We LOVE Chinese take-out. When we have time it’s even better to make the Chinese food at home. Chicken Lo Mein is great on its own and also pairs well with other dishes like Sweet & Sour Chicken. If we make Lo Mein as a side dish, then we leave the chicken out. Chicken Lo Mein is basically a chicken and veggie stir-fry with noodles added. This is a fast and easy meal that is perfect to make when you have a lot of veggies that need to get used up before they go bad.
Choose your noodles –
We use several different kinds of Pasta for the noodles. It just depends on our mood. The classic “go to” is spaghetti. It works great. We also love Bucatini, which is like spaghetti, but thicker. Ramen noodles can also be used, just do not cook them too long or they will turn to mush. Udon noodles are good also then you are in the mood for a thicker texture. BUT really, spaghetti is really the best option, in our opinion. It works the best.
Cook the noodles according to the packaging. BUT cook al dente. The noodles will soak up more liquid later and cook a bit more in the sauce.
While we are waiting for the water to boil and to cook the pasta, start prepping veggies. Pick and choose whatever sounds good to you. This is the best part of this recipe. You can cater it to your family. We love fresh green beans, bell pepper, zucchini, mushrooms, shredded carrots, shredded cabbage, sweet onion etc.
Since this is an Asian style stir-fry dish, we like to cut the veggies in long, flat, thin pieces. You may do it how you like, but not only is this aesthetically pleasing, but also the veggies will cook faster and more evenly when you stir-fry them.
After the pasta is cooked, drain and set aside. After the vegetables are cut up, set aside. Now, it is time to make the sauce.
Place a wok or large skillet on medium-high heat. Drizzle in some olive oil and add the garlic and ginger to the hot wok. Stir fry for about a minute, just till aromatic. Add the chicken and stir fry till cooked through.
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Remove the chicken to a clean bowl and set aside. Add a little more oil to the hot wok. Dump ALL of the prepped and chopped veggies to the wok. Stir fry for about 5-7 minutes until the veggies are crisp-tender.
What is Crisp-Tender?
I’ve seen this term describing cooked veggies since my teen years. Crisp-tender always has felt like an oxymoron and I giggle whenever I say it or write it. Crisp- tender means exactly that. It is when the vegetables are not over cooked, there is still a crispness or snap to the veggies, while at the same time the veggies are fully cooked and easy bite into. We love a good “crisp-tender” stir fry. We definitely want the vegetables to be cooked and have a good texture. We do not want them to be “mushy-tender.”
After the veggies are cooked to the crisp-tender stage, add back in the cooked chicken, and the cooked noodles. Pour the sauce all over everything. Stir fry it all together. Let it sit on medium heat and stir fry occasionally for about 5-6 minutes. The sauce with thicken and cook into the noodles a bit.
Will you be eating these noodles with chopsticks or a fork? Garnish with fresh cilantro if you like and enjoy. One of the BEST things about this dish is that it makes GREAT leftovers. Just like the real Chinese Take Out, the homemade version also makes a really good breakfast, lunch or dinner the next day.
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Chicken Lo Mein
Equipment
- Wok or large skillet
Ingredients
- 1 lb. chicken breast about 2
- 2-3 Tbsp. olive or avocado oil
- 1 Tbsp. minced garlic
- 1 Tbsp. grated ginger
- 1 tsp. kosher salt
- 4 tsp. cornstarch
- 1-2 zucchini Optional for all the veggies
- 4 cups shredded cabbage coleslaw mix Add whatever veggies you want
- 1 red bell pepper Just add the veggies that sound good
- ½ sweet onion
- 2-3 mushrooms
- 2 cups broccolini
- 1 cup shredded carrots
- ¼ cup soy sauce
- 1½ cups chicken broth
- 2 tsp. siracha to taste
- 1 lb. spaghetti
- extra siracha, siracha mayo and cilantro for garnish optional
Instructions
- Begin with prep. Prep your protein. Rinse and pat dry the chicken breasts. Trim off excess fat. Cut chicken into small strips or cubes between ¼-½ inch. Collect in a small bowl and set aside.
- Cook the pasta according to the packaging but 1-2 minutes shorter for al dente. The pasta will cook a bit more in the stir-fry. Drain and set aside.
- While the pasta is cooking prep all your veggies and collect in a large bowl. Prepackaged veggies like cabbage coleslaw mix and shredded carrots are ready to measure out and add to the bowl. Wash and dry other veggies like zucchini, mushrooms, spinach, kale, bell pepper etc. Trim, seed and cut and slice your chosen veggies into thin strips or cubed. According to your preference.
- Measure the cornstarch into a small mixing bowl. Add in the soy sauce. whisk with a fork or small whisk till smooth and blended. Stir while adding in the chicken broth.
- Prep the garlic and ginger. Heat a large wok or skillet over medium high heat. Drizzle about 1 Tablespoon of olive oil. Add in the garlic and ginger. Use a large, flat, straight edge spatula or wooden spoon for stir frying. Stir fry for about 1 minute till a little toasty and aromatic. Add in the cut up chicken and salt. Stir fry for 5-7 minutes or until the chicken is mostly cooked through.
- Remove the chicken to a clean plate or bowl.
- Heat the wok or skillet over medium high heat. Add another 1-2 Tbsp of oil. Pour in all the cut cup, prepped veggies. Stir fry for about 5 minutes, or until the veggies are mostly crisp-tender. The veggies will all cook at different lengths of time and that is ok. It will all work out in the end.
- Add the chicken back in with the veggies. Add the drained, cooked pasta into the wok. Re-stir the chicken broth and soy sauce mixture. Pour it wok over the other ingredients.
- At this point it is easier to ditch the spatula and switch to large tongs. Over medium heat pinch, pull and fold until the pasta, chicken and veggies are evenly distributed. Let sit for 1-2 minutes, then stir and fold again. Do this a few times. As it cooks the sauce will thicken and seep into the pasta. The pasta and chicken will get hot.
- Serve in pasta bowls with extra siracha or siracha mayo and fresh cilantro for garnish.