Description
This Garlic Chicken Lo Mein recipe combines tender marinated chicken, fresh vegetables, and perfectly cooked lo mein noodles tossed in a savory garlic sauce. Ready in 45 minutes, it’s an easy and delicious stir-fry dish perfect for a satisfying weeknight dinner that captures the essence of classic Chinese takeout with home-cooked freshness.
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 Aromatics
- 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 the soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper. Mix well ensuring all pieces are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
- Prepare the Lo Mein Noodles: Bring a large pot of water to a rolling boil. Add the noodles and cook according to package instructions until al dente (typically 3-5 minutes for fresh noodles or slightly longer for dried). Drain immediately and rinse under cold water to stop the cooking process and remove excess starch. Toss 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 this savory sauce mixture aside for later use.
- Stir-Fry the Chicken and Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the marinated chicken and stir-fry for 5 to 7 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside. Add the remaining vegetable oil, then stir-fry the minced garlic and ginger for about 30 seconds until fragrant. Toss in the sliced red and green bell peppers, mushrooms, and shredded carrots; stir-fry for 3 to 5 minutes until the vegetables are tender-crisp. If using, add snow peas or broccoli florets now and stir-fry for an additional 2 to 3 minutes to maintain a crisp texture.
- Bring It All Together: Pour the prepared sauce into the wok with the vegetables and bring to a simmer. Cook for 1 to 2 minutes until the sauce thickens slightly. Return the cooked chicken to the wok along with the prepared lo mein noodles. Toss everything together thoroughly, ensuring the chicken and noodles are evenly coated with the flavorful sauce. Stir-fry for another 1 to 2 minutes until heated through and flavors are well combined.
- Serve: Transfer the garlic chicken lo mein to serving plates or bowls. Garnish with the thinly sliced green onions for a fresh, colorful finish. Serve immediately while hot to enjoy the full flavors and texture.
Notes
- For best results, marinate the chicken for at least 30 minutes or up to a few hours to deepen the flavor.
- If using dried noodles, refer to package directions as cooking time may vary; rinse well to prevent clumping.
- You can substitute spaghetti or linguine if lo mein noodles are unavailable, though texture will differ slightly.
- Adjust vegetable selection based on preference or seasonal availability; snap peas, broccoli, or bok choy make excellent alternatives.
- To make this dish gluten-free, use tamari sauce instead of soy sauce and ensure oyster sauce is gluten-free.
- Stir-frying on high heat is essential for the characteristic wok flavor and to keep vegetables crisp.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
