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A delicious plate of Garlic Chicken Lo Mein

Garlic Chicken Lo Mein

A savory and flavorful dish packed with garlic, tender chicken, and fresh vegetables, all tossed with buckwheat lo mein noodles.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main
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 and 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 cups carrots, shredded
  • 4 pieces green onions, sliced
  • 6 oz mushrooms, sliced
  • 2 pieces celery stalks, sliced
For the Noodles & Sauce
  • 8 oz buckwheat lo mein noodles
  • 1/4 cup 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

  • Skillet or 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 an added kick, sprinkle with red pepper flakes before serving. Szechuan garlic butter can be made by blending softened butter with minced garlic and Szechuan peppercorns.