Name: Garlic Chicken Lo Mein Stir Fry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 8 oz lo mein noodles, egg noodles, or spaghetti; 1 lb boneless chicken breast or thigh, thinly sliced; 3 garlic cloves, minced; 1 tsp ginger, minced (optional); 1/2 onion or 2 scallions, sliced; 1 carrot, thinly sliced or julienned; 1 bell pepper, sliced; 1 cup snow peas or broccoli florets; 3 tbsp soy sauce or tamari; 1 tbsp oyster sauce (optional); 1 tbsp sesame oil; 2 tbsp neutral oil (vegetable or canola); 1 tsp brown sugar or honey (optional); Salt and pepper to taste; Sesame seeds and chopped cilantro or scallions for garnish (optional)

I love this Garlic Chicken Lo Mein Stir Fry—a fast and flavorful noodle dish featuring juicy chicken, crisp veggies, and slurpable noodles in a rich garlic-soy sauce. It’s hearty, all-in-one comfort food ready in under 30 minutes.

Why You’ll Love This Recipe

I adore how this dish comes together quickly yet doesn’t skimp on flavor. The garlic sauce is savory and satisfying, while the mix of vegetables adds vibrant color and crunch. It’s easy, nourishing, and hits every craving on a busy weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• Lo mein noodles, egg noodles, or spaghetti
• Boneless chicken breast or thigh, thinly sliced
• Garlic, minced
• Ginger, minced (optional but adds depth)
• Onion or scallions, sliced
• Carrots, thinly sliced or julienned
• Bell peppers, sliced
• Snow peas or broccoli florets
• Soy sauce or tamari
• Oyster sauce (optional, for richness)
• Sesame oil
• Neutral oil (like vegetable or canola) for cooking
• Brown sugar or honey (optional, for sweetness)
• Sesame seeds (optional garnish)
• Fresh cilantro or scallions, chopped (for garnish)
• Salt and freshly ground black pepper

directions

I cook the noodles according to package directions until just tender, drain, and toss with a drizzle of sesame oil to prevent sticking.
While noodles cook, I whisk together soy sauce, oyster sauce (if using), sesame oil, minced garlic and ginger, and a bit of brown sugar or honey to make the sauce.
I heat neutral oil in a large skillet or wok over medium-high heat. I add the sliced chicken, season with salt and pepper, and stir-fry until it’s golden and cooked through (about 4–5 minutes). I remove it and set it aside.
In the same pan, I add onions and carrots, stirring for 2 minutes, then add bell peppers and broccoli or snow peas, cooking until just tender-crisp (2–3 more minutes).
I return the chicken to the pan along with the cooked noodles, then pour in the sauce. I toss everything together until well-coated and heated through (1–2 minutes).
I taste and adjust—adding more soy sauce, sesame oil, or a sprinkle of red pepper flakes if I want heat.
I serve immediately, garnished with sesame seeds and chopped scallions or cilantro.

Servings and timing

This recipe makes about 4 servings.
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: ~25 minutes

Variations

Protein alternatives: I swap chicken for shrimp, tofu, or beef for a different twist.
Veggie swaps: I add mushrooms, baby corn, bok choy, or cabbage as veggies of choice.
Noodle change: I sometimes use rice noodles, udon, or even zucchini noodles to vary textures.
Sauce boost: I add a splash of sriracha, hoisin, or chili-garlic sauce to amp up flavor.
Low-sodium version: I use reduced-sodium soy sauce and skip the added sugar.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm in a skillet with a splash of water or additional sauce to keep it moist. Microwave works too—just cover and stir halfway through.

FAQs

Can I prep this ahead of time?

Yes—I cook the chicken and chop the veggies ahead. I toss together the remaining ingredients when I’m ready to eat.

Can I make it gluten-free?

Absolutely—I switch to tamari or gluten-free soy sauce and check that any oyster sauce is GF-certified or substituted with hoisin.

What if I don’t have oyster sauce?

No problem—I increase soy sauce, add a touch of hoisin or a sprinkle of brown sugar for depth.

Can I use frozen vegetables?

Yes—I do thaw and drain them before cooking. I add them slightly earlier since they release more moisture.

How can I make it spicier?

I stir in chili-garlic sauce, fresh Thai chilies, or a pinch of crushed red pepper flakes right before serving.

Conclusion

Garlic Chicken Lo Mein Stir Fry is one of my top go-tos when I want a quick, satisfying meal with big flavors. I love how customizable it is—from choice of protein to level of heat—and how fast it comes together. It’s a weekday favorite that never disappoints.