Savory Garlic Chicken Lo Mein (Print Version)
Tender chicken, vibrant vegetables and lo mein noodles tossed in a rich garlicky sauce—ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 14 ounces boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 2 cups broccoli florets
03 - 1 medium red bell pepper, julienned
04 - 2 medium carrots, julienned
05 - 4 green onions, sliced
→ Noodles
06 - 10.5 ounces lo mein noodles (fresh or dried)
→ Aromatics and Seasonings
07 - 4 cloves garlic, minced
08 - 2 tablespoons fresh ginger, minced
09 - 2 tablespoons vegetable oil
10 - 1 tablespoon sesame oil
→ Sauce
11 - 1/4 cup low-sodium soy sauce
12 - 2 tablespoons oyster sauce
13 - 1 tablespoon hoisin sauce
14 - 2 teaspoons sugar
15 - 1 teaspoon cornstarch
16 - 1/4 cup chicken broth or water
17 - Freshly ground black pepper, to taste
# How to Make It:
01 - Cook lo mein noodles according to package instructions. Drain thoroughly and toss with 1 teaspoon sesame oil to prevent sticking. Set aside.
02 - In a mixing bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, and chicken broth or water until blended. Set sauce aside.
03 - Heat vegetable oil in a large wok or deep skillet over medium-high heat. Add sliced chicken and stir-fry for 4 to 5 minutes, until just cooked through. Transfer chicken to a plate and keep warm.
04 - In the same wok, add minced garlic and ginger; stir-fry for 30 seconds until aromatic.
05 - Add broccoli florets, red bell pepper, and carrots. Stir-fry for 3 to 4 minutes until vegetables are just tender but still vibrant.
06 - Return chicken to the wok along with sliced green onions.
07 - Add cooked noodles to the wok and pour prepared sauce over all ingredients. Toss thoroughly for 2 to 3 minutes until noodles are evenly coated and heated through.
08 - Drizzle remaining sesame oil over dish. Adjust seasoning with freshly ground black pepper. Serve immediately while hot.
# Expert Advice:
01 -
- You get that glossy, garlicky flavor with every bite, and no delivery fee in sight.
- It’s a playful canvas—you can toss in any veggie odds and ends you have.
02 -
- I once tried to rush the noodle boil and ended up with a gummy clump—patience is key.
- Tossing everything quickly at the end makes the biggest difference for that takeout texture.
03 -
- Slicing meat and veggies the same size makes stir-frying foolproof and fast.
- Using a hot pan and not overcrowding lets everything caramelize, not steam.