Teriyaki Chicken Lo Mein combines two flavors I’ve always loved: classic Chinese lo mein noodles and the sweet, savory flavors of Japanese teriyaki. The chicken is tender and juicy, the vegetables have a lovely crunch, and everything is tossed in a delicious, glossy sauce. Best of all, it’s ready in just 20 minutes!

Lo mein has always been one of my favorite comfort foods. There’s something so satisfying about a bowl of soft, chewy noodles coated in a flavorful sauce. And I also love teriyaki, especially that wonderful balance of sweetness and savory flavor.

So one day, I thought, why not bring the two together?

For this recipe, I’m using a traditional Chinese stir-frying technique to keep the chicken tender, then tossing everything with a teriyaki-inspired sauce made with soy sauce, sake, mirin, and a few simple ingredients.

It’s a fun combination of Chinese and Japanese flavors, and such an easy dinner when you’re craving takeout but want something homemade!

What Is Teriyaki Chicken Lo Mein?

Teriyaki Chicken Lo Mein is an Asian-inspired fusion dish that combines Chinese lo mein noodles with the sweet and savory flavors of Japanese teriyaki.

In Cantonese, lo mein (撈麵) means “tossed noodles.” The noodles are cooked first, then tossed with sauce, vegetables, and protein.

Unlike crispy noodle dishes, lo mein is known for its soft, pleasantly chewy texture and flavorful sauce.

For this version, we’re using tender chicken thighs, onions, carrots, cabbage, and scallions, all tossed together with a homemade teriyaki-inspired sauce.

It’s not a traditional Chinese or Japanese dish, but that’s what makes it so fun. You get the comforting texture of Chinese noodles with a delicious Japanese-style flavor!

What Is Teriyaki Sauce?

One thing that surprises some people is that teriyaki is actually a Japanese cooking technique, not just a sauce.

The word comes from two Japanese words: teri (照り), referring to a glossy shine, and yaki (焼き), meaning grilled or cooked with heat.

Traditional teriyaki commonly uses soy sauce, mirin, sake, and sugar. As the ingredients cook, the sauce reduces and creates a beautiful glaze over the food.

For this recipe, I use those same sweet and savory flavors, along with dark soy sauce and chicken stock, to create a sauce that’s perfect for tossing with noodles.

The result is a little lighter and more fluid than a traditional teriyaki glaze, so it can coat the chicken, vegetables, and noodles without becoming overly thick or sticky.

How to Keep the Chicken Tender with Velveting

The secret to tender chicken in this recipe is a Chinese cooking technique called velveting.

I start by mixing the chicken with a little salt until it becomes slightly tacky. Salt and mixing help the meat proteins bind together, which can improve moisture retention during cooking.

Next, I add white pepper, soy sauce, and dark soy sauce for flavor. Then comes a little cornstarch slurry, followed by cooking oil.

The cornstarch creates a light coating that helps the chicken retain moisture and develop a smooth, silky texture during stir-frying.

I like using boneless chicken thighs because they’re naturally flavorful and forgiving during high-heat cooking. You can also use chicken breast, but be careful not to overcook it.

What’s the Difference Between Lo Mein and Chow Mein?

Lo mein and chow mein are both popular Chinese noodle dishes, but they’re prepared a little differently.

Lo mein means “tossed noodles.” The noodles are typically cooked first, then tossed with sauce and other ingredients. They’re usually soft, chewy, and well coated with flavor.

Chow mein (炒麵) means “stir-fried noodles.” Depending on the regional style, the noodles may be soft and stir-fried or cooked until crispy.

For this recipe, lo mein noodles work beautifully because they mix easily with the teriyaki-style sauce and vegetables.

If you love noodles with a soft, satisfying bite, this is definitely a dish you’ll enjoy!

How to Keep Lo Mein Noodles from Getting Soggy

One of the most important things when making lo mein is not overcooking the noodles before adding them to the wok.

I like to cook the noodles just until al dente, then rinse them briefly with cold water to stop the cooking process.

Drain them really well before stir-frying. Excess water can dilute the sauce and make the noodles too soft.

Once the noodles go into the wok, they only need a quick toss with the chicken, vegetables, and sauce.

Let’s Talk Ingredients

You only need a few everyday ingredients and some Asian pantry staples to make this delicious Teriyaki Chicken Lo Mein.

Chicken thighs: Boneless chicken thighs are tender, flavorful, and perfect for stir-frying. Chicken breast also works if you prefer a leaner option.

