One Pot Chicken Lo Mein is a Noodle dish packed with classic Asian Flavor. The sauce, Lo Mein noodles and chicken cook all together in the same pot, at the same time! Made in either the Instant Pot or on the stovetop, add in your favorite veggies like snow peas, carrots and zucchini to make this a hearty, filling One Pot Meal!
One Pot Chicken Lo Mein Recipe- Easier than you can imagine!!
Chicken Lo Mein has always been a favorite of mine. Okay, I like pasta and noodles in general.. If you’ve been reading my blog for any amount of time at all I’m pretty sure you could have gathered that yourself. ?
Whenever we go to a Chinese or Japanese restaurant I can’t leave without trying some type of noodle. I know Lo Mein is like the basic of basics at a restaurant, but it always ends up being my total favorite.
It’s just something about the perfectly cooked noodles, snuggled into that rich soy/sesame/ginger sauce with the slightly crunchy veggies (who are also drenched in that sauce, by the way ?) that just make my heart SING!
Today, my friends, it is my job to show you just how easy it is to make this restaurant quality Lo Mein in your kitchen with basic ingredients. You will knock your spouse’s socks off and savor in the sweet silence around your dinner table as everyone gobbles this meal up!
Would you believe me if I told you that you can have dinner on the table in 20-30 minutes?? FOR REAL! I wouldn’t lie to you about something as important as hungry little bellies! I’ve got 3 of those and know how feisty they can get without food!
This recipe can be made in either the Instant Pot or on the stovetop. I will include both directions below. ? I prefer to make this in my Instant Pot, which is what the photos below will show.
I like using the Instant Pot because I don’t have to worry about stirring or having a pot boil over if I take my eye off of it for a second! The last time I made this I actually tossed everything into the Instant Pot and turned it on to cook while I took my son to the bus stop! #momsbestfriend
What noodles are used in Lo Mein?
I use authentic Chinese Noodles. I find these at my local grocery store down the isle with all of the Asian Cuisine foods. They are generally made from wheat flour and the suggested cook time is about 5 or 6 minutes. The noodles are thin, almost like a spaghetti or linguini.
There will be Rice Noodles there too, that is not what is used in Lo Mein and will not work for this recipe. Pictured below are the noodles I use!
How to make Chicken Lo Mein in the Instant Pot
The chicken and noodles cook together in the sauce in the Instant Pot. Phew, did you follow that?
First, mix up the sauce in the Instant Pot. The sauce consists of chicken broth, soy sauce, canola oil, sesame oil, garlic, ginger and cornstarch. Whisk those ingredients together in the Instant Pot.
Next, break the Chinese noodles in half and place into the liquid.
Next, lay raw chicken tenders on top of the noodles. I like to use tenders because I think they end up more.. tender.. ? and the size of tenders are fairly consistent as with chicken breasts, sometimes you get an A and sometimes you get a DD, if you’re picking up what I’m putting down. ?
If you don’t have chicken tender’s on hand, a couple of chicken breasts into 1 1/2 inch strips so you end up with ‘tender sized’ chicken pieces.
Season the chicken with salt and pepper once in the Instant Pot.
Cook on Manual (Pressure Cook) HIGH for 3 minutes, NPR 6 minutes and then quick release the remaining pressure.
Pause: Let’s Chat Stir Fry Veggies!
I personally like my veggies with a little ‘snap’ to them. If you like yours softer, I would suggest steaming the veggies in the microwave while the noodles and chicken are cooking. Then stir them in at the end.
I buy the Vegetable Stir Fry bag at the grocery store, it is perfect because I have exactly what I need in one nice package with no extras I need to figure out what to do with. Some prefer just shredded cabbage instead of a veggie rich Lo Mein. Pick according to your family’s taste!
Let’s get back to the Lo Mein!
If you like your veggies with a little bit to them, proceed as follows.
Once the Instant Pot is finished cooking and the pressure has released, remove the lid and quickly remove the chicken, pour in the bag of veggies and give it a quick stir. Secure the lid in place again and set the knob to sealing. Let the Instant Pot sit for 5-10 minutes to ‘steam’ the veggies a bit.
While the veggies are steaming, cut the chicken into bite sized chunks.
