Sometimes dinner just needs to come together quickly, but still feel like you really put some love into it. That’s exactly why this high protein chicken lo mein is such a go-to in my kitchen. There’s this moment when you toss the noodles, chicken, and vegetables in the sizzling wok, and the aroma of garlic and ginger fills the air — it’s instantly comforting, like a little reward after a busy day. I admit, I sometimes forget to set a timer perfectly and end up with noodles just a tad softer than I wanted, but honestly, it still tastes great and the sauce makes up for any little slip-ups.

The mix of crunchy snap peas and broccoli with sweet bell peppers adds a fresh, colorful pop that makes each bite interesting, not just another stir-fry. Plus, the whole wheat noodles bring a subtle nuttiness you don’t always get with regular lo mein. It’s a meal where the textures and flavors balance out in a way that feels both nourishing and indulgent.

Why You’ll Love It

It’s packed with protein and veggies, so it’s balanced without feeling heavy or overdone.
The sauce is rich and flavorful, but not overpowering — just enough to bring everything together.
The recipe is quick enough for a weeknight, but still special enough to impress yourself or guests.
It’s simple — and that’s kind of the point. No complicated steps or strange ingredients to track down.

And if you’re not a huge fan of spicy food, you can skip the crushed red pepper flakes without losing much of the dish’s charm.

High Protein Chicken Lo Mein

Print Recipe

A delicious and nutritious high protein chicken lo mein packed with tender chicken, colorful vegetables, and whole wheat noodles, perfect for a satisfying meal.

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4

Ingredients

Scale

8 ounces whole wheat lo mein noodles
2 tablespoons vegetable oil
1 pound boneless skinless chicken breast, thinly sliced
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
1 cup shredded carrots
1 cup snap peas, trimmed
1 cup broccoli florets
1/2 cup sliced red bell pepper
3 green onions, sliced
1/4 cup low sodium soy sauce
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1/4 cup cold water

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Instructions

Cook the whole wheat lo mein noodles according to package instructions until al dente. Drain and set aside.
In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, and crushed red pepper flakes. Set sauce mixture aside.
In another small bowl, mix cornstarch and cold water until smooth to create a slurry. Set aside.
Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat.
Add the sliced chicken breast and stir-fry for 5-6 minutes until cooked through and lightly browned. Remove chicken from wok and set aside.
Add the remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and ginger, stir-fry for 30 seconds until fragrant.
Add shredded carrots, snap peas, broccoli florets, and sliced red bell pepper to the wok. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
Return the cooked chicken to the wok and add the cooked noodles.
Pour the prepared sauce over the chicken, vegetables, and noodles. Toss everything together to combine evenly.
Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and coats the ingredients well.
Remove from heat and garnish with sliced green onions before serving.

Kitchen Notes: Using a large wok or skillet makes the stir-fry easier to toss and helps everything cook evenly. I usually serve this with a side of steamed dumplings or a simple cucumber salad for an added crunch. Sometimes I swap out the chicken for tofu or shrimp, though I haven’t tested those swaps enough to say they’re foolproof. Also, if you want a bit more sauce, doubling the sauce ingredients works but watch the cooking time—it might get a little soupy.

FAQ

Can I make this ahead? Yes, leftovers keep well in the fridge for a few days and reheat nicely in a skillet.

What if I don’t have whole wheat noodles? Regular lo mein or even spaghetti can work in a pinch, just adjust cooking times accordingly.

Is it spicy? Only if you add the red pepper flakes; otherwise, it’s quite mild.

Give this chicken lo mein a try next time you want something wholesome and satisfying, but still fast enough to whip up on a busy evening. You might find yourself reaching for it more often than you expect.