Chicken Lo Mein

Vickie Parks

By
@Northwestgal

This is really easy to make, and it doesn't require a stop at the local Chinese restaurant for a take-out order.


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Comments:

Serves:

2

Prep:

10 Min

Cook:

25 Min

Method:

Stove Top

Ingredients

4 oz
dry spaghetti
1 Tbsp
oyster sauce
2 Tbsp
low-sodium soy sauce
1/4 c
low-sodium chicken broth
1 pinch
red pepper flakes
1 Tbsp
canola oil, divided
1 large
chicken breast, cut into strips
1/2 tsp
salt
1/2 tsp
black pepper
1 large
carrot, thinly sliced
1 large
celery stalk, thinly sliced
1/2 cup
snow peas
4 oz
sliced mushrooms
1 c
broccoli florets
2 large
green onions, chopped

Directions Step-By-Step

1
Cook spaghetti in a large pot of lightly salted boiling water until al dente. Drain then and set cooked noodles aside.
2
Combine oyster sauce, soy sauce, chicken broth, and red chili pepper flakes in a small bowl; set aside.
3
Season chicken strips with salt & pepper then set aside.

Heat an electric wok to 375°F, or a very large skillet over high heat. Add 1 teaspoon oil then add chicken strips and cook until no longer pink in the center. Remove to a plate and set aside.
4
Heat another teaspoon of oil in the wok (or large skillet) then add carrots and celery. Cook until slightly tender. Add remaining teaspoon of oil, and then add snow peas, mushrooms, broccoli, and green onion. Cook until vegetables are tender, about 3 minutes.

Add cooked chicken and noodles back into the wok. Pour in sauce, then mix together well, and serve.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Chicken
Regional Style: Chinese