Chic 'N Savvy

Skillet Chicken Lo Mein – Dinner in 30 Minutes

This delicious Skillet Chicken Lo Mein recipe is easy to make in 30 minutes and all in one pan!


Skillet Chicken Lo Mein

Back in my twenties, when my metabolism was much faster, I ate Asian take out for dinner often. I also liked to frequent a little hole-in-the-wall place up the block from where I worked for lunch. Chicken Lo Mein was one of my regular orders.

When I found a nearly-new wok at an estate sale, I decide to try some of my favorite Asian dishes at home and of course Chicken Lo Mein was on the list.

I scoured the internet and found lots of different recipes utilizing lots of different ingredients. Some simple, some complicated. I wanted something simple with lots of flavor that I could whip up for my family in a snap. 

After playing around with the ingredients I had on hand and knowing what my family likes, the recipe below is what I came up with. Warning: it’s pretty much “Americanized” but it sure is yummy!

And while I make this in a wok, you can 100% do the same in your favorite skillet or heavy frying pan.

soba noodles.

Most of the recipes I found called for angel hair pasta or spaghetti noodles. I like authentic noodles so I usually use soba noodles.

Time saving tip – double this recipe and eat left overs for lunch the rest of the week.

Ingredients Needed

See recipe card below for amounts and detailed instructions.

For the Sauce

  • hoisin sauce
  • chicken broth
  • sesame oil
  • soy sauce
  • corn starch

For the Chicken & Vegetables

  • lo mein or soba noodles (in a pinch you can use spaghetti noodles)
  • sunflower or sesame oil – sesame oil adds additional flavor
  • chicken breastcut into thin 1-inch long strips
  • green onions – sliced
  • baby carrots – you can julienne the carrots yourself or buy them already cut
  • mushrooms – sliced (omit if you’re not a mushroom fan)
  • broccoli florets


You can swap out any of these vegetables for those you prefer. I sometimes like to add fresh bell peppers. Red bell peppers give a great color. If you’re in a pinch and can’t find asian noodles, you can use spaghetti noodles instead.  

How to Make

  • Cook and drain noodles, set aside.
  • Mix together ingredients for the sauce and set aside.
  • Heat 1 teaspoon oil in wok or large skillet and stir fry chicken over high heat until no longer pink in the center.
  • Remove chicken from wok and set aside.
  • Heat another teaspoon of oil and add carrots and green onions. Cook until slightly tender.
  • Add remaining teaspoon of oil and add mushrooms and broccoli.
  • Cook until vegetables are tender, but not mushy.
  • Add cooked chicken back into wok.
  • Pour in sauce and mix well. Sauce will thicken a little as it heats.

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