How to Make Garlic Chicken Lo Mein Loosely Like Takeout — Recipe

This garlic-forward lo mein recipe turns classic takeout comfort into an approachable stovetop dinner using tender chicken, a full tray of vegetables, and noodles that stay springy under a bold Szechuan-style garlic butter glaze.

Garlic Chicken Lo Mein Recipe

Garlic Chicken Lo Mein is a lively dinner built on soft pieces of seasoned chicken and a mix of tender-crisp vegetables, all folded into the hearty texture of buckwheat lo mein noodles. The sauce brings together soy, hoisin, fish sauce, ginger, and sizzling Szechuan garlic butter, coating every strand of noodle without turning them mushy. Straightforward steps and minimal tools make this recipe article an uncomplicated way to deliver full-scale flavor in just 40 minutes.

Why This Garlic Chicken Lo Mein Recipe Is a Weeknight Staple

• Hearty meal that already includes protein and vegetables

• Ready quickly without complicated techniques

• Easy to adapt with pantry and produce swaps

• No need for a special store trip if you keep basic Asian staples on hand

• Both kids and adults enjoy the flavor tension of sweet, buttery, spicy, and salty

This method went from an experiment to a mainstay simply because it was easier, brighter, and more textured than the usual noodle dinners we had been eating.

Ingredients for Garlic Chicken Lo Mein Recipe

For the Chicken

• 2 boneless, skin-removed chicken breasts, cut into cubes

• 1 tablespoon garlic powder

• Salt and black pepper, adjusted to taste

• 1 tablespoon Red Boat Fish Sauce

• 1 teaspoon freshly grated ginger

For the Vegetables

• 10 garlic cloves, finely minced

• 2 teaspoons grated ginger

• 2 cups cabbage, shredded

• 2 cups broccoli florets

• 2 carrots, shredded

• 4 green onions, sliced

• 170 grams mushrooms, sliced

• 2 celery stalks, thinly sliced

For the Noodles & Sauce

• 8 ounces (225 grams) buckwheat lo mein noodles

• 1/4 cup soy sauce (low sodium if preferred)

• 1 tablespoon hoisin sauce

• 1 teaspoon fish sauce

• 1 teaspoon cracked black pepper

• 2 tablespoons Szechuan garlic butter compound

• Canola or neutral cooking oil

Step-by-Step Instructions: How to Make This Lo Mein Recipe

1. Season the Chicken
   In a large bowl, coat the chicken cubes with garlic powder, salt, pepper, fish sauce, and grated ginger. Mix gently so the meat holds its shape while soaking up seasoning. Let rest for 10–15 minutes while preparing other components.

2. Par-Cook the Noodles
   Bring water to a strong boil. Add the buckwheat lo mein noodles and cook them 1–2 minutes short of package timing to keep them firm. Drain, rinse immediately under cold water, and set aside so they do not steam or stick.

3. Sear the Chicken for Big Flavor
   Heat a wok or large skillet until very hot. Add 1 tablespoon oil, place chicken in a single layer, and let it form golden edges before tossing. In the final 2 minutes, add 1 tablespoon Szechuan garlic-butter and half of the minced garlic. Stir for 20–30 seconds, just until fragrant. Remove chicken and wipe any burnt bits from the wok.

4. Roast the Pan Aromatics
   Add another small drizzle of oil. Sauté the remaining garlic and ginger for 1 minute, keeping the motion fast so it does not burn.

5. Add the Vegetables in Layers
   Toss in carrots and broccoli first, as they need more time, followed by cabbage, celery, and mushrooms. Maintain medium-high heat and stir-fry for 5–7 minutes until the vegetables are tender at the edges but still crisp in the center.

6. Bring It All Together
   Return the chicken to the pan. Add the par-cooked noodles and pour in soy sauce, hoisin, fish sauce, black pepper, and the remaining Szechuan garlic butter. Toss constantly for 2–3 minutes so the sauce clings and the noodles finish cooking without going soggy.

7. Serve Immediately
   Plate while the noodles are hot and coated. Optionally sprinkle a few reserved raw green onions on top for contrast and fragrance.

Storage & Reheating Tips

• Keep airtight leftovers refrigerated for up to 4 days

• Reheat quickly in a skillet with a splash of water or broth to revive the sauce

• Avoid slow steaming during reheating to keep noodle bounce intact

• Cold leftovers also work tossed into greens for easy lunches

Easy Ingredient Swaps for This Recipe

• Chicken thighs can replace breasts; extend cooking slightly

• Mango or pineapple can swap in for another tropical sweetness

• Any melting cheese should be skipped here—this version stays dairy-free except for the compound butter

• Soy-free diets can use coconut aminos instead of soy sauce

• Gluten-free versions work well using rice noodles instead of lo mein, but par-cook them seriously to avoid breakage

Cultural Note for This Recipe Article

The phrase lo mein means “tossed noodles” in Cantonese, pointing directly to the technique rather than the ingredients. This garlic-forward version keeps the same classic toss-and-coat method but builds bolder aromatics and a summer-meets-diner flavor by using Szechuan peppercorn compound butter.

Pro Tips

• Build an ingredient line-up before heating the wok; stir fries move fast

• Do not overwork the chicken when mixing

• Clean the pan between rounds to protect the sauce from smoky burnt butter

• Keep your heat medium-high, not low, so the noodles fry—do not steam

Frequently Asked Questions

→ How do I keep the coating on the noodles glossy, not clumpy?
Do not under-preheat the pan, and always par-cook the noodles less than recommended so they grab sauce without breaking.

→ Can I skip the fish sauce?
Yes. Replace with a small splash of soy or a pinch of salt for seasoning, though the umami depth will be milder.

→ Can I use pre-cooked chicken?
You can, but freshly seared chicken gives better browning edges for full aroma and sauce adhesion.