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Garlic Chicken Lo Mein
Cabbage, green onions, carrots, and mushroom stir-fried with lo Mein noodles with heaps of Szechuan garlic butter.
Stir fry is a once-a-week type of thing. It’s great in lunches, for dinner and it feels so complete. You have crisp vegetables, golden-brown chicken, and light buckwheat noodles. It takes well to a simple sauce like soy, honey, and hoisin or a more elaborate one. hot or cold stir fry is always a good choice. You can even swap out your vegetables and protein with pretty much anything you like or have on hand. For this recipe, I wanted to use my delicious whipped Szechuan garlic butter. the garlic butter adds a lot of flavor with some lingering heat from the peppercorns. It goes great in fried rice, stirfry, noodles, and anything really. Check out my tips and tricks below for the best garlic chicken lo mein. Try this recipe out and let me know what you think.
TIPS & TRICKS FOR THE BEST GARLIC CHICKEN LO MEIN
separate everything: if you’re making this dish on the stovetop don’t overcrowd your pan. start with cooking the chicken to doneness in a hot skillet, followed by the vegetables then the cooked noodles. otherwise, you’ll create too much steam removing the beautiful brown color from the chicken and it won’t allow for any colorization for the veggies.
the noodles.: undercook your noodles in salted water for a minute or two so they still have time to get mixed in with chicken and vegetables. buckwheat noodles are pretty fragile so definitely avoid overcooking. have the stir fry ready to receive the noodles within a couple of minutes of straining. the noodles tend to stick and can be unforgiving. if they’ve started to clump start pouring on the liquids and gently incorporate.
oil: in addition to the butter add a high smoke point oil. like canola, wok oil, or vegetable. the oil will help fortify the butter so that it doesn’t burn. it still can so don’t have the heat too high, but it’ll help.
SIMILAR INGREDIENTS TO:
- CRISPY TERIYAKI TOFU & THAI CHILI NOODLES
- SPICY CRAB AND KIMCHI NOODLES
- CRAB AND SHRIMP LINGUINE W/ RED CHILI GARLIC BUTTER
ENJOY THIS RECIPE WITH:
- LEMONGRASS BEEF + CUCUMBER SCALLION PANCAKE SANDWICHES
- HOISIN AND BEER MARINATED PORK CHOPS
- SPICY TEMPURA CHICKEN
Garlic Chicken Lo Mein
INGREDIENTS
- Garlic Chicken
- 2 Chicken breast, cubed
- 1TB Garlic Powder
- Salt
- Pepper
- 1Tb Fish Sauce
- 1tsp Ginger, grated
- VEGETABLES
- 10 Garlic cloves, minced
- 2c Cabbage, shredded
- 2 Carrots, shredded
- 4 Green Onions, sliced
- 2tsp Ginger, grated
- 6oz Mushrooms, sliced
- 2c Broccoli
- 2 Celery, sliced
- EVERYTHING ELSE
- 8oz Buckwheat lo mein noodles.
- Szechuan Butter
- 1/4c Soy Sauce
- 1Tb Hoisin Sauce
- 1tsp Fish Sauce
- 1tsp Black Pepper
- Cooking Oil
INSTRUCTIONS
- Season cubed chicken with the items listed.
- Boil lo mein noodles according to package instructions. shooting for a minute or two under.
- In a screaming hot pan add in butter and oil and cook chicken till golden brown so about 15 minutes. The last two minutes add in more butter and minced garlic. Once garlic is brown removed everything from the pan.
- Once the chicken is removed add in vegetables and sauté till nice and brown. About 8 minutes.
- Add in more butter.
- Once all done add everything back into the pan. Toss in more butter, soy sauce, black pepper, hoisin and fish sauce. Sprinkle in more Szechuan peppercorns for some more heat.
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