Garlic Chicken Lo Mein, a symphony of savory flavors and satisfying textures, is about to become your new weeknight dinner champion! Imagine tender chicken and perfectly cooked lo mein noodles, all coated in a luscious, garlicky sauce that will have you craving more with every bite. This isn’t just another noodle dish; it’s a culinary hug in a bowl.
Lo mein, meaning “tossed noodles,” has deep roots in Chinese cuisine, evolving from simple street food to a beloved dish enjoyed worldwide. While variations abound, the core concept remains the same: delicious noodles tossed with flavorful ingredients. My version elevates the classic with a generous dose of garlic, transforming it into an irresistible experience.
What makes Garlic Chicken Lo Mein so universally appealing? It’s the perfect balance of comfort and convenience. The savory garlic sauce clings beautifully to the noodles and chicken, creating a harmonious blend of flavors. Plus, it’s incredibly quick and easy to prepare, making it ideal for busy weeknights when you want a delicious and satisfying meal without spending hours in the kitchen. The tender chicken, the slightly chewy noodles, and the bold garlic flavor – it’s a textural and taste sensation that’s hard to resist. Get ready to experience lo mein like never before!
Ingredients:
- For the Chicken Marinade:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon garlic powder
- Pinch of white pepper
- For the Lo Mein Noodles:
- 1 pound fresh or dried lo mein noodles
- 2 tablespoons sesame oil, for tossing
- For the Vegetables:
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced carrots
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup snow peas, trimmed
- 1/2 cup sliced green onions, plus more for garnish
- For the Lo Mein Sauce:
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce (or vegetarian oyster sauce alternative)
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth (or vegetable broth)
- 1/4 teaspoon red pepper flakes (optional, for heat)
- Optional Garnishes:
- Sesame seeds
- Chopped peanuts
- Sriracha sauce
Preparing the Chicken:
- In a medium bowl, combine the chicken pieces with the soy sauce, cornstarch, rice vinegar, sesame oil, ground ginger, garlic powder, and white pepper.
- Mix well to ensure all the chicken is coated evenly. This marinade is crucial for tender and flavorful chicken. Don’t skip this step!
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. The longer it marinates, the more flavorful it will be. I usually aim for at least an hour if I have the time.
Cooking the Lo Mein Noodles:
- Bring a large pot of water to a rolling boil. Make sure you have enough water so the noodles don’t stick together.
- Add the lo mein noodles to the boiling water and cook according to the package directions. Fresh noodles usually cook faster than dried noodles, so keep an eye on them.
- Once the noodles are cooked al dente (slightly firm to the bite), drain them immediately in a colander. Overcooked noodles will become mushy, and we definitely don’t want that!
- Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together. This is a key step for perfect lo mein.
- Toss the drained noodles with 2 tablespoons of sesame oil. This will keep them from clumping and add a lovely nutty flavor. Set aside.
Stir-Frying the Chicken and Vegetables:
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. The wok should be nice and hot before adding the chicken.
- Add the marinated chicken to the wok and stir-fry until it is cooked through and lightly browned. This usually takes about 5-7 minutes, depending on the size of the chicken pieces. Make sure the chicken is cooked to an internal temperature of 165°F (74°C).
- Remove the chicken from the wok and set aside. Don’t overcrowd the wok, or the chicken will steam instead of stir-fry. If necessary, cook the chicken in batches.
- Add the minced garlic and ginger to the wok and stir-fry for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Add the sliced bell peppers, carrots, and mushrooms to the wok and stir-fry for about 3-5 minutes, until they are slightly softened. I like my vegetables to have a little bit of crunch, so I don’t cook them for too long.
- Add the snow peas and sliced green onions to the wok and stir-fry for another minute, until they are bright green and tender-crisp.
- Return the cooked chicken to the wok with the vegetables.
Preparing the Lo Mein Sauce:
- In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, rice vinegar, sesame oil, chicken broth (or vegetable broth), and red pepper flakes (if using).
- Make sure the cornstarch is fully dissolved to prevent lumps in the sauce.
Combining Everything:
- Pour the lo mein sauce over the chicken and vegetables in the wok.
