Description
This Garlic Chicken Lo Mein recipe combines tender, marinated chicken with fresh vegetables and perfectly cooked lo mein noodles, all tossed in a savory, flavorful garlic sauce. Easy to prepare and bursting with classic Asian-inspired flavors, it’s an ideal weeknight dinner that delivers delicious results in under an hour.
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 and Stir-Fry
- 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 pieces with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper. Mix well to ensure all pieces are coated. Cover and refrigerate for at least 30 minutes to let the flavors meld.
- 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 (about 3-5 minutes for fresh noodles). Drain the noodles and rinse under cold water to stop cooking and remove excess starch. Toss with 1 tablespoon of 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 the cornstarch is fully dissolved. Set the sauce mixture 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 until cooked through and lightly browned, about 5-7 minutes. Remove the chicken and set aside. Add the remaining tablespoon of vegetable oil, then stir-fry minced garlic and ginger for 30 seconds until fragrant. Add bell peppers, mushrooms, and carrots, stir-frying for 3-5 minutes until tender-crisp. If using, add snow peas or broccoli and stir-fry an additional 2-3 minutes.
- Combine and Finish: Pour the prepared sauce into the wok with the vegetables, simmer and cook for 1-2 minutes until the sauce thickens. Return cooked chicken and noodles to the wok. Toss thoroughly until everything is evenly coated and heated through, stir-frying for another 1-2 minutes to blend flavors.
- Serve: Transfer the lo mein to serving plates or bowls. Garnish with thinly sliced green onions and serve immediately for best flavor and texture.
Notes
- Marinating the chicken longer than 30 minutes enhances the flavor.
- If you cannot find lo mein noodles, spaghetti or linguine work well as substitutes.
- Adjust vegetables based on preference; baby corn, snap peas, or bok choy can be added.
- To make it spicier, add crushed red pepper flakes or a dash of chili paste.
- Use low-sodium soy sauce to control salt intake if desired.
