Prep
Cook
Serves
10 mins.
15 mins.
4
I love international food, especially Chinese food. This Chicken Vegetable Lo Mein is a great clean out the fridge meal that doesn’t cost a fortune to make and can be made less expensive when you omit the chicken. If you are vegetarian, looking to up the protein, you could add pieces of diced firm tofu.
When I developed this recipe for Chicken Vegetable Lo Mein, I wanted an at home version of the delicious takeout dish that didn’t require an excessive amount of oil. Although restaurant Chicken Vegetable Lo Mein is great, upon finishing off the container my brain always screams the following questions at me, “Woman do you see the oil puddle at the bottom of this container? What were you thinking when you placed that order?”
If you love oil, and don’t have to worry about you clogged arteries because you are blessed with some crazy genetic mutation where your body doesn’t age like the rest of us, then by all means add more oil to this dish to get a true takeout feeling at home. As for me, carrier of tiny arteries, I’ll stick to this healthier version. I didn’t miss the oil and honestly, I feel like my homemade version will satisfy your takeout craving.
The chicken, vegetables, and noodles, paired with my super easy homemade stir fry sauce makes this dinner a win. Add 1-2 tsps. of red pepper flakes to my stir fry sauce if you want to spice it up or let everyone drizzle the finished product with a favorite hot sauce like Sriracha Hot Chili Sauce. Chicken Vegetable Lo Mein, it’s what’s for dinner!
I hope that you’ll try this recipe and leave a comment below. Also, for daily updates use the social media icons found on this page to follow @lifeabovethecafe on Instagram, Facebook, and Pinterest.
Chop 1-2 chicken breasts into thin strips. Note* placing the chicken breasts into the freezer for a half hour will help to firm up the chicken making it super easy to cut into thin strips*.
Note the vegetables above are suggestions, and other great vegetables include, 2 cups of chopped cabbage, 1 can of baby corn, drained.
Place a large pot of water over a high flame so that it can come to a boil. I boil my noodles in salted water while I stir fry my chicken and vegetables. Follow the directions on the package for cook time. Drain and set them aside. When the noodles are finished I drizzle 1/2 to 1 tsp. of sesame oil over them and stir so that the noodles won’t stick.
Wash and dice all veggies into thin strips to make for quick cooking. All vegetables should be approximately the same thickness and length.
In a large skillet over medium high heat add 1 – 2 tsps. of vegetable oil and saute your chicken. Season it while it cooks with garlic and ginger powder. This cooks quickly (3 – 4 minutes or so). Once browned, remove the chicken from pan and place into a bowl while you cook the veggies.
Add 1 – 2 tsp. of oil to the pan. Saute the raw vegetables until they are cooked to a texture that you prefer (firm or soft, your choice). Season the vegetables with garlic and ginger powder as they saute. If the vegetables seem to be sticking I add a little water to my pan rather than more oil. I don’t season with salt since the stir fry sauce has salt from the soy sauce.
When the vegetables are finished add the chicken and cooked spaghetti noodles to the pan and the stir fry sauce which can be found by following the link above. Allow the mixture to come up to a boil to thicken and the sauce to absorb into the noodles. Turn off the heat and sprinkle the diced green onions over the top.
Serve immediately. Leftovers are great the next day. I prefer to warm them up on the stove in a skillet but the microwave works well too.
