Savory Garlic Chicken Lo Mein (Printable Version)
Tender chicken and lo mein noodles with broccoli, bell pepper and a rich garlicky soy-ginger sauce.
# What You'll Need:
→ Meats
01 - 14 ounces boneless, skinless chicken breast, thinly sliced
→ Vegetables
02 - 2 cups broccoli florets
03 - 1 red bell pepper, julienned
04 - 2 medium carrots, julienned
05 - 4 green onions, thinly 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 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. Drain thoroughly and toss with 1 teaspoon sesame oil. Set aside.
02 - In a small mixing bowl, combine soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, and chicken broth or water. Whisk until smooth. Reserve.
03 - Heat vegetable oil in a wok or large deep skillet over medium-high heat. Add chicken breast slices and stir-fry until just cooked through, about 4 to 5 minutes. Transfer chicken to a plate and set aside.
04 - In the same wok, add minced garlic and ginger. Stir-fry for 30 seconds until aromatic.
05 - Add broccoli florets, julienned red bell pepper, and carrots to the wok. Stir-fry for 3 to 4 minutes until the vegetables are crisp-tender.
06 - Return the cooked chicken and add sliced green onions to the wok with the vegetables.
07 - Add cooked noodles and pour in the prepared sauce. Toss ingredients together until noodles are evenly coated and heated through, about 2 to 3 minutes.
08 - Drizzle with the remaining sesame oil, season with freshly ground black pepper to taste, and serve immediately.
# Expert Hints:
01 -
- You'll unlock a boldly garlicky, saucy lo mein at home—without dialing takeout.
- The recipe is forgiving, welcoming random veggies or noodle swaps on a whim.
02 -
- Overcrowding the wok almost guarantees soggy chicken or limp veggies—work in batches if your pan is small.
- Mixing the sauce in advance saves panic; adding cornstarch last-minute to the wok caused lumps I’d rather forget.
03 -
- Prepping every component before you turn on the stove makes everything more fun and far less frantic.
- Layer your aromatics (ginger and garlic) right after the chicken comes out for max flavor transfer into the veggies.