Description
This Garlic Chicken Lo Mein is a flavorful and easy-to-make Chinese-inspired noodle dish featuring tender marinated chicken, crisp stir-fried vegetables, and perfectly cooked lo mein noodles tossed in a savory garlic and oyster sauce. Ready in under an hour, it’s a satisfying meal that brings the authentic taste of takeout to your home kitchen.
Ingredients
Scale
Chicken Marinade
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 tablespoon rice wine vinegar (or dry sherry)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/4 teaspoon white pepper
Noodles
- 1 pound fresh or dried lo mein noodles (or spaghetti as a substitute)
- 1 tablespoon sesame oil (to prevent sticking)
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1 tablespoon sesame oil
- 1 teaspoon rice wine vinegar (or dry sherry)
- 1/2 cup chicken broth
- 1/4 teaspoon white pepper
Vegetables and Aromatics
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 cup sliced mushrooms (shiitake, cremini, or button)
- 1 cup shredded carrots
- 2 green onions, thinly sliced (for garnish)
- Optional: 1 cup snow peas or broccoli florets
Instructions
- Marinate the Chicken: In a medium bowl, combine the chicken pieces with soy sauce, cornstarch, rice wine vinegar, sesame oil, ground ginger, and white pepper. Mix well to coat all the chicken evenly. Cover and refrigerate for at least 30 minutes to enhance the flavor.
- Prepare the Lo Mein Noodles: Bring a large pot of water to a boil. Cook the noodles according to package directions until al dente (3-5 minutes for fresh noodles, longer for dried). Drain in a colander and rinse under cold water to stop cooking and remove excess starch. Toss the noodles with 1 tablespoon of sesame oil to prevent sticking.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, cornstarch, sesame oil, rice wine vinegar, chicken broth, and white pepper. Ensure the cornstarch dissolves fully. Set the sauce mixture aside.
- Stir-Fry the Chicken and Vegetables: Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated chicken and stir-fry for 5-7 minutes until fully cooked and lightly browned. Remove the chicken from the wok and set aside. Add the remaining 1 tablespoon of vegetable oil to the wok, then add minced garlic and ginger. Stir-fry for about 30 seconds until fragrant. Add red and green bell peppers, mushrooms, and carrots; stir-fry for 3-5 minutes until the vegetables are tender-crisp. If using snow peas or broccoli, add them now and stir-fry an additional 2-3 minutes.
- Bring It All Together: Pour the prepared sauce into the wok with the vegetables and bring to a simmer. Cook for 1-2 minutes until the sauce thickens. Return the cooked chicken to the wok, then add the lo mein noodles. Toss everything thoroughly so the noodles and chicken are evenly coated with the sauce. Continue stir-frying for another 1-2 minutes until heated through and flavors meld.
- Serve: Transfer the Garlic Chicken Lo Mein to plates or bowls. Garnish with thinly sliced green onions. Serve immediately while hot.
Notes
- Marinate the chicken longer if time allows, for deeper flavor.
- Use fresh lo mein noodles for best texture, but dried or spaghetti work well as substitutes.
- Adjust vegetable choices based on preference or seasonality.
- Oyster sauce can be replaced with hoisin sauce for a different flavor profile.
- Ensure the wok or skillet is very hot before stir-frying to keep the vegetables crisp.
- Rinse noodles after cooking to stop the cooking process and prevent clumping.
