Garlic Chicken Lo Mein Recipe

If you’re searching for a weeknight dinner that’s packed with bold flavors, zippy aromas, and a gorgeous mix of colors and textures, look no further than this GARLIC CHICKEN LO MEIN. Tender pieces of garlicky chicken and crisp-tender vegetables twirled up in buckwheat noodles, all tossed in a luscious, fragrant sauce—this is the kind of comfort food that satisfies both heart and belly. Each forkful delivers that unmistakable medley of savory, slightly sweet, and deeply garlicky notes; it’s the ultimate takeout-inspired meal you can easily master at home. Treat yourself to a dinner that’s quick, fresh, and crave-worthy, all in one bowl.

Ingredients You’ll Need

One of the best things about making GARLIC CHICKEN LO MEIN at home is that every ingredient serves a purpose, building layers of flavor and crunch. Gather these essentials and experience how fresh vegetables, well-seasoned chicken, and a punchy garlic butter come together for pure magic.

• Chicken breasts: Boneless, skinless, and cubed—these cook up juicy and tender, soaking in all the seasonings.
• Garlic powder: Gives the chicken a mellow, savory flavor right from the start, making them extra flavorful.
• Salt and pepper: Just a touch of each brings out the best in your chicken, highlighting all the aromatics.
• Fish sauce: Adds deep umami and a signature “lo mein” savoriness you’ll taste in every bite.
• Fresh ginger: Grated ginger brightens up both the chicken and vegetables, giving lively warmth to the dish.
• Garlic cloves: Ten cloves, minced—yes, it’s a lot, and yes, it’s totally worth it for that garlicky depth!
• Cabbage: Shredded cabbage cooks down to softness but still brings subtle sweetness and crunch.
• Broccoli florets: Earthy and slightly bitter, broccoli delivers color, nutrients, and bite.
• Carrots: Shredded carrots add sweetness and a vibrant orange pop to the mix.
• Green onions: Sliced for a mild, oniony sharpness and gorgeous green accents.
• Mushrooms: Sliced mushrooms soak up the sauce and lend a satisfying umami meatiness.
• Celery: Crisp, sliced celery gives a nice crunch and fresh peppery notes.
• Buckwheat lo mein noodles: These bring a hearty, wholesome texture and mild nutty taste that drinks up all the flavors.
• Soy sauce: The foundation of the sauce—salty, rich, and the ultimate backbone for lo mein dishes.
• Hoisin sauce: Sweet, tangy, and just a little sticky, hoisin balances the savory garlic.
• Black pepper: Adds warmth and spiciness, making the sauce even more compelling.
• Szechuan garlic butter: Extra aromatic and punchy, it gives this GARLIC CHICKEN LO MEIN its signature silky finish.
• Cooking oil: Go for a neutral oil like canola or vegetable, so all the bold flavors shine through.

How to Make GARLIC CHICKEN LO MEIN

Step 1: Marinate the Chicken

Start by combining the cubed chicken breasts with garlic powder, salt, pepper, fish sauce, and freshly grated ginger in a bowl. Give everything a good toss until the chicken pieces are evenly coated with the fragrant seasonings. This short marinade infuses the chicken with bold flavors, ensuring every bite is juicy and tasty before it even hits the pan.

Step 2: Cook the Noodles

Bring a large pot of water to a rolling boil, then drop in the buckwheat lo mein noodles. Cook according to the package instructions, but undercook by about one to two minutes for just the right bite. Drain the noodles and set them aside. Those few minutes off the boil keep the noodles firm and ready to soak up all the savory sauce during the final stir-fry.

Step 3: Sauté the Chicken

Heat one tablespoon of oil in a hot skillet or wok over medium-high heat. Add the seasoned chicken and let it sizzle, stirring occasionally, for about six to eight minutes until the pieces turn golden brown and cooked through. In the last two minutes, toss in one tablespoon of Szechuan garlic butter and half of the minced garlic—this is where the whole kitchen starts to smell absolutely irresistible! Once done, remove the chicken from the pan and set it aside.

