Description
This quick and flavorful Garlic Chicken Lo Mein is packed with tender chicken, stir-fried veggies, and chewy noodles tossed in a garlicky soy sauce. A perfect weeknight dinner that’s better than takeout and ready in just 30 minutes!
Ingredients
Scale
For the Sauce:
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce (or hoisin sauce for a sweeter taste)
- 1 tbsp sesame oil
- 1 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1/2 tsp red pepper flakes (optional, for spice)
For the Chicken & Noodles:
- 2 tbsp vegetable oil
- 2 chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1 red bell pepper, julienned
- 1 cup shredded carrots
- 1 cup snap peas or broccoli florets
- 8 oz lo mein noodles (or spaghetti noodles)
- 2 green onions, sliced (for garnish)
- Sesame seeds (optional, for garnish)
Instructions
1. Cook the Noodles
- Bring a pot of water to a boil and cook lo mein noodles according to package instructions.
- Drain, rinse with cold water, and toss with 1 tsp sesame oil to prevent sticking.
2. Make the Sauce
- In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, honey, rice vinegar, and red pepper flakes.
3. Cook the Chicken
- Heat 1 tbsp oil in a large skillet or wok over medium-high heat.
- Add chicken and cook for 5-6 minutes, until golden and cooked through.
- Remove chicken from the pan and set aside.
4. Stir-Fry the Vegetables
- Add the remaining 1 tbsp oil to the same pan.
- Stir-fry garlic and ginger for 30 seconds, then add bell pepper, carrots, and snap peas.
- Cook for 3-4 minutes, until veggies are tender-crisp.
5. Combine Everything
- Return the chicken to the pan and add the cooked noodles.
- Pour in the sauce and toss everything together over medium heat for 2 minutes, until well coated.
6. Serve & Garnish
- Garnish with green onions and sesame seeds.
- Serve hot and enjoy!
Notes
- Make it vegetarian: Swap chicken for tofu or mushrooms.
- Use different noodles: Try udon, rice noodles, or whole wheat spaghetti.
- Meal prep tip: Keeps well in the fridge for up to 4 days!