Description

This Garlic Chicken Lo Mein is a quick and flavorful stir-fry dish packed with juicy chicken, crisp veggies, and a savory garlic sauce. Better than takeout and ready in just 25 minutes, it’s the perfect noodle dinner for busy weeknights!

Ingredients

For the Chicken:

2 chicken breasts, thinly sliced
1 tbsp soy sauce
1 tsp cornstarch
1 tbsp sesame oil (or vegetable oil)

For the Sauce:

1/4 cup low-sodium soy sauce
2 tbsp oyster sauce (or hoisin sauce)
1 tbsp brown sugar
1 tbsp rice vinegar
1 tsp sriracha or chili flakes (optional)
1/2 cup chicken broth or water

Other Ingredients:

8 oz lo mein noodles (or spaghetti)
1 tbsp sesame oil
3 cloves garlic, minced
1 tsp ginger, grated
1 cup carrots, julienned
1 cup broccoli florets
1/2 cup bell peppers, sliced
3 green onions, chopped
1 tbsp sesame seeds (for garnish)

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Instructions

Cook the Noodles: Boil noodles per package instructions. Drain and toss with 1 tbsp sesame oil to prevent sticking.
Prepare the Chicken: Marinate sliced chicken with soy sauce and cornstarch. In a hot skillet, heat oil and cook chicken for 4–5 minutes until browned. Remove and set aside.
Stir-Fry the Veggies: In the same pan, sauté garlic and ginger for 30 seconds. Add carrots, broccoli, and bell peppers; cook 2–3 minutes until tender-crisp.
Combine: Whisk together all sauce ingredients. Return chicken to the pan, pour in sauce, and add noodles. Toss well to combine and heat through for 1–2 minutes.

Serve: Garnish with green onions and sesame seeds. Serve hot.

Notes

Protein Swap: Use shrimp, beef, or tofu.
Extra Veggies: Add mushrooms, baby corn, or snow peas.
Make it Spicier: Add more sriracha or drizzle with chili oil.
Gluten-Free Option: Use tamari and gluten-free noodles.

Storage: Refrigerate leftovers for up to 3 days. Reheat with a splash of broth.