Garlic Chicken Lo Mein

Here’s a complete, professional-style recipe for Garlic Chicken Lo Mein — a flavorful, fast stir-fry noodle dish inspired by classic Chinese takeout flavors.

---

Garlic Chicken Lo Mein

Ingredients

For the chicken:

• 1 lb (450 g) boneless, skinless chicken breast or thighs, thinly sliced

• 1 tablespoon soy sauce

• 1 teaspoon cornstarch

• 1 teaspoon sesame oil (optional)

For the sauce:

• 1/4 cup low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar or rice wine

• 1 tablespoon brown sugar (optional, for balance)

• 2 teaspoons cornstarch

• 1/4 cup water or chicken broth

For the noodles and vegetables:

• 10–12 oz (280–340 g) lo mein noodles or spaghetti

• 2 tablespoons vegetable or peanut oil

• 4 cloves garlic, finely minced

• 1 medium onion, sliced

• 1 red bell pepper, julienned

• 1 medium carrot, julienned

• 2 cups shredded cabbage or bok choy

• 1 cup snow peas or broccoli florets (optional)

• 2 green onions, sliced (for garnish)

---

Instructions

1. Marinate the chicken

1. In a small bowl, combine the sliced chicken, soy sauce, cornstarch, and sesame oil.

2. Toss well and let it sit for at least 10–15 minutes while preparing the other ingredients.

---

2. Cook the noodles

1. Bring a large pot of salted water to a boil.

2. Add the lo mein noodles and cook according to the package instructions (usually 3–4 minutes for fresh noodles or 8–9 minutes for dry spaghetti).

3. Drain and rinse lightly under cool water to stop cooking. Toss with a small drizzle of oil to prevent sticking.

---

3. Prepare the sauce

1. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, rice vinegar, brown sugar (if using), cornstarch, and water or broth.

2. Set aside.

---

4. Stir-fry the chicken

1. Heat 1 tablespoon of oil in a large wok or skillet over medium-high heat.

2. Add the marinated chicken and stir-fry until golden brown and cooked through, about 4–5 minutes.

3. Remove the chicken from the pan and set aside.

---

5. Cook the vegetables

1. In the same wok, add the remaining tablespoon of oil.

2. Add garlic and onion; stir-fry for about 30 seconds until fragrant.

3. Add bell pepper, carrot, and cabbage (and snow peas or broccoli if using). Stir-fry for 2–3 minutes until crisp-tender.

---

6. Combine everything

1. Return the cooked chicken to the wok.

2. Add the cooked noodles and pour in the sauce mixture.

3. Toss everything together over medium-high heat for 2–3 minutes until the noodles are evenly coated and the sauce thickens slightly.

4. Taste and adjust seasoning (add more soy sauce or a splash of sesame oil if desired).

---

7. Serve

• Garnish with sliced green onions.

• Serve hot straight from the wok or transfer to a platter.

---

Tips

• Noodle options: If lo mein noodles aren’t available, substitute with spaghetti, ramen, or even linguine.

• Protein variations: Swap chicken for beef, shrimp, pork, or tofu.

• Spice it up: Add chili garlic sauce or crushed red pepper flakes for heat.

• Meal prep: The sauce can be made up to 3 days ahead and stored in the refrigerator.

---

Would you like me to give you a one-pan 20-minute version of this recipe (fewer ingredients, same flavor), or keep this full version for serving 4 people?