Garlic Chicken Lo Mein – A Savory 30-Minute Stir-Fry

Garlic Chicken Lo Mein is the ultimate homemade stir-fry: packed with tender noodles, juicy chicken, crisp vegetables, and a rich, savory garlic sauce. Ready in under 30 minutes, this dish brings all the flavors of your favorite takeout—but fresher, healthier, and fully customizable.

Originating from Chinese-American cuisine, lo mein refers to soft wheat noodles tossed in a deeply flavorful sauce. Unlike chow mein (which is often fried), lo mein is saucy, slippery, and deeply satisfying. This garlic chicken version takes things up a notch with layers of umami, caramelized garlic, and perfectly balanced textures.

Whether you’re cooking for a weeknight dinner, meal prep, or a Friday night fakeout, this Garlic Chicken Lo Mein will quickly become a go-to favorite.

Ingredients Overview

Key Components of Garlic Chicken Lo Mein

• Lo Mein Noodles: Classic lo mein noodles are egg-based and chewy. You can also use spaghetti, ramen noodles, or yakisoba if lo mein noodles aren’t available. Cook just until al dente to avoid mushiness.

• Chicken Breast or Thighs: Thinly sliced, boneless, skinless chicken cooks quickly and absorbs flavor. Thighs offer more moisture and richness, while breasts stay leaner.

• Garlic: The star of this dish—use fresh garlic (4–5 cloves) for bold, punchy flavor. Mince finely and sauté until golden, not burnt.

• Soy Sauce: Use low-sodium soy sauce to control salt levels. It brings depth and umami.

• Dark Soy Sauce: Adds color and a slightly richer, molasses-like flavor. If unavailable, you can add a splash of oyster sauce or hoisin for depth.

• Oyster Sauce: Essential for that classic lo mein flavor. Salty, sweet, and packed with umami.

• Sesame Oil: Adds nutty aroma and finishes the dish with a hint of smokiness. Use toasted sesame oil at the end, not for cooking.

• Vegetables: Traditional options include shredded carrots, bell peppers, snow peas, napa cabbage, and scallions. Use what you have on hand.

• Cornstarch: Used in the marinade to tenderize the chicken and slightly thicken the sauce.

Optional Additions

• Chili Garlic Sauce: For heat and a fermented chili kick.

• Ginger: A great pairing with garlic—adds warmth and sharpness.

• Rice Vinegar: Adds a slight tang and balance to the sauce.

Step-by-Step Instructions

1. Prepare the Sauce
   In a small bowl, whisk together:

   • 3 tbsp low-sodium soy sauce

   • 1 tbsp dark soy sauce

   • 1 tbsp oyster sauce

   • 1 tsp sugar

   • 1 tsp cornstarch

   • 1 tsp sesame oil

   • Optional: 1 tsp rice vinegar and ½ tsp chili garlic sauce

   Set aside for later.

2. Cook the Noodles
   Boil noodles according to package instructions. Drain and rinse under cold water to stop cooking. Toss with a small drizzle of sesame oil to prevent sticking.

3. Marinate the Chicken
   Slice 1 lb of chicken breast or thigh into thin strips. Toss with:

   • 1 tsp soy sauce

   • ½ tsp cornstarch

   • ½ tsp sesame oil
     Let it sit while you prep the veggies.

4. Prepare the Vegetables
   Julienne 1 medium carrot, slice 1 bell pepper thinly, and trim 1 cup snow peas. Slice 2–3 scallions on the bias. Have everything ready near the stove—this goes fast.

5. Stir-Fry the Chicken
   Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add chicken in a single layer and cook undisturbed for 2–3 minutes. Flip and cook until lightly browned and cooked through. Remove to a plate.

6. Sauté Garlic and Veggies
   In the same pan, add 1 more tbsp oil. Add 4–5 cloves minced garlic and cook for 30 seconds until fragrant. Add vegetables and stir-fry 2–3 minutes until just tender-crisp.

7. Combine Everything
   Return chicken to the pan. Add cooked noodles and pour in the prepared sauce. Toss everything quickly and thoroughly for 1–2 minutes until evenly coated and heated through.

8. Finish and Serve
   Remove from heat, top with scallions, and a final drizzle of sesame oil. Serve hot.

Stir-Fry Tips:

• Have all ingredients prepped and measured before cooking.

• Use high heat and don’t overcrowd the pan—work in batches if needed.

• Cook the noodles just to al dente, or they’ll over-soften when tossed.

Tips, Variations & Substitutions

• Vegetarian Option: Omit chicken and replace with firm tofu, tempeh, or edamame. Use mushroom-based or vegetarian oyster sauce.

• Spicy Garlic Lo Mein: Add extra garlic and a spoonful of chili crisp or sriracha for a fiery twist.

• Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles like rice noodles or GF spaghetti.

• Low-Carb: Replace noodles with spiralized zucchini or shirataki noodles for a lighter option.

• Add More Veggies: Bok choy, broccoli florets, bean sprouts, or shiitake mushrooms all work well.

Serving Ideas & Occasions

Garlic Chicken Lo Mein is wonderfully flexible for:

• Weeknight Dinners: Quick, minimal cleanup, and satisfying for the whole family.

• Meal Prep: Keeps well in the fridge for up to 4 days. Add a splash of water and reheat in a pan.

• Asian-Inspired Dinners: Pair with egg rolls, potstickers, or miso soup.

• Potlucks or Parties: Serve in a large dish—it holds well at room temp and travels easily.

The savory-sweet garlic sauce clings to every bite, making it crave-worthy whether hot off the wok or eaten cold the next day.

Nutritional & Health Notes

Garlic Chicken Lo Mein offers a balanced mix of macronutrients:

• Protein: Lean chicken delivers a solid dose of muscle-supporting protein.

• Carbohydrates: Lo mein noodles give fast energy. Use whole grain or alternative noodles for a fiber boost.

• Vegetables: Add crunch, vitamins, and color to every bite.

For a lighter version, reduce the noodles and increase the veggies, or serve alongside a crisp cucumber salad or steamed bok choy.

Using low-sodium sauces helps reduce sodium intake, and sesame oil offers heart-healthy fats when used in moderation.

FAQs

Q1: Can I use spaghetti instead of lo mein noodles?

Yes! Spaghetti is a great substitute and is widely used in homemade versions. Cook it al dente and rinse to remove extra starch before adding it to the stir-fry.

Q2: What’s the best cut of chicken for lo mein?

Boneless, skinless chicken thighs are juicier and more flavorful, but breasts work well too for a leaner option. Slice thinly for quick, even cooking.

Q3: How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or broth to loosen the sauce.

Q4: Can I make this ahead for meal prep?

Absolutely. Cook and portion into containers. It reheats beautifully and tastes even better the next day as the flavors develop.

Q5: How do I prevent the noodles from sticking?

After draining, rinse the noodles in cold water and toss them with a little oil. Don’t overcook them—they’ll finish cooking when tossed in the sauce.

Q6: Is this dish spicy?

Not inherently. The base recipe is mild, but you can add chili garlic sauce, red pepper flakes, or sriracha for heat.

Q7: What vegetables work best in garlic lo mein?

Classic choices are carrots, bell peppers, snow peas, napa cabbage, and scallions. Broccoli, mushrooms, or baby bok choy are also delicious.

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