Garlic Chicken Lo Mein

 

Garlic Chicken Lo Mein (Bold, Savory, and Loaded with Garlic)

Introduction

Garlic Chicken Lo Mein is a flavorful Asian-inspired noodle dish packed with tender chicken, crisp vegetables, and a rich, garlicky sauce. This homemade version is better than takeout—healthier, customizable, and bursting with umami flavor. Buckwheat lo mein noodles are stir-fried with aromatic garlic, fresh ginger, and a savory blend of soy sauce, hoisin sauce, and fish sauce, creating a perfectly balanced meal that’s satisfying and comforting. Ideal for weeknight dinners or meal prep, this dish comes together quickly while delivering restaurant-quality results.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts, cut into bite-sized cubes
• 1 tablespoon garlic powder
• Salt and black pepper, to taste
• 1 tablespoon fish sauce
• 1 teaspoon fresh ginger, grated

For the Vegetables:

• 10 garlic cloves, finely minced
• 2 teaspoons fresh ginger, grated
• 2 cups cabbage, shredded
• 2 cups broccoli florets
• 2 carrots, shredded or julienned
• 4 green onions, sliced
• 6 ounces mushrooms, sliced
• 2 celery stalks, thinly sliced

For the Noodles and Sauce:

• 8 ounces buckwheat lo mein noodles
• ¼ cup soy sauce
• 1 tablespoon hoisin sauce
• 1 teaspoon fish sauce
• 1 teaspoon freshly ground black pepper
• 2 tablespoons Szechuan garlic butter
• Cooking oil (canola or vegetable oil)

Instructions

Step 1: Marinate the Chicken

1. In a medium bowl, combine the cubed chicken with garlic powder, salt, black pepper, fish sauce, and grated ginger.
2. Mix well until all the chicken pieces are evenly coated.
3. Let the chicken marinate for 10–15 minutes to enhance flavor.

Step 2: Cook the Noodles

1. Bring a large pot of salted water to a boil.
2. Add the buckwheat lo mein noodles and cook according to package instructions, undercooking by 1–2 minutes for a firmer texture.
3. Drain the noodles and rinse briefly with cold water to stop the cooking.
4. Set aside.

Step 3: Sauté the Chicken

1. Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat.
2. Add the marinated chicken in a single layer.
3. Cook for 6–8 minutes, stirring occasionally, until the chicken is golden brown and fully cooked.
4. During the last 2 minutes, add 1 tablespoon Szechuan garlic butter and half of the minced garlic.
5. Stir until fragrant and well combined.
6. Remove the chicken from the pan and set aside.

Step 4: Cook the Vegetables

1. In the same pan, add another tablespoon of oil if needed.
2. Add the remaining minced garlic and grated ginger.
3. Sauté for 1 minute until aromatic.
4. Add cabbage, broccoli, carrots, mushrooms, celery, and green onions.
5. Stir-fry for 5–7 minutes, stirring frequently, until vegetables are tender-crisp but still vibrant.

Step 5: Combine and Finish

1. Return the cooked chicken to the pan with the vegetables.
2. Add the cooked noodles.
3. Pour in soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter.
4. Toss everything together using tongs or chopsticks.
5. Stir-fry over medium heat for 2–3 minutes, until the noodles are fully cooked and evenly coated with sauce.

Tips for the Best Garlic Chicken Lo Mein

• Undercooking the noodles prevents them from becoming mushy.
• Use high heat for proper stir-fry texture.
• Adjust garlic and ginger levels to your taste.
• Add chili oil or red pepper flakes for heat.
• Prep all ingredients before cooking for a smooth process.

Serving Suggestions

• Serve hot, garnished with extra green onions
• Pair with spring rolls or dumplings
• Add a fried egg or sesame seeds for extra richness

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in a skillet over medium heat with a splash of water or soy sauce.
• Avoid microwaving for best texture.

Why You’ll Love This Recipe

Packed with garlic flavor
Better than takeout
Customizable vegetables
Perfect for meal prep