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: Â 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.
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One Pot Chicken Lo Mein Recipe
Video
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.
Looks great! As a vegetarian, I am going to take your tips to make this veg, but also add baked or fried tofu after it is done cooking!
Heather,
Adding prepared tofu to the finished product is a fantastic idea! That sounds great. Hope you like it!
Thanks.
I made this last night and it is SO good! I was running low on chicken broth so I used half chicken and half beef, which gave it a wonderful, meatier flavor. Mine took about 10 minutes longer to cook down than the recipe projected, but I think that’s because I used a frozen vegetable mix rather than fresh veggies. Thanks for the recipe! Will definitely be making this one again.
Chloe,
Good point! Using frozen vegetables would slow down the cooking process a bit.
I’m so glad you liked it. Thanks!
Sorry. That’s supposed to be “Lauren Graham”
LOL. No one has ever said that to me before. When I read this, I immediately googled her, and I do kind of see a resemblance. I will definitely take that as a compliment. Thanks!
Also, I’m very happy that you enjoyed this dish!
Wow, you look JUST like Laurent Graham in that video!! BTW, I LOOOOVE this dish! It’s such an easy way to have an “Asian” for dinner!!! Thanks for the recipe!
Hi, I would like to try this with teriyaki sauce I stead of soy. Do you think I should still us 1/4 cup?
Steph,
Yep. That’s what I would do. Hope you like it!
This was so good! My two year old ate it without balking and my husband went back for seconds-two of the highest compliments.
Thanks Rebecca! I’m happy to hear that your family enjoyed it!
I just made this tonight and it was AWESOME!!! I am so keeping this recipe and will use it often!!! Thanks so much for posting it! Yummo!
Katie,
Thank you! I’m so glad you liked it!
I can’t wait to try this! It looks so yummy. I just bought a gorgeous, very large, red pepper. I will use half of that and a bag of broccoli slaw, along with the other ingredients that you listed. Thanks!
Sheri,
Broccoli slaw is a great idea! I love using pre-chopped veggies for quick and easy cooking.
Since the veggies in slaw are shredded, you may want to add them halfway through the cooking process so that they retain some texture.
Hope it works out for you. Thanks!
I love this recipe, I’ve been adding sesame seed oil and oyster sauce to it. I believe it helps give more of an asian flavor. I’ve also been using beef instead of chicken. (For some reason I’m the only one who like chicken in my house)
Ashley,
I’m so glad you like it! You are the first person to mention adding oyster sauce to this dish. What a great idea!
What cut of beef you use? I like to know what substitutions work well in this dish to help out other readers.
Thanks!
I just made this tonight! It was great!! I LOVE the one pot dishes, being a mom and student, and everything else under the sun, it makes for easy clean up! I read all the comments and couldn’t understand why people were saying they put water in it, you must have edited it out because I didn’t see water on the list and the consistency was perfect!
Taj,
Great! I’m glad you enjoyed this recipe.
You are correct. I did edit the recipe to remove the water that was in the original recipe. There is a note underneath the recipe stating that the recipe was updated to remove the water. The consistency of the final product seemed to be better without it.
Thanks for the comment.
Loved this!!! Per some comments I did sesame oil instead of olive oil, but followed the rest exactly. It was a great, easy dinner that I will definitely make again. Thanks for sharing!
Kelsey,
I’m so glad you liked it! For those of us who enjoy sesame flavor, sesame oil is a great substitution. Thanks!
I can’t find corn starch where I live in Mexico is it necessary? Can I substitute with something else? Thanks.
Hi Lety.
The cornstarch is in this recipe to act as a thickening agent. There is enough starch released by the pasta that you should get similar results without the cornstarch.
If you would like to use flour as a substitute, I would whisk the flour with 1/2 cup of the broth before adding it to the pot. This will prevent lumps of flour.
As a busy mom of two under two, anything with “one pot wonder” in the name sounds perfect to me. This recipe proved to be even MORE amazing than I anticipated! I did have to make a few tweaks just because I didn’t have all the exact ingredients but it worked out just fine for us. I thought I would share for others….
— I used about 2-3 handfuls of baby carrots that I quartered (to keep them bite sized) into strips
— Used yellow & orange pepper instead of red
— I had half a box of Rice noodles (from a Thai dish I tired) instead of linguine
— Used about 6-8 boneless skinless chicken tenders (not the breaded or seasoned kind)
After making it I made notes for my family for next time. I would have cut back a bit on the soy sauce. My husband thought it was a bit salty. I maybe only use a 1/4 tsp red pepper flakes, since I felt it was a bit spicy. But overall an amazing dish and one I am sharing with my friends.
Meghan,
I’m glad you had a good experience using rice noodles in this recipe. Thanks for the comment.
This is delicious! My whole family loved it. I already got requests to make it again soon.
Thanks for sharing.
Thank you Joana! I’m glad your family enjoyed the recipe!
I tried this tonight and it was delicious! I’ll admit healthy skepticism as I’ve never tried a “one pot wonder” dish, but it was really as simple as it sounds. I omitted the veggies because my husband doesn’t like them and instead sauteed up a package of frozen stir fry veggies to add into mine. It worked out great! I’ll add too that I only used 2 cloves of garlic instead of 4 and it was plenty garlicky for our taste. Just thought I’d mention that for anyone who doesn’t love a strong garlic flavor. Thanks for posting this recipe! It’s so nice to have another quick, healthy(ish) meal in my arsenal!
Aleah,
I’m so happy that you and your husband enjoyed this recipe. Thank you!
This is settling as I type .I added water chestnuts, fresh mushrooms, and powdered ginger taste tested great I also did not add water as mentioned in previous post.Thank you for this one!
Jessica,
If I do another Asian inspired One Pot Wonder, I will probably add water chestnuts. It seems like they would add a nice crunchy texture. Sounds great! I’m glad you enjoyed this recipe. Thank you!
LOVE it! I’m definitely following your blog for more recipes!
Since my grandmother taught me never to follow a recipe ‘exactly,’ I added kale, 2 stalks of celery and tossed in a little extra pepper flakes since we like spicy food–but kept everything else the same.
AMAZING. Absolutely amazing. KUDOS!
Jessica,
You are the second person that has mentioned adding kale to this recipe. That would have never crossed my mind, but sounds fantastic. I’m so glad you liked it. Thank you!
I love this recipe! It has become a household standby!
Angela,
I’m so happy you have made this one of your go-to recipes. Thanks for the comment.
I rarely comment on recipes that I find on Pinterest, but this one blew me out of the water! I followed it exactly except that I added more chicken and it was absolutely perfect. The taste was there and it cooked perfectly. I was worried at first because it seemed like there wasn’t enough water in thw pot to cook the pasta, but after it hit the “rapid boil,” that all changed. I was able to stir it in a pot that I thought was too small (Paula Deen dutch oven). It was almost too easy to be true and I worried for nothing! The only thing I would change next time is doing all of the chicken/veggie prep the night before because it took quite a while. I think I will also add some ginger next time for some more depth. Thank you so much for posting! We will definitely be adding this to the monthly rotating menu!
Jenn,
Doing the prep work ahead of time would make this dish come together even quicker and easier. That’s a great idea for busy weeknight cooking. I’m happy to hear that you enjoyed this recipe. Thank you!
Made this tonight and it was absolutely amazing!! Would make again in a heart beat. Thanks for posting this! I’m a recent love on my own girl and need these types of recipes. Thanks again!
Kristina,
Thanks for the comment. I’m so glad you liked it!