Description
A quick and delicious recipe for Garlic Chicken Lo Mein, packed with tender chicken, vibrant vegetables, and flavorful sauces.
Ingredients
Scale
- 2 Chicken Breasts, cubed
- 2 tsp Garlic Powder
- 1 tbsp Fish Sauce
- 1 tbsp Fresh Ginger, grated
- 4 Garlic Cloves, minced
- 2 cups Cabbage, chopped
- 1 cup Broccoli, chopped
- 1 cup Carrots, chopped
- 1 cup Mushrooms, sliced
- 8 oz Buckwheat Lo Mein Noodles
- 4 tbsp Soy Sauce
- 2 tbsp Hoisin Sauce
- 3 tbsp Szechuan Garlic Butter
- 2 tbsp Oil
Instructions
- Marinate the Chicken: In a bowl, combine cubed chicken with garlic powder, salt, pepper, fish sauce, and fresh ginger. Allow it to marinate for at least 15 minutes.
- Cook the Noodles: Boil a large pot of water and add the buckwheat lo mein noodles, cooking them for 1-2 minutes less than package instructions. Rinse under cold water.
- Sear the Chicken: Heat a wok or skillet over medium-high heat, add oil, and sear the marinated chicken until golden brown.
- Build the Flavor Base: Add half of the minced garlic and Szechuan garlic butter to the pan, cooking briefly then remove chicken once cooked through.
- Layer the Vegetables: In the same pan, add remaining minced garlic and ginger, then sauté chopped carrots, broccoli, cabbage, and mushrooms until tender.
- Create the Sauce Magic: Return cooked chicken to the pan with the noodles, soy sauce, and hoisin sauce. Toss continuously for about 2-3 minutes.
Notes
This dish keeps well in the refrigerator for up to 4 days. To reheat, add a splash of water or broth to retain moisture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg