This Chicken Thigh Lo Mein is a comforting, savory noodle dish that comes together faster than takeout. Using juicy chicken thighs ensures rich flavor and a forgiving texture. It’s a complete, versatile meal perfect for any weeknight.
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Why You’ll Love This Chicken Thigh Lo Mein
Better-than-takeout flavor: Adjust saltiness, spice, or sweetness to your preference.
Juicy, flavorful chicken: Thighs stay tender and won’t dry out.
Versatile and forgiving: Easily swap vegetables based on what you have.
Quick 30-minute meal: Luxurious results with minimal effort.
Ingredients & Tools
- 450 g boneless, skinless chicken thighs, sliced into thin strips
- 340 g fresh lo mein noodles or 225 g dried spaghetti/linguine
- 3 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp oyster sauce (or hoisin for a vegetarian alternative)
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 2 tsp fresh ginger, grated
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1 red bell pepper, thinly sliced
- 150 g shiitake mushrooms, sliced
- 4 green onions, sliced (whites and greens separated)
- 2 tbsp vegetable or canola oil, for cooking
- 1 tsp cornstarch, mixed with 2 tbsp water (slurry)
- Optional for serving: sesame seeds, chili crisp, extra green onions
Tools: A large wok or 12-inch skillet, a large pot for boiling noodles, tongs, a small bowl for the sauce.
Notes: Don’t skip the toasted sesame oil—it’s the flavor powerhouse. Fresh lo mein noodles are ideal, but dried linguine works well. The cornstarch slurry creates a glossy, restaurant-style sauce.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 28 g |
| Fat: | 18 g |
| Carbs: | 58 g |
| Fiber: | 5 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Prep everything before you fire up the wok. This dish comes together fast once you start cooking. Having your sauce mixed, veggies chopped, and chicken sliced means you can focus on the stir-fry without any frantic scrambling.
- Why chicken thighs? They have a higher fat content than breasts, which translates to more flavor and a much more forgiving texture. They won’t turn tough or rubbery if you accidentally overcook them by a minute.
- Don’t overcrowd the pan when cooking the chicken. If you dump all the chicken in at once, it will steam instead of sear. You want that nice, golden-brown color for maximum flavor. Cook in two batches if your pan is on the smaller side.
- The cornstarch slurry is non-negotiable. It might seem like a small step, but this is what transforms a thin, watery sauce into a luxurious, glossy coating that sticks to the noodles and doesn’t pool at the bottom of your bowl.
How to Make Chicken Thigh Lo Mein
Step 1: Start by preparing your noodles. Cook them according to the package directions, but aim for al dente—they’ll soften a bit more when you toss them in the wok later. Once cooked, drain them thoroughly and toss with just a tiny drizzle of oil to prevent sticking. Set them aside while you work on the other components.
Step 2: While the noodles cook, mix your sauce. In a small bowl or measuring cup, combine the soy sauce, oyster sauce, toasted sesame oil, and rice vinegar. Whisk it together until it’s fully incorporated. This is also the perfect time to make your cornstarch slurry by stirring the cornstarch with 2 tablespoons of cold water until it’s completely smooth with no lumps.
Step 3: Now, heat your wok or large skillet over high heat. Add one tablespoon of the vegetable oil. Once the oil is shimmering, add the sliced chicken thighs in a single layer. Let them sear undisturbed for about 2 minutes to get a good color, then stir-fry for another 3-4 minutes until they’re cooked through and nicely browned. Remove the chicken from the wok and set it aside on a clean plate.
Step 4: Add the remaining tablespoon of oil to the same wok. Toss in the white parts of your green onions, the ginger, and the garlic. Stir-fry for just 30 seconds until incredibly fragrant—be careful not to burn the garlic. You’ll notice the aroma completely changes and becomes sweet and nutty.
Step 5: Add your harder vegetables first. Throw in the julienned carrot and sliced bell pepper. Stir-fry for about 2 minutes until they just start to soften but still have a good crunch. Then, add the shiitake mushrooms and continue to cook for another 2-3 minutes until the mushrooms have softened and released their moisture.
Step 6: It’s time to bring everything together. Return the cooked chicken (and any accumulated juices) to the wok. Add your drained, cooked noodles. Pour the pre-mixed sauce over everything. Using a pair of tongs, toss everything vigorously to ensure every noodle and piece of chicken is coated in that savory sauce.
