Description
Garlic Chicken Lo Mein is a flavorful and easy-to-make stir-fried noodle dish featuring tender marinated chicken, fresh vegetables, and a savory homemade sauce. Perfect for a quick weeknight dinner, this recipe delivers delicious results with a balanced mix of textures and bold flavors.
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 (divided)
- 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 bite-sized chicken pieces with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the chicken.
- Prepare the Lo Mein Noodles: Bring a large pot of water to a boil and cook the lo mein noodles according to package instructions until al dente—typically 3-5 minutes for fresh noodles or longer for dried. Drain in a colander and rinse under cold water to stop cooking and remove excess starch. Toss the noodles with 1 tablespoon of sesame oil to prevent sticking and set aside.
- 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 the sauce 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 for 5-7 minutes until cooked through and lightly browned. Remove the chicken and set it aside. Add the remaining 1 tablespoon of vegetable oil to the wok, then add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the sliced red and green bell peppers, mushrooms, and shredded carrots. Stir-fry the vegetables for 3-5 minutes until tender-crisp. If using snow peas or broccoli florets, add them now and stir-fry an additional 2-3 minutes.
- Bring It All Together: Pour the prepared sauce into the wok with the vegetables. Bring the mixture to a simmer and cook for 1-2 minutes until the sauce thickens. Return the cooked chicken and the prepared noodles to the wok. Toss well to combine and ensure the noodles and chicken are evenly coated in the sauce. Stir-fry everything together for another 1-2 minutes until heated through and flavors melded.
- Serve: Transfer the cooked lo mein to serving plates or bowls. Garnish with thinly sliced green onions and serve immediately for the best taste and texture.
Notes
- Marinating the chicken for longer than 30 minutes enhances the flavor and tenderness.
- Rinsing noodles under cold water after boiling stops them from overcooking and prevents clumping.
- You can substitute spaghetti or linguine if lo mein noodles are unavailable.
- Adjust the vegetable selections based on availability or preference; snap peas or broccoli work well.
- Use low-sodium soy sauce if you want to control the salt content.
