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Garlic Chicken Lo Mein Recipe

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4.1 from 7 reviews

This Garlic Chicken Lo Mein recipe delivers a flavorful and satisfying stir-fried noodle dish, featuring tender marinated chicken strips, fresh vegetables, and a savory garlic-ginger soy sauce. Ready in just 25 minutes, this easy-to-make meal combines aromatic spices with crunchy veggies tossed in perfectly cooked lo mein noodles for a delicious, weeknight-friendly Asian-inspired dinner.

Ingredients

Chicken Marinade

  • 1 pound chicken breasts, sliced into strips
  • 1 Fresno chili, sliced
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon oil
  • 1 tablespoon cornstarch
  • 1 clove garlic, grated

Vegetables and Aromatics

  • 4 cloves garlic, minced
  • 1 inch ginger, finely chopped
  • 2 scallions, chopped (white and green parts separated)
  • 2 large carrots, julienned
  • 1 red bell pepper, thinly sliced
  • 10-20 snow peas

Noodles and Sauce

  • 7 ounces lo mein noodles, boiled to al dente
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 2 tablespoons oil (divided)

Instructions

  1. Marinate Chicken: In a small bowl, mix chicken strips, sliced Fresno chili, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon oil, cornstarch, and grated garlic. Combine well and let marinate while preparing other ingredients.
  2. Prepare Noodles: Boil lo mein noodles to al dente according to package instructions. Drain and lightly drizzle with remaining sesame oil to prevent sticking. Set aside.
  3. Make Sauce Mixture: In a small bowl, whisk together 1 tablespoon oil with the remaining 1 tablespoon soy sauce for later use.
  4. Cook Chicken: Heat a wok over medium heat and add the marinated chicken along with its marinade. Stir frequently, cooking until the chicken is firm, opaque, and fully cooked through, about 5 minutes. Remove chicken from the wok and set aside.
  5. Sauté Aromatics: Mince the remaining 4 cloves of garlic. Add oil to the wok if needed, then sauté the minced garlic, finely chopped ginger, and white parts of the scallions until fragrant and softened, about 1 minute.
  6. Cook Vegetables: Add thinly sliced red bell pepper, julienned carrots, and snow peas to the wok. Stir-fry until the vegetables are tender but still crisp, about 5 minutes.
  7. Toss Noodles and Combine: Lower heat to medium-low. Pour in the soy sauce and oil mixture, then add the prepared lo mein noodles. Gently toss to evenly coat the noodles in the sauce. Return the cooked chicken to the wok and toss everything together to combine evenly.
  8. Garnish and Serve: Transfer to serving plates and top with the green parts of the chopped scallions for a fresh, bright finish.

Notes

  • Ensure noodles are cooked to al dente to prevent mushiness when stir-fried.
  • Adjust chili amount based on your heat preference or omit for a milder dish.
  • Use a large enough wok or skillet to comfortably stir-fry all ingredients without overcrowding.
  • Feel free to swap in other vegetables such as snap peas, mushrooms, or bok choy.
  • Leftover lo mein can be stored in an airtight container in the refrigerator for up to 2 days.

Find it online: https://recipefeastful.com/garlic-chicken-lo-mein-recipe/