Easy Chicken Lo Mein Loaded with Veggies
Easy Chicken Lo Mein is a quick, flavorful meal that satisfies cravings. After making this many times, I know the secret to perfect texture and flavor. Crispy, savory, and loaded with veggies, this dish is a weeknight staple. Try it with my Quick Sweet Chili Chicken Wraps for a complete dinner. Jump to recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick Sweet Chili Chicken Wraps and Spicy Chipotle Egg Breakfast Sandwiches.
Why This Easy Chicken Lo Mein Loaded with Veggies Is Pure Comfort
- Crispy noodles with juicy chicken
- Fresh veggies for crunch and color
- Quick and easy to make
- Perfect for busy nights
What You'll Need for Easy Chicken Lo Mein Loaded with Veggies
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 12 oz egg noodles
- 1 lb boneless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
- Garlic
- Soy sauce
- Oyster sauce
- Rice vinegar
- Sesame oil
- Optional: Sliced green onions
- Optional: Toasted sesame seeds
- Optional: Cilantro
📝 Ingredient Notes
- Egg noodles: Use any wide egg noodles for best texture.
- Chicken breasts: Sliced into thin strips for faster cooking.
- Broccoli: Use fresh or frozen for best results.
- Bell pepper: Adds color and crunch to the dish.
- Carrots: Julienned for even cooking and texture.
🛒 Tools & Equipment I Recommend
- Nonstick Wok — Ensures even cooking and prevents sticking → See on Amazon
- Wok Spatula — Perfect for stirring and flipping in a wok → See on Amazon
How to Make Easy Chicken Lo Mein Loaded with Veggies
- Step 1: Cook noodles according to package instructions. Drain and set aside.
- Step 2: In a large wok or skillet, heat 1 tbsp oil over medium-high heat.
- Step 3: Add garlic and stir for 30 seconds. Add chicken and cook until golden and almost cooked through.
- Step 4: Add broccoli, bell pepper, and carrot. Cook for 3–4 minutes until tender-crisp.
- Step 5: Add soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir to combine.
- Step 6: Add cooked noodles and cornstarch mixed with 2 tbsp water. Cook for 2–3 minutes until thickened.
- Step 7: Taste and adjust seasoning. Serve immediately.
Cook's Tips for Perfect Easy Chicken Lo Mein Loaded with Veggies
- Texture: Use a wok for better heat distribution and even cooking.
- Common mistake and fix: Overcooking veggies can make them soggy. Cook them just until tender-crisp.
- Sauce: Mix cornstarch with water before adding to the pan for a smooth sauce.
- Flavor: Add a splash of rice vinegar for brightness and balance.
Storing & Reheating Easy Chicken Lo Mein Loaded with Veggies
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 3 days. Make-ahead tip: Prepare ingredients in advance for faster cooking.
Freezing Easy Chicken Lo Mein Loaded with Veggies
Freeze for up to 2 months. Thaw in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a preheated 350°F oven for 10–12 minutes. Microwave: Reheat in 30-second increments until hot.
Recipe Notes
- Chef tip: Use fresh, crisp veggies for the best texture and color.
- Best substitution: Replace chicken with shrimp or tofu for a meat-free version.
- Make-ahead: Cook noodles and chop veggies ahead of time to save time.
- Scaling: Double or triple the recipe for a larger batch.
- Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp water and add gradually.
Want to level up this recipe?
High-Heat Wok — Ensures even heat and prevents sticking → Check price on Amazon
Easy Chicken Lo Mein Loaded with Veggies
Ingredients
Main Ingredients
- 12 oz egg noodles
- 1 lb boneless chicken breasts
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 medium carrot, julienned
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp cornstarch
Seasonings
- Garlic
- Soy sauce
- Oyster sauce
- Rice vinegar
- Sesame oil
Optional Toppings
- Sliced green onions
- Toasted sesame seeds
- Cilantro
Instructions
- Step 1: Cook noodles according to package instructions. Drain and set aside.
- Step 2: In a large wok or skillet, heat 1 tbsp oil over medium-high heat.
- Step 3: Add garlic and stir for 30 seconds. Add chicken and cook until golden and almost cooked through.
- Step 4: Add broccoli, bell pepper, and carrot. Cook for 3–4 minutes until tender-crisp.
- Step 5: Add soy sauce, oyster sauce, rice vinegar, and sesame oil. Stir to combine.
- Step 6: Add cooked noodles and cornstarch mixed with 2 tbsp water. Cook for 2–3 minutes until thickened.
- Step 7: Taste and adjust seasoning. Serve immediately.
Notes
- Chef tip: Use fresh, crisp veggies for the best texture and color.
- Best substitution: Replace chicken with shrimp or tofu for a meat-free version.
- Make-ahead: Cook noodles and chop veggies ahead of time to save time.
- Scaling: Double or triple the recipe for a larger batch.
- Troubleshooting: If the sauce is too thin, mix 1 tbsp cornstarch with 2 tbsp water and add gradually.
Storage
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge before reheating.
- Oven reheat: Reheat in a preheated 350°F oven for 10–12 minutes.
- Microwave reheat: Reheat in 30-second increments until hot.
- Make ahead: Prepare ingredients in advance for faster cooking.
Nutrition Per Serving
- Calories: 450
- Protein: 25g
- Fat: 14g
- Carbs: 50g
- Fiber: 4g
- Sugar: 1g
- Sodium: 1200mg
- Cholesterol: 70mg
- Sat. Fat: 4g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Chicken Lo Mein Loaded with Veggies FAQs
Yes, you can prepare the ingredients in advance and cook just before serving. Store cooked dish in an airtight container in the fridge for up to 3 days.
Sogginess often happens from overcooking the vegetables or using too much sauce. Cook veggies just until tender-crisp and use the right amount of sauce.
Yes, you can freeze it for up to 2 months. Thaw in the fridge before reheating. The texture may slightly change, but the flavor stays good.
No, this recipe is best made on the stovetop for even cooking and proper sauce distribution. Air fryers are not ideal for stir-frying.
You can use udon noodles, rice noodles, or zucchini noodles for a low-carb version. Adjust cooking time as needed.
A Warm Final Note
I can’t wait for you to try Easy Chicken Lo Mein Loaded with Veggies and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
