Pin
This garlic chicken lo mein stir fry is perfect for busy nights when you crave homemade comfort with takeout flair. Juicy chicken breast cooks up quick and stays tender, while springy noodles soak in a glossy savory sauce. Fresh vegetables lend crunch and a pop of color, and everything is seasoned with the bold aroma of garlic and toasted sesame. Making this dish at home lets you balance the flavors to your family’s tastes, plus it all comes together in a single pan for easy cleanup.
I whipped this up for a weekend movie night once and now whenever cravings hit my family requests it by name. It turned a random Tuesday into a meal that felt special.
Ingredients
- Boneless skinless chicken breasts: choose smaller pieces for best tenderness and quick cooking
- Peanut oil or olive oil: for high flavor stir frying peanut oil brings classic takeout flair
- Dry white wine: brightens and deglazes adds depth use something you would sip
- Mixed stir fry vegetables: broccoli carrots bell peppers or sugar snap peas for color and crunch pick the freshest in season
- Lo mein noodles: use fresh or dry for best results spaghetti can substitute in a pinch
- Chicken broth: for savory background choose low sodium to control salt
- Beef broth: adds richness boxed or homemade both work
- Soy sauce: brings salt and umami opt for low sodium if preferred
- Brown sugar or honey: for a touch of sweetness dark brown sugar offers slight molasses notes
- Cornstarch: for thickening gives that perfect glossy finish
- Fresh garlic: the star for aroma and zing mince it fine for best distribution
- Hot sauce: to brighten just a touch add more if you love heat
- Toasted sesame oil: deepens flavor with nuttiness drizzle in at the end
- Ground ginger: for subtle warmth fresh can substitute with a bit more punch
- Red pepper flakes: optional for gentle heat add to taste
Step-by-Step Instructions
- Prep the Sauce:
- Mix chicken broth beef broth soy sauce brown sugar cornstarch minced garlic hot sauce sesame oil ginger and red pepper flakes in a large measuring cup. Stir thoroughly until the mixture is smooth and the cornstarch is fully dissolved so your sauce thickens evenly in the pan.
- Prepare and Marinate the Chicken:
- Place chicken between sheets of plastic wrap and pound to even thickness. Pat the pieces dry completely for a crisp sear then cut them into small bite sized pieces. Take one fourth cup of the sauce mixture and toss it with the chicken in a bowl. Let this marinate as you prepare vegetables and set water to boil for noodles.
- Sear the Chicken:
- Heat peanut oil in a large skillet over medium high until shimmering hot. Arrange chicken pieces in a single layer. Let them sear without stirring for about three minutes to form a deep golden crust. Flip with tongs and finish cooking for another two to three minutes just until chicken is cooked through. Set aside on a plate.
- Deglaze the Pan:
- Add the white wine to the hot empty skillet letting it bubble and reduce. Scrape up the brown bits with a spatula for rich savory flavor and simmer for about two minutes until the liquid is reduced by half.
- Cook the Noodles:
- Add lo mein noodles to boiling salted water. Watch closely and cook one minute less than the package recommends for the perfect chewy bite. Drain thoroughly so the noodles soak in just the right amount of sauce later.
- Stir Fry the Vegetables:
- Add your choice of vegetables to the pan with a splash more oil if needed. Cook over high heat for three minutes so the veggies are bright crisp and just starting to color instead of going limp or soggy.
- Add Sauce and Noodles:
- Pour the remaining sauce over the vegetables and bring to a simmer. Add noodles in batches using tongs to toss and coat. Adjust the amount to get the noodle to sauce ratio just how you like it. I usually stop at eight ounces for a nice saucy finish.
- Combine Chicken and Finish:
- Return the cooked chicken to the pan and toss thoroughly. Continue stirring for one or two minutes so the chicken heats through and everything is evenly coated in glossy sauce.
- Top and Serve:
- Serve right away topped with fresh scallions cilantro toasted sesame seeds or a final drizzle of sesame oil. Each bowl is colorful and fragrant perfect for passing at the table.
Pin
When I make this the toasted sesame oil is always the star. Its aroma signals everyone to come to the table. My kids love swirling the noodles and picking out their favorite bright veggie bites. It is comfort food that brings every generation together.
Storage Tips
Cool leftovers quickly and store them in a tightly sealed container in the refrigerator for up to four days. I find reheating in a skillet with a small splash of broth or water keeps the sauce glossy and noodles springy. While you can freeze portions, the noodles stay chewiest when enjoyed fresh.
Ingredient Substitutions
For a vegetarian version use tofu or mushrooms in place of chicken and substitute in vegetable broth. No lo mein noodles handy Try spaghetti linguine or rice noodles for a similar result. Those avoiding soy sauce can switch to coconut aminos and use mushroom broth for depth.
Serving Suggestions
I like to serve this dish with a quick cucumber salad or a side of tangy pickled vegetables to cut through the richness. For texture and heat sprinkle bowls with roasted peanuts or extra chili flakes. Eating with chopsticks makes every bite more fun and helps you savor the flavors.
Pin
Cultural Note
Lo mein has roots in Cantonese cuisine where skillful wok tossing creates noodles glistening with sauce. Over time American Chinese versions have evolved with more vegetables and a slightly sweeter flavor. Making it yourself means you choose the quality of each ingredient and can add even more garlic or colorful veggies if that is what your family loves.
Recipe FAQs
- → What type of noodles work best for lo mein?
Lo mein noodles are ideal for their springy texture, but spaghetti or egg noodles can be used as substitutes for a similar bite.
- → Can I replace chicken with another protein?
Yes, shrimp, tofu, or beef are excellent alternatives that blend well with the sauce and vegetables.
- → Which vegetables pair well in this stir fry?
Broccoli, bell peppers, carrots, snap peas, and mushrooms add vibrant color and a range of textures.
- → How do I avoid overcooking the noodles?
Boil the noodles one minute less than recommended on the package so they finish cooking gently in the sauce without becoming mushy.
- → How can I adjust the heat level of the dish?
Adding more hot sauce or a pinch of red pepper flakes to the sauce before cooking can increase the spiciness to your preference.
- → What oil is best for stir frying the chicken?
Peanut oil is traditional for stir frying and adds a classic takeout flavor, but olive oil can also be used for a milder taste.