Description
This Garlic Chicken Lo Mein combines tender chicken, vibrant vegetables, and perfectly cooked noodles enveloped in a rich garlic sauce. It’s a comforting dish that brings a taste of nostalgia to your table.
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs, thinly sliced
- 1 tbsp soy sauce
- 1 tsp cornstarch
- 1 tsp sesame oil
- 8 oz lo mein noodles (or spaghetti)
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 cup sliced bell peppers
- 1 cup shredded carrots
- 1 cup snap peas or snow peas
- 3 green onions, sliced
- 1 tsp fresh ginger, grated (optional)
- 3 tbsp soy sauce (for the sauce)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp brown sugar
- 1/4 cup chicken broth or water
- 1 tsp toasted sesame oil
Instructions
- Start by marinating the chicken. In a medium bowl, combine the sliced chicken with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil. Mix well and let it sit for 5–10 minutes, allowing the flavors to penetrate the meat.
- While the chicken is marinating, cook the lo mein noodles according to package directions, usually around 6-8 minutes. Once cooked, drain them and toss with a little sesame oil to prevent sticking.
- Next, whisk together all the sauce ingredients in a small bowl: 3 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp hoisin sauce, 1 tsp brown sugar, 1/4 cup chicken broth or water, and 1 tsp toasted sesame oil. Set this aside for later.
- Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Once the oil is shimmering, add the marinated chicken in a single layer. Cook for 5-7 minutes until browned and cooked through, stirring occasionally. Ensure the chicken is no longer pink in the center; this is crucial to avoid foodborne illness.
- Remove the cooked chicken from the pan and set it aside on a plate. In the same pan, add the minced garlic (and grated ginger if using) and sauté for 30 seconds until fragrant. Be careful not to burn the garlic as it can turn bitter.
- Add the sliced bell peppers, shredded carrots, and snap peas to the pan. Stir-fry for 3–4 minutes until the vegetables are crisp-tender but still vibrant. You want them to retain some crunch for texture.
- Return the cooked chicken to the pan. Pour in the prepared sauce and simmer for 1–2 minutes, stirring gently until the sauce thickens slightly. This step is key for ensuring the chicken and veggies are well-coated.
- Finally, add the cooked lo mein noodles and sliced green onions to the pan. Toss everything together gently, ensuring the noodles are heated through and well-combined with the sauce and vegetables. Serve immediately for the best texture and flavor.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
Keywords: Don't overcrowd the pan when cooking the chicken. If necessary, cook in batches to ensure even browning and prevent steaming. Consider adding a splash of rice vinegar or lime juice at the end for a touch of acidity, which can brighten the flavors.