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.
Ingredients
Scale
- 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)
Instructions
- In a bowl, toss cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger until evenly coated.
- Boil lo mein noodles according to package directions, undercooking by 1–2 minutes for a firmer texture. Drain and set aside.
- 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.
- 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.
- 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.
- 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