This P.F. Chang's chicken lo mein recipe is proof that weeknight takeout can happen right in your own kitchen--and in less time than it takes to place an order and wait for delivery.
I've eaten at P.F. Chang's more times than I can count, and trust me: this homemade version of the popular Chinese dish is just as good, if not better. And, it's surprisingly easy to pull together in wait for it...just 30 minutes. Now that's something we can all celebrate.
The best part about this recipe though? You can make it exactly the way your family likes it. Want extra veggies? Toss in more broccoli. Have a kid who picks out the mushrooms? Just choose a stir fry blend of their favorite veggies you know they'll eat.
Swap the chicken for shrimp, beef, or tofu depending on what's in your fridge and what you're craving. This is a flexible, one-pan dinner that's guaranteed to satisfy everyone at the table (without the greasy takeout box).
As a busy working mom, this is the kind of recipe I love: quick, easy, and a candidate for the "clean plate club." If you're looking to add more of those to your repertoire, then I know you'll want to try my Trader Joe's chicken piccata meatballs and boursin lemon pasta recipes. My family also loves my jerk chicken quesadilla recipe, and I bet yours will too.
Ready to make this yummy better-than-takout lo mein recipe? Let's do it!
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- spaghetti
- fresh ginger
- low-sodium chicken broth
- low-sodium soy sauce
- hoisin
- sesame oil
- cornstarch
- vegetable or canola oil
- boneless, skinless chicken breast
- garlic
- stir-fry vegetables
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get cooking!
- First, cook the spaghetti in boiling salted water according to the package instructions to al dente. While the spaghetti cooks, use the edges of a spoon to peel the ginger. Mince the ginger.
- Then, whisk together the chicken broth, soy sauce, hoisin, sesame oil, and cornstarch in a measuring cup.
- Next, heat the vegetable oil in a large skillet over medium-high heat. Cook the chicken, in batches, 4 to 5 minutes, turning once, until browned on both sides. Remove the chicken from the skillet, reserving the drippings in the skillet.
- Finally, add the ginger and garlic to the skillet and sauté 30 seconds or until fragrant, adding additional oil if necessary. Add the vegetables and 2 tablespoons water. Cover and steam for 3 minutes or until almost tender. Uncover and cook 1 minute. Add the chicken and the lo mein sauce mixture. Simmer 2 minutes or until the sauce thickens. Add the spaghetti and toss to coat. Divide between bowls and serve.
Hint: What to know my secret to thinly slice chicken breasts? I freeze them for about 30 minutes. It makes slicing a breeze!
Substitutions
Here are some simple substitution ideas if you need them:
- Spaghetti - You can use any long noodle you'd like: lo mein noodles, linguine, or soba noodles are great. For extra protein, use protein spaghetti or for extra fiber, use whole wheat pasta.
- Chicken - The great thing about this recipe is it's so versatile. Instead of chicken use shrimp, steak (I recommend flank steak or sirloin), pork tenderloin, or even tofu if you want to make it vegetarian. In a pinch, shredded rotisserie chicken is also great.
- Stir-fry vegetables - Grab your favorite blend of stir-fry vegetables for this easy pasta dinner. Fresh or frozen mixes are both great options. The blend I used has a mix of broccoli, snow peas, carrots, onion, and red bell peppers.
- Soy sauce - If you only have regular soy sauce (instead of low-sodium or light soy sauce), that's okay. Just taste as you go so that it doesn't end up too salty. You can also use coconut aminos or tamari instead.
- Hoisin sauce -Forget to grab hoisin? That's okay! Oyster sauce or teriyaki sauce work too if you don't have hoisin on hand.
- Chicken broth - Instead of chicken broth, use what you have on hand. Vegetable broth and beef broth will also do the trick.
- Vegetable oil - Use a high heat oil since you'll want to cook the meat and veggies at a high temperature. Canola oil, soybean oil, and peanut oil are all great alternatives. I don't recommend using olive oil since it has a harder time standing up to high heat.
Variations
Check out these additional ways to change up this recipe:
- Spicy - Add a teaspoon of sriracha or chili paste to the sauce to give this stir-fry dish a little kick. You can also add a pinch of red pepper flakes.
- Vegetarian - It's easy to make this recipe vegetarian friendly. Use tofu instead of chicken and go with vegetable broth.
- Beef and Broccoli Lo Mein - Beef and broccoli is one of my favorite Chinese take-out dishes of all time. It's easy to apply those flavors to this recipe. Slice up top sirloin and use broccoli florets instead of stir-fry vegetables. Cook the beef strips to desired doneness (I like mine medium-rare). If you're feeling fancy, top with sliced green onion too.
Equipment
Here's the equipment you'll need to make this P. F. Chang's copycat recipe:
- pasta pot
- colander
- tongs
- large skillet with a lid
- chef's knife
- liquid measuring cup
- measuring spoons
- whisk
Storage
To refrigerate: Transfer leftovers to an airtight container or zip-top bag and store in the refrigerator for up to 4 days. Reheat in a skillet with a splash of broth or water to loosen up the noodles.
