Simple Garlic Chicken Lo Mein Recipe

Introduction

If you need a reliable Garlic Chicken Lo Mein that works on a busy night, this version keeps the steps short and the flavor high. It uses pantry staples and a few smart cues, so you know exactly when to stir, simmer, and serve. You do not need special tools or fancy skills—just follow the signs and you will get a cozy, homey result.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Benefits of This Recipe

The method is simple, the ingredient list is sensible, and the results are repeatable. It scales up for family or down for one, and it takes well to the swaps in the Variations section. Cleanup is easy because most of the cooking happens in one pan.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Fast, weeknight-friendly method.
• Pantry ingredients and clean flavors.
• Flexible swaps for protein, veg, and heat level.
• Scales for family or meal prep.
• Consistent results using visual cues.

Ingredients

• 12 oz lo mein noodles (or spaghetti)
• 1 lb boneless, skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce (for marinating chicken)
• 2 tablespoons cornstarch (for coating chicken)
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 cup carrots, julienned
• 2 cups broccoli florets
• 3 green onions, sliced
• — Sauce —
• 1/3 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey (or brown sugar)
• 1 teaspoon sriracha (optional, for heat)

Instructions

1. Cook noodles according to package directions until al dente. Drain, rinse, and set aside.
2. In a bowl, toss chicken slices with 2 tablespoons soy sauce and cornstarch. Let marinate for 10 minutes.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken until golden brown and cooked through, about 5–6 minutes. Remove from skillet and set aside.
4. In the same skillet, add garlic, bell pepper, carrots, and broccoli. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
5. Meanwhile, whisk together all sauce ingredients in a small bowl.
6. Return chicken to the skillet, add cooked noodles, and pour sauce over the top. Toss everything together until well coated and heated through.
7. Top with sliced green onions and serve hot.

Tips for Success

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

• Soften aromatics until sweet before adding liquids.
• Avoid overcrowding to keep browning active.
• Finish with salt or acid for balance.

Variations

• Protein: chicken, turkey, tofu, beef, or mushrooms.
• Lighter: olive oil for butter, extra stock for body.
• Spicy: red pepper flakes, cayenne, or harissa.
• Gluten-free: GF pasta or serve over rice.
• Low-carb: zucchini noodles or cauliflower rice.

FAQs

Can I make this ahead of time?

Yes—cool fully and store airtight up to 3 days. Reheat gently with a splash of stock or water.

How do I store leftovers?

Refrigerate up to 3 days. Reheat on low and refresh seasoning to taste.

Can I freeze this recipe?

Most versions freeze up to 2 months. Thaw in the fridge overnight, then reheat gently.

What if my sauce is too thin or too thick?

Reduce briefly to thicken; loosen with stock, pasta water, or milk if too thick. Adjust salt and acid.

Conclusion

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

Recipe Card

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Best Garlic Chicken Lo Mein Recipe (Easy, Step-by-Step)

Make Garlic Chicken Lo Mein with pantry staples, clear cues, and flexible swaps.

Servings 4

Ingredients

• 12 oz lo mein noodles or spaghetti
• 1 lb boneless skinless chicken breast, thinly sliced
• 2 tablespoons soy sauce for marinating chicken
• 2 tablespoons cornstarch for coating chicken
• 2 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 red bell pepper thinly sliced
• 1 cup carrots julienned
• 2 cups broccoli florets
• 3 green onions sliced
• --- Sauce ---
• 1/3 cup low-sodium soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon sesame oil
• 1 tablespoon honey or brown sugar
• 1 teaspoon sriracha optional, for heat

Instructions

• Cook noodles according to package directions until al dente. Drain, rinse, and set aside.
• In a bowl, toss chicken slices with 2 tablespoons soy sauce and cornstarch. Let marinate for 10 minutes.
• Heat vegetable oil in a large skillet or wok over medium-high heat. Cook chicken until golden brown and cooked through, about 5–6 minutes. Remove from skillet and set aside.
• In the same skillet, add garlic, bell pepper, carrots, and broccoli. Stir-fry for 4–5 minutes until vegetables are tender-crisp.
• Meanwhile, whisk together all sauce ingredients in a small bowl.
• Return chicken to the skillet, add cooked noodles, and pour sauce over the top. Toss everything together until well coated and heated through.
• Top with sliced green onions and serve hot.

Notes & Serving Suggestions

Good heat brings sweetness from onions and browning builds savory depth without bitterness. Salt sharpens flavor while a touch of acid at the end makes everything taste brighter. If the sauce feels thick, add a splash of liquid; if it feels thin, simmer a minute longer.

Do not rush the aromatics; let them soften until sweet before you add liquids. Avoid crowding the pan so moisture can escape and browning can happen. Taste before serving and adjust salt, acid, and heat to your liking.

This recipe is weeknight friendly, flexible, and built around dependable cues. It gives you control without stress and delivers the comfort people expect. Serve it with a simple salad or crusty bread and dinner is done.