Remove the lid, stir in the chicken chunks and serve! Garnish with sesame seeds and sliced green onion if desired.
How to Make One Pot Chicken Lo Mein on the Stovetop
To make the Chicken Lo Mein on the stovetop, you will first mix together the sauce in your pot. The sauce includes, broth, soy sauce, canola oil, sesame oil, garlic, ginger and cornstarch.
Then place your chicken tenders on the bottom of the pot, then layer the Chinese noodles on top of that.
Bring the pot to a boil. Then reduce heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through.
Remove the chicken and cut into chunks. Pour the veggies into the pot. Replace the lid and allow to sit for 5-10 minutes or until the veggies are ‘steamed’ to your liking.
Add the chicken chunks back into the pot, stir and serve!
YIELD: 4-6 SERVINGS
One Pot Chicken Lo Mein
One Pot Chicken Lo Mein is a Noodle dish packed with classic Asian Flavor. The sauce, Lo Mein noodles and chicken cook all together in the same pot, at the same time! Made in either the Instant Pot or on the stovetop, add in your favorite veggies like snow peas, carrots and zucchini to make this a hearty, filling One Pot Meal!
Ingredients
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tbsp canola oil
- 1/2 tsp sesame oil
- 1 tsp minced garlic, dried
- 1/4 tsp ground ginger
- 1 tsp cornstarch
- salt and pepper to taste
- 1/2 lb (8 oz) Chinese Noodles
- 4-6 chicken tenders
- 12 oz bag stir fry vegetables
Instructions
- For the Instant Pot: Whisk together the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in the liner of your Instant Pot.
- Break the Chinese noodles in half, and submerge them into the liquid, insuring all of the noodles are covered by liquid.
- Place the chicken tenders on top of the uncooked noodles. Season with salt and pepper.
- Close the lid and turn the knob to sealing.
- Cook on Manual (pressure cook) HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.
- Remove the lid, quickly remove the chicken, add in the stir fry vegetables, give everything a quick stir and then replace the lid, setting the vent to sealing. Let it sit for 5-10 minutes, or until the veggies are steamed to your liking.
- Slice the chicken into bite sized pieces. Add the chicken to the pot after the veggies finish steaming. Stir to combine and serve.
- For the Stovetop: Combine the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in a large pot.
- Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top.
- Bring the pot to a boil and then reduce the heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through.
- Remove the chicken from the pot. Slice the chicken into bite sized pieces.
- Add in the stir fry vegetables and give give everything a quick stir. Cover with a lid and let it sit for 5-10 minutes or until veggies are cooked to your liking.
- Stir in the chicken chunks and serve.
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One Pot Chicken Lo Mein
Ingredients
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1 tbsp canola oil
- 1/2 tsp sesame oil
- 1 tsp minced garlic dried
- 1/4 tsp ground ginger
- 1 tsp cornstarch
- salt and pepper to taste
- 1/2 lb 8 oz Chinese Noodles
- 4-6 chicken tenders
- 12 oz bag stir fry vegetables
Instructions
- For the Instant Pot: Whisk together the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in the liner of your Instant Pot.
- Break the Chinese noodles in half, and submerge them into the liquid, insuring all of the noodles are covered by liquid.
- Place the chicken tenders on top of the uncooked noodles. Season with salt and pepper.
- Close the lid and turn the knob to sealing.
- Cook on Manual (pressure cook) HIGH for 3 minutes, NPR 6 minutes before quick releasing the remaining pressure.
- Remove the lid, quickly remove the chicken, add in the stir fry vegetables, give everything a quick stir and then replace the lid, setting the vent to sealing. Let it sit for 5-10 minutes, or until the veggies are steamed to your liking.
- Slice the chicken into bite sized pieces. Add the chicken to the pot after the veggies finish steaming. Stir to combine and serve.
- For the Stovetop: Combine the chicken broth, soy sauce, canola oil, sesame oil, minced garlic, ground ginger and cornstarch in a large pot.
- Place the chicken tenders on the bottom of the pot, layering the Chinese noodles on top.
- Bring the pot to a boil and then reduce the heat and simmer for 5-7 minutes or until most of the liquid is gone and the chicken is cooked through.
