by: admindz

Garlic Chicken Lo Mein with Sautéed Vegetables

Garlic Chicken Lo Mein with Sautéed Vegetables

Alright, picture this: a steamy wok sizzling away, the irresistible aroma of garlic filling the kitchen, and noodles swirling in a glossy, savory sauce. That’s exactly what you get with this Garlic Chicken Lo Mein. I can’t wait to share this recipe because it’s the perfect blend of tender chicken, crisp-tender veggies, and noodles coated in a garlicky, umami-packed sauce that just sings. Whether it’s a busy weeknight or a laid-back weekend dinner, this dish comes together fast and feels like a little celebration on your plate. Plus, the sautéed veggies bring that fresh crunch and color contrast that makes every bite exciting. Trust me, once you make this, it’ll be a go-to in your kitchen too!

Quick Facts

  • Yield: Serves 4
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes

Ingredients

For the Main Dish:

  • 8 ounces lo mein noodles (or spaghetti noodles)
  • 1 pound boneless, skinless chicken breasts, thinly sliced
  • 2 tablespoons vegetable oil, divided
  • 4 cloves garlic, minced
  • 1 cup broccoli florets
  • 1 medium carrot, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 green onions, sliced (white and green parts separated)
  • Salt and pepper, to taste

For the Sauce / Garnish:

  • 3 tablespoons soy sauce (use low sodium if preferred)
  • 1 tablespoon oyster sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1/4 cup chicken broth or water
  • Optional: sesame seeds for garnish

How I Make It

Step 1:

First things first, cook your noodles according to the package instructions until just al dente. Drain, rinse under cold water to stop the cooking, and set aside. Rinsing is key here to keep them from sticking together later.

Step 2:

Heat 1 tablespoon of vegetable oil over medium-high heat in a large skillet or wok. Toss in the thinly sliced chicken breast, seasoning lightly with salt and pepper. Stir-fry for about 4-5 minutes until the chicken is cooked through and lightly golden. Remove from the pan and set aside.

Step 3:

In the same pan, add the remaining tablespoon of oil. Toss in the minced garlic and the white parts of the green onions, stirring quickly for about 30 seconds until fragrant — watch carefully so it doesn’t burn!

Step 4:

Add the broccoli florets, carrot slices, and red bell pepper. Stir-fry for about 4-6 minutes until the vegetables are crisp-tender and vibrant in color. The quick cooking helps them keep their healthy crunch.

Step 5:

Return the cooked chicken back to the pan with the veggies. Pour in the sauce mixture (soy sauce, oyster sauce, hoisin, sesame oil, brown sugar, and chicken broth). Toss everything together gently, making sure every strand and bite is coated in that luscious sauce.

Step 6:

Finally, add the drained noodles and toss again gently to combine and heat through. Sprinkle the green parts of the green onions on top. Taste and adjust seasoning if needed—sometimes a splash more soy sauce or a pinch of salt is perfect. Serve hot, optionally garnished with sesame seeds.

Variations & Tips

  • Swap chicken for shrimp or tofu to suit your taste or dietary needs.
  • If you like it spicy, add a pinch of red pepper flakes or drizzle with sriracha before serving.
  • Use fresh ginger minced with the garlic for an extra punch.
  • Don’t overcrowd the pan when stir-frying; cook veggies in batches if needed for better texture.
  • If noodles are sticky, toss them with a small drizzle of sesame oil before mixing into the stir-fry.

How I Like to Serve It

This Garlic Chicken Lo Mein is fantastic on its own for a quick weeknight dinner but also shines alongside simple sides like steamed dumplings or a light cucumber salad. It’s a colorful plate that perks up any dinner table, especially on busy nights when you want something hearty yet healthy. I love bringing it out for casual family meals or when friends drop by for an informal supper.

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave with a splash of water to keep noodles from drying out.
  • Chicken breasts can be swapped with thighs for more juiciness, but be sure to cook to an internal temperature of 165°F.

Closing: This Garlic Chicken Lo Mein is one of those all-around winners—it’s quick, tasty, and hits just the right balance of garlicky, savory, and fresh every single time.