Garlic Chicken Lo Mein

Why You’ll Love This Recipe

• Flavorful Combination: The Szechuan garlic butter infuses the dish with a rich, spicy, and aromatic profile that elevates the overall taste.
• Versatility: Easily customizable with your choice of vegetables or protein, allowing you to adapt the recipe based on what's available or your personal preferences.
• Quick and Easy: Perfect for weeknight dinners, this recipe comes together swiftly without compromising on flavor.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• For the Garlic Chicken:

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

• For the Vegetables:

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

• Everything Else:

  • 8 ounces buckwheat lo mein noodles
  • Szechuan garlic butter (see recipe link below)
  • ¼ cup soy sauce
  • 1 tablespoon hoisin sauce
  • 1 teaspoon fish sauce
  • 1 teaspoon black pepper
  • Cooking oil

Directions

1. Prepare the Chicken: Season the cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger.
2. Cook the Noodles: Boil the lo mein noodles according to package instructions, aiming to undercook them by a minute or two to maintain firmness.
3. Sauté the Chicken: In a hot pan, add a combination of Szechuan garlic butter and cooking oil. Cook the seasoned chicken until golden brown, approximately 15 minutes. In the last two minutes, add additional butter and minced garlic. Once the garlic is browned, remove the chicken and garlic from the pan.
4. Sauté the Vegetables: In the same pan, add more Szechuan garlic butter if needed. Sauté the cabbage, carrots, green onions, ginger, mushrooms, broccoli, and celery until nicely browned, about 8 minutes.
5. Combine Ingredients: Return the cooked chicken to the pan with the vegetables. Add the cooked noodles, soy sauce, hoisin sauce, fish sauce, and black pepper. Toss everything together until well combined and heated through. Adjust seasoning as needed.
6. Serve: Plate the Garlic Chicken Lo Mein and enjoy immediately.

Servings and Timing

• Servings: This recipe yields approximately 4 servings.
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Variations

• Protein Alternatives: Substitute chicken with beef, shrimp, tofu, or tempeh for a different protein source.
• Vegetable Options: Incorporate other vegetables such as bell peppers, snow peas, zucchini, or baby bok choy based on your preference or seasonal availability.
• Noodle Choices: If buckwheat lo mein noodles are unavailable, use regular lo mein noodles, spaghetti, or udon noodles as substitutes.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a skillet over medium heat until warmed through. Add a splash of soy sauce or water if the noodles appear dry.

FAQs

What is lo mein?

Lo mein is a Chinese noodle dish where boiled noodles are tossed with stir-fried vegetables, protein, and sauce.

Can I make this dish vegetarian?

Yes, omit the chicken and fish sauce, and replace them with tofu or additional vegetables. Use soy sauce or a vegetarian alternative in place of fish sauce.

Is Szechuan garlic butter spicy?

Szechuan garlic butter has a mild heat due to Szechuan peppercorns, which also provide a unique numbing sensation.

Can I use pre-cooked noodles?

Yes, if using pre-cooked noodles, add them directly to the pan during the combining step and cook until heated through.

What can I use instead of buckwheat lo mein noodles?

Regular lo mein noodles, spaghetti, or udon noodles can be used as substitutes.

How can I make the dish spicier?

Add chili flakes, Sriracha, or extra Szechuan peppercorns to increase the heat level.

Can I prepare components of this dish in advance?

Yes, you can pre-cut vegetables and marinate the chicken ahead of time to streamline the cooking process.

What type of oil is best for stir-frying?

Use oils with a high smoke point, such as canola, vegetable, or wok oil, to prevent burning.

How do I prevent noodles from sticking together?

After cooking, toss the noodles with a small amount of oil to prevent sticking, especially if they're not being used immediately.

Can I freeze leftovers?

While possible, freezing may alter the texture of the noodles and vegetables. It's best enjoyed fresh or refrigerated for short-term storage.

Conclusion

Garlic Chicken Lo Mein is a versatile and flavorful dish that's perfect for any meal. Its combination of tender chicken, fresh vegetables, and savory noodles makes it a crowd-pleaser. With simple ingredients and straightforward preparation, it's an excellent addition to your culinary repertoire. Enjoy the delightful flavors and satisfying textures of this homemade takeout favorite.

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Garlic Chicken Lo Mein is a delicious and easy stir-fry dish featuring tender chicken, crisp vegetables, and buckwheat lo mein noodles, all tossed in a bold Szechuan garlic butter sauce. This quick and flavorful meal is perfect for weeknight dinners and customizable to suit your taste.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-Fry
• Cuisine: Asian, Chinese

Ingredients

• For the Garlic Chicken:

  • 2 chicken breasts, cubed
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • 1 tbsp fish sauce
  • 1 tsp grated ginger

  For the Vegetables:

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

  Everything Else:

  • 8 oz buckwheat lo mein noodles
  • ¼ cup soy sauce
  • 1 tbsp hoisin sauce
  • 1 tsp fish sauce
  • 1 tsp black pepper
  • Cooking oil
  • Szechuan garlic butter (see recipe link below)

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Instructions

• Prepare the Chicken: Season cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger.
• Cook the Noodles: Boil lo mein noodles per package instructions, slightly undercooking them.
• Sauté the Chicken: In a pan, heat Szechuan garlic butter and cooking oil. Cook the chicken until golden brown (about 15 minutes). Add more butter and minced garlic in the last two minutes. Remove from pan.
• Sauté the Vegetables: In the same pan, add more butter if needed and stir-fry cabbage, carrots, green onions, ginger, mushrooms, broccoli, and celery for about 8 minutes.
• Combine Everything: Add the cooked chicken back to the pan. Toss in noodles, soy sauce, hoisin sauce, fish sauce, and black pepper. Mix well and cook until heated through.
• Serve: Plate and enjoy immediately!

Notes

• Protein Swap: Substitute chicken with beef, shrimp, tofu, or tempeh.
• Noodle Alternatives: Regular lo mein, spaghetti, or udon noodles work well.
• Vegetable Variations: Try bell peppers, snow peas, or baby bok choy.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat, adding soy sauce or water if needed.