🥢🍜 Garlic Chicken Lo Mein
🍽️ Servings: 4
⏱️ Total Time: 25–30 minutes
🛒 Ingredients:
For the noodles:
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8 oz lo mein noodles or spaghetti
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Water for boiling
For the chicken:
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1 lb chicken breast or thigh, thinly sliced
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1 tbsp soy sauce
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1 tsp cornstarch
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1 tsp sesame oil or vegetable oil
Vegetables (use what you like, but here’s a basic mix):
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1 cup shredded carrots
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1 cup snap peas or snow peas
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1 bell pepper, thinly sliced
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½ small onion, sliced
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2–3 cloves garlic, minced
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1 tsp ginger, minced (optional)
For the sauce:
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¼ cup soy sauce
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1 tbsp oyster sauce (adds depth — sub hoisin if needed)
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1 tbsp brown sugar or honey
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2 tsp sesame oil
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1 tsp sriracha or chili paste (optional for heat)
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2 tbsp water
👩🍳 Instructions:
1. Cook noodles:
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Boil noodles according to package instructions.
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Drain and toss with a little sesame oil to prevent sticking. Set aside.
2. Marinate the chicken:
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In a bowl, mix sliced chicken with soy sauce, cornstarch, and oil.
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Let sit while you prep the veggies.
3. Stir-fry the chicken:
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Heat a large skillet or wok over medium-high heat.
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Add a splash of oil and cook the chicken until browned and cooked through (5–6 min). Remove and set aside.
4. Sauté the veggies & garlic:
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In the same pan, add a little more oil if needed.
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Stir-fry onion, carrots, peppers, and peas for 2–3 minutes.
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Add garlic (and ginger if using) and stir-fry 1 minute more.
5. Make the sauce:
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In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, sesame oil, chili sauce (if using), and water.
6. Combine everything:
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Return chicken to the pan.
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Add cooked noodles and pour in the sauce.
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Toss everything together over medium heat until well combined and heated through (2–3 minutes).
7. Serve hot:
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Garnish with chopped green onions or sesame seeds if desired.
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Serve immediately.
🔄 Variations:
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Add mushrooms, baby corn, or bok choy.
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Use shrimp, beef, tofu, or no protein at all.
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Substitute gluten-free tamari for soy sauce if needed.
Want air fryer chicken, low-carb noodle options, or a meal-prep-friendly version? Just ask!