Introduction
Garlic Chicken Lo Mein is a delicious, savory Asian-inspired dish bursting with flavor. Tender pieces of seasoned chicken, crisp, colorful vegetables, and hearty buckwheat noodles are all tossed in an aromatic sauce with garlic, ginger, and savory spices. Whether you’re craving a quick weeknight dinner or impressing guests, this dish offers restaurant-quality taste right from your kitchen. It’s nutritious, filling, and easy to customize according to your taste.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fish sauce
- 1 teaspoon fresh ginger, grated
For the Vegetables:
- 10 garlic cloves, minced
- 2 cups cabbage, shredded
- 2 carrots, shredded
- 4 green onions, sliced
- 2 teaspoons fresh ginger, grated
- 6 ounces mushrooms, sliced
- 2 cups broccoli florets
- 2 celery stalks, sliced
For the Noodles and Sauce:
- 8 ounces buckwheat lo mein noodles
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoons Szechuan garlic butter (see Cooking Note)
- Cooking oil (canola or vegetable oil)
Preparation
Step 1: Prepare the Chicken
In a medium bowl, combine cubed chicken, garlic powder, salt, pepper, fish sauce, and freshly grated ginger. Stir until each chicken piece is evenly coated. Marinate briefly while you prepare other ingredients to enhance flavors.
Step 2: Cook the Noodles
Bring a pot of water to boil and add buckwheat lo mein noodles. Cook according to package instructions, undercooking by 1–2 minutes for optimal texture. Drain noodles thoroughly and set aside.
Step 3: Sauté the Chicken
Heat 1 tablespoon cooking oil in a skillet or wok over medium-high heat. Add marinated chicken pieces, cooking until golden brown and fully cooked through (about 6–8 minutes). In the last 2 minutes, add 1 tablespoon Szechuan garlic butter and half of the minced garlic, sautéing until fragrant. Transfer cooked chicken to a plate and keep warm.
Step 4: Sauté the Vegetables
In the same skillet or wok, add another tablespoon of cooking oil if needed. Toss in remaining minced garlic and grated ginger, sautéing for approximately 1 minute until aromatic. Add cabbage, carrots, green onions, mushrooms, broccoli, and celery, stir-frying until tender-crisp, approximately 5–7 minutes.
Step 5: Combine and Sauce
Return the cooked chicken to the pan containing vegetables. Add the undercooked noodles along with soy sauce, hoisin sauce, fish sauce, black pepper, and remaining tablespoon of Szechuan garlic butter. Mix thoroughly over medium heat until noodles finish cooking and all ingredients are coated evenly with sauce, about 2–3 minutes.
Variation
- Protein Swap: Replace chicken with shrimp, beef strips, or firm tofu.
- Vegetarian Option: Use vegetable broth and extra veggies like bell peppers or snap peas instead of chicken and fish sauce.
- Spicy Version: Add red pepper flakes, chili oil, or sliced jalapenos for extra heat.
Cooking Note
- Szechuan Garlic Butter: Combine softened butter with minced garlic, a pinch of red pepper flakes, and ground Szechuan peppercorns to create flavorful homemade garlic butter. If unavailable, substitute regular garlic butter mixed with a dash of ground black pepper.
Serving Suggestions
- Serve Garlic Chicken Lo Mein hot, garnished with additional sliced green onions and toasted sesame seeds for added texture and flavor.
- Accompany with crispy egg rolls, steamed dumplings, or a fresh cucumber salad for a complete meal.
- Pair this dish with jasmine tea or a chilled glass of white wine, such as Pinot Grigio, to complement its savory flavors.
Tips
- Prepare ingredients in advance to streamline cooking and avoid overcooking vegetables.
- Use a wok or wide skillet to distribute heat evenly and achieve the best stir-fry results.
- Do not overcrowd the pan; cook chicken and vegetables in batches if needed for proper browning.
- Adjust sauce seasonings according to taste; additional soy sauce or hoisin sauce may enhance flavor depth.
