Garlic Chicken Lo Mein

This Garlic Chicken Lo Mein is quick, saucy, and packed with flavor. It’s loaded with tender chicken, noodles, and veggies—all tossed in a garlicky stir-fry sauce. Every bite is savory, slightly sweet, and so satisfying.

I made it on a weeknight when I was craving takeout, and it totally hit the spot. The noodles soak up all that garlic and soy sauce, and the chicken turns out juicy and flavorful every time. It tastes just like something you’d order—but it’s homemade and way easier than you think.

Perfect for busy nights, meal prep, or when you need something fast and delicious. I’ll show you exactly how I make it. You’ll want this recipe on repeat.

Why You’ll Love This Recipe

• Restaurant Results at Home: Garlic Chicken Lo Mein recreates that glossy, flavorful dish you’d order from a good Chinese takeout spot—but without excess oil, MSG, or mystery ingredients. It’s reliable and crowd-pleasing.
• Fast but Full of Flavor: You’ll need about 40 minutes from start to finish, and much of that is hands-off time like boiling the noodles or prepping your sauce. Once you start stir-frying, it all comes together in under 10 minutes.
• Balanced and Satisfying: The garlic-forward sauce is layered with salty, sweet, and umami notes that cling to every noodle strand. Add fresh vegetables and protein, and you have a complete, nourishing meal in one pan.
• Customizable for Every Pantry: Don’t have oyster sauce? Add a splash of fish sauce or extra hoisin. Missing broccoli? Use snap peas or cabbage. This dish is forgiving and flexible—built to work with what’s in your fridge.
• Family Friendly: Mild garlic flavor and tender chicken make this dish a safe bet for picky eaters. You can keep it simple or add heat and extra vegetables for adventurous palates.

What You Need to Know Before You Start

Prep Time & Cook Time

• Prep Time: 20 minutes
  (This includes slicing the chicken, chopping vegetables, and making the sauce.)
• Cook Time: 20 minutes
  (Stir-frying is quick, but you’ll also need time to boil and drain the noodles.)
• Total Time: 40 minutes

Pro Tip: You can shave off 5–10 minutes by prepping the sauce and veggies while your noodles cook.

Servings

This recipe yields about 4 hearty portions. It’s ideal for a family dinner or meal prep for 2 people over 2 days. If you’re serving a crowd or want leftovers, the recipe doubles easily—just make sure your pan is large enough to stir-fry without steaming the ingredients.

Difficulty Level

This is a beginner-friendly recipe, but it teaches a few valuable stir-fry fundamentals:

• Prepping all your ingredients before you start cooking (mise en place).
• Stir-frying quickly over high heat with constant motion.
• Layering flavors in a simple, effective sauce.

Even experienced cooks will appreciate how adaptable and satisfying it is.

Required Kitchen Tools

Before you begin, make sure you have these tools ready:

• Large pot: For boiling noodles. Salt the water lightly.
• Large wok or nonstick skillet (12-inch): High sides help contain the ingredients during stir-frying.
• Tongs or long-handled spatula: For tossing ingredients quickly and evenly.
• Cutting board & sharp knife: Thin, even slices help everything cook at the same speed.
• Medium bowl: To whisk and hold the sauce before adding it to the pan.
• Strainer or colander: For draining noodles just before tossing into the stir-fry.

Ingredients for Garlic Chicken Lo Mein

These are the core ingredients. You’ll find precise measurements in the recipe card at the end of the post.

Protein

• Chicken breast (1 lb): Thinly sliced against the grain into bite-sized strips. Chicken thighs can also be used for more flavor and juiciness. For best results, partially freeze the chicken for 15 minutes before slicing—it makes cleaner cuts.

Aromatics

• Fresh garlic (3 cloves): Minced finely. This adds the signature aroma and flavor that defines the dish. Avoid pre-minced garlic in jars—it lacks the punch of freshly chopped.

