Easy Garlic Chicken Lo Mein

Garlicky, glossy, slippery noodles tangled up with juicy chicken and veg—this is the weeknight fakeout takeout I lean on when everyone is circling the kitchen like tiny sharks. It’s fast, it’s forgiving, and the sauce is that perfect sweet-salty-garlic situation that clings to every noodle. If you love takeout lo mein but want it hotter, fresher, and ready in 20-ish minutes, welcome to your new dinner habit.

My husband calls this “the slurp dinner.” He always goes back for “just a bite more” and then suddenly the skillet’s empty. The kids argue over the crunchy carrot bits and I’m just happy dinner is done and no one asked for ketchup. We’ve made this in every version—extra garlic when it’s been A Day, veggie-heavy when the crisper is bursting, and once with leftover rotisserie chicken because there was simply no universe where I was chopping raw meat at 6 p.m. It’s become our “we made it through Tuesday” reward.

Why You’ll Love This Easy Garlic Chicken Lo Mein

– Noodles in 20 minutes. Truly. Sauce comes together while the water boils.
– That garlicky, takeout-style shine without the mystery stuff. You control the salt, the sweetness, all of it.
– Use-any-veg energy. Carrots, peppers, snap peas, broccoli—if it crunches, it belongs.
– One big pan, minimal dishes. And leftovers slap for lunch.
– Flexible with what’s in the pantry (spaghetti in place of lo mein? Been there, delicious.)

How to Make It

Boil water first—get that going so you feel productive. While it heats, slice your chicken thin (freezing it for 10 minutes makes this way easier) and toss it with a spoon of soy sauce, a pinch of cornstarch, and a drizzle of oil. That tiny marinade makes it tender. Chop your veggies however your heart says “bite-sized.”
Whisk the sauce in a cup: soy sauce + oyster sauce + a little brown sugar, grated garlic, grated ginger, splash of rice vinegar, and sesame oil. Taste it. If it makes you go “ooooh,” you nailed it.
Drop the noodles. They cook fast—don’t walk away. When they’re just shy of done, yank them out, save a splash of pasta water, and shake them dry so they don’t bring a puddle to the party.
Hot pan time. Slick it with neutral oil, spread the chicken out, and don’t poke it for a minute so it gets those golden edges. Toss until cooked through, slide it to a plate.
Veggies in the same pan—another glug of oil if the pan looks sad. Stir-fry 2–3 minutes until crisp-tender. Back in with the chicken, noodles on top, pour that glossy sauce, and toss like you mean it. If it looks tight, add a spoon of noodle water and watch the shine happen. Green onions last minute. Eat immediately. Slurp loudly. Makes 4 generous bowls.

Ingredient Notes

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– Lo mein noodles: Fresh or dried both work; cook just to al dente or they’ll go mushy in the pan.
– Chicken thighs: My fave—juicy and forgiving. Breasts work too; don’t overcook or they get pouty and dry.
– Garlic: Big flavor boss. Grate or mince. Burnt garlic = bitter city, so keep the heat reasonable when it hits the pan.
– Soy sauce: I use low-sodium so the sauce doesn’t go salty-salty. Taste and adjust; you’re in charge.
– Oyster sauce: Secret depth and shine. If you skip it, add a splash of hoisin or a bit more soy and sugar to fake it.
– Brown sugar: Just a teaspoon or two to balance. I’ve used honey and even maple—still great.
– Sesame oil: The toasty perfume at the end. Don’t cook in it; finish with it.
– Ginger: Fresh makes it sing. Tube ginger is fine. Powder in a pinch—use half as much.
– Veggies (carrots, bell pepper, snap peas, broccoli): Thin slices = quick cook. Use what you’ve got; frozen stir-fry mix saves the day too.
– Cornstarch: Velvet-y chicken and a lightly clingy sauce. Too much = gummy. A teaspoon or two is perfect.
– Neutral oil: Canola/avocado/peanut. Save the olive oil for salads; high heat is the move.
– Green onions + chili crisp (optional): Finishers that make it taste restaurant-y without trying hard.

Recipe Steps

1. Boil a large pot of salted water for the noodles.
2. Toss sliced chicken with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon oil; rest 10 minutes.
3. Whisk 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1–2 teaspoons brown sugar, 2–3 minced garlic cloves, 1 teaspoon grated ginger, 1 teaspoon rice vinegar, and 1 teaspoon sesame oil.
4. Cook noodles until just tender; drain and reserve 1/4 cup cooking water.
5. Stir-fry chicken in 1 tablespoon oil over high heat until browned and cooked through, 3–4 minutes; remove to a plate.
6. Stir-fry veggies 2–3 minutes, return chicken, add noodles and sauce, and toss; splash in reserved water as needed and finish with sliced green onions.

