Garlic Chicken Lo Mein is a flavorful and savory dish that’s perfect for a weeknight dinner. It combines tender pieces of chicken, vibrant vegetables, and chewy noodles in a deliciously aromatic garlic sauce. With the right balance of spices, savory sauces, and a hint of sweetness, this dish will quickly become a family favorite. The use of fresh ginger, garlic, and Szechuan garlic butter adds a robust flavor that elevates the taste of this dish, making it irresistible.
This recipe is easy to prepare, nutritious, and versatile, allowing you to incorporate your favorite vegetables and protein. Whether you’re a fan of lo mein or just looking for a quick stir-fry, this Garlic Chicken Lo Mein is sure to satisfy your cravings for something hearty, healthy, and delicious.
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fish sauce
- 1 teaspoon fresh ginger, grated
The Vegetables:
- 10 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 2 cups cabbage, shredded
- 2 cups broccoli florets
- 2 carrots, shredded
- 4 green onions, sliced
- 6 ounces mushrooms, sliced
- 2 celery stalks, sliced
For the Noodles & Sauce:
- 8 ounces buckwheat lo mein noodles
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoons Szechuan garlic butter
- Cooking oil (e.g., canola or vegetable oil)
Preparation:
Step 1: Prepare the Chicken
In a mixing bowl, combine the cubed chicken breasts with garlic powder, salt, pepper, fish sauce, and grated fresh ginger. Toss everything together until the chicken pieces are evenly coated with the seasoning mix.
Step 2: Cook the Noodles
Bring a large pot of water to a boil. Cook the buckwheat lo mein noodles according to the package instructions, but reduce the cooking time by 1-2 minutes to ensure the noodles remain slightly undercooked and have a firmer texture when stir-fried. Drain the noodles and set them aside.
Step 3: Sauté the Chicken
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the seasoned chicken. Cook the chicken for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked. In the last 2 minutes of cooking, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic. Sauté until the garlic is fragrant and the butter has melted, infusing the chicken with flavor. Remove the chicken from the pan and set it aside.
Step 4: Sauté the Vegetables
In the same pan, add another tablespoon of cooking oil if needed. Toss in the remaining minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add the shredded cabbage, broccoli florets, shredded carrots, sliced green onions, mushrooms, and celery to the pan. Stir-fry the vegetables for about 5-7 minutes, ensuring they remain tender-crisp and slightly charred.
Step 5: Combine Everything
Return the cooked chicken to the pan with the vegetables. Add the undercooked lo mein noodles to the pan, followed by the soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter. Stir-fry everything together over medium heat for 2-3 minutes, ensuring that the noodles are fully cooked and evenly coated in the sauce.
Step 6: Serve & Enjoy
Remove the pan from the heat and serve the Garlic Chicken Lo Mein immediately. Enjoy this hearty, flavorful dish with your family or friends!
Variation:
- Vegetarian Option: You can replace the chicken with tofu or tempeh for a plant-based version of this dish.
- Different Vegetables: Feel free to experiment with other vegetables like bell peppers, snow peas, or baby corn to customize the dish to your taste.
- Spicy Version: Add chili flakes, Sriracha, or sliced fresh chilies to give the dish a spicy kick.
Cooking Note:
- When stir-frying, make sure the pan is preheated and the oil is hot before adding the ingredients. This will help to create that desirable crispness and prevent the ingredients from becoming soggy.
- To achieve the best texture for the noodles, it’s important not to overcook them. Undercooking the noodles slightly and then finishing the cooking process in the pan ensures they soak up the sauce while maintaining a firm, chewy texture.
Serving Suggestions:
- This dish pairs wonderfully with a side of steamed dumplings or a crisp Asian cucumber salad.
- For a heartier meal, serve with a side of egg rolls or wontons.
- You can also top the lo mein with sesame seeds or a drizzle of extra Szechuan garlic butter for an added burst of flavor.
