Garlic Chicken Lo Mein

Skip the takeout and make this quick, saucy Garlic Chicken Lo Mein at home — loaded with tender chicken, noodles, and crisp veggies coated in an irresistible garlic-soy sauce!

🕒 Recipe Info

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

🛒 Ingredients

For the Sauce:

¼ cup low-sodium soy sauce
2 tbsp oyster sauce (or hoisin for a sweeter option)
1 tbsp sesame oil
2 tsp brown sugar (or honey)
3 cloves garlic, minced
1 tsp grated fresh ginger
½ tsp red pepper flakes (optional for spice)

For the Stir-Fry:

8 oz lo mein noodles (or spaghetti/ramen)
1 lb chicken breast or thighs, thinly sliced
1 tbsp olive oil (or vegetable oil)
1 cup shredded carrots
1 cup bell pepper, sliced (red, yellow, or both)
2 cups broccoli florets
3 green onions, sliced
Optional garnish: sesame seeds & fresh cilantro

👩‍🍳 Instructions

1. Cook the Noodles

Boil noodles according to package instructions until al dente.
Drain and toss lightly with sesame oil to prevent sticking. Set aside.

2. Prepare the Sauce

In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, brown sugar, garlic, ginger, and red pepper flakes. Set aside.

3. Cook the Chicken

Heat olive oil in a large skillet or wok over medium-high heat.
Add sliced chicken and cook until golden and fully cooked (about 5–6 minutes).
Remove from the pan and set aside.

4. Stir-Fry the Veggies

In the same pan, add a touch more oil if needed.
Add broccoli, carrots, and bell pepper. Stir-fry for 3–4 minutes until tender-crisp.

5. Combine Everything

Return the chicken to the pan.
Pour in the sauce and toss to coat.
Add noodles and stir until everything is evenly coated and heated through (about 2 minutes).

Recommended Steak Shrimp Noodles 🥩🍤🍜

6. Serve

Top with green onions, sesame seeds, and a sprinkle of fresh cilantro if desired.
Serve hot and enjoy your takeout-style meal at home!

💡 Tips

Substitute shrimp, beef, or tofu for the chicken.
For a lighter version, use zucchini noodles or whole wheat pasta.
Add a splash of rice vinegar or lime juice at the end for a fresh, tangy finish.

Author
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Rabia

Chef & Food Blogger at menuatthetable.com

Rabia has been a chef in Dubai for over eight years and loves exploring different types of food. Through the blog Menu at the Table, Rabia shares the best places to eat in Dubai for every cuisine. Whether you want street food or a fancy restaurant, Rabia helps you find the perfect spot to enjoy delicious meals.