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Chicken Lo Mein Recipe
Chicken Lo Mein Recipe photo by Taste of Home

Chicken Lo Mein Recipe

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4.5 7
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Jennifer Suster of Chicago, Illinois says, "This lo mein recipe is a low-calorie eye-appealing dish that is very quick to make." With soy sauce, sherry, ginger and sesame oil, as well as red pepper and snow peas, it's as flavorful as it is colorful.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon cornstarch
  • 1 teaspoon ground ginger
  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons sherry or chicken broth
  • 1-1/2 pounds boneless skinless chicken breast, thinly sliced
  • 1 teaspoon reduced-sodium chicken bouillon granules
  • 1/2 cup hot water
  • 6 ounces uncooked linguine
  • 1/2 pound medium fresh mushrooms, sliced
  • 1/4 pound fresh snow peas
  • 1 large sweet red pepper, julienned
  • 2 green onions, cut into 2-inch pieces
  • 2 tablespoons canola oil, divided
  • 2 teaspoons sesame oil

Nutritional Facts

1-1/3 cups equals 328 calories, 10 g fat (1 g saturated fat), 67 mg cholesterol, 515 mg sodium, 27 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch 1 vegetable 1/2 fat.


  1. In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
  2. In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
  3. In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet.
  4. Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. Yield: 6 servings.
Originally published as Chicken Lo Mein in Light & Tasty February/March 2005, p7

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jul. 25, 2012

"Once everything was cut up this was quick to prepare. I cut in the morning and refrigerated until I was ready to stir-fry in the evening. Very tasty."

Reviewed Dec. 30, 2011

"I found this recipe good & easy to make, but not quite as flavorful as I would like. Next time I make it I am going to increase the soy sauce & ginger and add some minced garlic. I also like my food a little spicier, so I added red pepper flakes."

Reviewed Jul. 25, 2011

"I've been making this recipe since it was first published back probably 5 years ago at least. It QUICKLY turned into a family favorite! I do add a whole package of noodles, but use the protein boosted kind to make it a bit healthier. EVERYONE in our house loves this!"

Reviewed Apr. 20, 2011

"I was disappointed the first time I made this. Even with low-sodium soy sauce this was way too salty. Also the picture conveys a dish that is light in color. The soy sauce made everything very brown.

The second time I boiled and shredded a chicken breast, shredded it and marinated in Paul Newman low-cal Asian dressing, reduced the cornstarch and it was wonderful and much lower sodium content."

Reviewed Oct. 20, 2010

"Really enjoyed this one, added water chestnuts, but everything else the same. A repeat in our house for sure!"

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