This garlic chicken lo mein stir-fry is a quick and flavorful dinner that brings together tender chunks of chicken, crisp-tender vegetables, and soft noodles—all coated in a rich, savory sauce. It’s everything I want in a weeknight meal: bold flavor, easy prep, and on the table in under 30 minutes.

Why I Love This Recipe

I love how this recipe feels like a homemade version of take-out—fast, satisfying, and totally customizable. The sauce is garlicky and slightly spicy, the chicken is juicy, and the mix of fresh vegetables adds great texture and color. It’s also super flexible, so I can swap out ingredients based on what I have in the fridge.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 Tbsp olive oil
1 Tbsp garlic, minced
½ tsp fresh ginger, minced
1½ lbs chicken breast, diced small
1 zucchini, diced small
1 yellow squash, diced small
½ large red bell pepper, diced small
1 cup small chopped broccoli
1 cup sugar snap peas
½ package lo mein noodles

For the sauce:

1 Tbsp rice wine mirin or dry sherry
2 tsp brown sugar
2 tsp sesame oil
1 tsp fish sauce
½ tsp soy sauce
1 tsp chili garlic paste or Sriracha sauce
1 Tbsp oyster sauce
2 Tbsp water
½ tsp garlic salt

Directions

I start by cooking the lo mein noodles according to the package directions. Once they’re done, I drain and set them aside.
In a small bowl, I whisk together all the sauce ingredients and set that aside too.
I heat a large skillet over medium heat and add the olive oil.
I sauté the garlic and ginger for about 1 to 2 minutes until they’re fragrant.
I add the diced chicken and cook it for 2 to 3 minutes until it’s lightly browned.
Next, I add the zucchini, yellow squash, and red bell pepper and cook until they begin to soften.
Then I toss in the broccoli and sugar snap peas.
I return the cooked noodles to the pan and pour the sauce over everything. I toss it all together so the sauce coats every ingredient.
I let it cook for another 1 to 2 minutes, just until the broccoli and peas are crisp-tender.
I serve it hot, straight from the skillet.

Servings and Timing

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Variations

I sometimes use shrimp, tofu, or thinly sliced beef instead of chicken for variety.
When I want more spice, I add extra chili garlic paste.
I love adding extra vegetables like mushrooms, baby corn, or shredded cabbage for more crunch and color.
If I’m avoiding fish sauce, I just skip it and add a bit more soy sauce to compensate.

Storage/Reheating

When I have leftovers, I let them cool and store them in airtight containers. They keep well in the fridge for up to 5 days. To reheat, I either warm it in a skillet over medium heat or microwave it in short bursts, stirring in between, until hot. If it seems a little dry, I splash in a bit of water or extra sauce while reheating.

FAQs

How do I keep the vegetables from getting soggy?

I make sure to cook the sturdier vegetables first and add the more delicate ones like snap peas and broccoli at the end. That way, everything stays crisp-tender.

Can I use other types of noodles?

Yes, I’ve made this with spaghetti, udon, and even rice noodles when I didn’t have lo mein. It always turns out great—just adjust the cooking time as needed.

Is this recipe spicy?

It has a mild heat from the chili garlic paste, but I can easily adjust it by using less or leaving it out altogether if I prefer it milder.

Can I meal prep this?

Absolutely. I often double the recipe and portion it into containers for lunches. It holds up well in the fridge for several days and tastes great even after reheating.

What can I use instead of oyster sauce?

If I don’t have oyster sauce, I sometimes use hoisin sauce or a mix of soy sauce with a bit of brown sugar. It changes the flavor slightly but still tastes delicious.

Conclusion

This garlic chicken lo mein stir-fry has become one of my go-to meals when I want something fast, filling, and packed with flavor. It’s easy to prep, easy to customize, and always hits the spot. Whether I’m feeding my family or just want quick leftovers for the week, this recipe never lets me down.