Garlic Chicken Lo Mein

Garlic Chicken Lo Mein is a savory, vibrant dish featuring tender chicken, stir-fried with fresh vegetables, and tossed in buckwheat lo mein noodles. Coated in a rich soy, hoisin, and Szechuan garlic butter sauce, this meal delivers robust flavors with every bite. Perfectly balanced with the aromatics of garlic and ginger, it combines protein, colorful produce, and noodles for a satisfying, wholesome entree. Ideal for a quick weeknight dinner, this dish comes together in just 40 minutes, packed with authentic taste and texture.

Ingredients

→ 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 (e.g., canola or vegetable oil)

Stuff you will need 

Skillet or wok

Cooking pot

Knife and cutting board

Directions

In a bowl, mix cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger until evenly coated.

Boil lo mein noodles according to package directions, undercooking by 1–2 minutes for a firmer texture. Drain and set aside.

Heat 1 tablespoon of cooking oil in a hot skillet or wok over medium-high heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown. In the last 2 minutes, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic, sautéing until fragrant. Remove the chicken from the pan and set aside.

In the same pan, add another tablespoon of cooking oil if needed. Add the remaining minced garlic and grated ginger, sautéing for 1 minute. Toss in cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.

Return the cooked chicken to the pan with the vegetables. Add the undercooked noodles to the pan. Pour in soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter. Stir-fry everything together over medium heat for 2–3 minutes, until the noodles are fully cooked and coated in sauce.

Remove from heat and serve immediately.