Go Back
A delicious plate of Garlic Chicken Lo Mein

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
Cook Time 20 minutes
Total Time 40 minutes
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.