Savor Garlic Chicken Lo Mein Delight is the kind of skillet dinner that smells good before the noodles even hit the pan. Garlic, ginger, sesame oil, and soy sauce make the kitchen feel like takeout night, but the vegetables stay brighter and the chicken tastes fresher.
The key is simple prep. Slice the chicken thin, whisk the sauce, cook the noodles just shy of tender, and keep everything beside the stove. Once the pan is hot, this moves fast.
The Garlic Noodle Lineup
Good lo mein is built from fast-cooking pieces. Thin chicken strips, sturdy noodles, and vegetables cut into small shapes all cook at the same pace.
Use fresh garlic if you can. Jarred garlic tastes flat here because the sauce is so simple.
- Chicken breast. Sliced thin so it cooks quickly and stays tender after a short cornstarch marinade.
- Lo mein noodles. They bring the springy chew that makes this dish feel like real takeout-style noodles.
- Garlic. The main flavor, added to both the chicken and the pan so the sauce tastes deep rather than sharp.
- Ginger. Adds warmth and keeps the sauce from tasting heavy.
- Soy sauce. Gives salt, color, and a savory base for the noodles.
- Oyster sauce. Adds body and a little sweetness to the glossy brown sauce.
- Sesame oil. Used lightly at the end for a toasted aroma.
- Bell pepper, carrot, and snow peas. Bring crunch, color, and freshness against the noodles.
- Scallions. The white parts cook with the aromatics and the green tops finish the bowl.
Ingredients
- For the chicken
- 1 lb (450 g) boneless skinless chicken breast, thinly sliced
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon cornstarch
- 2 cloves garlic, minced
- 1 teaspoon fresh grated ginger
- 1 tablespoon neutral oil
- For the sauce
- 3 tablespoons low-sodium soy sauce
- 1 1/2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1/3 cup (80 ml) low-sodium chicken broth
- 1 teaspoon rice vinegar
- 1 teaspoon brown sugar
- 1 teaspoon chili garlic sauce, optional
- For the noodles and vegetables
- 8 oz (225 g) lo mein noodles or spaghetti
- 1 tablespoon neutral oil
- 3 cloves garlic, minced
- 1 red bell pepper, thinly sliced
- 1 large carrot, julienned
- 1 cup (85 g) snow peas, trimmed
- 3 scallions, whites and greens separated
- 1 teaspoon toasted sesame oil, for finishing
- Sesame seeds, optional for serving
Instructions
1. Marinate the chicken: Toss the sliced chicken with soy sauce, sesame oil, cornstarch, garlic, and ginger. Let it stand for 10 minutes while you prepare the sauce and vegetables.
2. Cook the noodles: Boil the lo mein noodles until just tender according to the package directions. Drain well and toss with a few drops of sesame oil to prevent sticking.
3. Whisk the sauce: In a small bowl, whisk soy sauce, oyster sauce, hoisin sauce, chicken broth, rice vinegar, brown sugar, and chili garlic sauce if using.
4. Sear the chicken: Heat 1 tablespoon neutral oil in a wok or wide skillet over medium-high heat. Add the chicken in a single layer and cook, stirring often, until opaque and cooked through, about 4-5 minutes. Transfer to a plate.
5. Cook the vegetables: Add the remaining 1 tablespoon oil to the pan. Stir-fry the garlic, bell pepper, carrot, snow peas, and scallion whites for 2-3 minutes until bright and crisp-tender.
6. Toss and serve: Return the chicken to the pan. Add the noodles and sauce, then toss for 1-2 minutes until glossy and hot. Finish with sesame oil, scallion greens, and sesame seeds if desired.