In questo articolo, esploreremo una ricetta deliziosa e facile da preparare.

Garlic Chicken Lo Mein: A Flavorful Fusion of Aromatic Ingredients

Indulge in a deliciously savory and aromatic dish with this Garlic Chicken Lo Mein recipe. Perfect for a quick weeknight dinner or a delightful lunch, this recipe brings together tender chicken, fresh vegetables, and perfectly cooked buckwheat noodles, all enveloped in a savory sauce with a touch of Szechuan flair. Whether you are a seasoned cook or a kitchen novice, this dish promises to captivate your taste buds with its harmonious blend of flavors and textures.

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 – 1/4 cup soy sauce – 1 tablespoon hoisin sauce – 1 teaspoon fish sauce – 1 teaspoon black pepper – 2 tablespoons Szechuan garlic butter (see note) – Cooking oil (e.g., canola or vegetable oil)

Instructions:

1. Prepare the Chicken: – In a bowl, combine the cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger. Ensure the chicken is evenly coated with the mixture for maximum flavor.

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

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

4. Sauté the Vegetables: – In the same pan, add another tablespoon of cooking oil if necessary. – Add the remaining minced garlic and grated ginger, sautéing for about 1 minute. – Toss in the shredded cabbage, broccoli, carrots, green onions, mushrooms, and sliced celery. Stir-fry the vegetables for 5–7 minutes until they are tender-crisp.

5. Combine Everything: – Return the cooked chicken to the pan with the sautéed vegetables. – Add the undercooked noodles to the pan. – Pour in the soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter. – Stir-fry the mixture over medium heat for 2–3 minutes until the noodles are fully cooked and coated in the flavorful sauce.

6. Serve & Enjoy: – Remove the skillet from the heat and serve the Garlic Chicken Lo Mein immediately. Enjoy it as a standalone meal or pair it with your favorite Asian-style appetizers for a complete feast.

Cooking Tips:

• Szechuan Garlic Butter: To make your own, simply blend softened butter with minced garlic, Szechuan peppercorns, and a pinch of chili flakes for an added kick. This infused butter adds a rich, spicy flavor to the dish.
• Vegetable Variations: Feel free to customize the vegetable mix based on your preference or what you have on hand. Bell peppers, snap peas, or baby corn can be delicious additions.

With its delightful blend of succulent chicken, vibrant vegetables, and flavorful noodles, this Garlic Chicken Lo Mein is sure to become a family favorite. Enjoy the medley of tastes and textures that make this dish truly special!

Garlic Chicken Lo Mein

A delightful mix of chicken, vegetables, and noodles, perfect for a quick and satisfying meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Asian

Calories: 550

Ingredients Equipment Method Notes

Ingredients

  

For the Chicken

• 2 pieces boneless, skinless chicken breasts, cubed
• 1 tbsp garlic powder
• 1 tsp salt to taste
• 1 tsp black pepper to taste
• 1 tbsp fish sauce
• 1 tsp fresh ginger, grated

For the Vegetables

• 10 cloves garlic, minced
• 2 tsp fresh ginger, grated
• 2 cups cabbage, shredded
• 2 cups broccoli florets
• 2 pieces carrots, shredded
• 4 pieces green onions, sliced
• 6 oz mushrooms, sliced
• 2 stalks celery, sliced

For the Noodles & Sauce

• 8 oz buckwheat lo mein noodles
• 60 ml soy sauce
• 1 tbsp hoisin sauce
• 1 tsp fish sauce
• 1 tsp black pepper
• 2 tbsp Szechuan garlic butter see note
• 2 tbsp cooking oil e.g., canola or vegetable oil

Equipment

• Wok

Method

 

1. In a bowl, mix cubed chicken, 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 cooking oil in a hot skillet or wok over medium-high heat.
4. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown.
5. In the last 2 minutes, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic, sautéing until fragrant.
6. Remove the chicken from the pan and set aside.
7. In the same pan, add another tablespoon of cooking oil if needed.
8. Add the remaining minced garlic and grated ginger, sautéing for 1 minute.
9. Toss in cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
10. Return the cooked chicken to the pan with the vegetables.
11. Add the undercooked noodles to the pan.
12. Pour in soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter.
13. Stir-fry everything together over medium heat for 2–3 minutes, until the noodles are fully cooked and coated in sauce.
14. Remove from heat and serve immediately.

Notes

For a vegetarian version, replace chicken with tofu or your preferred meat substitute. Szechuan garlic butter adds a spicy, garlicky flavor that complements the dish perfectly.