Garlic Chicken Lo Mein

The pot lid rattles and you know dinner is almost ready. You catch the sound of steam sneaking out, a little hint that the pressure build is doing its thing inside your cooker. That familiar rattle kinda makes your stomach rumble every time.

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You recall the quick release moment when the steam pops out real fast. It’s like a countdown to tasting this sweet and savory dinner you got cooking. The aroma of garlic and sesame starts sneaking past the sealing ring, teasing you in the kitchen.

You sense the broth depth even before you open the lid, imagining all that flavor soaking into the noodles and chicken. It’s just a few more seconds and you’re gonna dive into that saucy, garlicky goodness with veggies that still got a nice crunch.

Why Your Cooker Beats Every Other Pot

• Pressure cooking locks in all that savory flavor fast so nothing gets left behind.
• You get perfect broth depth that soaks the noodles and chicken just right.
• Quick release means no waiting around for your food to be ready.
• The sealing ring keeps all the steam and flavors trapped exactly where they should be.
• Pressure build speeds up the whole cooking process so you spend less time in the kitchen.
• Steam cues help you time everything perfectly so your veggies stay crisp and your chicken tender.

The Complete Shopping Rundown

First things first, pick up about 1 pound of dry lo mein noodles. If you do not find lo mein, spaghetti works just fine to catch all those yummy saucy bits.

You’ll need ½ cup tamari or soy sauce for that classic salty punch and ¼ cup hoisin sauce to bring a little sweetness and depth.

Don’t forget 2 tablespoons toasted sesame oil for that nutty aroma, and 2 tablespoons salted butter to melt into all that good flavor. Grab a pound of ground chicken to keep it tender and juicy.

Six cloves garlic is key, sliced or chopped to your liking, plus 1 teaspoon chili flakes if you want a little kick. Black pepper is a must, fresh cracked if possible.

Pick 3 cups of mixed stir-fry veggies like carrots, zucchini, bell peppers, and broccoli for color and crunch. Lastly, ¼ cup fresh basil baby leaves and chopped green onions brighten up the dish, and 2 tablespoons toasted sesame seeds finish things off with crunch and that toasty vibe.

The Exact Process From Start to Finish

Step 1: Cook the lo mein or spaghetti in boiling water following the package instructions. Drain and set aside so it rests while you prep the rest.

Step 2: In a small bowl, blend your tamari or soy sauce with hoisin sauce and toasted sesame oil. Set that sauce mixture aside because it’s gonna bring everything together.

Step 3: Melt the salted butter in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned and no longer pink, breaking it up as it cooks, about 5 to 7 minutes.

Step 4: Toss in your sliced or chopped garlic and chili flakes. Stir them around for 1 to 2 minutes till you smell that garlicky, spicy goodness spreading.

Step 5: Add your mixed veggies and stir fry for 3 to 5 minutes until they’re just tender but still got some crunch. This keeps the texture popping.

Step 6: Pour the sauce into the skillet, stir it all so the chicken and veggies get coated. Add the cooked noodles next and toss everything gently yet good till all warmed through and mixed. Season with black pepper, taste and adjust if you want, then serve it up right away.

Easy Tweaks That Make Life Simple

• Use pre-cut stir fry veggies from the grocery so you skip chopping and save time.
• Swap out ground chicken for ground turkey or beef if you prefer a different flavor.
• Double the sauce mix and keep some extra for drizzling on leftovers later—it works great for flavor boosts.
• Cook noodles in your pressure cooker first if you only wanna use one pot and minimize dishes.

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The Flavor Experience Waiting for You

First bite hits you with a savory burst from the tamari and hoisin combo. It’s like a cozy salty-sweet hug on your tongue.

Then the garlic and chili flakes kick in gentle heat, warming up your taste buds just right, no burn. You feel the toasted sesame oil bringing a rich nutty roundness that ties it all together.

The chicken’s moist and tender, soaking up all that broth depth you built with the sauce. Veggies add pops of sweetness and crunch that keep the bite lively and fresh.

Lastly, those toasted sesame seeds sprinkle an extra layer of crunch and nuttiness that finishes the dish with a satisfying little punch that makes you wanna grab another forkful.

Keeping Leftovers Fresh and Ready

The best way to store leftovers is in airtight containers in the fridge. It keeps your lo mein nice and fresh for 3 to 4 days.

If you wanna stash it longer, freeze portions in freezer-safe bags or containers. When you reheat, add a splash of water or broth so the noodles don’t dry out.

When reheating either from fridge or freezer, use the stovetop or microwave with a quick release of steam from the lid or cover so your dish warms evenly without getting soggy.

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Your Most Asked Questions Answered

• Q: Can I use spaghetti instead of lo mein?
  A: Totally, spaghetti works real good if you don’t have lo mein. Just cook like the package says.
• Q: How important is the sealing ring on the pressure cooker?
  A: The sealing ring is crucial. It traps all the steam and pressure so your food cooks right and the flavors stay inside.
• Q: Can I skip the hoisin sauce?
  A: You can, but hoisin adds sweetness and depth. Without it, your sauce might taste a bit flat.
• Q: How do I know when to do a quick release?
  A: When the cooking time is up, the steam cues from your cooker will hint, then you carefully use the quick release to let the pressure out fast.
• Q: Can I swap ground chicken for tofu?
  A: Yes, tofu works if you want a vegetarian version. Just press it well and crumble it before cooking.
• Q: How do I keep the veggies crunchy?
  A: Don’t overcook veggies in the pressure cooker. Add them late in the process or use the steam cues to know when they’re done but still got that snap.

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15 Minute Sesame Garlic Chicken Lo Mein

This fast and flavorful lo mein brings savory garlic chicken, crisp veggies, and a sesame-soy-hoisin sauce together in just 15 minutes for the perfect busy weeknight comfort food.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 579 kcal

Equipment

• 1 Mixing bowl for sauce
• 1 Large skillet or wok for stir frying
• 1 Pot for boiling noodles

Ingredients

  

Main ingredients

• 1 pound dry lo mein or spaghetti
• ½ cup tamari or soy sauce
• ¼ cup hoisin sauce
• 2 tablespoons toasted sesame oil
• 2 tablespoons salted butter
• 1 pound ground chicken
• 6 cloves garlic sliced or chopped
• 1 teaspoon chili flakes
• black pepper to taste
• 3 cups mixed stir fry veggies carrots, zucchini, bell peppers, broccoli
• ¼ cup fresh basil baby leaves and chopped green onions
• 2 tablespoons toasted sesame seeds

Instructions

 

Instructions

• Cook the lo mein or spaghetti in boiling water following the package instructions. Drain and set aside.
• In a small bowl, mix tamari or soy sauce, hoisin sauce, and toasted sesame oil. Set aside.
• Melt the salted butter in a large skillet or wok over medium-high heat. Add the ground chicken and cook until browned and no longer pink, breaking it up as it cooks, about 5 to 7 minutes.
• Add garlic and chili flakes. Stir for 1 to 2 minutes until fragrant.
• Add mixed veggies and stir fry for 3 to 5 minutes until just tender but still crisp.
• Pour the sauce into the skillet and stir to coat chicken and veggies.
• Add cooked noodles and toss everything together until warmed through and coated in sauce.
• Season with black pepper to taste.
• Serve warm topped with toasted sesame seeds, basil leaves, and green onions.

Notes

Store leftovers in sealed containers for up to 4 days. Reheat with a splash of water to loosen noodles.