Stir-Fried Chicken and Vegetable Lo Mein

Name: Stir-Fried Chicken and Vegetable Lo Mein
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 ½ cups low-sodium chicken broth; ¼ cup low-sodium soy sauce; 3 tablespoons rice vinegar; 1 tablespoon sesame oil or toasted sesame oil; 1 ½ tablespoon brown sugar; 1 ½ tablespoon cornstarch; 1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces; 10 ounces Spaghetti; 2 teaspoon canola; salt and pepper; 1-2 cups broccoli florets; 1 red or yellow bell pepper; 5 cloves garlic; 1 teaspoon sesame seeds

User Reviews

4.8

48 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
Servings
6 servings
Course
Main Course
Cuisine
Asian

Stir-Fried Chicken and Vegetable Lo Mein

Iris Warren

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Crafted with ease and taste in mind, this recipe is a great choice.

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Ingredients

Servings

Sauce and Marinade:

1 ½ cups low-sodium chicken broth
¼ cup low-sodium soy sauce
3 tablespoons rice vinegar
1 tablespoon sesame oil or toasted sesame oil
1 ½ tablespoon brown sugar
1 ½ tablespoon cornstarch

Stir Fry:

1 ½ pounds boneless skinless chicken breasts, cut into bite-size pieces
10 ounces Spaghetti broken in half
2 teaspoon canola vegetable or coconut oil
salt and pepper to taste
1-2 cups broccoli florets cut into bite-size pieces
1 red or yellow bell pepper diced
5 cloves garlic finely minced or pressed
1 teaspoon sesame seeds toasted or not

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Instructions

For the marinade, whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar, and cornstarch. Place the chicken in a resealable ziploc bag and pour 1/2 cup of the marinade over the chicken. Seal the bag and refrigerate for at least 15 minutes or up to 4 hours or so, reserving the rest of the sauce.
Cook the noodles in a pot of boiling, salted water. Drain and rinse lightly with cool water. Set aside.
In a large 12-inch nonstick skillet, heat the oil over medium-high heat. Add the chicken in a single layer with space in between each piece so that the chicken browns nicely (you may need to cook the chicken in two batches), seasoning with a light touch of salt and pepper as it cooks. Cook until the chicken is browned on all sides and cooked through, about 3-4 minutes, depending on the size of the chicken pieces. Transfer the chicken to a plate.
To the hot skillet, add the broccoli, bell peppers and garlic. Stir fry, stirring often, for 2-3 minutes.
Add the reserved sauce, noodles, and chicken. Cook, tossing every so often so the ingredients are evenly coated in the sauce, for 3-5 minutes, until the sauce thickens and the noodles are heated through.
Serve and garnish with sesame seeds.

Notes

Spaghetti: the original recipe calls for fresh stir-fry noodles. You could certainly use them but they are hard to find (at least for me). Dry spaghetti isn't exactly authentic, but it works deliciously.
Fresh Noodles: if using fresh noodles, adapt the recipe according to the package directions (they may need to be boiled in advance or you might be able to just toss them in with the sauce and chicken at the end).

Nutrition Information

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Serving 1 Serving Calories 389kcal (19%) Carbohydrates 45g (15%) Protein 33g (66%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 73mg (24%) Sodium 514mg (21%) Fiber 3g (12%) Sugar 6g (12%)