Garlic Chicken Lo Mein
There’s a reason takeout lo mein disappears so fast at my house, and honestly, the homemade version is even better. This one comes together in the time it takes rice to get soggy in a delivery bag, and the garlic-soy sauce clinging to every noodle is the kind of thing you’ll want to lick off the plate. Once you make it once, you’ll wonder why you ever paid delivery fees for this.
Why You’ll Love This Recipe
This is a genuine 30-minute weeknight dinner, start to finish, no exaggeration. Everything cooks in one pan or wok, so cleanup is quick and painless. And the sauce is that perfect savory-garlicky combo that makes you want to just keep eating straight out of the pan, standing at the stove, before it even hits a bowl.
It’s also endlessly flexible. Got broccoli that needs using up? Toss it in. Only have thighs instead of breasts? Works just as well. This is the kind of recipe that bends to whatever’s in your fridge.
Ingredients You’ll Need
The backbone of this dish is good noodles and good garlic, so don’t skimp on either. Fresh lo mein noodles are ideal if your grocery store carries them (check the refrigerated section near the tofu), but spaghetti works in a pinch if that’s what you’ve got.
For the chicken, boneless thighs give you more flavor and stay juicier, but chicken breast is totally fine if that’s your preference — just don’t overcook it. The sauce is a simple mix of soy sauce, a little oyster sauce, sesame oil, and a touch of brown sugar to round out the salt. Fresh garlic is non-negotiable here; the jarred stuff just doesn’t hit the same.
As for veggies, I like a mix of bell peppers, carrots, and cabbage for crunch and color, but this is where you can really improvise. Snap peas, mushrooms, bok choy — whatever needs to get used up this week will work beautifully.
Tips for the Best Results
Tip: don’t walk away from the garlic. It goes from fragrant to burnt in about ten seconds flat, so have everything else prepped and ready before it hits the pan.
Cook your noodles just shy of al dente since they’ll finish cooking in the sauce with everything else. This keeps them from turning mushy by the time you’re plating up.
Get your pan really hot before you add the chicken. A hot pan means a good sear instead of steamed, sad chicken sitting in its own liquid.
Don’t overcrowd the pan when you’re cooking the chicken and vegetables. If your pan feels too full, work in batches — it makes a real difference in getting that slightly charred, restaurant-style flavor instead of everything just steaming together.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to 4 days, which makes this a great one to double for meal prep. The noodles will soak up a bit more sauce overnight, so don’t be surprised if it tastes even better the next day.
Note: reheat this in a skillet with a splash of water or broth rather than the microwave if you can. It loosens the noodles back up and keeps them from turning gummy or drying out.
If you want to freeze it, this dish does okay for about a month, though the veggies will soften a bit more upon thawing. I’d honestly just recommend eating it fresh within the week if you can.
Frequently Asked Questions
Can I use regular spaghetti instead of lo mein noodles?
Yes, absolutely. Cook it a minute less than the package says so it holds up to the stir-frying.
Is this dish very spicy?
Not at all as written, it’s savory and garlicky rather than spicy. Add red pepper flakes or a drizzle of chili oil if you want heat.
Can I make this vegetarian?
Definitely. Swap the chicken for extra-firm tofu or just double up on the vegetables, and use a mushroom-based oyster sauce alternative.
What protein works best besides chicken?
Shrimp cooks up fast and tastes great here, and thinly sliced beef or pork also work well if you want to switch things up.
product: Carbon steel wok
reason: A properly heated wok gives the chicken and vegetables that slightly charred, restaurant-style sear that’s hard to get in a regular flat skillet.
Garlic Chicken Lo Mein
A quick, savory garlic-soy noodle stir-fry with tender chicken and crisp vegetables, ready faster than delivery.
Ingredients
- 8 oz lo mein noodles
- 1 lb boneless chicken thighs, sliced thin
- 4 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 cup shredded carrots
- 2 cups shredded cabbage
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tsp brown sugar
- 2 tbsp vegetable oil
- 2 green onions, sliced
Instructions
- Step 1. Cook lo mein noodles until just shy of al dente, then drain and set aside
- Step 2. Whisk together soy sauce, oyster sauce, sesame oil, and brown sugar in a small bowl
- Step 3. Heat 1 tbsp vegetable oil in a large pan or wok over high heat
- Step 4. Add chicken and cook until browned and cooked through, then remove from pan
- Step 5. Add remaining oil to the pan and add garlic, cooking for 30 seconds until fragrant
- Step 6. Add bell pepper, carrots, and cabbage, stir-frying for 2-3 minutes until slightly softened
- Step 7. Return chicken to the pan and add cooked noodles
- Step 8. Pour sauce over everything and toss well to coat, cooking for 1-2 more minutes
- Step 9. Top with sliced green onions and serve hot