Noodles

• Lo mein noodles (8 oz): Look for fresh lo mein or egg noodles in the refrigerated section of Asian markets. If using dried lo mein or spaghetti, cook just until al dente. Overcooked noodles break down in the pan.

Vegetables

• Mixed vegetables (2 cups): Choose a colorful mix like thin carrot matchsticks, sliced bell peppers, and small broccoli florets. All should be cut into uniform, stir-fry-friendly pieces to cook quickly and evenly.

Sauce Ingredients

• Soy sauce (¼ cup): Base of the sauce, providing salt and deep umami flavor. Use low-sodium soy sauce if watching salt intake.
• Oyster sauce (2 tbsp): Adds body and depth. If unavailable, substitute with mushroom stir-fry sauce for a vegetarian version.
• Hoisin sauce (1 tbsp): Slight sweetness and richness, balancing the garlic and soy.
• Sesame oil (1 tsp): Added at the end for its bold, toasty fragrance. A little goes a long way.

Seasoning & Garnish

• Salt and black pepper: To taste, added at the end to fine-tune the seasoning.
• Sliced green onions: Stirred in right at the end or sprinkled on top. Adds brightness and mild bite.

Variations for Garlic Chicken Lo Mein

• Vegetarian Version: Omit the chicken and add extra vegetables like mushrooms or tofu.
• Use Rice Noodles: For a gluten-free option, replace lo mein with wide rice noodles and substitute tamari for soy sauce.
• Change the Protein: Use thinly sliced beef flank, pork tenderloin, or shrimp. Adjust stir-fry time accordingly.
• Add Heat: Stir in chili garlic sauce, Sriracha, or crushed red pepper flakes to the sauce.
• Flavor Booster: Add a splash of rice vinegar or a pinch of brown sugar to balance the salt and garlic.

How to Make Garlic Chicken Lo Mein: Step-by-Step Instructions

Step 1: Prep the Ingredients

Slice the Chicken:
Using a sharp knife, cut the chicken breast into thin strips, about ¼-inch thick. Slicing against the grain helps the chicken stay tender. Set aside.

Chop the Vegetables:
Cut your chosen vegetables into uniform, bite-sized pieces. For example:

• Carrots: julienne or thin matchsticks
• Bell peppers: sliced into thin strips
• Broccoli: small, even florets

Mince the Garlic:
Use fresh garlic and mince it finely. This ensures it distributes evenly through the dish and doesn’t burn during cooking.

Mix the Sauce:
In a medium bowl, combine the soy sauce, oyster sauce, hoisin sauce, and a small splash of water (about 1–2 tablespoons). Stir well until smooth. Set aside near the stove.

Step 2: Boil the Noodles

Cook the Noodles:
Bring a large pot of water to a boil. Add your lo mein noodles and cook according to package directions until just tender—do not overcook.

Drain and Rinse:
Drain the noodles in a colander, rinse briefly with cool water to stop the cooking process, and toss with a small drizzle of oil to prevent sticking. Set aside.

Chef’s Tip: If your stir-fry pan isn’t big enough for all ingredients at once, you can briefly warm the noodles in the pan after cooking the chicken and vegetables. This ensures even heat without over-softening the noodles.

Step 3: Stir-Fry the Chicken

Heat the Pan:
Place a wok or large nonstick skillet over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat until shimmering.

Cook the Chicken:
Add the sliced chicken in a single layer. Let it sear undisturbed for 1–2 minutes to develop some color. Stir-fry for another 2–3 minutes until the chicken is cooked through. Remove from the pan and set aside.

Don’t overcrowd the pan. If needed, cook the chicken in two batches to avoid steaming.

Step 4: Sauté Garlic and Vegetables

Add More Oil (if needed):
Return the pan to medium-high heat and add another 1 tablespoon of oil.

Sauté the Garlic:
Add the minced garlic and cook for 20–30 seconds, stirring constantly, until fragrant. Do not let it brown—it should just release its aroma.