- Stir-fry for about 1-2 minutes, until the sauce has thickened and evenly coated the chicken and vegetables. The sauce should be glossy and smooth.
- Add the cooked lo mein noodles to the wok.
- Toss everything together until the noodles are well coated with the sauce and heated through. This is where you really bring everything together.
Serving and Garnishing:
- Serve the Garlic Chicken Lo Mein immediately.
- Garnish with sesame seeds, chopped peanuts, and sliced green onions.
- If you like it spicy, add a drizzle of sriracha sauce.
- Enjoy your delicious homemade Garlic Chicken Lo Mein! I hope you love it as much as I do!
Tips and Variations:
- Protein Variations: You can substitute the chicken with shrimp, beef, pork, or tofu. Adjust the cooking time accordingly.
- Vegetable Variations: Feel free to add or substitute any of your favorite vegetables, such as broccoli, bok choy, bean sprouts, or water chestnuts.
- Spice Level: Adjust the amount of red pepper flakes to your liking. You can also add a dash of chili oil for extra heat.
- Gluten-Free Option: Use gluten-free soy sauce and tamari instead of oyster sauce. Make sure your noodles are also gluten-free.
- Make-Ahead Tip: You can prepare the chicken marinade and the lo mein sauce ahead of time. Store them in the refrigerator until ready to use.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.
Detailed Notes on Ingredients:
- Lo Mein Noodles: Lo mein noodles are thick, round wheat noodles that are commonly used in Chinese-American cuisine. You can find them fresh or dried in most Asian grocery stores. If you can’t find lo mein noodles, you can substitute them with spaghetti or linguine.
- Soy Sauce: I prefer to use low-sodium soy sauce to control the saltiness of the dish.
- Oyster Sauce: Oyster sauce adds a rich, savory flavor to the lo mein sauce. If you are vegetarian, you can use a vegetarian oyster sauce alternative, which is made from mushrooms.
- Hoisin Sauce: Hoisin sauce is a sweet and savory sauce made from fermented soybeans, garlic, vinegar, and spices. It adds a unique flavor to the lo mein sauce.
- Rice Vinegar: Rice vinegar adds a tangy flavor to the marinade and the sauce.
- Sesame Oil: Sesame oil adds a nutty flavor to the dish. Use toasted sesame oil for a more intense flavor.
- Chicken Broth: Chicken broth adds moisture and flavor to the lo mein sauce. You can substitute it with vegetable broth if you prefer.
Troubleshooting:
- Noodles are Sticking Together: Make sure to rinse the noodles under cold water after cooking and toss them with sesame oil.
- Sauce is Too Thick: Add more chicken broth or water to thin out the sauce.
- Sauce is Too Thin: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the sauce. Stir-fry until the sauce has thickened.
- Chicken is Dry: Make sure to marinate the chicken for at least 30 minutes. Don’t overcook the chicken.
- Vegetables are Overcooked: Don’t cook the vegetables for too long. They should be
Conclusion:
And there you have it! This Garlic Chicken Lo Mein isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen. I truly believe this recipe is a must-try because it’s the perfect balance of savory, garlicky goodness, tender chicken, and perfectly cooked noodles, all tossed together in a sauce that’s both comforting and exciting. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. The aroma alone will have everyone clamoring for a taste!
What makes this recipe truly special is its versatility. While I’ve outlined my favorite way to prepare it, feel free to get creative and make it your own. For a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the sauce. If you’re a veggie lover, toss in some broccoli florets, sliced bell peppers, or even some snow peas for added crunch and nutrients. Mushrooms would also be a fantastic addition, adding an earthy depth to the dish.
Looking for serving suggestions? This Garlic Chicken Lo Mein is delicious on its own, but it also pairs perfectly with a side of steamed edamame or a simple cucumber salad. For a more substantial meal, consider adding some spring rolls or potstickers. And don’t forget a sprinkle of sesame seeds and some chopped green onions for a beautiful and flavorful garnish.
If you’re feeling adventurous, you can even experiment with different types of noodles. While I personally love the classic lo mein noodles, you could also try using spaghetti, linguine, or even udon noodles for a different texture. Just be sure to adjust the cooking time accordingly.
