Easy Chicken Lo Mein

Easy Chicken Lo Mein

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After all the holiday meals and gatherings, it’s nice to be able to turn things down a notch with soup or an easy stir-fry dinner. Such as this recipe for Easy Chicken Low Mein. 

Use your favorite spaghetti and frozen stir-fry vegetable mixture to make this a quick and easy weeknight dinner for your family. If desired, serve with a fresh green salad, or Egg Drop Soup and Egg Rolls. 

 

Ingredients for Easy Chicken Lo Mein

  • your favorite spaghetti
  • olive oil, divided
  • chicken tenders, cut into 1/2″ slices
  • vegetable oil
  • soy sauce
  • brown sugar
  • rice vinegar
  • cornstarch
  • freshly ground ginger
  • freshly ground black pepper
  • red pepper flakes
  • onion
  • minced garlic
  • shredded cabbage (optional)
  • frozen stir-fry vegetable blend

 

Ingredient Substitutions

This is a very easy and accommodating recipe. If you don’t have all of the ingredients listed, you may use the following substitutions for easy preparation:

  • linguine instead of spaghetti
  • 1 cube chicken bouillon + 1 cup of water for the chicken broth
  • red wine vinegar in place of the rice vinegar
  • ground ginger instead of fresh
  • jarred minced garlic instead of fresh

 

Instructions for Making This Recipe

Ingredients for this Recipe

Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a sharp knife and cutting board, slice the chicken tenders into 1/2″ slices.

On a second cutting board, chop the onion. Mince the garlic.

It’s important to always use a separate cutting board when working with meats and vegetables to prevent the spread of bacteria. I use a different colored board for cutting meats, and will either use another colored board or my wooden cutting board for vegetables and breads. 

Shredded Cabbage

Shred the cabbage.

Shredded cabbage is optional for this quick and easy recipe, but I love the mix of cabbage in Lo Mein. Want to make it really easy? Just buy a package of cabbage that has already been shredded. 

Thaw the stir-fry vegetables in the microwave.

Cook spaghetti according to package directions to al dente, 8-10 minutes. Drain, and sprinkle with 1 tablespoon olive oil. Cover and set aside.

 

Prepare the Stir-Fry

Cooking the Chicken in Vegetable Oil

Meanwhile, in a large skillet or saute pan, heat 2 tablespoons vegetable oil and cook chicken until browned, 8-10 minutes. Remove from skillet and set aside.

While the chicken is browning, whisk together in a small bowl the chicken broth, soy sauce, brown sugar, rice vinegar, remaining olive oil, cornstarch, freshly ground ginger, freshly ground black pepper, and red pepper flakes. Set aside.

In the same pan, cook the onion and garlic until tender 2-3 minutes, adding more oil, if needed.

Be sure to leave all the remains from the cooked chicken as this will add even more seasoning to your dish.

Adding Stir-Fry Vegetables to the Dish

Add the thawed stir-fry vegetables to the onion mixture. Allow to cook on medium heat for 2-3 minutes.

Adding Sauce to the Vegetables

Pour the broth mixture into the vegetables and cook, stirring until the sauce thickens, another 2-3 minutes.

Adding Pasta and Chicken to the Dish

To finish, add in the cooked chicken and pasta, lightly tossing to coat.

Serving Chicken Low Mein

This recipe will serve 4-6 people. Serve with a fresh green salad, or with Egg Drop Soup and Egg Rolls. I think this recipe is even better the second day it’s served, so if you want, feel free to make this ahead of time and heat up on the second day for serving. Or enjoy as leftovers!

Recommended Wine: Sterling Sauvignon Blanc

See more Asian Recipes Here. Browse Main Dishes Here. 

 

Recipe for Easy Chicken Lo Mein

Easy Chicken Lo Mein

Here's a delicious and easy recipe to make for your family this week!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Asian
Keyword: Chicken Tenders, Spaghetti, Stir-Fry, Stir-Fry Vegetables
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Equipment

Dutch Oven 3 qt
Knife Set
Cutting Board
Spurtle Set

Ingredients

  • 16 oz. spaghetti
  • 3 tablespoons olive oil divided
  • 4 pieces chicken breast boneless skinless - cut into 1/2" slices
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons rice vinegar
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly ground ginger or 1 teaspoon ground ginger
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 1 cup onion chopped
  • 2 cloves garlic minced
  • 2 cups cabbages shredded
  • 16 oz frozen stir-fry vegetable blend thawed in microwave

Instructions

  • Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a sharp knife and cutting board, chop the onion. Mince the garlic.
    Shred the cabbage.
  • Thaw the stir-fry vegetables in the microwave.
  • Cook spaghetti according to package directions to al dente, 8-10 minutes. Drain, and sprinkle with 1 tablespoon olive oil. Cover and set aside.

Prepare the Stir-Fry

  • Meanwhile, in large skillet or saute pan, heat 2 tablespoons vegetable oil and cook chicken until browned, 8-10 minutes. Remove from skillet and set aside.
  • While chicken is cooking, whisk together in small bowl the chicken broth, soy sauce, brown sugar, rice vinegar, remaining olive oil, cornstarch, fresh ginger, freshly ground black pepper, and red pepper flakes. Set aside.
  • In the same pan, cook the onion and garlic until tender 2-3 minutes, adding more oil, if needed.
  • Add the thawed stir-fry vegetables to the onion mixture. Allow to cook on medium-low heat for 2-3 minutes.
  • Pour the broth mixture into the vegetables and cook, stirring until the sauce thickens, another 2-3 minutes.
  • To finish, add to the vegetables the cooked chicken and pasta, lightly tossing to coat. Serves 4-6.

Nutrition

Calories: 466kcal | Carbohydrates: 78g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 733mg | Potassium: 480mg | Fiber: 7g | Sugar: 8g | Vitamin A: 3889IU | Vitamin C: 21mg | Calcium: 61mg | Iron: 2mg
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