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
For 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
Prepare the Chicken:
In a bowl, mix cubed chicken with garlic powder, salt, pepper, fish sauce, and grated ginger until evenly coated.
Cook the Noodles:
Boil lo mein noodles according to package directions, undercooking by 1–2 minutes for a firmer texture. Drain and set aside.
Sauté the Chicken:
Heat 1 tablespoon of cooking oil in a hot skillet or wok over medium-high heat.
Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until golden brown.
In the last 2 minutes, add 1 tablespoon of Szechuan garlic butter and half of the minced garlic, sautéing until fragrant.
Remove the chicken from the pan and set aside.
Sauté the Vegetables:
In the same pan, add another tablespoon of cooking oil if needed.
Add the remaining minced garlic and grated ginger, sautéing for 1 minute.
Toss in cabbage, broccoli, carrots, green onions, mushrooms, and celery. Stir-fry for 5–7 minutes, until the vegetables are tender-crisp.
Combine Everything:
Return the cooked chicken to the pan with the vegetables.
Add the undercooked noodles to the pan.
Pour in 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, until the noodles are fully cooked and coated in sauce.
Serve & Enjoy:
Remove from heat and serve immediately.
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