Experience the comfort of garlic chicken lo mein stir fry, a dish filled with tender chicken, springy noodles, crisp vegetables, and a deeply savory sauce enriched with garlic, soy, and a hint of heat. This homemade version delivers takeout-style satisfaction with fresher, brighter flavors.
Why You’ll Love This Recipe
This garlic chicken lo mein stir fry brings together chewy noodles, juicy chicken, and vibrant vegetables in a glossy homemade sauce that tastes better than takeout. It cooks quickly, adapts easily to whatever vegetables you have, and reheats beautifully for satisfying leftovers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 small boneless, skinless chicken breasts (approximately 500 g)
Salt, to taste
Black pepper, to taste
30 ml peanut oil, plus extra as needed
60 ml dry white wine
300 g mixed stir-fry vegetables (broccoli, carrots, snap peas, bell pepper)
280 g lo mein noodles
240 ml chicken broth
180 ml beef broth
60 ml soy sauce
13 g brown sugar (or honey)
16 g cornstarch
3 garlic cloves, finely minced
5 ml hot sauce
1.25 ml toasted sesame oil
1.25 ml ground ginger
Pinch of red pepper flakes (optional)
Directions
In a large measuring jug, whisk together chicken broth, beef broth, soy sauce, brown sugar, cornstarch, minced garlic, hot sauce, toasted sesame oil, ground ginger, and optional red pepper flakes until smooth. Set aside and reserve 60 ml of this mixture in a separate bowl.
Pat the chicken breasts dry, season lightly with salt and pepper, and cut into bite-sized cubes. Toss the chicken in the reserved sauce and let it marinate while prepping vegetables and boiling water for the noodles.
Heat 30 ml peanut oil in a large skillet over medium-high heat. Add the chicken in a single layer and sear for 3 minutes without stirring. Flip and cook for another 2–3 minutes until cooked through. Remove and set aside.
Reduce heat to medium and pour in the white wine. Scrape up the browned bits and simmer for about 2 minutes, allowing the wine to reduce by half.
Boil the lo mein noodles in salted water for 1 minute less than the package’s minimum al dente time. Drain well.
Add a splash more oil to the skillet if needed. Add the mixed vegetables and stir-fry for about 3 minutes until crisp-tender.
Pour the remaining sauce into the skillet and bring to a gentle boil. Reduce heat to low and let the sauce thicken slightly.
Add the cooked noodles in batches, tossing well to coat everything evenly.
Return the cooked chicken and its juices to the skillet. Toss until the dish is glossy and heated through, 1–2 minutes.
Serve immediately, garnished with spring onions, sesame seeds, or chili flakes if desired.
Swap chicken with shrimp, tofu, or thinly sliced beef.
Use vegetable broth in place of chicken and beef broth for a lighter flavor.
Replace lo mein with spaghetti, linguine, or rice noodles if needed.
Add mushrooms, baby corn, bok choy, or bean sprouts for extra texture.
Increase or decrease the heat by adjusting hot sauce and red pepper flakes.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce. While you can freeze the dish, noodles maintain the best texture when enjoyed fresh.
FAQs
What type of noodles are best for lo mein?
Lo mein noodles work best because of their chewy texture, but spaghetti can be used if needed.
Can I prepare the sauce ahead of time?
Yes, the sauce can be whisked together up to 3 days in advance and stored in the refrigerator.
Can I make this recipe without wine?
Absolutely. Substitute the wine with an equal amount of chicken broth.
How do I keep the vegetables crisp?
Stir-fry over high heat and avoid overcrowding the pan to maintain texture.
Can I use frozen vegetables?
Yes, frozen vegetables work well. Add them directly to the pan without thawing.
Is this dish spicy?
It has only mild heat, but you can adjust hot sauce and red pepper flakes to taste.
Can I double the recipe?
Yes, but cook the chicken and vegetables in batches to prevent steaming.
How do I prevent gummy noodles?
Undercook them slightly and add them to the sauce gradually.
Can I make this dish vegetarian?
Simply replace the chicken with tofu and use vegetable broth.
Can this recipe be meal-prepped?
Yes, the noodles, chicken, vegetables, and sauce can be prepped ahead and combined when ready to cook.
Conclusion
This garlic chicken lo mein stir fry delivers the perfect balance of savory sauce, tender chicken, and vibrant vegetables—all in under an hour. With simple ingredients and adaptable flavors, it’s a reliable weeknight favorite that tastes just as comforting as your favorite takeout, yet fresher and homemade. Enjoy every slurp-worthy bite.
Garlic Chicken Lo Mein Stir Fry is a savory, satisfying noodle dish made with tender chicken, crisp vegetables, and chewy lo mein noodles tossed in a rich, garlicky sauce. It’s a quick and flavorful takeout-style meal made fresh at home.
Author:Sophia
Prep Time:20 minutes
Cook Time:20 minutes
Total Time:40 minutes
Yield:4 servings
Category:Main Course
Method:Stir Fry
Cuisine:Asian-Inspired
Diet:Halal
Ingredients
2 small boneless, skinless chicken breasts (approx. 500 g)
Salt, to taste
Black pepper, to taste
30 ml peanut oil, plus extra as needed
60 ml dry white wine
300 g mixed stir-fry vegetables (e.g., broccoli, carrots, snap peas, bell pepper)
280 g lo mein noodles
240 ml chicken broth
180 ml beef broth
60 ml soy sauce
13 g brown sugar or honey
16 g cornstarch
3 garlic cloves, finely minced
5 ml hot sauce
1.25 ml toasted sesame oil
1.25 ml ground ginger
Pinch of red pepper flakes (optional)
Instructions
Whisk together chicken broth, beef broth, soy sauce, brown sugar, cornstarch, garlic, hot sauce, sesame oil, ground ginger, and red pepper flakes in a large measuring jug. Reserve 60 ml in a separate bowl for marinating.
Cut chicken into bite-sized cubes, season with salt and pepper, and marinate in the reserved sauce while prepping other ingredients.
Heat 30 ml peanut oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes without stirring, then flip and cook another 2–3 minutes until fully cooked. Remove and set aside.
Lower heat to medium and deglaze the pan with white wine, scraping up browned bits. Simmer for 2 minutes until reduced by half.
Cook lo mein noodles in salted boiling water for 1 minute less than package instructions, then drain.
Add a splash more oil to the skillet if needed. Stir-fry vegetables for 3 minutes until crisp-tender.
Pour in the remaining sauce and bring to a gentle boil. Reduce heat and simmer until slightly thickened.
Add cooked noodles in batches, tossing to coat evenly in the sauce.
Return chicken and juices to the skillet and toss everything together until hot and glossy.
Serve immediately, optionally garnished with spring onions, sesame seeds, or chili flakes.
Notes
Substitute chicken with shrimp, tofu, or thinly sliced beef.
Use spaghetti or rice noodles if lo mein isn’t available.
Omit wine and use more broth if preferred.
Vegetable broth can replace chicken and beef broth for a lighter or vegetarian version.
Add extra vegetables like mushrooms, bok choy, or bean sprouts as desired.
