The BEST homemade Chicken Lo Mein – way better than restaurant versions and so easy to whip up at home!
We don’t go out for Chinese food very often. This is due to… a few reasons. The first is that we aren’t really huge fans of any of the local choices and we tend to avoid downtown on date night – we loathe crowds (unless we’re at Disneyland. Totally worth the crowds. But we still gravitate toward the off-season…).
So without going downtown we basically have four main options for Chinese food. The first is Joy Luck. We don’t go to Joy Luck. At least not anymore. My husband’s family worked out a business deal with the owner and long story short we had credit years and ate there so. many. times.
But aside from that, I worked at Joy Luck for three years in high school and I’m sort of over it if you know what I mean. Not only have I had everything on the menu numerous times, I can’t really relax when we eat there because I feel like I should be waiting on tables.
So our remaining options include the old place China Platter where I used to eat with my parents when I was growing up but really only has one item on the menu I actually like and ever order and nothing my husband is a fan of.
Another option is The Mandarin – a favorite for locals but I feel like it’s overpriced and not all that special, plus it is ALWAYS packed.
Lastly we have the “fast food” options – Pei Wei and some other little spot I can’t remember the name of but don’t mind to grab takeout from every now and then.
We aren’t big fans of our options, but it’s also really hard to head out for Chinese when I have a slew of favorites I can make at home that taste equally good if not better) than any restaurant I’ve been to, cost me a fraction of the price to make, and there is no need for tipping because I can walk three feet to the fridge and refill my water whenever I want without waiting 17 minutes for an overwhelmed waitress.
All of that being said, I do enjoy going out to eat. I really do. But when it comes to quenching my chicken lo mein cravings, I will not be leaving my house. This is version is by far my favorite of any I’ve ever tasted – homemade or restaurant made. Maybe that’s because I have customized it to my own liking, maybe it’s because it only took me thirty minutes to whip up while wearing comfy sweats… maybe a combination of all of the above.
All I know is that this chicken lo mein is CRAZY delicious, healthier than most restaurant versions, and a cinch to make.
What more could you want??
What people are saying about this Chicken Lo Mein
“My son and I really liked this! I have pretty much all of the ingredients for the sauce and it was delicious! I was getting pretty desperate when Chinese restaurants around here changed recipes and their lo mein did not taste right or weren’t good. I’m so glad I found this recipe and thank you for sharing it!” – Luna
“This was sooo yummy. I will definitely make it again. It was a hit with both my kids too.” – Christina
Chicken Lo Mein
- 6 ounces rice noodles
- 1 medium zucchini, chopped into 1 inch pieces
- 1 red bell pepper, thinly sliced
- 2-3 chicken breasts, chopped into 1 inch pieces
- green onions, sliced
- 1/2 cup low sodium chicken broth, or water
- 4 tablespoons soy sauce
- 2 tablespoons hoisin sauce (see note)
- 2 tablespoons fish sauce (or oyster sauce)
- 2 teaspoons sesame oil
- 4 teaspoons corn starch
- 1 tablespoon cold water
- 1 teaspoon sriracha sauce (hot chili sauce) OR 1 teaspoon crushed red pepper flakes
- Cook rice noodles according to package instructions, drain, and set aside.
- Add zucchini, red pepper, and chicken to a greased pan or skillet. Stir periodically over medium heat 5-7 minutes until chicken is cooked through.
- While veggies and chicken are cooking make the sauce. In a medium bowl stir combine chicken broth, soy sauce, hoisin sauce, fish sauce, sesame oil, and sriracha sauce. In a small bowl whisk together corn starch and cold water, then add to the medium bowl and stir together all sauce ingredients.
- After chicken and veggies are cooked, add the noodles and green onions to the pan, then pour the sauce over the top. Stir to combine, then cover and simmer 5-10 minutes until thickened. Serve immediately.
Recipe adapted from Spend with Pennies.