Garlic Chicken Lo Mein

Ingredients

For the noodles and chicken

• 8 oz (225 g) lo mein noodles or spaghetti

• 1 large boneless, skinless chicken breast, thinly sliced

• 2 tablespoons vegetable oil, divided

• 2 cups broccoli florets

• 1 medium carrot, thinly sliced

• 1/2 medium onion, thinly sliced

• 1/2 cup sliced mushrooms (optional)

• 3 green onions, chopped

• 4 cloves garlic, minced

• 1 teaspoon freshly grated ginger

For the garlic sauce

• 1/4 cup low-sodium soy sauce

• 2 tablespoons oyster sauce

• 1 tablespoon hoisin sauce

• 1 tablespoon sesame oil

• 1 tablespoon brown sugar

• 1 tablespoon rice vinegar

• 1/4 cup chicken broth or water

• 1 teaspoon cornstarch

• 1/4 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes (optional)

Substitutions: Use tamari for a gluten-free option, gluten-free noodles, and a vegetarian mushroom-based sauce instead of oyster sauce.

Instructions

Step 1: Prepare the sauce

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, rice vinegar, chicken broth, cornstarch, black pepper, and optional red pepper flakes.

Mix until the sugar dissolves and the cornstarch is fully incorporated. Set aside.

Step 2: Cook the noodles

1. Bring a large pot of water to a boil.

2. Add the lo mein noodles and cook according to the package instructions until just tender.

3. Drain and rinse briefly with cool water if needed to prevent sticking.

4. Toss with a small amount of oil and set aside.

Avoid overcooking because the noodles will cook again in the skillet.

Step 3: Cook the chicken

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

2. Add the thinly sliced chicken in a single layer.

3. Cook for approximately 4–6 minutes, stirring occasionally, until browned and cooked through.

4. Transfer the chicken to a clean plate. Chicken should reach an internal temperature of 165°F (74°C).

Step 4: Stir-fry the vegetables

1. Add the remaining tablespoon of oil to the same skillet.

2. Add the carrots, broccoli, onion, and mushrooms.

3. Stir-fry for 3–5 minutes until the vegetables are crisp-tender.

4. Add the minced garlic and grated ginger.

5. Cook for another 30–60 seconds, stirring continuously so the garlic does not burn.

Step 5: Combine everything

1. Return the cooked chicken to the skillet.

2. Add the drained noodles.

3. Whisk the sauce again, then pour it over the noodles, chicken, and vegetables.

4. Toss everything together for 2–3 minutes until the sauce thickens slightly and coats the noodles evenly.

5. Add a splash of water or broth if the sauce becomes too thick.

6. Stir in the chopped green onions.

Step 6: Serve

Transfer to serving bowls and garnish with extra green onions, sesame seeds, or a little chili oil if desired.

Serve immediately while hot.

Nutrition information (estimated)

Per serving, assuming four servings:

Nutrition varies with noodle type, sauce brands, and the amount of oil used.

Quick and simple version

For a faster meal:

1. Use pre-cooked lo mein noodles.

2. Slice the chicken thinly so it cooks quickly.

3. Mix all sauce ingredients before starting.

4. Stir-fry the chicken and vegetables, add the noodles, then toss with the sauce for 2–3 minutes.

Total time: About 20 minutes.

Storage and reheating

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.

• Freezer: Freeze for up to 2 months for best quality.

• Reheating: Warm in a skillet with 1–2 tablespoons of water until hot, or microwave in short intervals, stirring between intervals.

Chef’s tip: Cook over medium-high to high heat and avoid overcrowding the pan. This helps the chicken brown nicely and keeps the vegetables from becoming soggy.