Introduction

Remember those cozy nights when you’d crave something warm, flavorful, and oh-so-satisfying? This Garlic Chicken Lo Mein recipe instantly transports me back to those moments. It’s the kind of dish that feels like a hug in a bowl, and the best part? It comes together surprisingly fast, making it perfect for those busy evenings when you want something delicious without spending hours in the kitchen.

Why You’ll Love This Recipe

Fast: Seriously, you can have this on the table in under 30 minutes!
Easy: Simple steps that anyone can follow, even if you’re new to cooking Asian-inspired dishes.
Giftable: Imagine making a big batch and portioning it into nice containers for friends or neighbors. They’ll be SO thankful!
Crowd-pleasing: From picky eaters to seasoned foodies, this Lo Mein is a guaranteed hit.

Ingredients

Let’s gather everything you’ll need. Don’t worry, most of these are pantry staples!

2 boneless, skinless chicken breasts, cut into bite-sized cubes: The stars of our show!
1 tablespoon garlic powder: For that deep, savory garlic flavor.
Salt and pepper, to taste: Essential for bringing out all the deliciousness.
1 tablespoon fish sauce: Don’t be scared! It adds a fantastic umami depth that you won’t even taste distinctly.
1 teaspoon grated fresh ginger: A little zing to brighten everything up.

For the Veggies:

10 cloves garlic, minced: Yes, 10! This is where the “Garlic” in Garlic Chicken Lo Mein really shines.
2 cups shredded cabbage: Adds a lovely crunch and freshness.
2 shredded carrots: For a touch of sweetness and vibrant color.
4 green onions, sliced (both white and green parts): These add a mild oniony flavor and a pop of green.
2 teaspoons grated fresh ginger: More of that wonderful ginger zing!
6 ounces sliced mushrooms: Earthy and delicious, they soak up all those yummy flavors.
2 cups broccoli florets: A classic for a reason, adding great texture and nutrients.
2 celery stalks, sliced: For a subtle crispness and a slightly peppery note.

For the Lo Mein Noodles:

8 ounces buckwheat lo mein noodles: These have a wonderful texture that holds up well.

For the Flavorful Sauce:

1/4 cup soy sauce: The backbone of our sauce, providing that salty goodness.
1 tablespoon hoisin sauce: This sweet and savory sauce is like magic in Asian cooking!
1 teaspoon fish sauce: Yes, again! It’s a flavor booster extraordinaire.
1 teaspoon black pepper: Just a little kick to make things interesting.
Szechuan peppercorns (optional): If you like a tingly, slightly numbing sensation, these are for you!

And for Cooking:

Cooking oil (vegetable or canola): Your trusty sidekick for sautéing.

How to Make It

Alright, let’s get cooking! It’s easier than you think.

Marinate the Chicken: In a medium bowl, toss your cubed chicken with the garlic powder, salt, pepper, 1 tablespoon of fish sauce, and 1 teaspoon of grated ginger. Give it a good mix and let it sit for a few minutes while you prep other things.
Whip Up the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, 1 teaspoon of fish sauce, and black pepper. If you’re feeling adventurous and have them, stir in your Szechuan peppercorns now. Set this flavor bomb aside.
Cook the Noodles: Get those lo mein noodles cooking according to their package directions. Once they’re tender, drain them well and set them aside. You don’t want them sticking together!
Sear the Chicken: Heat a tablespoon or two of cooking oil in a large skillet or wok over medium-high heat. Add your seasoned chicken and cook, stirring occasionally, until it’s nicely browned and cooked all the way through. Once it’s done, scoop it out of the skillet and set it aside for a moment.
Fragrant Garlic Base: Add a tiny bit more oil to the skillet if it looks dry. Toss in your minced garlic and sauté for just about 30 seconds until it smells absolutely amazing. Watch it closely – burnt garlic is a sad thing!
Sauté the Veggies: Now, into the skillet go the shredded cabbage, carrots, green onions, the remaining 2 teaspoons of grated ginger, mushrooms, broccoli florets, and sliced celery. Sauté these for about 5-7 minutes. You want them to be tender-crisp – still a little bite to them, not mushy.
Bring it All Together: Return the cooked chicken to the skillet with the veggies.
Noodles and Sauce Time! Add the drained lo mein noodles and that delicious sauce you prepared to the skillet. Toss everything together gently but thoroughly, making sure every noodle and piece of chicken and vegetable is coated in that irresistible sauce.
Final Toss (if using Szechuan): If you added the Szechuan peppercorns to the sauce, give it one last good toss to distribute that unique tingly flavor.
Serve and Enjoy! Dish this up immediately and savor every bite.

Substitutions & Additions

This recipe is wonderfully forgiving! Here are some ideas to make it your own:

Chicken: Shrimp or thinly sliced beef would be fantastic here. Tofu is a great vegetarian option too!
Noodles: If you can’t find buckwheat lo mein, spaghetti or linguine work in a pinch. Just cook them al dente!
Veggies: Feel free to toss in snap peas, bell peppers, bok choy, or even some corn. Whatever you have in your fridge that needs using up!
Spicy Kick: Add a pinch of red pepper flakes to the sauce or sauté them with the garlic for some heat.
More Garlic: Honestly, you can never have too much garlic. If you’re a true garlic lover, feel free to add even more minced garlic in step 5!

