Best Garlic Chicken Lo Mein Stir Fry

Garlic Chicken Lo Mein Stir Fry is a quick and flavorful noodle dish that brings all the takeout vibes straight to my kitchen. It features tender strips of chicken, fresh veggies, and chewy lo mein noodles all tossed in a savory garlic soy sauce. It’s easy, satisfying, and perfect for a weeknight dinner that feels a little special.

Why I’ll Love This Recipe

I love how fast this dish comes together—everything cooks in one wok or skillet, and it’s done in less than 30 minutes. The garlic-forward sauce coats every noodle perfectly, and I can pack in as many veggies as I want. It’s a great way to use up leftovers, and I always feel like I’m eating something better than takeout without leaving the house.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breast or thighs, thinly sliced

• Lo mein noodles or spaghetti

• Garlic, minced

• Soy sauce

• Oyster sauce

• Hoisin sauce

• Sesame oil

• Brown sugar

• Ground black pepper

• Carrots, julienned

• Bell peppers, thinly sliced

• Snap peas or broccoli

• Green onions, sliced

• Vegetable oil

Directions

1. I cook the lo mein noodles according to package instructions, then drain and set them aside.

2. In a small bowl, I whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and black pepper to make the stir-fry sauce.

3. I heat vegetable oil in a large skillet or wok over medium-high heat, then add the chicken and cook until browned and fully cooked, about 5–7 minutes. I remove it from the pan and set it aside.

4. In the same pan, I add a bit more oil if needed and toss in the garlic, stirring for 30 seconds until fragrant.

5. I add the carrots, bell peppers, and snap peas, and stir-fry for 3–4 minutes until just tender.

6. I return the cooked chicken to the pan along with the noodles.

7. I pour the sauce over everything and toss it well until everything is evenly coated and heated through.

8. I finish by stirring in green onions and serve it hot.

Servings and Timing

This recipe serves 4 and takes about 25–30 minutes total—10 minutes of prep and 15–20 minutes of cooking.

Variations

• I sometimes add mushrooms or shredded cabbage for more veggie variety.

• For a spicier version, I mix in chili garlic sauce or red pepper flakes.

• I’ve swapped the chicken for shrimp or tofu, and it works beautifully.

• If I’m out of lo mein noodles, I use spaghetti, udon, or even ramen as a substitute.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat with a splash of water or soy sauce to loosen the noodles. The microwave works too, but I stir halfway through to make sure it heats evenly. I don’t recommend freezing this dish, as the noodles can become mushy.

FAQs

Can I make this recipe gluten-free?

Yes, I can. I use gluten-free tamari or coconut aminos in place of soy sauce and choose gluten-free noodles.

What’s the best cut of chicken for stir-fry?

I like using boneless, skinless chicken thighs for extra juiciness, but chicken breast works just as well if sliced thinly.

Do I need a wok to make this?

No, a large skillet or sauté pan works just fine. I just make sure it’s hot enough to stir-fry quickly.

Can I prep this in advance?

Yes. I slice the chicken and vegetables and even make the sauce ahead of time. When I’m ready to cook, everything comes together in minutes.

How do I keep the noodles from sticking?

I toss them with a little sesame oil after draining, and I don’t let them sit too long before adding them to the stir-fry.

Conclusion

Garlic Chicken Lo Mein Stir Fry is a fast, flavorful meal that’s become a staple in my weekly dinner routine. It’s loaded with garlic, full of texture, and endlessly customizable depending on what I have in the fridge. Once I’ve made it once, it’s the kind of dish I keep craving again and again.