crisp, about 5 minutes. Add 3 cloves minced garlic and cook, stirring constantly, for 30 to 60 seconds or until fragrant.
- Add the cooked noodles, cooked chicken, and prepared sauce to the skillet. Toss to coat well, heating through and allowing sauce to absorb into noodles, about 2 to 3 minutes. Divide into serving bowls, then top with sliced green parts of green onions and 1 tablespoon white sesame seeds.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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