One Pot Chicken Lo Mein Recipe – Uncooked pasta, chicken, veggies, broth, and Asian seasonings are simmered together in a pot for an easy dinner recipe.
One pot meals are so cool! You can simmer uncooked pasta, with some broth and veggies, and it will create an almost creamy sauce. This is my one pot version of chicken lo mein.
I guess it isn’t technically lo mein since I used linguini instead of traditional lo mein noodles, which contain egg. But, it’s close. Pasta tends to cook up better in one pot recipes than traditional lo mein noodles.
Using pasta also means that all of the ingredients in this dish are things that many people keep on hand in their pantry or refrigerator.
How to make Chicken Lo Mein
*Note: The full printable recipe card is at the bottom of this post.
- Add uncooked chunks of chicken breast to a large pot.
- Top with uncooked linguini or fettuccini pasta.
- Then, top with carrots, bell pepper, green onions, garlic, soy sauce, garlic powder, corn starch, sugar, red pepper flakes, chicken broth, and olive oil.
- Cover it and bring the liquid to a boil.
- Then, stir and reduce to a simmer.
- Cook covered for about 15 minutes, stirring occasionally.
- Cook until most of the liquid is gone and the chicken is cooked through.
You could change this up by adding just about any vegetables that you like. Also, this could easily be made into a vegetarian dish by using vegetable broth and leaving out the chicken.
Check out these other great One Pot Pasta Recipes.
- One Pot Cajun Chicken Alfredo
- One Pot Southwest Pasta
- One Pot Pasta Con Broccoli
- One Pot Pasta from Southern Living
Watch the step by step recipe video for One Pot Chicken Lo Mein below.
One Pot Chicken Lo Mein Recipe
Watch The Recipe Video Here
Ingredients
- 1/2 lb. boneless skinless chicken breast -cut into small chunks
- 1 lb. box linguini or fettuccini pasta -broken in half (I used whole wheat)
- 4 medium carrots -peeled and cut in thin 3 inch long strips
- 1 medium red bell pepper -cut in thin 3 inch long strips
- 1 bunch green onions -white part sliced and green part cut in 3 inch long strips
- 4 cloves garlic -minced
- 1/4 cup soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon corn starch
- 1 tablespoon sugar
- 1/2 teaspoon red pepper flakes
- 4 cups chicken or vegetable broth
- 2 teaspoons extra virgin olive oil
Instructions
- Add the chicken, then the pasta, then the remaining ingredients to a large stockpot and cover. Bring to a rolling boil over high heat. Stir and reduce the heat to medium-low.
- Cook covered for about 15 minutes, stirring occasionally. Cook until most of the liquid is gone and the chicken is cooked through.
- Remove the lid and let the dish rest for 5 minutes before serving.
Nutrition
Check out all of my great chicken recipes.
Jennifer says
June 10, 2015 at 5:02 PMMade this tonight and it was delicious!!! I had some ginger root on hand so I added that and some mushrooms that soaked up the liquid and made a nice addition. My 3 year old loved it which is always a good sign!
Amanda says
July 9, 2015 at 5:13 PMI made this tonight for my kids and for the first time in MONTHS my 2 year old completely cleared his plate! I had to substitute regular onions for the green ones because we ran out but it was absolutely amazing! I normally don’t comment on stuff like this at all but I just had to say how happy I am that I found something my son will eat! My daughter (4yo) had 3 servings too! Thank you!
Elana Friedman says
September 1, 2015 at 8:31 AMCan you use zucchini as well?
Thanks. Looks amazing. This is tonight’s dinner.
Amanda Finks says
September 10, 2015 at 1:31 PMYes. Zucchini, or almost any other vegetable could be added to this dish.
Sylvia L. Gregg says
September 9, 2015 at 7:04 PMI just tried this dish tonight for my family and it was wonderful, everyone loved it. I thought I would have to doctored it up after it was almost done but I didn’t have to. The seasonings were perfect. I did use sesame oil instead of the vegetable oil and it worked well in this recipe. I will definitely make this dish again and again. Thank you so much for it.
