Alright, quick confession: I absolutely can’t wait to share this Teriyaki Chicken and Vegetable Lo Mein with you! It’s one of those recipes that bursts with flavor and colors, yet comes together faster than you can say “takeout.” Imagine tender chicken glazed in a glossy, sweet-savory teriyaki sauce, mingling with vibrant veggies and silky noodles that soak up every drop of sauce. Honestly, every time I make this, my kitchen smells like a little Asian bistro—without the hefty bill. The best part? It’s super adaptable, so you can toss in whatever produce you have on hand. Ready for a feast that’s both comforting and exciting? Let’s dive in!
1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
Optional: 1 teaspoon sriracha or chili flakes for heat
How I Make It
Step 1:
Start by cooking the noodles according to package instructions until they’re just tender but still have a little bite (al dente). Drain and toss them with a drizzle of sesame oil so they don’t stick together—this little step saves so much hassle later!
Step 2:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced chicken and cook until golden and cooked through, about 5-6 minutes. Remove the chicken onto a plate and set aside.
Step 3:
In the same skillet, add the remaining tablespoon of oil. Toss in the minced garlic and grated ginger—oh, the aroma here is everything! Stir-fry for about 30 seconds until fragrant, then add the broccoli, bell pepper, and carrot. Cook, stirring frequently, until veggies are tender-crisp and still brightly colored—about 4 minutes.
Step 4:
While the veggies cook, whisk together the soy sauce, honey, rice vinegar, and sesame oil in a small bowl. Pour this sauce mixture over the vegetables in the skillet, then add the chicken back in. Mix well to combine.
Step 5:
Give your cornstarch slurry a quick stir and pour it into the pan, stirring constantly. This will thicken the sauce and give it that glossy, sticky texture teriyaki is famous for. Once the sauce has thickened, gently fold in the cooked noodles and sliced green onions.
Step 6:
Cook for another 1-2 minutes so the noodles soak up the sauce and everything is piping hot. Taste and adjust seasoning if needed—sometimes a splash more soy or a pinch of sugar can balance everything perfectly. Serve it up with a sprinkle of reserved green onions on top for that fresh pop of color!
Variations & Tips
Swap chicken for thinly sliced beef, pork, or tofu for a protein twist.
Use frozen mixed veggies if you don’t have fresh—just thaw and drain well.
If you like it spicy, add sriracha or chili flakes when stirring in the sauce.
For a gluten-free version, choose tamari or coconut aminos instead of soy sauce.
Don’t overcook the veggies! Keep them crisp for the best texture contrast.
If the sauce gets too thick, stir in a splash of water or broth to loosen it.
How I Like to Serve It
This lo mein shines on busy weeknights when you want dinner fast and flavorful. It’s fantastic served warm with a side of steamed dumplings or a light Asian cucumber salad for extra crunch. I also love it for casual weekend gatherings because it’s colorful, comforting, and super easy to customize for friends and family.
Notes
Store leftovers in an airtight container for up to 3 days; reheat gently on the stove with a splash of water to loosen the sauce.
Chicken should reach 165°F internally—thin slices cook quickly, so keep an eye on them!
Closing: This Teriyaki Chicken and Vegetable Lo Mein always hits the spot because it’s quick, packed with fresh flavors, and just the right balance of sweet and savory every time.
Hi, I’m Lina, the creator of Lina Easy Recipes. Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.