Tips for Success

A few little tricks can make this recipe even better:

Prep Ahead: Chop all your veggies and mix your sauce the day before. This makes weeknight cooking a breeze!
Don’t Overcrowd the Pan: If your skillet isn’t large enough, cook the chicken in batches to ensure it gets a nice sear instead of steaming.
Tender-Crisp Veggies: The key to great lo mein is veggies that still have a little crunch. Don’t overcook them!
Taste and Adjust: Before serving, always taste your sauce. Need more salt? A splash more soy sauce. Want it a little sweeter? A tiny drizzle of honey or a bit more hoisin.

How to Store It

Leftovers are just as delicious! Let the Lo Mein cool completely, then store it in an airtight container in the refrigerator for up to 3 days. To reheat, I like to warm it gently in a skillet with a splash of water or broth to loosen it up. You can also microwave it, but give it a good stir halfway through.

FAQs

Can I make this gluten-free?

Yes! Use gluten-free soy sauce (like tamari) and ensure your hoisin sauce is gluten-free. Most lo mein noodles are made from wheat, so you’ll want to substitute them with rice noodles or gluten-free spaghetti.

Is fish sauce essential?

While you can omit it, fish sauce really adds a depth of flavor that’s hard to replicate. If you absolutely can’t use it, a little extra soy sauce or a dash of Worcestershire sauce can help, but it won’t be quite the same.

How do I keep the noodles from sticking together?

Draining them well after cooking and tossing them with a tiny bit of oil (or the sauce itself) right away usually does the trick. Don’t let them sit around too long without being mixed with something!

Easy Garlic Chicken Lo Mein

A fast and easy chicken lo mein recipe perfect for weeknight dinners. This flavorful dish features tender chicken, crisp vegetables, and savory noodles coated in a delicious sauce, all coming together in under 30 minutes.

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Prep Time 15

Cook Time 15

Servings 4 servings

Equipment

Medium bowl
Small bowl
Large skillet or wok

Ingredients

Main ingredients

2 boneless, skinless chicken breasts chicken breasts cut into bite-sized cubes
1 tablespoon garlic powder
salt and pepper to taste
1 tablespoon fish sauce
1 teaspoon grated fresh ginger

For the Veggies

10 cloves garlic minced
2 cups shredded cabbage
2 carrots carrots shredded
4 green onions sliced (both white and green parts)
2 teaspoons grated fresh ginger
6 ounces sliced mushrooms
2 cups broccoli florets
2 stalks celery sliced

For the Lo Mein Noodles

8 ounces buckwheat lo mein noodles

For the Flavorful Sauce

0.25 cup soy sauce
1 tablespoon hoisin sauce
1 teaspoon fish sauce
1 teaspoon black pepper
Szechuan peppercorns optional

And for Cooking

cooking oil vegetable or canola

Instructions

Marinate the Chicken: In a medium bowl, toss your cubed chicken with the garlic powder, salt, pepper, 1 tablespoon of fish sauce, and 1 teaspoon of grated ginger. Give it a good mix and let it sit for a few minutes while you prep other things.
Whip Up the Sauce: In a small bowl, whisk together the soy sauce, hoisin sauce, 1 teaspoon of fish sauce, and black pepper. If you're feeling adventurous and have them, stir in your Szechuan peppercorns now. Set this flavor bomb aside.
Cook the Noodles: Get those lo mein noodles cooking according to their package directions. Once they're tender, drain them well and set them aside. You don't want them sticking together!
Sear the Chicken: Heat a tablespoon or two of cooking oil in a large skillet or wok over medium-high heat. Add your seasoned chicken and cook, stirring occasionally, until it's nicely browned and cooked all the way through. Once it's done, scoop it out of the skillet and set it aside for a moment.
Fragrant Garlic Base: Add a tiny bit more oil to the skillet if it looks dry. Toss in your minced garlic and sauté for just about 30 seconds until it smells absolutely amazing. Watch it closely – burnt garlic is a sad thing!
Sauté the Veggies: Now, into the skillet go the shredded cabbage, carrots, green onions, the remaining 2 teaspoons of grated ginger, mushrooms, broccoli florets, and sliced celery. Sauté these for about 5-7 minutes. You want them to be tender-crisp – still a little bite to them, not mushy.
Bring it All Together: Return the cooked chicken to the skillet with the veggies.
Noodles and Sauce Time! Add the drained lo mein noodles and that delicious sauce you prepared to the skillet. Toss everything together gently but thoroughly, making sure every noodle and piece of chicken and vegetable is coated in that irresistible sauce.
Final Toss (if using Szechuan): If you added the Szechuan peppercorns to the sauce, give it one last good toss to distribute that unique tingly flavor.
Serve and Enjoy! Dish this up immediately and savor every bite.

Notes

This recipe is wonderfully forgiving! Feel free to substitute chicken with shrimp or beef, or use tofu for a vegetarian option. Any firm pasta like spaghetti or linguine can be used if lo mein noodles are unavailable. Load it up with your favorite vegetables like snap peas, bell peppers, or bok choy. For a spicy kick, add red pepper flakes. If you're a garlic enthusiast, don't hesitate to add more!