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GARLIC CHICKEN LO MEIN Recipe

GARLIC CHICKEN LO MEIN Recipe
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★★★★★

4.9 from 7 reviews

A flavorful and hearty Garlic Chicken Lo Mein featuring tender chicken breast, fresh vegetables, and buckwheat noodles tossed in a savory Szechuan garlic butter sauce. This quick and easy stir-fry offers a perfect blend of garlic, ginger, and umami flavors ideal for a satisfying weeknight meal.

Ingredients

Scale

For the Chicken:

  • 2 boneless, skinless chicken breasts, cubed
  • 1 tablespoon garlic powder
  • Salt and pepper, to taste
  • 1 tablespoon fish sauce
  • 1 teaspoon fresh ginger, grated

For the Vegetables:

  • 10 garlic cloves, minced
  • 2 teaspoons fresh ginger, grated
  • 2 cups cabbage, shredded
  • 2 cups broccoli florets
  • 2 carrots, shredded
  • 4 green onions, sliced
  • 6 ounces mushrooms, sliced
  • 2 celery stalks, sliced

For the Noodles & Sauce:

  • 8 ounces buckwheat lo mein noodles
  • 1/4 cup soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon black pepper
  • 2 tablespoons Szechuan garlic butter
  • Cooking oil (e.g., canola or vegetable oil), as needed

Instructions

  1. Prepare the Chicken: In a bowl, combine the cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger. Mix thoroughly to evenly coat the chicken pieces for maximum flavor infusion.
  2. Cook the Noodles: Boil the lo mein noodles according to the package instructions but reduce cooking time by 1 to 2 minutes to keep them slightly firm. Drain well and set aside to prevent overcooking during stir-fry.
  3. Sauté the Chicken: Heat 1 tablespoon of cooking oil in a skillet or wok over medium-high heat. Add the seasoned chicken and cook for 6 to 8 minutes, stirring occasionally until the chicken turns golden brown. In the last 2 minutes of cooking, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic, cooking until fragrant. Remove chicken from the pan and set aside.
  4. Sauté the Vegetables: Using the same pan, add more oil if necessary. Add the remaining minced garlic and grated ginger, sautéing for about one minute until aromatic. Then add cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry the vegetables for 5 to 7 minutes until they are tender but still crisp.
  5. Combine Everything: Return the cooked chicken to the pan with the sautéed vegetables. Add the undercooked noodles. Pour in soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining tablespoon of Szechuan garlic butter. Stir-fry all ingredients together over medium heat for 2 to 3 minutes, until the noodles are fully cooked and everything is well coated with the flavorful sauce.
  6. Serve & Enjoy: Remove the pan from heat. Serve the Garlic Chicken Lo Mein hot immediately for best taste and texture, garnishing with additional green onions if desired.

Notes

  • Undercooking noodles slightly helps them maintain their texture during stir-frying.
  • Adjust soy sauce and fish sauce amounts according to your salt preference.
  • Szechuan garlic butter adds a spicy, savory depth but can be substituted with regular garlic butter if unavailable.
  • Use fresh ginger and garlic for the best aromatic flavor.
  • For a gluten-free version, substitute soy sauce with tamari or coconut aminos.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Keywords: Garlic Chicken Lo Mein, Szechuan Garlic Butter, Stir-fry Noodles, Buckwheat Lo Mein, Healthy Chicken Lo Mein, Easy Chinese Recipe

Find it online: https://maicook.com/garlic-chicken-lo-mein-recipe/