Step 4: Sauté the Vegetables

If your pan looks dry, drizzle in a little extra oil. Add the remaining minced garlic and grated ginger, letting them sizzle for a minute until fragrant. Next, pile in the cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry these colorful veggies for five to seven minutes, just until they become tender but still crisp, soaking up all those garlicky aromatics.

Step 5: Combine Everything

Add the cooked chicken back into the pan along with the sautéed vegetables. Then, toss in the undercooked noodles. Pour over the soy sauce, hoisin sauce, fish sauce, black pepper, and the rest of the Szechuan garlic butter. Give everything a good toss for two to three minutes over medium heat until the noodles are glossy, coated, and irresistible. If you’re tempted to nibble straight from the pan, you’re not alone!

Step 6: Serve & Enjoy

Remove your sizzling hot GARLIC CHICKEN LO MEIN from the heat and grab your favorite serving bowl. Serve immediately while it’s piping hot, letting everyone marvel at the colors and scents. Trust me, you’ll want to dig in right away.

How to Serve GARLIC CHICKEN LO MEIN

Garnishes

A sprinkling of sliced green onions, a handful of toasted sesame seeds, or even a dash of chili flakes takes GARLIC CHICKEN LO MEIN from delicious to downright stunning. If you’re feeling fancy, a drizzle of extra Szechuan garlic butter or a wedge of lime can give the dish a little pop at the table, too!

Side Dishes

Pair your bowl with simple sides like steamed edamame, crunchy cucumber salad, or classic Asian pickled vegetables. Light accompaniments help balance the savoriness of the noodles and let the garlic and ginger really shine front and center.

Creative Ways to Present

Try serving GARLIC CHICKEN LO MEIN in individual noodle bowls for a cozy dinner party, or portion it out for a bento box lunch. If you have leftovers, transform them into a lettuce wrap filling or tuck them into spring roll wrappers for a next-day snack that’s anything but boring!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, pop them into an airtight container as soon as possible. GARLIC CHICKEN LO MEIN can be stored in the fridge for up to three days. The noodles may soak up more of the sauce overnight, making them even more flavorful, but give everything a quick toss before reheating.

Freezing

While fresh is always best, you can freeze GARLIC CHICKEN LO MEIN if you want to stash some away for busier days. Cool the noodles completely and store them in a freezer-safe container. They’ll keep their flavor and texture for up to two months, though some veggies might soften a bit after thawing.

Reheating

For best results, reheat GARLIC CHICKEN LO MEIN in a skillet or wok with a splash of water or broth. Stir-frying over medium heat brings the flavors back to life and keeps everything from drying out. The microwave works in a pinch—just cover the noodles and heat in short bursts, stirring in between.

FAQs

Can I use a different type of noodle if I don’t have buckwheat lo mein?

Absolutely! Traditional egg noodles, whole wheat spaghetti, or even rice noodles will work as a substitute. Just cook them until slightly underdone so they don’t get mushy when you stir-fry.

Is there a way to make this recipe gluten free?

Yes, you can swap in gluten-free tamari for the soy sauce, use a gluten-free hoisin sauce, and choose gluten-free noodles. Be sure to double check your fish sauce, as some brands may contain wheat-based ingredients.

How spicy is this GARLIC CHICKEN LO MEIN?

The recipe as written packs plenty of garlic, but very little heat. If you love a spicy kick, add a pinch of red pepper flakes or a dash of Szechuan chili oil when sautéing the veggies or garnish at the end!

Can I add other vegetables?

Absolutely—GARLIC CHICKEN LO MEIN is incredibly versatile. Try sugar snap peas, baby corn, bell peppers, or bean sprouts for extra texture, color, and flavor. Just adjust the stir-fry time so everything stays crisp-tender.

Is it possible to make this dish vegetarian?

Of course! Swap the chicken for extra-firm tofu, omit the fish sauce or use a vegetarian alternative, and the rest of the ingredients still work perfectly for a plant-based feast.

Final Thoughts

Give this GARLIC CHICKEN LO MEIN a spot in your dinner rotation and you’ll never look at takeout the same way again. It’s got all the savory, garlicky goodness you crave, ready in less than an hour, and absolutely perfect for sharing. Roll up your sleeves, grab your chopsticks, and treat yourself to a homemade noodle night worth celebrating!

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