Step 7: Give your cornstarch slurry a quick re-stir (the starch settles quickly) and then drizzle it over the lo mein. Continue tossing for another 1-2 minutes. You’ll see the sauce immediately begin to thicken and turn glossy, clinging perfectly to the noodles. The whole dish should look shiny and cohesive.
Step 8: Finish by tossing in the green parts of your green onions. Give everything one final, big toss to incorporate. Do a quick taste test—you can add an extra splash of soy sauce if you want it saltier, or a dab of chili crisp for heat. Serve immediately while it’s piping hot!
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze for up to 1 month, though noodles may soften upon thawing.
- Reviving: Reheat in a skillet with a splash of water to re-steam and refresh the sauce.
Serving Suggestions
Complementary Dishes
- A simple cucumber salad — The cool, crisp, and slightly tangy flavor provides a refreshing contrast to the rich, savory noodles, cleansing the palate between bites.
- Steamed or roasted broccoli — An easy, healthy side that soaks up the extra sauce beautifully and adds another layer of texture and color to your plate.
- Vegetable spring rolls — The crunchy exterior and soft, savory filling make for a fantastic textural companion, and they’re perfect for dipping into any leftover sauce.
Drinks
- Jasmine green tea — Its delicate, floral notes help cut through the richness of the dish and refresh your palate, making each bite of lo mein taste vibrant again.
- A crisp lager or pilsner — The light carbonation and clean, bitter finish of the beer are fantastic for balancing the umami and slight sweetness of the oyster sauce.
- Ginger ale with a lime wedge — The spicy-sweet fizz is a non-alcoholic option that mimics the palate-cleansing effect of ginger in the recipe itself.
Something Sweet
- Lychee sorbet or fresh lychees — The intensely sweet and floral fruit provides a light, refreshing finish that doesn’t feel heavy after a satisfying noodle dish.
- Fortune cookies and orange wedges — A classic, fun ending where the bright, citrusy burst of the orange complements the sweet, vanilla-like cookie perfectly.
- Mango pudding — Its smooth, creamy texture and tropical sweetness are a lovely, simple way to end the meal on a cool, fruity note.
Top Mistakes to Avoid
- Overcooking the noodles. If you boil your noodles until they’re very soft, they’ll turn to mush when you toss them in the hot wok. Aim for al dente so they hold their structure and have a pleasant chew.
- Adding the sauce ingredients separately. If you pour the soy sauce, then the oyster sauce, etc., directly into the wok, they won’t combine evenly. You’ll end up with pockets of overly salty or overly sweet noodles. Always mix your sauce in a bowl first.
- Using cold, straight-from-the-fridge noodles. This can shock the wok and cool everything down, preventing the sauce from thickening properly and making your final dish lukewarm. Have your noodles drained and ready at room temp.
- Skipping the sear on the chicken. If you immediately start stirring the chicken, it will release its liquid and steam. Giving it time to develop a golden-brown crust adds a ton of flavor that permeates the entire dish.
Expert Tips
- Tip: For an extra layer of flavor, marinate your sliced chicken thighs in a tablespoon of the sauce mixture for 10-15 minutes before cooking. It adds a deeper, more complex savoriness right from the inside out.
- Tip: If you want a bit of heat, add a teaspoon of chili garlic sauce or a drizzle of chili oil to your sauce mixture before you add it to the wok. It distributes the spice more evenly than adding it at the end.
- Tip: To get perfectly sliced chicken that’s easy to eat with noodles, partially freeze the thighs for about 20-30 minutes first. This firms them up and makes slicing thin, uniform strips a breeze.
- Tip: For a restaurant-style “wok hei” (that smoky flavor) at home, let your wok get screaming hot before adding the oil. You should see little wisps of smoke—this high heat is key for a quick, flavorful sear.
FAQs
Can I make this Chicken Thigh Lo Mein ahead of time?
You can prep the components ahead to save time, but it’s best served fresh. Cook the noodles, rinse with cold water, and toss with a little oil; store them in an airtight container. Slice the chicken and veggies, and mix the sauce, storing each separately in the fridge. When ready to eat, the actual stir-fry process will only take about 10 minutes. Reheating leftovers is fine, but the noodles will soften significantly.
What’s the best substitute for lo mein noodles?
Honestly, spaghetti or linguine are the best substitutes—they have a similar thickness and chew. For a gluten-free option, brown rice spaghetti works well, just be gentle when tossing. Udon noodles are also a great choice if you prefer a thicker, chewier noodle. The key is to avoid very thin noodles like angel hair, which will break apart in the wok.
