Garlic Chicken Lo Mein

Why You’ll Love This Recipe

I love how this lo mein combines everything I want in one pan: protein, fresh vegetables, noodles, and plenty of garlicky goodness. It’s customizable depending on what I have in the fridge, and it comes together in under an hour. The flavors are bold, the textures are perfect, and it tastes even better than takeout.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
Cooking oil (canola or vegetable oil)

Directions

1. Prepare the Chicken
   I mix the cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger in a bowl until evenly coated.

2. Cook the Noodles
   I boil the lo mein noodles according to package directions, undercooking them by 1–2 minutes for a firmer texture. I drain and set them aside.

3. Sauté the Chicken
   In a hot skillet or wok, I heat 1 tablespoon of cooking oil over medium-high heat.
   I add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown.
   In the last 2 minutes, I stir in 1 tablespoon of Szechuan garlic butter and half of the minced garlic, cooking until fragrant. I then remove the chicken and set it aside.

4. Sauté the Vegetables
   In the same pan, I add a bit more oil if needed, then toss in the remaining garlic and ginger, sautéing for 1 minute.
   I add the cabbage, broccoli, carrots, green onions, mushrooms, and celery, stir-frying for 5–7 minutes until tender-crisp.

5. Combine Everything
   I return the chicken to the pan with the vegetables.
   I add the undercooked noodles, soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter.
   I stir-fry everything for 2–3 minutes until the noodles are fully cooked and coated in sauce.

6. Serve & Enjoy
   I remove the pan from the heat and serve immediately, enjoying the garlicky aroma and flavor in every bite.

Servings and timing

Yield: 4 servings
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Calories: ~450 kcal per serving

Variations

• I sometimes swap the chicken for shrimp or beef for a different protein.

• If I want more heat, I add crushed red pepper flakes or chili paste to the sauce.

• For a lower-carb option, I use zucchini noodles or shirataki noodles instead of lo mein.

• I also love throwing in snap peas or baby corn when I have them on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm them in a skillet over medium heat with a splash of water or soy sauce to keep the noodles from drying out. The microwave also works, but I prefer the stovetop for the best texture.

FAQs

Can I make this ahead of time?

Yes, I often prep the chicken and chop the vegetables ahead so everything is ready to stir-fry. The dish itself is best fresh, though.

What’s the best substitute for Szechuan garlic butter?

If I don’t have it, I use regular butter with minced garlic and a pinch of chili flakes—it’s not the same, but it still adds great flavor.

Can I use spaghetti instead of lo mein noodles?

Yes, spaghetti or linguine works well if lo mein noodles aren’t available.

Do I have to use fish sauce?

No, but I like the depth of flavor it adds. If I skip it, I usually add a splash of extra soy sauce.

How do I keep the noodles from sticking?

I make sure to undercook them slightly, toss them with a drizzle of oil after draining, and stir them quickly into the sauce.

Conclusion

This Garlic Chicken Lo Mein is a bold, garlicky stir-fry that always leaves me satisfied. It’s packed with flavor, full of colorful vegetables, and simple enough to whip up on a busy weeknight. With its tender chicken, chewy noodles, and savory sauce, it’s the kind of dish I keep coming back to whenever I’m craving a better-than-takeout meal at home.

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