Ingredients
Ingredients:
For the Chicken:
- 2 boneless, skinless chicken breasts, cubed
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 1 tablespoon fish sauce
- 1 teaspoon fresh ginger, grated
The Vegetables:
- 10 garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 2 cups cabbage, shredded
- 2 cups broccoli florets
- 2 carrots, shredded
- 4 green onions, sliced
- 6 ounces mushrooms, sliced
- 2 celery stalks, sliced
For the Noodles & Sauce:
- 8 ounces buckwheat lo mein noodles
- 1/4 cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon fish sauce
- 1 teaspoon black pepper
- 2 tablespoons Szechuan garlic butter
- Cooking oil (e.g., canola or vegetable oil)
Instructions
In a mixing bowl, combine the cubed chicken breasts with garlic powder, salt, pepper, fish sauce, and grated fresh ginger. Toss everything together until the chicken pieces are evenly coated with the seasoning mix.
Bring a large pot of water to a boil. Cook the buckwheat lo mein noodles according to the package instructions, but reduce the cooking time by 1-2 minutes to ensure the noodles remain slightly undercooked and have a firmer texture when stir-fried. Drain the noodles and set them aside.
Heat 1 tablespoon of cooking oil in a large skillet or wok over medium-high heat. Once the pan is hot, add the seasoned chicken. Cook the chicken for 6-8 minutes, stirring occasionally, until the chicken turns golden brown and is fully cooked. In the last 2 minutes of cooking, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic. Sauté until the garlic is fragrant and the butter has melted, infusing the chicken with flavor. Remove the chicken from the pan and set it aside.
In the same pan, add another tablespoon of cooking oil if needed. Toss in the remaining minced garlic and grated ginger, sautéing for 1 minute until fragrant. Add the shredded cabbage, broccoli florets, shredded carrots, sliced green onions, mushrooms, and celery to the pan. Stir-fry the vegetables for about 5-7 minutes, ensuring they remain tender-crisp and slightly charred.
Return the cooked chicken to the pan with the vegetables. Add the undercooked lo mein noodles to the pan, followed by the soy sauce, hoisin sauce, fish sauce, black pepper, and the remaining Szechuan garlic butter. Stir-fry everything together over medium heat for 2-3 minutes, ensuring that the noodles are fully cooked and evenly coated in the sauce.
Remove the pan from the heat and serve the Garlic Chicken Lo Mein immediately. Enjoy this hearty, flavorful dish with your family or friends!
Notes
Cooking Note:
- When stir-frying, make sure the pan is preheated and the oil is hot before adding the ingredients. This will help to create that desirable crispness and prevent the ingredients from becoming soggy.
- To achieve the best texture for the noodles, it’s important not to overcook them. Undercooking the noodles slightly and then finishing the cooking process in the pan ensures they soak up the sauce while maintaining a firm, chewy texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~450 kcal
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g