Garlic Chicken Lo Mein with Sautéed Veggies
Okay, let’s be honest—there’s something wildly satisfying about tossing together a big pan of garlicky, saucy lo mein that’s loaded with tender chicken and crisp veggies. I mean, the moment that garlic hits the hot oil, your kitchen fills with this irresistible aroma that instantly promises a delicious meal. This Garlic Chicken Lo Mein is my go-to when I want dinner fast but still craving those deep, savory flavors that feel like cuddles on a plate. Plus, it’s a fantastic canvas for any veggies or leftovers in your fridge. Trust me, once you try this, you’ll find yourself craving lo mein nights a little more often.
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 or egg noodles
- 1 lb boneless skinless chicken breast, thinly sliced
- 2 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 cup shredded carrots
- 1 cup snap peas, trimmed
- 1 small bell pepper, thinly sliced
- 3 green onions, sliced (white and green parts separated)
- Salt and pepper, to taste
For the Sauce:
- 3 tbsp soy sauce (use low sodium if preferred)
- 1 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tsp sesame oil
- 1 tsp sugar
- 1/4 cup chicken broth or water
- 1/2 tsp crushed red pepper flakes (optional)
How I Make It
Step 1:
Start by cooking the noodles according to package directions until just tender (al dente). Drain them and toss with a little oil to keep them from sticking while you prep the rest.
Step 2:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the thinly sliced chicken, seasoning lightly with salt and pepper, and cook until golden and cooked through—about 5-6 minutes. Remove the chicken and set aside.
Step 3:
Now, add the remaining oil to the pan. Toss in the minced garlic and the white parts of the green onions. Sauté just until fragrant—about 30 seconds—then add the carrots, snap peas, and bell pepper. Stir-fry for 3-4 minutes until the veggies are bright, tender-crisp, and still have that satisfying little crunch.
Step 4:
Whisk together all the sauce ingredients in a small bowl, then pour them over the veggies. Let it simmer for a minute to thicken slightly and coat everything in that beautiful glaze.
Step 5:
Return the chicken to the pan, then add the noodles. Toss everything together gently but thoroughly, making sure every noodle and veggie gets nicely coated with the sauce. Taste and adjust seasoning as needed.
Step 6:
Finish by sprinkling on the green parts of the sliced green onions and, if you like a little heat, a pinch more crushed red pepper flakes. Serve hot and enjoy!
Variations & Tips
- Swap chicken for shrimp or tofu to mix things up.
- Try adding mushrooms or bok choy for extra earthiness and texture.
- If you can’t find lo mein noodles, spaghetti or linguine work fine in a pinch.
- For a gluten-free version, use tamari in place of soy sauce and check your hoisin sauce label.
- Don’t overcrowd the pan when cooking chicken—work in batches if necessary for a nice sear.
How I Like to Serve It
This dish shines on its own but also pairs beautifully with a simple side of steamed broccoli or cucumber salad to freshen things up. It’s perfect for weeknight dinners when you want to impress with minimal effort, or even for casual weekend family meals where everyone can dig in together around the table.
Notes
- Store leftovers in an airtight container for up to 3 days; reheat gently on the stovetop to keep noodles from getting mushy.
- Cook chicken to an internal temperature of 165°F for safety and best texture.
Closing: This Garlic Chicken Lo Mein has that perfect balance of garlicky goodness and vibrant veggies, making it a reliable favorite anytime you’re craving a quick, satisfying meal.