Amanda Finks says
September 10, 2015 at 1:28 PMGreat! I’m so glad you liked it!
Becky says
September 14, 2015 at 12:15 AMThis was EXCELLENT! Followed the recipe nearly exact- used lo mein egg noodles, subbed half the olive oil for sesame oil, and added a can of bamboo shoots and water chestnuts. Also added freshly grated ginger. Definitely was not watery like others said, I allowed it to cool 10 minutes and the sauce thickened up beautifully. I’ll definitely be making again soon!
Tony says
September 24, 2015 at 1:11 PMI followed the recipe except I used chicken thighs. It was very easy and delicious. I’m making it again tonight and will add water chestnuts. I’m glad that it’s freezeable because it makes a large amount. Although this isn’t a make ahead of time meal, all of the veggies can be chopped ahead of time so prep is reduced to almost 0 and it’s on the table in 20 minutes.
Espi says
October 18, 2015 at 6:45 PMThe whole family loved it – from 90 year old Mom to the parrots who eat noodles! I added about half a teaspoon of grated ginger with the original ingredients and finished it off with a tiny drizzle of sesame oil at serving. I will be adding this to the family favorite s list! THANK YOU for sharing. Espi.
Megan says
November 20, 2015 at 9:19 PMThis is delicious!! I followed the recipe exactly except used almost 2x the amount of chicken. So good! Will be making this again for sure 🙂 Thank you for sharing!
Lorraine Umble says
December 27, 2015 at 10:40 AMFor your recipe of the one dish chow mien. Could you just make all the ingredients without the pasta? I don’t like the idea of eating all that starch from the pasta? I alway rinse my pasta and drain the milky floury water, or is there a reason for this. To be used a a thickener. Maybe I will at least start my pasta in hot water to get most of the flour out. Anyway love your page.
Nadine says
February 22, 2016 at 7:43 PMI just want to say, I cannot and do not cook but I am AMAZED at how freaking easy this was and how amazing it tastes! I seriously cannot believe it. THANK YOU for this recipe!
Amanda Finks says
March 1, 2016 at 11:50 AMHi Nadine, I’m so glad you liked it! Thanks so much 🙂
Paul says
February 25, 2016 at 8:46 PMGreetings Amanda, this may come across negative and it’s not intended to be but Italian pasta noodles are not the same consistency and flavor as Oriental noodles are. I know a lot of cooks just will nilly substitute the Italian pasta for the Oriental and really that’s okay however if you really like that authentic taste and flavor of the Orient, I recommend using actual Oriental stir fry noodles. Aside from that, I LOVE this recipe idea. I make a lot of Oriental and Asian dishes at home. Lo Mein is one of my favorites and often I go the tedious route to making it. However I think I will give this a try but with the Oriental stir fry noodles. 😉
Robert says
February 25, 2016 at 8:57 PMJust saw this and thought wow, gotta make it. But I was wondering, is that celery in the photograph with the ingredients and the pasta laid on the pot? But I don’t see celery listed in the ingredients. What gives?
Amanda Finks says
March 1, 2016 at 11:47 AMHi Robert, That’s green onion in the picture. You’re right, no celery. Although, that would probably be good. 🙂
Lynn says
April 27, 2016 at 7:55 AMHas anyone tried this in an Instant Pot electric pressure cooker?
Ursula says
November 24, 2018 at 4:32 PM15 minutes
5 minute release
Stir
Let sit 10 minutes
Do not need cornstarch
So good!!
I also added ginger and sesame seed oil 😁
Ursula says
November 24, 2018 at 7:15 PMThat should say 5 minutes not 15
My bad!
Jasmin says
June 1, 2016 at 6:04 PMOk, I literally just tried this recipe, doing everything exactly as written everyone I replaced the veggie oil with seseme oil.I’ll be honest, I was a little nervous thinking dinner might not turn out right. Amazing! The only thing I might do different next time is add more chicken. A half lb of chicken wasn’t enough for us. But that’s ok. The recipe is still great!
