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Garlic Chicken Lo Mein Stir Fry

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A quick and flavorful noodle stir-fry with tender chicken, fresh vegetables, and lo mein noodles tossed in a savory garlic soy sauce. Better than takeout and ready in under 30 minutes.

  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 15–20 minutes
  • Total Time: 25–30 minutes
  • Yield: 4 servings
  • Category: Main Dish
  • Method: Stir-Fry
  • Cuisine: Asian-Inspired
  • Diet: Halal

Ingredients

  • 1 lb boneless, skinless chicken breast or thighs, thinly sliced
  • 12 oz lo mein noodles (or spaghetti/udon/ramen)
  • 4 cloves garlic, minced
  • 3 tbsp soy sauce
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp sesame oil
  • 1 tbsp brown sugar
  • 1/2 tsp ground black pepper
  • 1 carrot, julienned
  • 1 bell pepper, thinly sliced
  • 1 cup snap peas or small broccoli florets
  • 3 green onions, sliced
  • 2 tbsp vegetable oil

Instructions

  1. Cook noodles according to package directions. Drain, toss with a little sesame oil, and set aside.
  2. In a small bowl, whisk together soy sauce, oyster sauce, hoisin sauce, sesame oil, brown sugar, and black pepper. Set aside.
  3. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add chicken and cook 5–7 minutes until browned and cooked through. Remove and set aside.
  4. Add remaining oil to the pan. Stir in garlic and cook 30 seconds until fragrant.
  5. Add carrots, bell peppers, and snap peas. Stir-fry 3–4 minutes until just tender.
  6. Return chicken and noodles to the pan. Pour in sauce and toss well to coat everything evenly.
  7. Stir in green onions, adjust seasoning if needed, and serve hot.

Notes

  • Add mushrooms or shredded cabbage for extra veggies.
  • Spice it up with chili garlic sauce or red pepper flakes.
  • Swap chicken for shrimp, beef, or tofu.
  • Make it gluten-free with tamari or coconut aminos and gluten-free noodles.
  • Refrigerate leftovers up to 3 days. Reheat in a skillet with a splash of water or soy sauce.

Nutrition