15-Min Ground Chicken Lo Mein Recipe

Ground Chicken Lo Mein is the perfect solution when you’re craving takeout but short on time. Made with savory ground chicken, crisp veggies, and springy noodles tossed in a rich, umami-packed sauce, this 15-minute noodle dish is fast, flavorful, and deeply satisfying. Skip the delivery and make this easy, crowd-pleasing favorite right at home!

Ground Chicken Lo Mein Recipe

Serves: 2 to 4
Prep time: 7 minutes
Cook time: 8 minutes

For the stir-fry sauce:
1 tablespoon soy sauce
2 tablespoons dark soy sauce
2 tablespoons oyster sauce
3/4 cup chicken stock or water

For the chicken:
¾ pound ground chicken
1 tablespoon soy sauce
½ tablespoon dark soy sauce
1 tablespoon cooking oil
2 cloves garlic, minced

For the stir-fry:
1 package (16 oz) lo mein noodles
2 tablespoons cooking oil, separated
1 medium onion, sliced
1 medium carrot, shredded
1 cup cabbage
1/2 cup bean sprouts
3 stalks scallions, cut into 2-inch pieces

Ground Chicken Lo Mein Instructions

1. Cut the ingredients:

• In a bowl, prepare the onion, carrot, cabbage, scallions, and garlic.

2. Season the chicken:

• In a bowl, mix the ground chicken with soy sauce and dark soy sauce. Set aside.

3. Make the stir-fry sauce:

• In a bowl, whisk together the soy sauce, dark soy sauce, oyster sauce, and chicken stock (or water).

4. Boil the lo mein noodles:

• In a pot over high heat, bring water to a boil. Place the lo mein noodles in the pot and cook for about 3 minutes, or until just al dente.
• Transfer the noodles to cold water to stop cooking and prevent sticking. Drain.

5. Stir-fry the chicken:

• In a wok over high heat, add 1 tablespoon of cooking oil. Add the ground chicken and stir-fry, breaking it apart, until cooked through and lightly browned, about 3 minutes.
• Add the garlic and stir-fry for about 10 seconds until aromatic.
• Remove from the wok and set aside.

6. Stir-fry the vegetables:

• In the wok over high heat, add 1 tablespoon of cooking oil. Add the onion, carrot, and cabbage. Stir-fry for about 1 minute until slightly softened. Remove.

7. Stir-fry the lo mein noodles and combine:

• In the wok over high heat, add 1 tablespoon cooking of oil. Add the lo mein noodles and stir-fry until heated through.
• Return the chicken and vegetables to the wok, then pour in the sauce. Toss for about 1 minute until well combined.
• Stir in the bean sprouts and scallions. Serve hot.

Tips & notes

• Don’t overcook the noodles: They’ll continue cooking during stir-frying, so keep them just al dente.
• Rinse the noodles in cold water: This quickly stops the cooking and keeps the noodles from sticking together.
• Brown the chicken well: Stir-frying it over high heat adds deeper flavor to the final dish.
• Cook vegetables briefly: High heat and short stir-fry time keep them crisp and vibrant.
• Add bean sprouts and scallions last: They should stay fresh and crunchy for the best texture.