Yael says
June 13, 2016 at 9:25 PMI made this for dinner tonight, it was so easy and fast to get it ready, and it was delicious, my kids loved it, my husband had 2 bowls of it.
Thank you.
Angela says
July 12, 2016 at 1:22 PMIs the sugar necessary? Is there a specific purpose for it or is it ok to leave it out?
Sarit says
July 13, 2016 at 11:25 AMI just made this for dinner and it is absolutely delicious! So easy, simple, and yummy.
susan says
November 6, 2016 at 7:54 PMJust found your recipe on Pinterest. Made it with what I had, so no peppers and subbed in spaghetti and more chicken. It was delicious! Thank you.
Darla says
November 16, 2016 at 9:09 AMJust wanted to say thanks for the recipe! I made it today and it was amazing. I just moved it to my favorites section. 🙂
Effie says
March 21, 2017 at 8:01 PMHad this for dinner tonight. It was delicious But it needed salt. A bit blah for us.
I use gluten free pasta and it was perfect.
Taylor says
April 6, 2017 at 8:23 PMThis was fantastic and do quick to make. Thank you! Next time I would add the red pepper flakes to mine and my husbands after cooking, too spicy for my kiddos. Other than that it was perfect, not to much liquid. Thanks again! 🙂
Taylor says
April 6, 2017 at 8:24 PMYummy! This was fantastic and do quick to make. Thank you! Next time I would add the red pepper flakes to mine and my husbands after cooking, too spicy for my kiddos. Other than that it was perfect, not to much liquid. Thanks again! 🙂
Mother of 2 says
October 29, 2017 at 2:12 PMJust had this for lunch. I used angel hair pasta as some reviewers recommended. I also just sliced my carrots. I used a whole onion roughly chopped, and green bell pepper slices in strips. I also used about a pound and a half of chicken. I garnished with more soy sauce after it was prepared. This was delicious!! We will definitely be making this again.
Becky says
July 9, 2018 at 11:30 AMThis recipe is delicious! I used lo mein noodles instead of the pasta noodles. If you are going to use lo mein, cook the veggies first, then add a little more broth to the pot before putting the noodles in. I didn’t the first time and the noodles were sticky and didn’t cook all the way through.
Becky says
July 9, 2018 at 11:31 AMI didn’t use enough broth last time*
Stephen Sobieralski says
September 24, 2018 at 12:29 AMLove the recipe but double up on the veggies and even the chicken if you are big on meat. I have been using this recipe for a while and it is great… With my adjustments… Add sriaccha serving
GABRIELLA says
November 1, 2018 at 4:55 PMI added about 2 cups of chopped cabbage in place of about half the noodles. It blended in well and the kiddos couldn’t tell at all. Great way to reduce carbs and get more veggies in!
Patrick says
November 19, 2018 at 5:41 PMToo anyone wondering if it is truly quick and easy to make. I’m a 25 year Male fresh out of college and living on my own. Never cooked a day in my life until this year. I tried this out with zucchini and it is by far the best dish I have made and was a much needed win in the kitchen.
Floyd says
January 10, 2019 at 7:14 AMI used this recipe with 3/4 lbs of beef instead of chicken and replaced the chicken broth with beef broth. I also split the oil using sesame and olive oils. It came out quite tasty…thanks for posting the recipe! Simple too!
Joni says
March 4, 2019 at 7:51 PMThis was awesome! My 7 year old is very picky and loved it.
Brenda says
March 27, 2019 at 1:04 PMI’ve made this dish a few times now & it’s been a big hit! It’s so easy, versatile, & economical. I’ve done switch-outs & add-ins with different veggies & meat & it turns out delicious every time. I just use whatever meat & veggies I have on hand. Great way to clean out the fridge. Again, always a big hit with the family. And with me as it is so easy & the one-pot method saves time with cleanup as well. Thank you for the inspiration!