What to Serve It With

– Chili crisp or sriracha for the heat-lovers
– Steamed broccoli or garlicky bok choy
– Frozen potstickers (steam-fry while noodles boil—power move)
– Quick sesame cucumbers or a simple crunchy slaw

Tips & Mistakes

– High heat, quick moves. If the pan isn’t hot, you’ll steam instead of sear.
– Don’t overcook noodles. Slightly under is perfect—they finish in the sauce.
– Sauce too salty? Add a splash of water and a pinch more sugar.
– Chicken sticking? More space and more heat. Crowded pan = sad, pale chicken.
– Greasy result? You used too much oil. Start small; you can always add.

Storage Tips

Fridge: Pack leftovers into an airtight container and chill up to 4 days. Reheat in a skillet with a spoon of water to wake the sauce back up.
Freezer: Not my fave—the noodles get moody—but it works in a pinch for up to a month.
Cold straight from the fridge? Honestly fantastic. Breakfast lo mein with a fried egg is a personality trait I fully support.

Variations and Substitutions

– Protein swap: Shrimp (cook 2 minutes), thin beef, tofu (press and cube), or leftover rotisserie chicken tossed in at the end.
– Noodles: Lo mein, yaki soba, even spaghetti—just salt the water and don’t overcook. Rice noodles work but soak gently and toss quickly.
– Gluten-free: Use tamari or coconut aminos and gluten-free noodles. Check your oyster sauce label.
– No oyster sauce: Use 1 tablespoon hoisin + extra soy, or a little fish sauce for depth.
– Sweetener: Honey or maple instead of brown sugar; start with less and taste.
– Veg-only: Double the vegetables, add mushrooms for that meaty bite, and skip the chicken.

Frequently Asked Questions

Easy Garlic Chicken Lo Mein

A quick, family-friendly noodle stir-fry with tender chicken, crisp veggies, and a savory garlic sauce—on the table in 30 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 12 ounces dried lo mein noodles (or spaghetti)
• ▢ 1 pound boneless skinless chicken breast thinly sliced
• ▢ 1 tablespoon low-sodium soy sauce for marinating chicken
• ▢ 1 teaspoon cornstarch for marinating chicken
• ▢ 2 tablespoons neutral oil such as canola or vegetable
• ▢ 4 cloves garlic minced
• ▢ 1 teaspoon fresh ginger minced
• ▢ 1 cup carrot matchstick-cut
• ▢ 1 cup red bell pepper thinly sliced
• ▢ 2 cups green cabbage shredded
• ▢ 0.5 cup green onions sliced
• ▢ 0.25 cup low-sodium soy sauce for sauce
• ▢ 2 tablespoons oyster sauce
• ▢ 1 tablespoon hoisin sauce optional
• ▢ 1 tablespoon brown sugar
• ▢ 0.33 cup chicken broth
• ▢ 1 tablespoon sesame oil
• ▢ 0.25 teaspoon black pepper
• ▢ 0.25 teaspoon red pepper flakes optional

Instructions

Preparation Steps

• Bring a large pot of salted water to a boil. Cook noodles according to package directions until just tender. Drain and set aside.
• In a bowl, toss chicken with 1 tablespoon soy sauce and 1 teaspoon cornstarch. Let marinate for 10 minutes.
• Whisk the sauce: 0.25 cup soy sauce, oyster sauce, hoisin (optional), brown sugar, chicken broth, sesame oil, black pepper, and red pepper flakes. Set aside.
• Heat 1 tablespoon neutral oil in a large skillet or wok over medium-high heat. Stir-fry chicken until just cooked through, 3 to 4 minutes. Transfer to a plate.
• Add remaining 1 tablespoon oil. Stir-fry carrot and bell pepper for 2 minutes.
• Add cabbage and cook until starting to wilt, about 2 minutes.
• Add garlic and ginger; cook until fragrant, about 30 seconds.
• Return chicken to the pan, add cooked noodles and the sauce. Toss over high heat until the noodles are coated and the sauce thickens slightly, 1 to 2 minutes.
• Stir in green onions and serve immediately.

Notes

Use any quick-cooking noodles you like. Swap in broccoli, snap peas, or mushrooms for the veggies. For extra heat, add more red pepper flakes or a squeeze of chili-garlic sauce. Leftovers keep up to 3 days in the fridge.