Garlic Chicken Lo Mein Recipe
Introduction
Garlic Chicken Lo Mein is a flavorful and easy-to-make dish perfect for weeknight dinners. Tender chicken and crisp vegetables are tossed with savory noodles in a rich garlic sauce that comes together quickly and satisfies every time.
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
- 1 pound fresh or dried lo mein noodles (or spaghetti as a substitute)
- 1 tablespoon sesame oil (to prevent sticking)
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon rice wine vinegar (or dry sherry)
- 1/2 cup chicken broth
- 1/4 teaspoon white pepper
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup shredded carrots
- 2 green onions, thinly sliced (for garnish)
- Optional: 1 cup snow peas or broccoli florets
Instructions
- Step 1: In a medium bowl, combine the chicken pieces with 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon white pepper. Mix well to coat the chicken evenly. Cover and refrigerate for at least 30 minutes.
- Step 2: Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package directions until al dente (3-5 minutes for fresh noodles). Drain and rinse under cold water to stop cooking. Toss noodles with 1 tablespoon sesame oil to prevent sticking. Set aside.
- Step 3: In a small bowl, whisk together 1/4 cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 tablespoon cornstarch, 1 tablespoon sesame oil, 1 teaspoon rice wine vinegar, 1/2 cup chicken broth, and 1/4 teaspoon white pepper until smooth. Set aside.
- Step 4: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 5-7 minutes until cooked through and lightly browned. Remove chicken and set aside.
- Step 5: Add the remaining tablespoon of vegetable oil to the wok. Stir-fry the minced garlic and ginger for about 30 seconds until fragrant. Add the bell peppers, mushrooms, and shredded carrots. Stir-fry for 3-5 minutes until vegetables are tender-crisp. If using snow peas or broccoli, add now and cook for an additional 2-3 minutes.
- Step 6: Pour the prepared sauce into the wok with the vegetables and bring to a simmer. Cook 1-2 minutes until the sauce thickens. Return the cooked chicken and noodles to the wok. Toss everything together well, stirring for another 1-2 minutes until heated through and well coated.
- Step 7: Serve the lo mein hot, garnished with sliced green onions.
Tips & Variations
- For extra flavor, let the chicken marinate overnight if time allows.
- Substitute spaghetti if lo mein noodles are unavailable.
- Add a dash of chili flakes or sriracha for some heat.
- Mix in snow peas, broccoli, or snap peas for more vegetable variety and crunch.
- Use low-sodium soy sauce to control saltiness.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to keep noodles moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
Yes, but make sure to thaw the chicken completely and pat it dry before marinating to ensure it cooks evenly and the marinade adheres properly.
How do I prevent the noodles from sticking together?
Rinsing the noodles under cold water after cooking and tossing them with a bit of sesame oil helps keep them separate and prevents clumping.
Print
Garlic Chicken Lo Mein Recipe
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This Garlic Chicken Lo Mein recipe is a flavorful, easy-to-make dish featuring tender marinated chicken, crisp stir-fried vegetables, and perfectly cooked lo mein noodles tossed in a savory garlic sauce. Ideal for a quick weeknight dinner, this recipe balances sweet, savory, and tangy flavors with a delightful texture from fresh vegetables and a homemade sauce.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
Noodles
- 1 pound fresh or dried lo mein noodles (or spaghetti as a substitute)
- 1 tablespoon sesame oil (to prevent sticking)
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon rice wine vinegar (or dry sherry)
- 1/2 cup chicken broth
- 1/4 teaspoon white pepper
Vegetables & Aromatics
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup shredded carrots
- 2 green onions, thinly sliced (for garnish)
- Optional: 1 cup snow peas or broccoli florets
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper. Mix thoroughly to coat all the chicken. Cover and refrigerate for at least 30 minutes to allow flavors to develop.
- Prepare the Lo Mein Noodles: Bring a large pot of water to a boil. Add the noodles and cook until al dente (3-5 minutes for fresh noodles, longer for dried as per package instructions). Drain the noodles in a colander, rinse under cold water to stop cooking and remove excess starch, then toss with 1 tablespoon of sesame oil to prevent sticking.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, rice wine vinegar, chicken broth, and white pepper until the cornstarch is fully dissolved. Set this sauce mixture aside.
- Stir-Fry the Chicken and Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry until cooked through and lightly browned, about 5-7 minutes. Remove chicken and set aside. Add the remaining 1 tablespoon vegetable oil to the wok, then add minced garlic and ginger; stir-fry for 30 seconds until fragrant. Add bell peppers, mushrooms, and carrots; stir-fry 3-5 minutes until vegetables are tender-crisp. If using snow peas or broccoli florets, add them now and stir-fry for another 2-3 minutes.
- Bring It All Together: Pour the prepared sauce into the wok with the vegetables and bring to a simmer for 1-2 minutes until it thickens. Return the cooked chicken and noodles to the wok; toss to combine fully so everything is evenly coated with the sauce. Continue to stir-fry for an additional 1-2 minutes until heated through and flavors meld beautifully.
- Serve: Transfer the Garlic Chicken Lo Mein to serving plates or bowls, garnish with thinly sliced green onions, and serve immediately for the best flavor and texture.
Notes
- Marinate chicken for longer (up to 2 hours) to enhance flavor.
- Use fresh lo mein noodles if possible for a better texture, or spaghetti as a substitute.
- Adjust the vegetables based on preference or seasonality; snow peas and broccoli add nice color and crunch.
- Be careful not to overcook the noodles to avoid mushiness.
- For a spicier version, add red chili flakes or a splash of chili oil during stir-frying.
- Ensure high heat when stir-frying to achieve classic wok-style flavor and texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Keywords: garlic chicken lo mein, easy lo mein recipe, chicken noodle stir-fry, Chinese lo mein, quick stir-fry chicken noodles
