Description
This Garlic Chicken Lo Mein recipe offers a perfect balance of tender marinated chicken, fresh vegetables, and savory sauce tossed with noodles for a quick, flavorful, and satisfying Asian-inspired meal. Ready in just 45 minutes, it’s easy to make at home and sure to please the entire family.
Ingredients
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 with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper. Mix thoroughly to coat all pieces. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Prepare the Lo Mein Noodles: Bring a large pot of water to a boil. Cook the noodles according to package instructions until al dente (about 3-5 minutes for fresh noodles, longer for dried). Drain and rinse under cold water to stop cooking and remove excess starch. Toss with 1 tablespoon 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 fully combined and the cornstarch dissolves. Set aside.
- Stir-Fry the Chicken and Vegetables: 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 the chicken and set aside. Add the remaining 1 tablespoon vegetable oil to the wok. Stir-fry the minced garlic and ginger for 30 seconds until fragrant. Add bell peppers, mushrooms, and carrots; stir-fry for 3-5 minutes until vegetables are tender-crisp. If using, add snow peas or broccoli now and cook an additional 2-3 minutes.
- Combine All Ingredients: Pour the prepared sauce into the wok with the vegetables and bring to a simmer. Cook for 1-2 minutes until the sauce thickens. Return the cooked chicken and noodles to the wok, tossing to evenly coat everything with the sauce. Stir-fry another 1-2 minutes until heated through and flavors meld.
- Serve: Transfer the lo mein to plates or bowls. Garnish with sliced green onions and serve immediately for best flavor.
Notes
- Marinate chicken longer for deeper flavor, up to 2 hours in the fridge.
- Use fresh lo mein noodles if available for best texture, but dried or spaghetti work fine.
- Tossing noodles with sesame oil after cooking prevents them from sticking together.
- Add optional vegetables for extra nutrition and color.
- Adjust sauce seasoning to taste; add chili flakes for some heat if desired.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.
