Garlic Chicken Lo Mein

Steam curls up from the valve and your stomach starts talking back. You notice that comforting hiss, the kinda sound that means dinner's gonna be ready real soon. The scent of garlic and sesame oils fills up your kitchen from nowhere.

You spot the sealing ring doing its job tight and steady. You can almost feel the tension building inside the pressure cooker as flavors meld together. It's like the pot's got all the good stuff locked in and ready to burst out.

Suddenly you sense that quick release is just a few minutes away. Pulling that little valve down is satisfying in some weird way. You remember how lo mein can be such a faff but this recipe flips it on its head-fast, tasty, and less mess.

Why This Recipe Works Every Single Time

• The pressure cooker cuts the usual cook time way down without drying out the chicken. For more quick and hearty meals, you might like our Stuffed Pepper Soup recipe.
• Sesame oil and garlic blend deep flavors that stick to every nook of your noodles.
• Quick release keeps your veggies tender but still got a nice crisp pull.
• Mixing hoisin and tamari sosu gives you sweet and salty notes that balance perfectly.
• It's super simple with easy ingredients you probably got laying around already.

Your Simple Ingredient Checklist

• 1 pound dry lo mein or spaghetti - gotta cook this first before adding to the pot.
• ½ cup tamari or soy sauce - brings salty umami that's vital here.
• ¼ cup hoisin sauce - adds that subtle sweetness to balance the garlic kick.
• 2 tablespoons toasted sesame oil - your flavor hero for that nutty aroma.



• 2 tablespoons salted butter - melts into everything for rich bite.
• 1 pound ground chicken - cooks quickly and stays tender in the cooker.
• 6 cloves garlic, sliced or chopped - you'll smell this a mile away.
• 1 teaspoon chili flakes - just enough to warm up the dish.
• Black pepper - season to taste when done.
• 3 cups mixed stir fry veggies - carrots, zucchini, bell peppers, broccoli all work great.
• ¼ cup fresh basil baby leaves and chopped green onions - fresh finish on top.
• 2 tablespoons toasted sesame seeds - final crunch and nutty punch.

The Exact Process From Start to Finish

1. Start by cooking the lo mein or spaghetti according to package instructions. Drain and set aside so it doesn't get mushy later. For quick cooking tips, refer to our Stuffed Pepper Soup guide that features fast sausage and rice combo.
2. Mix tamari or soy sauce, hoisin sauce, and toasted sesame oil in a small bowl. This sauce combo is where all the flavor magic happens.
3. Heat your pressure cooker or large skillet over medium-high heat and melt the butter.
4. Add the ground chicken, breaking it up with your spoon. Cook about 5-6 minutes till it's browned and no longer pink.
5. Stir in garlic and chili flakes, cook 1-2 minutes till you start smelling that garlic aroma filling the room.
6. Chuck in your mixed veggies, cooking 3-4 minutes until they get a tender pull with a bit of crunch left.
7. Pour in your sauce mix, toss everything to combine, then fold in the cooked noodles. Give it a good toss so every strand is coated. Season with black pepper and serve it up piping hot.

Easy Tweaks That Make Life Simple

• Swap ground chicken for turkey or beef if that's what you got handy.
• Use frozen stir fry veggies for a shortcut - they cook just as fast and save chopping time.
• Double the sauce and keep extra on hand for the next day's lunch. For more make-ahead sauces, check out our Slow Cooker Garlic Butter Beef Bites & Potatoes.
• Skip the noodles and turn this into a stir fry bowl with extra veggies instead.
• Toast the sesame seeds in your skillet a little longer if you want extra crunch and flavor to pop.

What It Tastes Like Fresh From the Pot

That first bite hits you with sticky, savory sauce that clings to tender noodles. The garlic's sharp, not overpowering, giving you a dang-good kick.

The chicken's juicy and perfectly tender with just the right little pull from the veggies. It's kinda like all these different textures are doing a flavorful dance in your mouth.

Hints of toasted sesame oil and hoisin add a rich depth that lingers pleasantly without stealing the show. You notice the fresh basil and green onions popping through, keeping things bright and fresh.

The chili flakes give a cozy background warmth that makes the whole thing comfort food you'll wanna eat again and again. It's dang satisfying, fast, and just right.

Making It Last All Week Long

• Refrigerate in an airtight container for up to 3 days. The flavors meld even better overnight but veggies might lose some snap.
• Freeze leftovers by portioning into meal-sized containers. Thaw overnight and reheat gently on low, covered so moisture stays locked in.
• Reheat with a splash of water or extra soy sauce to keep noodles from drying out when warming up.
• Keep fresh toppings like basil and sesame seeds separate until just before serving again to keep their texture and flavor popping.
• Refer to our tips on reheating and storing in the Stuffed Pepper Soup post for more ideas.

Your Most Asked Questions Answered

• Q: Can I use other noodles instead of lo mein?
  You sure can. Spaghetti or linguini works real good if lo mein isn't around.
• Q: What's the best way to avoid mushy noodles?
  Cook noodles al dente and rinse with cold water after draining. That stops the cooking fast so they don't go soggy later.
• Q: Can I do this all in the pressure cooker?
  Since the noodles cook super quick, it's easier to cook 'em separately then mix and warm in the cooker. That keeps the texture spot on.
• Q: How important is the sealing ring on my pressure cooker here?
  It's dang important! The sealing ring traps all that steam so flavors blend and the chicken's tender. Always check your ring for cracks before starting.
• Q: Should I do a quick release or slow release on this recipe?
  Quick release is your friend here. It stops cooking fast so veggies stay crunchy and noodles don't get mushy.
• Q: Can I add more spice?
  Yeah, just bump up the chili flakes or throw in a dash of sriracha to suit your heat level. Just go slow so it doesn't overpower the rest.

15 Minute Sesame Garlic Chicken Lo Mein

A quick and flavorful lo mein dish packed with rich sesame garlic sauce, juicy ground chicken, and bright veggies — all ready in just 15 minutes.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings 6 people

Calories 579 kcal

Equipment

• 1 Pressure cooker or large skillet

Ingredients

  

Main ingredients

• 1 pound dry lo mein or spaghetti cooked before adding to pot
• 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 according to package directions. Drain and set aside.
• In a small bowl, combine tamari or soy sauce, hoisin sauce, and toasted sesame oil.
• Heat your pressure cooker or large skillet over medium-high and melt the butter.
• Add ground chicken, breaking it up with your spoon. Cook about 5-6 minutes until browned.
• Stir in garlic and chili flakes. Cook 1-2 minutes until garlic is fragrant.
• Add stir fry veggies and cook for 3-4 minutes until slightly tender but crisp.
• Pour in the prepared sauce and toss everything to combine.
• Fold in the cooked noodles and toss until fully coated with sauce.
• Season with black pepper. Serve warm, topped with sesame seeds, basil, and green onions.

Notes

Swap the chicken for turkey or beef, or add extra veggies for a stir fry bowl. Toast your sesame seeds for enhanced crunch.