- Remove the chicken from the pot. Slice the chicken into bite sized pieces.
- Add in the stir fry vegetables and give give everything a quick stir. Cover with a lid and let it sit for 5-10 minutes or until veggies are cooked to your liking.
- Stir in the chicken chunks and serve.
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Debby says
Are the noodles similar to spaghetti? I need a gluten free noodle option.
karlibitner says
Hi Debby! Spaghetti noodles should substitute just fine. ?
Salli says
At What point would I add raw shrimp rather than chicken?
Karli Bitner says
Hi Salli- this all depends on the size of shrimp you are wanting to add. I would suggest frying them up quickly on a skillet like usual and then adding them to the Lo Mein right before serving.
Andrea says
Is it real watery when finished from the broth?
karlibitner says
No, the sauce thickens nicely and there is just enough of it leftover after cooking the noodles to coat the veggies. ?
Hillarie says
This is delicious. My entire family loved it.
Thank you so much.
karlibitner says
So happy to hear you and your family loved it!! Thanks for commenting, Hillarie!
Melissa Wagner says
I made this in my instant pot last week. I omitted the ground ginger because I thought I had some but didn’t. I’m not sure if it affected the taste or not. I did find, and use, lo mein noodles. I felt that they got a little too done, almost mushy. For vegetables I used sliced carrots, sugar snap peas, and bok choy. I should have steamed the carrots and peas first. They were quite crunchy but the bok choy was fine. Once done, the taste was really good. May have been even better if I had had the ground ginger. The chicken was so tender that it almost melt in my mouth. I will definitely make this again after I get ground ginger and try to figure out how to keep the noodles from getting too done. Maybe use spaghetti noodles?
karlibitner says
You could definitely do spaghetti noodles if you’d like! I’m glad you liked the flavor. 😊
Rose says
Is the cook time 5 minutes or 3 minutes? The black banner says 5 minutes and the recipe directions say 3 minutes.
karlibitner says
3 minute cooktime. 🙂
Alison says
Flavor was great! Had pea pods, broccoli, and red peppers for the veggies. We’ll definitely make it again!
Christy says
Yummy! Even my 12 yo who hates veggies loved it. He said “the sauce is so good, I can eat the broccoli”. Success!
Mary Doane says
Is there ever a problem with cooking the cornstarch under pressure instead of stirring it in when the cooking is completed? The recipe sounds delicious.
Thanks, Mary
karlibitner says
I haven’t had any issues doing this as long as you are whisking the cornstarch into cold liquid and the pot is cold to start with. 🙂
Olga says
This looks great and I’m excited to try it! I bought the same noodles you use but the package is 10 oz, not 8oz, as your reecipe calls for. Do you use the entire 10’oz package? Thank you!
karlibitner says
Hi Olga- I do use only 8 oz of the 10 oz package because most other packages are only 8 oz. 🙂 hope you love it!
Tracey says
My Lo Mein noodles stuck together. Any suggestions?
Karli Bitner says
Hi Tracey- Sorry to hear this happened! Next time you can try to criss cross your noodles, that should help. 🙂
Stephanie says
If I wanted to double the recipe, would it change the cook time? Do I add any extra liquid or just double everything?
Karli Bitner says
Just double everything! No need to change the cook time.
Diana says
Is it breaded chicken tenders that I use
Karli Bitner says
Hi Diana, no, you’ll want to use fresh, raw chicken tenderloins that are found in the meat and deli section of your grocery store. They will be located by the chicken breasts.
Cynthia says
Hi I would love to make this but I don’t have any canola oil or vegetable oil. Would olive oil be okay to substitute? Or can I just leave it out?
Karli Bitner says
Hi Cynthia Olive oil has a bit stronger of a flavor, so you may be able to taste that in the final product. You would probably be okay just omitting the oil, but I haven’t tested it that way.
Ginger says
In the written portion, you mention coleslaw mix along with stir fry veggies. Does that mean you can use that instead? Thank you!
Cooking with Karli says
You can if you would like to, thanks Ginger.
katie Thornley says
This is my go to recipe when I feel guilty feeding my kids too much fast food!! The tip on the veggies has changed some of my kids attitudes on veggies. No more mushy veggies and no more me yelling JUST EAT IT!