Garlic Chicken Lo Mein (Print Version)
Tender chicken and crisp veggies tossed with garlic noodles in savory sauce, ready in minutes for a comforting dinner.
# Ingredients:
→ Chicken and Marinade
01 -
2 boneless, skinless chicken breasts, cut into 1-inch cubes
02 -
1 tablespoon garlic powder
03 -
Salt, to taste
04 -
Freshly ground black pepper, to taste
05 -
1 tablespoon fish sauce
06 -
1 teaspoon freshly grated ginger
→ Vegetables and Aromatics
07 -
10 garlic cloves, finely minced
08 -
2 teaspoons freshly grated ginger
09 -
2 cups shredded green cabbage
10 -
2 cups broccoli florets
11 -
2 medium carrots, shredded
12 -
4 green onions, thinly sliced
13 -
6 ounces mushrooms, sliced
14 -
2 celery stalks, sliced
→ Noodles and Sauce
15 -
8 ounces buckwheat lo mein noodles
16 -
1/4 cup soy sauce
17 -
1 tablespoon hoisin sauce
18 -
1 teaspoon fish sauce
19 -
1 teaspoon coarsely ground black pepper
20 -
2 tablespoons Szechuan garlic butter
21 -
Cooking oil, as needed
# Steps:
01 -
Combine chicken cubes with garlic powder, salt, black pepper, fish sauce, and grated ginger. Mix thoroughly and let marinate for 15 minutes at room temperature.
02 -
Boil lo mein noodles in a large pot of water until almost tender, about 1–2 minutes less than package instructions. Drain and rinse under cold water to halt cooking.
03 -
Heat wok or large skillet over high heat and add cooking oil. Once oil is shimmering, arrange marinated chicken in a single layer. Sauté for 6–8 minutes until golden brown, stirring occasionally. Add 1 tablespoon Szechuan garlic butter and half of the minced garlic during the last minute of cooking. Remove chicken from pan and set aside.
04 -
Add additional oil to the wok if needed. Add remaining garlic and grated ginger, stirring for 1 minute until aromatic. Introduce cabbage, broccoli, carrots, mushrooms, celery, and green onions. Stir-fry for 5–7 minutes until vegetables are tender-crisp.
05 -
Return cooked chicken and noodles to the pan with the vegetables. Add soy sauce, hoisin sauce, fish sauce, black pepper, and remaining Szechuan garlic butter. Toss thoroughly over medium-high heat for 2–3 minutes, ensuring noodles are evenly coated and fully cooked.
06 -
Transfer to serving plates immediately and garnish with extra green onions if desired.
# Notes:
01 -
Undercooking the noodles slightly prevents them from becoming mushy when combined with sauce and stir-fried.
02 -
Use freshly grated ginger and garlic for maximum flavor impact.