Another variation you might enjoy is using shrimp instead of chicken. Simply substitute the chicken with an equal amount of peeled and deveined shrimp, and follow the same cooking instructions. The shrimp will cook quickly and add a delicious seafood twist to the dish. Tofu is also a great vegetarian option. Press the tofu to remove excess water, then cube it and pan-fry it until golden brown before adding it to the lo mein.
I’ve poured my heart into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s sure to become a staple in your dinner rotation. The best part? It’s so easy to customize to your own preferences and dietary needs.
So, what are you waiting for? Grab your ingredients, put on your apron, and get ready to create some culinary magic. I promise you won’t be disappointed. This Garlic Chicken Lo Mein is a flavor adventure you don’t want to miss!
And most importantly, I want to hear about your experience! Once you’ve tried the recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Your feedback is invaluable, and it helps me continue to create delicious and easy-to-follow recipes that you’ll love. Share your photos on social media too, and tag me so I can see your creations! I can’t wait to see your versions of this amazing dish. Happy cooking!
Garlic Chicken Lo Mein: Easy Recipe & Delicious Results
Quick and easy Garlic Chicken Lo Mein with tender chicken, fresh vegetables, and a flavorful savory sauce.
By: Bluebella JuneCategory: DinnerDifficulty: EasyCuisine: AmericanYield: 4-6 servingsDietary: VegetarianIngredients
Instructions
Recipe Notes
- Protein Variations: You can substitute the chicken with shrimp, beef, pork, or tofu. Adjust the cooking time accordingly.
- Vegetable Variations: Feel free to add or substitute any of your favorite vegetables, such as broccoli, bok choy, bean sprouts, or water chestnuts.
- Spice Level: Adjust the amount of red pepper flakes to your liking. You can also add a dash of chili oil for extra heat.
- Gluten-Free Option: Use gluten-free soy sauce and tamari instead of oyster sauce. Make sure your noodles are also gluten-free.
- Make-Ahead Tip: You can prepare the chicken marinade and the lo mein sauce ahead of time. Store them in the refrigerator until ready to use.
- Leftovers: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the microwave or in a skillet over medium heat.
- Lo Mein Noodles: Lo mein noodles are thick, round wheat noodles that are commonly used in Chinese-American cuisine. You can find them fresh or dried in most Asian grocery stores. If you can’t find lo mein noodles, you can substitute them with spaghetti or linguine.
- Soy Sauce: I prefer to use low-sodium soy sauce to control the saltiness of the dish.
- Oyster Sauce: Oyster sauce adds a rich, savory flavor to the lo mein sauce. If you are vegetarian, you can use a vegetarian oyster sauce alternative, which is made from mushrooms.
- Hoisin Sauce: Hoisin sauce is a sweet and savory sauce made from fermented soybeans, garlic, vinegar, and spices. It adds a unique flavor to the lo mein sauce.
- Rice Vinegar: Rice vinegar adds a tangy flavor to the marinade and the sauce.
- Sesame Oil: Sesame oil adds a nutty flavor to the dish. Use toasted sesame oil for a more intense flavor.
- Chicken Broth: Chicken broth adds moisture and flavor to the lo mein sauce. You can substitute it with vegetable broth if you prefer.
- Noodles are Sticking Together: Make sure to rinse the noodles under cold water after cooking and toss them with sesame oil.
- Sauce is Too Thick: Add more chicken broth or water to thin out the sauce.
- Sauce is Too Thin: Mix 1 teaspoon of cornstarch with 1 tablespoon of cold water and add it to the sauce. Stir-fry until the sauce has thickened.
- Chicken is Dry: Make sure to marinate the chicken for at least 30 minutes. Don’t overcook the chicken.
- Vegetables are Overcooked: Don’t cook the vegetables for too long. They should be
Frequently Asked Questions
→ How do I ensure the bread stays moist?Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.→ Can I substitute ingredients?Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.→ How long does this bread keep?Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.→ What if I don't have all the spices?You can adjust spices to taste or substitute with similar warming spices.→ Can I freeze this bread?Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.
Leave a Comment