Lo mein noodles: Chinese egg noodles give this dish its signature soft, chewy texture. Fresh or refrigerated lo mein noodles are convenient, but cooking times vary by brand.

Cornstarch: Combined with water, it creates a light coating that helps keep the chicken tender during cooking.

Soy sauce and dark soy sauce: Regular soy sauce brings savory seasoning, while dark soy sauce adds a deeper color and subtle richness.

Sake: Japanese rice wine that adds aroma and depth to the sauce.

Mirin: A sweet Japanese rice wine that contributes sweetness and a lovely flavor. If using water instead, the sauce will taste less complex.

Brown sugar: Balances the salty ingredients and adds a gentle sweetness.

Chicken stock: Adds savory depth and enough liquid to coat the noodles evenly.

Onion, carrot, and cabbage: Add natural sweetness, color, and a pleasant crunch.

Garlic and scallions: Bring a wonderful aroma and fresh flavor to the finished dish.

Cooking oil: For high-heat stir-frying, choose a high-smoke-point oil such as avocado or peanut oil.

Step-by-Step: Let’s Cook

1. Marinate the chicken

20-Min Chicken Teriyaki 1. Marinate Chicken

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Place the bite-sized chicken thighs in a mixing bowl. Add the salt and mix until the chicken becomes slightly tacky.

Add the white pepper, soy sauce, and dark soy sauce. Mix well.

In a small bowl, combine the cornstarch with water to make a slurry. Pour it over the chicken and mix until evenly coated.

Add the cooking oil last and mix again. Let the chicken marinate while preparing the remaining ingredients.

Tip: Mixing the seasoned chicken until slightly sticky helps the meat bind together, while the cornstarch coating gives it a smooth, tender texture during stir-frying.

2. Prepare the vegetables and teriyaki sauce

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Slice the onion, shred the carrot, slice the cabbage, cut the scallions into 2-inch pieces, and mince the garlic.

In a mixing bowl, combine the soy sauce, dark soy sauce, sake, mirin, brown sugar, and chicken stock.

Whisk until the sugar dissolves and everything is well combined. Set aside.

Tip: Have all your ingredients prepared before heating the wok. Stir-frying happens quickly, so you won’t have much time to chop or measure once cooking begins.

3. Cook the lo mein noodles

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In a large pot over high heat, bring water to a boil.

Add the lo mein noodles and cook for about 3 minutes, or according to the package directions, until just al dente.

Transfer the noodles to cold water to stop the cooking process, then drain thoroughly.

Tip: Avoid overcooking the noodles at this stage. They’ll continue heating in the wok, so keeping them slightly firm helps prevent a mushy texture.

4. Stir-fry the chicken

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In a wok over high heat, add 1 tablespoon of cooking oil.

Add the marinated chicken and stir-fry for about 3 minutes, until cooked through.

Add the minced garlic and stir-fry for about 10 seconds, until fragrant.

Remove the chicken and garlic from the wok and set aside.

Tip: Avoid overcrowding the wok. If necessary, cook the chicken in batches so it can sear rather than steam. Make sure the chicken reaches 165°F (74°C).

5. Stir-fry the vegetables

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In the same wok over high heat, add another tablespoon of cooking oil.

Add the onion, carrot, and cabbage.

Stir-fry for about 1 minute, until the vegetables begin to soften but still have a little crunch.

Remove from the wok and set aside.

Tip: Keep the vegetables slightly crisp at this stage. They’ll cook a little more when everything comes together, so there’s no need to soften them completely.

6. Combine everything

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In the wok over high heat, add the remaining tablespoon of cooking oil.

Add the drained noodles and stir-fry briefly until heated through.

Return the chicken and vegetables to the wok, then pour in the prepared teriyaki sauce.

Toss everything together for about 1 minute, until the noodles are evenly coated and have absorbed some of the sauce.

Lastly, add the scallions and give everything a final toss.

Serve immediately while the noodles are hot and delicious!

Tip: Add the scallions at the very end to keep their fresh flavor and bright color. If the noodles seem too dry, add a splash of chicken stock. If there’s too much liquid, toss briefly over high heat to reduce it.

Frequently Asked Questions

Can I use another type of noodle?
Yes! Other Chinese wheat noodles can work. Just follow the package cooking instructions, since thickness and texture vary.

What can I substitute for sake and mirin?
You can use water, as suggested in the recipe, although you’ll lose some of their distinctive flavors. Mirin adds sweetness, so adjust the sugar to taste if you’re replacing it.

