Description

A quick and flavorful Garlic Chicken Lo Mein recipe that’s perfect for weeknight dinners. Tender chicken, chewy noodles, and crisp-tender vegetables tossed in a savory garlic sauce.

Ingredients

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1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 tablespoon soy sauce (for marinating chicken)
1 teaspoon cornstarch (for marinating chicken)
1/4 teaspoon white pepper (for marinating chicken)
8 ounces lo mein noodles (fresh or dried), prepared according to package directions
2 tablespoons vegetable oil (divided)
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 small onion, thinly sliced
1 red bell pepper, thinly sliced
1 cup broccoli florets
1/2 cup snow peas
1/4 cup chicken broth
1/4 cup soy sauce (for sauce)
2 tablespoons oyster sauce
1 tablespoon mirin (or other sweet rice wine)
1 teaspoon sesame oil
1/2 teaspoon sugar
Optional garnishes: chopped scallions, sesame seeds

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Instructions

1. In a medium bowl, combine the chicken pieces with 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1/4 teaspoon of white pepper. Toss to coat evenly and let it marinate for at least 10 minutes.
2. Prepare the lo mein noodles according to the package instructions. Drain them well and toss with a tiny bit of oil to prevent sticking.
3. In a small bowl, whisk together the chicken broth, 1/4 cup soy sauce, oyster sauce, mirin, sesame oil, and sugar. Set aside.
4. Heat 1 tablespoon of vegetable oil in a large wok or a large, heavy-bottomed skillet over high heat. Add the marinated chicken in a single layer. Cook for 2-3 minutes per side, until browned and mostly cooked through. Remove the chicken from the wok and set aside.
5. Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and grated ginger and stir-fry for about 30 seconds until fragrant.
6. Add the sliced onion and red bell pepper to the wok. Stir-fry for 2-3 minutes until they start to soften slightly.
7. Add the broccoli florets and snow peas. Continue to stir-fry for another 2-3 minutes, until the vegetables are crisp-tender.
8. Pour the prepared sauce mixture into the wok. Bring it to a simmer and let it cook for about 1 minute, allowing it to thicken slightly.
9. Add the cooked noodles and the reserved chicken back to the wok. Toss everything thoroughly to coat evenly with the sauce. Cook for an additional 1-2 minutes, just until heated through.
10. Serve immediately, garnished with chopped scallions and sesame seeds, if desired.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in a skillet or wok over medium heat with a tablespoon of water or broth for best results. Avoid microwaving if possible to maintain noodle texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-fry
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 480
Sugar: 10g
Sodium: 980mg
Fat: 22g
Carbohydrates: 45g
Fiber: 4g
Protein: 30g