The best Chicken Lo Mein – so easy to make in just 20 minutes! Perfect for busy weeknights and way better and healthier than takeout! Plus step-by-step video!
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My dad used to make the best Chinese restaurant dishes for us when we were growing up. Even though he taught my mom all of his secret family recipes, whenever it was dad’s night to make dinner, our bellies always did a happy dance.
Chicken Lo Mein was one of his specialties and a favorite weeknight dish for our family. My own kids are obsessed with any noodles they can slurp up, especially lo mein. And, I’m a happy camper when I get to use up any veggies that are hanging out in my fridge.
This slow cooker Chicken Lo Mein was one of my earlier recipes I ever posted on my blog on a whim one night just before dinner. I had no idea it would become one of the most popular dishes on here even after almost two years.
But you guys have been asking me for my own stovetop version for the longest time. So, I’m super excited that I can finally share this authentic tasting homemade version here today.
It’s seriously the best dish to curb any of your takeout cravings! You’re going to love how flavorful and saucy this is and you’ll never have to settle for that greasy restaurant down the street. Plus leftovers make the perfect lunch for work or school the next day!
This easy version takes less than 30 minutes to make and is way better for you and tastier! Just 345 calories per generous serving!
Toss in any veggies you have lingering in your fridge – I used bell peppers, carrots, bok choy and snow peas to give it a nice crunch.
You’re seriously going to love how flavorful this is! Just grab your fork, chopsticks, or a shovel? and get ready to slurp away! 🙂
- You can use fresh or dried lo mein noodles. Dried pasta (spaghetti or linguine) would also work if that’s what you have on hand. Just be sure whatever you use, measures out to about 6 ounces.
- Swap out the chicken for your favorite protein – beef, pork and fried tofu work great in here.
- Use your favorite vegetables – I’ve made this with bok choy, broccoli and snap peas with great results
- For easier weekly meal prep – The vegetables can be prepped ahead of time the day before and stored in a zip-top bag or airtight container.
- Add sriracha sauce or some crushed red pepper flakes to spice things up.
- Delicious for leftovers or make a batch on Sunday meal prep and pack for your weekly school or work lunch bowls
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Products I used in this recipe: