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.
Easy Chicken Lo Mein is Perfect for Weeknight Dinners
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, Egg Rolls, or Crab Rangoon.
See more Weeknight Dinner Ideas Here. Browse Chicken or Asian/Chinese Recipes.
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Instructions For Making This Recipe
Gather all the ingredients so 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. If using chicken breast, you’ll need approximately 2 cups of chopped meat.
On a second cutting board, chop the sweet onion.
It’s always important to 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.
If desired, shred the cabbage or bok choy. Set aside until ready to use.
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 for 2-3 minutes, being careful not to overcook them.
Cook pasta according to package directions to al dente, 8-10 minutes. Drain, and sprinkle with 1 tablespoon olive oil. Cover and set aside.
If you have access to Lo Mein noodles, or Chinese egg noodles, please feel free to use them. They are rather hard to find in our area, so I use spaghetti or linguine for this recipe.
Make the Sauce
In a small bowl, whisk together the chicken broth, soy sauce, brown sugar, rice vinegar, oyster sauce, cornstarch, sesame oil, ground ginger, freshly ground black pepper, and red pepper flakes. Set aside.
If you don’t have sesame oil, you may substitute olive, grapeseed, or vegetable oil, but I highly encourage you to have sesame oil AND oyster sauce in your cupboard if you enjoy making Chinese food at home. They are wonderful additions and you will find yourself using them a lot!
Prepare the Stir-Fry
To make the Chicken Lo Mein, in a large skillet or sauté pan, heat 2 tablespoons vegetable oil and cook chicken until browned, 8-10 minutes. Remove from skillet and set aside.
If you happen to own a Wok, this would be the perfect time to use it, according to the tool’s instructions.
In the same pan, sauté the chopped onion and minced garlic until tender 2-3 minutes, adding more vegetable oil, if needed. Add the thawed stir-fry vegetables to the onion mixture. Allow to cook on medium heat for 2-3 minutes.
Be sure to scrape up all the fond from the bottom of the pan as this will add even more seasoning to your dish.
Next, pour the sauce mixture into the vegetables and cook, stirring until the sauce thickens, another 2-3 minutes.
To finish, add in the cooked chicken and pasta, lightly tossing until coated by the sauce. If desired garnish the top with chopped green onion.
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Easy Chicken Lo Mein
Ingredients
- 4 pieces chicken tenders or breast cut into 1/2" slices
- 2 tablespoons vegetable oil
- 1 cup sweet onion chopped
- 2 tablespoon minced garlic
- 2 cups cabbage shredded
- 16 oz frozen stir-fry vegetable blend thawed in microwave
- 12 oz. spaghetti or linguine
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1/3 cup soy sauce
- 3 tablespoons oyster sauce
- 2 tablespoons rice vinegar
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 2 teaspoons sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup chopped green onion for garnish
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Instructions Click to Start Cooking
- Gather all your ingredients so that you have everything close at hand on the counter or table.
- Using a sharp knife and cutting board, slice 4 pieces (4 pieces) chicken tenders or breast into 1/2″ slices.
- On a second cutting board, chop 1 cup (160 g) sweet onion and 1/3 cup (33.33 g) chopped green onion (for garnish). If desired, shred 2 cups (140 g) cabbage.
- Thaw 16 oz (453.59 g) frozen stir-fry vegetable blend in the microwave.
- Cook 12 oz. (12 oz.) spaghetti or linguine according to package directions to al dente, 8-10 minutes. Drain, and sprinkle with 1 tablespoon (14.79 ml) olive oil. Cover and set aside.
- In a small bowl whisk together 1 cup (2.37 dl) chicken broth, 1/3 cup (78.86 ml) soy sauce, 3 tablespoons (44.36 ml) oyster sauce, 2 tablespoons (29.57 ml) rice vinegar, 2 tablespoons (29.57 ml) brown sugar, 2 tablespoons (29.57 ml) cornstarch, 2 teaspoons (9.86 ml) sesame oil, 1/2 teaspoon (2.46 ml) ground ginger, 1/2 teaspoon (2.46 ml) freshly ground black pepper, and 1/4 teaspoon (1.23 ml) red pepper flakes. Set aside.
- In large skillet or sauté pan, heat 2 tablespoons (29.57 ml) vegetable oil and cook sliced chicken until browned, 8-10 minutes. Remove from skillet and set aside.
- In the same pan, cook the sweet onion and 2 tablespoon (29.57 ml) minced 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.
- Next, pour the sauce mixture into the vegetables and cook, stirring until the sauce thickens, another 2-3 minutes.
- To finish, add the cooked chicken and pasta to the pan, lightly tossing until coated by the sauce. If desired, garnish with chopped green onion. Serves 4-6.