Prep Time:
20 minutes
Cooking Time:
20 minutes
Total Time:
40 minutes
Nutritional Information (per serving):
- Calories: 420 kcal
- Protein: 28g
- Sodium: 950mg
FAQs
Can I use regular lo mein noodles instead of buckwheat noodles?
Yes, regular lo mein noodles can be substituted, but buckwheat noodles offer a healthier, gluten-free alternative with added nutrients.
What can I substitute for fish sauce?
Soy sauce, oyster sauce, or Worcestershire sauce can be used as suitable alternatives if fish sauce is unavailable.
How can I make this dish spicier?
Incorporate red pepper flakes, chili paste, or fresh jalapenos to add heat.
Can I make Garlic Chicken Lo Mein ahead of time?
Yes, prepare ingredients and sauce in advance. Cook fresh noodles and quickly stir-fry when ready to serve for best results.
How should leftovers be stored?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or microwave with a splash of water or broth to restore moisture.
Conclusion
Garlic Chicken Lo Mein is a versatile, flavorful dish that’s perfect for weeknight dinners or casual entertaining. Its blend of seasoned chicken, crisp vegetables, aromatic garlic, and hearty noodles creates an irresistible meal that everyone will enjoy. Follow these easy steps and helpful tips to achieve delicious results every time.
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Garlic Chicken Lo Mein Recipe
- Total Time: 40 minutes
Description
Garlic Chicken Lo Mein is a delicious, savory Asian-inspired dish bursting with flavor. Tender pieces of seasoned chicken, crisp, colorful vegetables, and hearty buckwheat noodles are all tossed in an aromatic sauce with garlic, ginger, and savory spices. Whether you’re craving a quick weeknight dinner or impressing guests, this dish offers restaurant-quality taste right from your kitchen. It’s nutritious, filling, and easy to customize according to your taste.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fish sauce
- 1 teaspoon fresh ginger, grated
For the Vegetables:
- 10 garlic cloves, minced
- 2 cups cabbage, shredded
- 2 carrots, shredded
- 4 green onions, sliced
- 2 teaspoons fresh ginger, grated
- 6 ounces mushrooms, sliced
- 2 cups broccoli florets
- 2 celery stalks, sliced
For the Noodles and Sauce:
- 8 ounces buckwheat lo mein noodles
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoons Szechuan garlic butter (see Cooking Note)
- Cooking oil (canola or vegetable oil)
Instructions
In a medium bowl, combine cubed chicken, garlic powder, salt, pepper, fish sauce, and freshly grated ginger. Stir until each chicken piece is evenly coated. Marinate briefly while you prepare other ingredients to enhance flavors.
Step 2: Cook the Noodles
Bring a pot of water to boil and add buckwheat lo mein noodles. Cook according to package instructions, undercooking by 1–2 minutes for optimal texture. Drain noodles thoroughly and set aside.
Step 3: Sauté the Chicken
Heat 1 tablespoon cooking oil in a skillet or wok over medium-high heat. Add marinated chicken pieces, cooking until golden brown and fully cooked through (about 6–8 minutes). In the last 2 minutes, add 1 tablespoon Szechuan garlic butter and half of the minced garlic, sautéing until fragrant. Transfer cooked chicken to a plate and keep warm.
Step 4: Sauté the Vegetables
In the same skillet or wok, add another tablespoon of cooking oil if needed. Toss in remaining minced garlic and grated ginger, sautéing for approximately 1 minute until aromatic. Add cabbage, carrots, green onions, mushrooms, broccoli, and celery, stir-frying until tender-crisp, approximately 5–7 minutes.
Step 5: Combine and Sauce
Return the cooked chicken to the pan containing vegetables. Add the undercooked noodles along with soy sauce, hoisin sauce, fish sauce, black pepper, and remaining tablespoon of Szechuan garlic butter. Mix thoroughly over medium heat until noodles finish cooking and all ingredients are coated evenly with sauce, about 2–3 minutes.
Notes
Szechuan Garlic Butter: Combine softened butter with minced garlic, a pinch of red pepper flakes, and ground Szechuan peppercorns to create flavorful homemade garlic butter. If unavailable, substitute regular garlic butter mixed with a dash of ground black pepper.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 950mg
- Protein: 28g