Description
A satisfying bowl of Garlic Chicken Lo Mein with tender chicken, vibrant veggies, and al dente noodles in a rich, savory sauce, perfect for busy weeknights.
Ingredients
Scale
- 1 pound chicken breasts, sliced thin
- 1 Fresno chili, sliced
- 2 tablespoons soy sauce
- 2 teaspoons sesame oil
- 3 tablespoons oil (for stir-frying)
- 1 tablespoon cornstarch
- 5 cloves garlic, minced
- 1 inch ginger, chopped finely
- 2 scallions, chopped
- 2 carrots, julienned
- 1 red bell pepper, sliced thin
- 10–20 snow peas
- 7 ounces lo mein noodles
Instructions
- Mix chicken with Fresno chili, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon oil, cornstarch, and 1 grated garlic clove.
- Let the chicken marinate for about 10 minutes while prepping the other ingredients.
- Bring a pot of water to a boil and cook the lo mein noodles until just al dente. Drain and drizzle with remaining sesame oil.
- In your wok, whisk together the remaining soy sauce with the last tablespoon of oil.
- Heat your wok and stir-fry the marinated chicken until cooked through and golden. Remove from heat.
- Sauté minced garlic, ginger, and scallion whites in hot oil until fragrant.
- Add carrots, red bell pepper, and snow peas; cook until tender, about 5 minutes.
- Add the soy sauce mixture and noodles back into the wok, tossing gently to combine.
- Introduce the chicken back into the wok and toss to combine, topping with scallions.
Notes
This dish is versatile; feel free to substitute chicken with shrimp, tofu, or beef. For a lighter option, use low-sugar soy sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 64g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 70mg