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–+ servings

Chicken Lo Mein

Thinly sliced chicken and vegetables get stir fried along with spaghetti noodles in a savory-sweet sauce. This versatile recipe can easily be customized with your favorite veggies, protein or alternative noodle.
5 from 6 votes
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Course Dinner
Servings 5

Ingredients
  

Lo Mein

  • 1 lb spaghetti noodles al dente, rinsed in cold water
  • 2 c sugar snap peas
  • 3 c green cabbage sliced
  • 3 c broccoli florets cut into bite-size pieces
  • 1 bunch green onions sliced
  • 4 cloves garlic minced
  • 1 c shitake mushrooms sliced
  • 1 c matchstick carrots
  • 1/2 medium yellow onion sliced
  • 2 chicken breasts thinly sliced

Chicken Marinade

  • 4 tsp corn starch
  • 4 tsp water
  • 4 tsp vegetable oil
  • 1 tbsp oyster sauce

Lo Mein Sauce

  • 3/4 c low sodium soy sauce
  • 1/3 c brown sugar heaping
  • 1 1/2 tbsp hoisin sauce
  • 3/4 tsp ground ginger
  • 3 tbsp rice vinegar
  • 1 1/2 tbsp sesame oil
  • 1 tbsp chili crunch heaping
  • 2 tsp cornstarch

Instructions
 

  • Whisk together all the chicken marinade ingredients in a bowl. Thinly slice chicken going against the grain and place in the marinade. Mix and set aside.
  • Boil spaghetti noodles in salted water until al dente. Drain and rinse under cold water for a minute.
  • While the water boils for the spaghetti, prepare your vegetables. Be sure to string the sugar snap peas on both sides. Thinly slice the cabbage, you'll only use about 1/4 of a medium sized head. Mince the garlic, slice the green onions, yellow onion and shitake mushrooms. Cut the broccoli into bite size pieces, you'll use about 2 crowns of broccoli.
  • Heat 2 tablespoons of vegetable oil in a wok over high heat for 2 minutes. Add half the chicken. Cook on both sides until all pink is gone and the outside is golden brown, about 5 minutes. Place cooked chicken on a plate and cook the second batch of chicken in the wok. Remove chicken from the wok and wipe down if needed.
  • Heat 1/4 c vegetable oil on high in the same wok for 2 minutes. Add the yellow onions, broccoli, cabbage, matchstick carrots and sugar snap peas. Stir fry for 6 minutes, before adding the minced garlic, sliced green onions and sliced shitake mushrooms. Season with 1 tsp kosher salt .Stir fry another 6 minutes, stirring almost constantly.
  • Turn heat down to medium. Add the spaghetti and sauce to the wok, toss with tongs.
  • Add the chicken to the wok and toss with tongs until everything is coated and the chicken is heated through. Serve hot.
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