Description
A flavorful and easy-to-make Garlic Chicken Lo Mein featuring tender chicken pieces, crisp vegetables, and perfectly cooked lo mein noodles tossed in a savory garlic-soy sauce. This classic Chinese-inspired stir-fry dish combines the richness of oyster and soy sauces with aromatic ginger and garlic, resulting in a delicious weeknight meal ready in under an hour.
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
Stir-Fry
- 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 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon rice wine vinegar, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon white pepper. Mix well to coat all the chicken evenly. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
- Prepare the Lo Mein Noodles: Bring a large pot of water to a boil. Add the lo mein noodles and cook according to package instructions, typically 3-5 minutes for fresh noodles or longer for dried, until al dente. Drain immediately in a colander and rinse under cold water to stop further cooking and remove excess starch. Toss the noodles with 1 tablespoon sesame oil to prevent sticking and set aside.
- Make the Sauce: In a small bowl, whisk together 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, 1/2 cup chicken broth, and 1/4 teaspoon white pepper until the cornstarch is completely dissolved. Set the sauce mixture aside.
- Stir-Fry the Chicken and Vegetables: Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 5-7 minutes until cooked through and lightly browned. Remove the chicken and set aside. Add the remaining 1 tablespoon vegetable oil to the wok, then add the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add the red and green bell peppers, mushrooms, and shredded carrots. Stir-fry for 3-5 minutes until the vegetables are tender-crisp. If using snow peas or broccoli florets, add them now and stir-fry for another 2-3 minutes.
- Bring It All Together: Pour the prepared sauce into the wok with the vegetables and bring it to a simmer. Cook for 1-2 minutes until the sauce thickens. Return the cooked chicken and add the lo mein noodles to the wok. Toss everything together thoroughly to coat the noodles and chicken evenly with the sauce. Continue to stir-fry for another 1-2 minutes until heated through and well combined.
- Serve: Transfer the garlic chicken lo mein to serving plates or bowls. Garnish with thinly sliced green onions. Serve immediately while hot and enjoy.
Notes
- For added crunch and nutrition, feel free to add snow peas or broccoli florets as optional vegetables.
- Substitute spaghetti noodles if lo mein noodles are unavailable.
- Make sure to rinse noodles with cold water to prevent clumping and overcooking.
- Marinating the chicken longer than 30 minutes enhances the flavor and tenderness.
- Use a wok or large skillet to ensure even stir-frying and prevent overcrowding.