Stir-Fry the Vegetables:
Add the chopped vegetables and stir-fry for 3–4 minutes. You want them just tender but still slightly crisp. If using broccoli, cover for a minute to help it soften without overcooking.

Step 5: Combine and Finish

Return Chicken to the Pan:
Add the cooked chicken back into the pan with the vegetables.

Add the Noodles:
Toss in the drained lo mein noodles. Use tongs or two large spoons to gently combine everything.

Pour in the Sauce:
Stir the sauce once more, then pour it evenly over the chicken, vegetables, and noodles. Toss thoroughly so everything is coated.

Finish with Sesame Oil:
Drizzle the sesame oil over the top and toss again. Cook for 1–2 minutes until everything is hot and the sauce has thickened slightly.

How to Serve Garlic Chicken Lo Mein

Serve immediately while hot. Garlic Chicken Lo Mein is a complete meal on its own, but you can pair it with:

• Egg Drop Soup or Miso Soup: For a light starter.
• Asian-style slaw: A crunchy cabbage salad balances the warm noodles.
• Extra chili sauce or sliced jalapeños: For those who like heat.

Garnish Options:

• Fresh green onions (thinly sliced)
• Toasted sesame seeds
• A few drops of chili oil for a spicy edge

Storing Garlic Chicken Lo Mein

Refrigerator:
Let leftovers cool to room temperature before storing in an airtight container. Keeps well for up to 4 days in the fridge.

Reheating:
Reheat in a skillet over medium heat with a splash of water to loosen the sauce. You can also microwave in 30-second intervals, stirring in between to heat evenly.

Freezer:
Lo mein is best fresh, but it can be frozen. Store in individual portions with sauce and chicken fully mixed in. Reheat directly from frozen on the stove or after thawing overnight.

Tips and Tricks for Success

• Use High Heat: Stir-frying is all about fast cooking over high heat. Don’t overcrowd your pan, or the food will steam.
• Prep First, Then Cook: Have everything sliced, measured, and ready before you turn on the stove. Stir-fry moves quickly.
• Noodles Matter: Use fresh lo mein if possible. If substituting with spaghetti or linguine, undercook slightly and rinse with cool water to mimic the chew of lo mein.
• Balance the Sauce: Taste and adjust your sauce to match your preference. Add a splash of rice vinegar for brightness or a pinch of sugar if it’s too salty.
• Double for Meal Prep: This dish scales well. Just cook in batches to avoid overcrowding the skillet.

Nutrition

Nutrient	Per Serving (approx.)
Calories	430 kcal
Protein	32 g
Carbohydrates	42 g
Dietary Fiber	3 g
Sugars	5 g
Total Fat	16 g
Saturated Fat	2.5 g
Cholesterol	70 mg
Sodium	980 mg

Note: Nutrition values are estimates and will vary based on exact ingredients and brands used.

Garlic Chicken Lo Mein FAQs

Can I use frozen vegetables?

Yes. Frozen stir-fry blends work well. Thaw slightly before cooking to avoid excess moisture in the pan.

What kind of noodles are best?

Fresh lo mein noodles give the best texture, but dried lo mein, yakisoba, or spaghetti can be used in a pinch. Just don’t overcook them.

Can I make this dish vegetarian?

Absolutely. Skip the chicken and add tofu or more vegetables like mushrooms, zucchini, or baby corn.

How do I make it spicy?

Stir in chili garlic sauce, Sriracha, or a pinch of red pepper flakes into the sauce. Top with chili oil if desired.

Can I make it ahead of time?

Yes. Garlic Chicken Lo Mein holds up well in the fridge for 3–4 days. Reheat gently with a splash of water to revive the noodles.

Conclusion

Garlic Chicken Lo Mein is a weeknight hero—fast, flavorful, and deeply satisfying. The homemade sauce wraps each strand of noodle in savory garlic goodness, while the crisp vegetables and juicy chicken make it a complete and nourishing meal. Whether you’re craving takeout or planning meals for the week, this lo mein delivers every time.

Cook it once, and it’s sure to become a staple in your kitchen.