Can I use other vegetables?
Definitely! Broccoli, bell peppers, bok choy, or snow peas are all delicious options. Adjust their cooking times as needed.

Can I use chicken breast instead of chicken thighs?
Of course! Slice the chicken breast against the grain into bite-sized pieces and adjust the cooking time to keep it tender.

Can I use another protein?
You sure can! Shrimp, beef, pork, or tofu all work well. Adjust the cooking time and follow the appropriate safe cooking temperature.

Why are my lo mein noodles too soft?
They may have been overcooked before stir-frying. Cook until just al dente, drain well, and avoid tossing them in the wok longer than necessary.

Can I make Teriyaki Chicken Lo Mein ahead of time?
You can marinate the chicken, prepare the vegetables, and mix the sauce ahead of time. Keep everything refrigerated separately and stir-fry just before serving.

How do I store leftovers?
Refrigerate in an airtight container and enjoy within 1–2 days for the best texture. Reheat thoroughly in a wok or pan, adding a splash of water or chicken stock if needed.

Can I freeze Teriyaki Chicken Lo Mein?
Yes, although the noodles and vegetables may become softer after thawing. Freeze in an airtight, freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator and reheat thoroughly.

20-Min Chicken Teriyaki Lo Mein Recipe

5 from 1 vote

Servings

Prep Time 10

Cook Time 10

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Ingredients

For the chicken

1 pound chicken thighs, cut into bite-sized pieces
Pinch of salt
Pinch of white pepper
1 teaspoon soy sauce
1 teaspoon dark soy sauce
1 teaspoon cornstarch
1 tablespoon water
1 tablespoon cooking oil
2 cloves garlic, minced

For the teriyaki sauce

2 tablespoons soy sauce
2 tablespoons dark soy sauce
3 tablespoons sake, or water
3 tablespoons mirin, or water
1 tablespoon brown sugar
1/2 cup chicken stock

For the stir-fry

16 ounces lo mein noodles
3 tablespoons cooking oil, separated, high-smoke-point
1/2 medium onion, sliced
1/2 medium carrot, shredded
1 cup cabbage, sliced
3 stalks scallions, cut into 2-inch pieces

Instructions

To marinate the chicken, in a bowl, add the chicken and sprinkle with salt. Mix until the chicken absorbs the salt and becomes slightly tacky. Add the white pepper, soy sauce, and dark soy sauce and mix well. In a small bowl, combine the cornstarch and water to form a slurry, then mix it into the chicken. Add the cooking oil and mix again to seal in moisture. Let the chicken marinate while preparing the other ingredients.
To prepare the vegetables and sauce, slice the onion, shred the carrot, slice the cabbage, cut the scallions, and mince the garlic. In a bowl, whisk together the soy sauce, dark soy sauce, sake, mirin, brown sugar, and chicken stock until combined.
To cook the noodles, in a pot over high heat, bring water to a boil. Add the lo mein noodles and cook for about 3 minutes until just al dente. Transfer to cold water to stop the cooking, then drain well.
To stir-fry the chicken, in a wok over high heat, add 1 tablespoon of cooking oil. Add the marinated chicken and stir-fry for about 3 minutes until fully cooked. Add the garlic and stir-fry for about 10 seconds until fragrant. Remove and set aside.
To stir-fry the vegetables, in the same wok over high heat, add 1 tablespoon of cooking oil. Add the onion, carrot, and cabbage and stir-fry for about 1 minute until slightly softened. Remove and set aside.
To make the teriyaki chicken lo mein, in the wok over high heat, add the remaining tablespoon of cooking oil. Add the noodles and stir-fry until heated through. Return the chicken and vegetables to the wok and pour in the teriyaki sauce. Stir-fry for about 1 minute, allowing the noodles to absorb the sauce. Lastly, add the scallions and give everything a final toss before serving immediately.

Video

Notes

Add salt first when marinating: This helps the chicken retain moisture and stay tender during stir-frying.
Time-saving tip: Pre-shredded cabbage and carrots are a great shortcut when you need dinner on the table fast.
Make ahead: Mix the sauce in advance and keep it in the fridge for up to 5 days.
Don’t overcook the noodles: Cooking them just until al dente prevents mushy lo mein after stir-frying.
High heat is key: Keep the wok over high heat to avoid steaming and to get that classic lo mein texture.

Author: CiCi Li

Course: Main Course

Cuisine: Chinese, Japanese