Tips:
- Use fresh ingredients: Fresh garlic and ginger will make a huge difference in the flavor of the dish. Opt for fresh over powdered versions when possible.
- Don’t overcrowd the pan: If you’re making a large batch, it’s better to cook the chicken and vegetables in batches rather than overcrowding the pan. This will help to ensure an even, high-heat stir-fry.
- Prep ahead: You can prep the chicken, vegetables, and noodles ahead of time, storing them in separate containers in the fridge. This will save time when you’re ready to cook the dish.
- Leftovers: This dish keeps well for 2-3 days in the refrigerator and can be reheated in a skillet over medium heat for the best texture.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Nutritional Information (per serving):
- Calories: ~450 kcal
- Protein: 30g
- Sodium: 800mg
- Carbohydrates: 40g
- Fat: 15g
- Fiber: 5g
- Sugar: 6g
FAQs:
Can I use other types of noodles?
Yes, you can use other noodles such as egg noodles, rice noodles, or even spaghetti in place of lo mein noodles.
Can I make this dish gluten-free?
Yes, substitute the soy sauce with gluten-free tamari or coconut aminos. Make sure the noodles you use are gluten-free as well.
Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze the cooked lo mein in an airtight container for up to 2 months. Reheat in a skillet or microwave when ready to serve.
Conclusion:
Garlic Chicken Lo Mein is a satisfying and delicious dish that brings together the perfect combination of flavors and textures. With tender chicken, fresh vegetables, and savory noodles in a mouthwatering sauce, it’s a complete meal that’s easy to prepare and packed with nutrients. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe is sure to be a hit. Don’t hesitate to customize it with your favorite ingredients and enjoy the bold, vibrant flavors that this dish offers!
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Garlic Chicken Lo Mein Recipe
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fish sauce
- 1 teaspoon fresh ginger, grated
The Vegetables:
- 10 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 2 cups cabbage, shredded
- 2 cups broccoli florets
- 2 carrots, shredded
- 4 green onions, sliced
- 6 ounces mushrooms, sliced
- 2 celery stalks, sliced
For the Noodles & Sauce:
- 8 ounces buckwheat lo mein noodles
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoons Szechuan garlic butter
- Cooking oil (e.g., canola or vegetable oil)
Instructions
In a mixing bowl, combine the cubed chicken breasts with garlic powder, salt, pepper, fish sauce, and grated fresh ginger. Toss everything together until the chicken pieces are evenly coated with the seasoning mix.
Bring a large pot of water to a boil. Cook the buckwheat lo mein noodles according to the package instructions, but reduce the cooking time by 1-2 minutes to ensure the noodles remain slightly undercooked and have a firmer texture when stir-fried. Drain the noodles and set them aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the seasoned chicken. Cook the chicken for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked. In the last 2 minutes of cooking, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic. Sauté until the garlic is fragrant and the butter has melted, infusing the chicken with flavor. Remove the chicken from the pan and set it aside.
In the same pan, add another tablespoon of cooking oil if needed. Toss in the remaining minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add the shredded cabbage, broccoli florets, shredded carrots, sliced green onions, mushrooms, and celery to the pan. Stir-fry the vegetables for about 5-7 minutes, ensuring they remain tender-crisp and slightly charred.
Return the cooked chicken to the pan with the vegetables. Add the undercooked lo mein noodles to the pan, followed by the soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter. Stir-fry everything together over medium heat for 2-3 minutes, ensuring that the noodles are fully cooked and evenly coated in the sauce.
Remove the pan from the heat and serve the Garlic Chicken Lo Mein immediately. Enjoy this hearty, flavorful dish with your family or friends!
Notes
Cooking Note:
- When stir-frying, make sure the pan is preheated and the oil is hot before adding the ingredients. This will help to create that desirable crispness and prevent the ingredients from becoming soggy.
- To achieve the best texture for the noodles, it’s important not to overcook them. Undercooking the noodles slightly and then finishing the cooking process in the pan ensures they soak up the sauce while maintaining a firm, chewy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g