Garlic Chicken Lo Mein Recipe

If there’s one recipe that never fails to bring comfort to the table, it’s a steaming bowl of Garlic Chicken Lo Mein. This dish is a glorious tangle of noodles, tender chicken, and crisp vegetables all coated in a rich Szechuan-garlic butter sauce that’s downright addictive.

I first fell in love with Lo Mein during my college days — those late nights when takeout was both a comfort and a craving. Over the years, I’ve perfected my own version that balances bold garlic flavor with just the right amount of heat and sweetness. Today, I’m sharing that version with you — a recipe that tastes better than takeout and comes together in under 40 minutes.

So grab your wok (or your favorite skillet), roll up your sleeves, and get ready to make one of the most satisfying noodle dishes you’ll ever try at home.

Garlic Chicken Lo Mein Recipe

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• Author: Ashley
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

A flavor-packed, comforting Garlic Chicken Lo Mein loaded with tender chicken, vibrant vegetables, and tossed in a bold Szechuan-garlic butter sauce. Better than takeout and ready in under 40 minutes.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, cubed
• 1 tablespoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon fish sauce
• 1 teaspoon fresh ginger, grated
• 10 garlic cloves, minced
• 2 teaspoons fresh ginger, grated
• 2 cups cabbage, shredded
• 2 cups broccoli florets
• 2 carrots, shredded
• 4 green onions, sliced
• 6 ounces mushrooms, sliced
• 2 celery stalks, sliced
• 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
• Cooking oil (canola or vegetable oil)

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Instructions

1. In a bowl, toss cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger until evenly coated.
2. Boil lo mein noodles according to package directions, undercooking by 1–2 minutes for a firmer texture. Drain and set aside.
3. Heat 1 tablespoon of oil in a hot skillet or wok over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown. In the last 2 minutes, stir in 1 tablespoon of Szechuan garlic butter and half the minced garlic. Cook until fragrant. Remove and set aside.
4. In the same pan, add a touch more oil if needed. Add the remaining garlic and ginger, sautéing for 1 minute. Toss in cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry for 5–7 minutes until tender-crisp.
5. Return the chicken to the pan with vegetables. Add the noodles, soy sauce, hoisin sauce, fish sauce, black pepper, and remaining Szechuan garlic butter. Stir-fry for 2–3 minutes until the noodles are evenly coated and steaming hot.
6. Garnish with green onions and serve immediately.

Notes

To enhance texture, undercook the noodles slightly before stir-frying. For extra heat, add chili garlic sauce or red pepper flakes. Store leftovers in the fridge up to 3 days and reheat with a splash of soy sauce. Substitute tofu or shrimp for chicken to customize.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Dinner, Noodles, Stir-Fry
• Method: Stir-Fry
• Cuisine: Asian / Fusion

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 880mg
• Fat: 14g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 4g
• Protein: 32g
• Cholesterol: 75mg

Keywords: garlic chicken lo mein, stir-fry noodles, Szechuan garlic butter, Asian dinner

Recipe Overview

Cuisine: Asian / Fusion
Category: Dinner, Noodles, Stir-Fry
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4

What You’ll Need

Creating authentic-tasting Garlic Chicken Lo Mein at home starts with simple, fresh ingredients. Each one plays a key role in building the signature layers of flavor — garlicky, buttery, and perfectly balanced.

• Chicken Breasts: Boneless, skinless, and cubed for quick cooking.
• Garlic & Ginger: The flavor foundation — aromatic, bold, and essential.
• Cabbage & Broccoli: Add crunch and vibrant color.
• Carrots, Mushrooms & Celery: Create texture and a balanced sweetness.
• Lo Mein Noodles: Choose authentic buckwheat noodles for a chewy bite.
• Soy Sauce, Hoisin, & Fish Sauce: These build umami depth and savory richness.
• Szechuan Garlic Butter: The secret to that luscious restaurant-style glaze.

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 teaspoons fresh ginger, grated
• 2 cups cabbage, shredded
• 2 cups broccoli florets
• 2 carrots, shredded
• 4 green onions, sliced
• 6 ounces mushrooms, sliced
• 2 celery stalks, sliced

For the Noodles & 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
• Cooking oil (canola or vegetable oil)

PREPARATION

1️⃣ Prepare the Chicken:
In a bowl, toss cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger until evenly coated.

2️⃣ Cook the Noodles:
Boil lo mein noodles according to package directions, undercooking by 1–2 minutes for a firmer texture. Drain and set aside.

3️⃣ Sauté the Chicken:
Heat 1 tablespoon of oil in a hot skillet or wok over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown.
In the last 2 minutes, stir in 1 tablespoon of Szechuan garlic butter and half the minced garlic. Cook until fragrant. Remove and set aside.

4️⃣ Sauté the Vegetables:
In the same pan, add a touch more oil if needed. Add the remaining garlic and ginger, sautéing for 1 minute. Toss in cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry for 5–7 minutes until tender-crisp.

5️⃣ Combine Everything:
Return the chicken to the pan with vegetables. Add the noodles, soy sauce, hoisin sauce, fish sauce, black pepper, and remaining Szechuan garlic butter. Stir-fry for 2–3 minutes until the noodles are evenly coated and steaming hot.

6️⃣ Serve & Enjoy:
Garnish with green onions and serve immediately.

NUTRITION INFORMATION

• Calories: ~450 kcal per serving
• Protein: 32g
• Carbohydrates: 38g
• Fat: 14g
• Sodium: 880mg

Tips for Better Lo Mein Texture

To achieve that glossy, chewy texture you love in restaurant lo mein, slightly undercook the noodles before stir-frying. They’ll finish cooking in the sauce, absorbing every bit of flavor while staying firm and bouncy.

Why Garlic & Ginger Work So Well Together

Garlic and ginger are the power duo of Asian cooking. Garlic brings warmth and depth, while ginger adds brightness and a slight kick. Together, they balance each other — earthy and zingy, aromatic and grounding — giving your lo mein its unmistakable personality.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry briefly with a splash of soy sauce or water to loosen the noodles and revive that glossy texture.

Customizing Your Lo Mein

This recipe is endlessly flexible!
Try these fun variations:

• Swap chicken for shrimp or beef.
• Add chili oil or crushed red pepper for heat.
• Toss in snap peas, bell peppers, or baby corn for extra crunch.
• For a vegetarian twist, use tofu and veggie broth instead of fish sauce.

Health Benefits of Garlic

Garlic isn’t just delicious — it’s loaded with antioxidants and natural compounds that support heart health and immunity. Regularly cooking with garlic can help lower inflammation and boost flavor without relying on excess salt or sugar.

Serving Suggestions

Serve your Garlic Chicken Lo Mein with:

• A side of steamed dumplings or spring rolls
• A drizzle of sesame oil for nutty aroma
• Chopped peanuts or sesame seeds for crunch
• Iced jasmine tea or sparkling water with lime to balance the richness

FREQUENTLY ASKED QUESTIONS

Can I use spaghetti instead of lo mein noodles?
Yes! In a pinch, spaghetti works great. Just cook it al dente and rinse before stir-frying.

Can I make this ahead of time?
Yes — prepare all the components separately and toss them together right before serving to keep the texture fresh.

How do I make it spicier?
Add a spoonful of chili garlic sauce or a pinch of crushed red pepper flakes while stir-frying.

What can I use instead of Szechuan garlic butter?
A mix of regular butter, minced garlic, and a touch of chili oil works beautifully.