My sauce turned out too salty. How can I fix it?
It happens! First, try adding a squeeze of fresh lime or lemon juice—the acidity can help balance the saltiness. If it’s still too strong, stir in a teaspoon of sugar or a splash of water. For future batches, use low-sodium soy sauce and remember that oyster sauce is also quite salty, so you can reduce the quantity slightly.
Can I use frozen vegetables?
You can, but be cautious. Frozen vegetables release a lot of water as they cook, which can make your lo mein soupy. If you use them, don’t thaw them first—add them directly to the hot wok straight from the freezer and increase the heat to evaporate the excess moisture quickly. Fresh veggies will always give you a better texture, though.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. The best way to reheat is in a wok or skillet over medium heat with a tiny splash of water. This will re-steam the noodles and revive the sauce without making them greasy or rubbery. Avoid the microwave if you can, as it tends to make the noodles gummy.
Chicken Thigh Lo Mein
Make this easy Chicken Thigh Lo Mein recipe for a 30-minute meal that's better than takeout. Juicy chicken & glossy sauce. Get the recipe now!
Ingredients
For the Ingredients
-
450 g boneless, skinless chicken thighs (sliced into thin strips)
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340 g fresh lo mein noodles (or 225 g dried spaghetti/linguine)
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3 tbsp soy sauce (or tamari for gluten-free)
-
2 tbsp oyster sauce (or hoisin for a vegetarian alternative)
-
1 tbsp toasted sesame oil
-
1 tbsp rice vinegar
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2 tsp fresh ginger (grated)
-
3 cloves garlic (minced)
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1 medium carrot (julienned)
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1 red bell pepper (thinly sliced)
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150 g shiitake mushrooms (sliced)
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4 green onions (sliced (whites and greens separated))
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2 tbsp vegetable or canola oil (for cooking)
-
1 tsp cornstarch (mixed with 2 tbsp water (slurry))
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Optional for serving (sesame seeds, chili crisp, extra green onions)
Instructions
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Start by preparing your noodles. Cook them according to the package directions, but aim for al dente—they’ll soften a bit more when you toss them in the wok later. Once cooked, drain them thoroughly and toss with just a tiny drizzle of oil to prevent sticking. Set them aside while you work on the other components.01
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While the noodles cook, mix your sauce. In a small bowl or measuring cup, combine the soy sauce, oyster sauce, toasted sesame oil, and rice vinegar. Whisk it together until it’s fully incorporated. This is also the perfect time to make your cornstarch slurry by stirring the cornstarch with 2 tablespoons of cold water until it’s completely smooth with no lumps.02
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Now, heat your wok or large skillet over high heat. Add one tablespoon of the vegetable oil. Once the oil is shimmering, add the sliced chicken thighs in a single layer. Let them sear undisturbed for about 2 minutes to get a good color, then stir-fry for another 3-4 minutes until they’re cooked through and nicely browned. Remove the chicken from the wok and set it aside on a clean plate.03
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Add the remaining tablespoon of oil to the same wok. Toss in the white parts of your green onions, the ginger, and the garlic. Stir-fry for just 30 seconds until incredibly fragrant—be careful not to burn the garlic. You’ll notice the aroma completely changes and becomes sweet and nutty.04
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Add your harder vegetables first. Throw in the julienned carrot and sliced bell pepper. Stir-fry for about 2 minutes until they just start to soften but still have a good crunch. Then, add the shiitake mushrooms and continue to cook for another 2-3 minutes until the mushrooms have softened and released their moisture.05
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It’s time to bring everything together. Return the cooked chicken (and any accumulated juices) to the wok. Add your drained, cooked noodles. Pour the pre-mixed sauce over everything. Using a pair of tongs, toss everything vigorously to ensure every noodle and piece of chicken is coated in that savory sauce.06
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Give your cornstarch slurry a quick re-stir (the starch settles quickly) and then drizzle it over the lo mein. Continue tossing for another 1-2 minutes. You’ll see the sauce immediately begin to thicken and turn glossy, clinging perfectly to the noodles. The whole dish should look shiny and cohesive.07
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Finish by tossing in the green parts of your green onions. Give everything one final, big toss to incorporate. Do a quick taste test—you can add an extra splash of soy sauce if you want it saltier, or a dab of chili crisp for heat. Serve immediately while it’s piping hot!08
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