To freeze: Transfer leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating. Note: The noodles may soften slightly after freezing, but the flavor will still be great.
Tasty Tip
Use the largest skillet you have (or even a wok). More surface area promotes browning instead of steaming--your stir-fry will come out with perfectly crisp-tender veggies and browned chicken instead of a mushy and bland mix.
Frequently asked questions
Absolutely, but you'll want to cook the rice noodles less than the package says so they don't end up mushy. (They'll soften once you add them to the sauce.)
Not at all--just be sure to use the biggest skillet you have. Or, if you don't have a large pan, cook in batches so the veggies stay crisp and the chicken browns nicely.
Absolutely. Use tofu or mushrooms instead of the chicken, vegetable broth instead of chicken broth, and if you're going vegan, make sure the hoisin is vegan-friendly.
Easy peasy. Use tamari or coconut aminos instead of the soy sauce, gluten-free hoisin (Kikkoman has a great option), and gluten-free noodles.
It is! Prep all of the ingredients and store separately and only cook the noodles.
You may need a little more cornstarch slurry. Whisk together 1 teaspoon corn starch with 1 tablespoon cold water and add to the pan sauce. Simmer for 2 minutes until it thickens.
Ack! No--don't toss the noodles with oil. That will prevent them from absorbing that yummy yummy sauce. What's happened is the starch from the cooked noodles is causing them to stick together. Instead, rinse them under warm water and you should be good to go.
Related
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Pairing
These are my favorite dishes to serve with this best chicken lo mein recipe:
🍽Get the recipe
Chicken and Vegetable Lo Mein (P.F. Chang's copycat)
Equipment
- pasta pot
- colander
- tongs
- large skillet with a lid
- chef's knife
- liquid measuring cup
- measuring spoons
- whisk
Ingredients
- 1 (8-ounce) package uncooked spaghetti
- 1 (1-inch) piece fresh ginger
- ⅓ cup low-sodium chicken broth
- 2 tablespoon low-sodium soy sauce
- 2 tablespoon hoisin
- 2 teaspoon sesame oil
- 2 teaspoon cornstarch
- 2 tablespoon vegetable oil
- 1 ¼ pound boneless skinless chicken breasts, thinly sliced
- 2 cloves garlic, minced
- 1 (12-ounce) package fresh or frozen (thawed) stir-fry vegetables (about 5 cups)
Instructions
- Cook the spaghetti in boiling salted water according to the package directions to al dente. Drain, and set aside.
- While the spaghetti cooks, use the edges of a spoon to peel the ginger. Mince the ginger.
- Whisk together the chicken broth, soy sauce, hoisin, sesame oil, and cornstarch in a liquid measuring cup or small bowl. Set aside.
- Heat the vegetable oil in a large skillet over medium-high heat until hot. Add the chicken pieces and cook 4 to 5 minutes, turning once, until browned on both sides. Remove the chicken from the skillet, reserving the drippings in the skillet.
- Add the ginger and garlic to the drippings, and sauté for 30 seconds or until fragrant. (Keep a watchful eye on the skillet--the ginger and garlic burn easily.) Add the vegetables and 2 tablespoons water. Cover the skillet with a lid and allow the vegetables to steam for 3 minutes or until almost tender. Uncover and cook 1 more minute or until the liquid evaporates.
- Return the chicken to the skillet and pour in the chicken broth mixture. Reduce the heat, and simmer for 2 minutes or until the sauce thickens.
- Add the spaghetti, and toss gently to coat. Divide the lo mein evenly between serving bowls or plates and serve immediately.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Cook the chicken to a minimum internal temperature of 165°F.
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove.
Jill says
We loved this and that we felt like we were eating out, so good!
Anahi says
This recipe was so good! I needed to make dinner quickly and this recipe did not disappoint. My family loved it, too!
Marie-Pierre says
The kids devoured their noodles! Hoisin sauce is just magical! Yum!
Grace says
I've been looking for a good PF Chang's copycat recipe and this is it! PF Chang's is my guilty pleasure but it honestly gets so expensive to order it regularly -- this is easy to make but a fraction of the price.
Tina says
My family loves Asian food, so I made this recipe for dinner last night. A huge hit. So delicious and healthy at the same time.
Jaleah says
This chicken and vegetable lo mein is so delicious, it’s even better than takeout !
Ashley Freeman says
Woohoo! Thanks so much Jaleah!
Nicole says
This chicken and vegetable lo mein is so good! Tastes just like the real deal.
Ashley Freeman says
Awesome! Thanks so much for your note!
Ashley says
This is one of the best chicken and veggie lo meins I’ve tried. So easy to make and full of flavor. I’m glad to have another lunch idea to add to the rotation!
Ashley Freeman says
Wow! Thank you so much!
Swathi says
Chicken and vegetable lo mein taste exactly like pf changs we enjoyed as our family dinner.
AshleyFreeman says
Yay! Thanks so much for sharing Swathi!
Claudia says
I made this chicken and vegetable lo mein and it tasted just like P.F. Chang’s—so flavorful and easy to whip up at home!
AshleyFreeman says
Yay! Love to hear that!