Garlic Chicken Lo Mein
Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts, cubed
1 tbsp garlic powder
Salt and pepper, to taste
1 tbsp fish sauce
1 tsp fresh ginger, grated
For the Vegetables:
10 garlic cloves, minced
2 tsp fresh ginger, grated
2 cups cabbage, shredded
2 cups broccoli florets
2 carrots, shredded
4 green onions, sliced
6 oz mushrooms, sliced
2 celery stalks, sliced
For the Noodles & Sauce:
8 oz buckwheat lo mein noodles
¼ cup soy sauce
1 tbsp hoisin sauce
1 tsp fish sauce
1 tsp black pepper
2 tbsp Szechuan garlic butter
Cooking oil (e.g., canola or vegetable oil)
Instructions:
Prepare the Chicken: In a bowl, mix cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger. Set aside.
Cook the Noodles: Boil lo mein noodles according to package instructions, undercooking by 1–2 minutes. Drain and set aside.
Sauté the Chicken: Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Add chicken and cook for 6–8 minutes until golden. In the last 2 minutes, add 1 tbsp Szechuan garlic butter and half the minced garlic. Sauté until fragrant. Remove chicken and set aside.
Sauté the Vegetables: Add another tbsp oil to the skillet if needed. Sauté remaining garlic and ginger for 1 minute. Add cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry for 5–7 minutes until tender-crisp.
Combine Everything: Return chicken to the skillet. Add noodles, soy sauce, hoisin sauce, fish sauce, black pepper, and remaining Szechuan garlic butter. Stir-fry for 2–3 minutes until noodles are fully cooked and coated.
Serve: Serve hot.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 4