Pin it
Garlic chicken lo mein stir fry is the kind of dinner I turn to on hectic weeknights when comfort and speed both matter. It's savory slightly sweet with chewy noodles juicy chicken and plenty of crisp veggies all wrapped up in a glossy homemade sauce that clings to every bite.
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’d 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 lo mein 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
Instructions
- Prep the Sauce:
- Combine the 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. Mix thoroughly until smooth so the cornstarch fully dissolves
- Prepare and Marinate the Chicken:
- Pound the chicken between pieces of plastic wrap using a mallet for even thickness. Pat completely dry then sprinkle gently with salt and pepper. Cut into small bite pieces for fast even cooking. Scoop out a quarter cup of the sauce mixture into a bowl and toss chicken in it until well coated. Let it marinate while prepping vegetables and bringing water to a boil for the noodles
- Sear the Chicken:
- Heat the peanut oil in a generous skillet over medium high until shimmering. Place chicken pieces in a single layer. Sear undisturbed for about three minutes to build a golden crust. Flip and cook another two to three minutes until chicken is just cooked through then transfer to a plate
- Deglaze the Pan:
- Pour the white wine into the empty skillet and let it bubble while scraping the pan with a heatproof spatula to loosen brown bits. Simmer two minutes so the wine reduces by half and the pan is flavorful
- Cook the Noodles:
- Drop lo mein noodles into boiling salted water. Set your timer and cook for one minute less than package directions for that perfect chewy bite. Drain well to avoid soggy noodles
- Stir Fry the Vegetables:
- Add vegetables to the skillet with another touch of oil if pan looks dry. Cook for about three minutes just until crisp tender and starting to get color not mushy
- Add Sauce and Noodles:
- Pour remaining sauce into the pan of vegetables and bring to a simmer so it thickens. Grab cooked noodles with tongs and add in batches tossing quickly until you like the noodle to sauce ratio I often use eight ounces of noodles for a saucier dish
- Combine Chicken and Finish:
- Return seared chicken to skillet. Toss thoroughly so everything is glossy and evenly mixed. Let it warm through for another minute or two so chicken stays juicy
- Top and Serve:
- Sprinkle with your favorite toppings cilantro fresh scallions toasted sesame seeds or an extra drizzle of sesame oil round it all out
Pin it
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
Leftovers last up to four days sealed tightly in the fridge. I reheat in a pan with a splash of broth or water to loosen the sauce. These noodles can freeze but are best enjoyed freshly cooked for maximum texture.
Ingredient Substitutions
Vegans can swap tofu or mushrooms for chicken and use vegetable broth. If you do not have lo mein try spaghetti linguine or even rice noodles. For a soy free version coconut aminos and mushroom broth step in nicely.
Serving Suggestions
A crisp cucumber salad or tangy pickled veggies served alongside are a bright contrast. Top bowls with extra chili flakes or roasted peanuts for a crunch if you like heat and texture. Serve with chopsticks to slow down and savor every bite.
Cultural Note
Lo mein hails from Cantonese cuisine known for its wok tossed noodles soaked in savory sauce. This home style version echoes American Chinese takeout but making it at home lets you control the quality and tailor the veggies and sauce to your taste. My spin always includes extra garlic and vegetables because it is what my family loves best.
Pin it
This quick lo mein is a comforting weeknight dinner packed with flavor and color. It always disappears fast at our table—your family is likely to love it too.
Frequently Asked Questions
- → What type of noodles work best for lo mein?
Lo mein noodles are ideal, but spaghetti or egg noodles also work well for similar texture.
- → Can I substitute chicken with another protein?
Yes, you can use shrimp, tofu, or beef for a different twist while keeping other ingredients the same.
- → What vegetables pair well in this stir fry?
Broccoli, bell peppers, carrots, snap peas, or mushrooms make great add-ins for color and taste.
- → How do I prevent overcooking the noodles?
Boil the noodles one minute less than al dente; they will finish cooking in the skillet with sauce.
- → How can I make the dish spicier?
Add extra hot sauce or a pinch of red pepper flakes when mixing the sauce for more heat.