Garlic Chicken Lo Mein with Sautéed Vegetables A Flavorful and Healthy Dinner Option
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Garlic Chicken Lo Mein with Sautéed Vegetables A Flavorful and Healthy Dinner Option
Alright, I’ve got to tell you right off the bat—this Garlic Chicken Lo Mein is a total game-changer in my weeknight dinner rotation! Imagine tender, garlicky chicken tossed with silky noodles and crisp-tender veggies, all wrapped up in a savory sauce that smells so good it’ll have you licking your spoon before dinner is even ready. The best part? It’s surprisingly healthy and comes together in a snap. If you’ve ever struggled with soggy noodles or bland takeout versions, this recipe is your new best friend. I can’t wait for you to try it and experience all those fantastic textures and flavors dancing in your mouth!
1 cup sliced bell peppers (red or yellow for color)
3 green onions, sliced
Salt and pepper, to taste
For the Sauce / Garnish:
3 tablespoons soy sauce (low sodium recommended)
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 teaspoon sugar
Optional: sesame seeds for garnish
How I Make It
Step 1:
Start by boiling your noodles according to the package instructions until just al dente—usually about 4-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process and prevent them from sticking together. Set aside while you prep everything else.
Step 2:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced chicken, seasoning lightly with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden and cooked through (no pink inside!). Remove the chicken from the pan and set aside.
Step 3:
In the same pan, add the remaining tablespoon of oil and toss in the minced garlic. Sauté until fragrant—about 30 seconds—then add the carrots, snap peas, and bell peppers. Cook for about 3-4 minutes, stirring often. You want veggies crisp-tender and bright in color!
Step 4:
Return the chicken to the pan along with the cooked noodles. Pour in the soy sauce, oyster sauce, hoisin sauce, sesame oil, and sprinkle the sugar. Toss everything together gently but thoroughly, letting the noodles soak up the sauce and flavors for about 2 minutes. Taste and adjust seasoning if needed.
Step 5:
Turn off the heat and stir in the sliced green onions. They add such a fresh, mild onion flavor and a pop of green color.
Step 6:
Serve immediately, topped with a sprinkle of sesame seeds if you like a little nutty crunch. Get ready to dig into a comforting, satisfying, and slightly addictive meal!
Variations & Tips
Use shrimp or tofu instead of chicken for a quick swap.
Add mushrooms or baby corn for extra veggie variety and texture.
If you don’t have oyster sauce, substitute with extra soy sauce and a splash of fish sauce.
Make it spicy with a dash of chili garlic sauce or red pepper flakes.
Don’t overcook the veggies—aim for firm-crisp to keep that vibrant texture and taste.
For a gluten-free version, swap out noodles and soy sauce for gluten-free alternatives.
How I Like to Serve It
This Garlic Chicken Lo Mein is perfect for a cozy weeknight dinner or a casual weekend meal with friends. It pairs wonderfully with a crisp green salad or simple steamed dumplings. Whenever I make it in the spring or summer, I like to enjoy it alongside a chilled jasmine tea to balance the garlicky richness.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water to keep noodles moist.
Chicken should reach an internal temperature of 165°F for safe eating—use a meat thermometer to be sure.
Closing: This recipe always hits the spot because it’s quick, full of fresh flavors, and has just the right amount of garlicky goodness to keep everyone asking for seconds.
