Savory Garlic Chicken Lo Mein (Printable)
Tender chicken, lo mein noodles and crisp vegetables tossed in a bold garlicky sauce for a quick weeknight meal.
# 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 granulated sugar
15 - 1 teaspoon cornstarch
16 - 1/4 cup chicken broth or water
17 - Freshly ground black pepper, to taste
# Directions:
01 - Cook lo mein noodles in a large pot of boiling water according to package directions, then drain and toss with 1 teaspoon sesame oil. Set aside.
02 - In a mixing bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, and chicken broth or water until smooth. Set aside.
03 - Heat vegetable oil in a wok or deep skillet over medium-high heat. Add chicken slices and cook, stirring frequently, for 4 to 5 minutes until just cooked through. Remove chicken and keep warm.
04 - In the same wok, add minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
05 - Add broccoli florets, julienned red bell pepper, and carrots. Stir-fry for 3 to 4 minutes, until vegetables are crisp-tender.
06 - Return the cooked chicken to the wok and add sliced green onions.
07 - Add the cooked noodles to the wok. Pour in the prepared sauce and toss all the ingredients together, ensuring the noodles are thoroughly coated and heated through, about 2 to 3 minutes.
08 - Drizzle with remaining sesame oil, adjust the seasoning with freshly ground black pepper, and serve immediately.
# Expert Tips:
01 -
- Lo mein at home means you can sneak in extra veggies or dial up the garlic without judgment.
- This dish nails that glossy takeout sauce with fewer dishes, and leftovers taste even better the next day.
02 -
- Adding the sauce before the noodles makes the noodles soggy—always noodles first, then sauce.
- Never walk away from the garlic-ginger step; burnt aromatics can overpower the whole dish.
03 -
- Cut all your vegetables before you start; things move fast once the heat is on.
- A good wok isn’t just a nice-to-have—it makes a real difference for that seared flavor and bouncy noodles.