Easy Chicken Lo Mein Recipe

chicken lo mein

this is another recipe from my family cookbook. (btw, you should try coordinating with your family to make a family cookbook, too, because i think you would seriously get a lot of use out of it. it will be worth the effort.)

anyway, this recipe for chicken lo mein is one that we just tried for the first time. i really liked it. if you like chinese food, you’ll like this recipe for sure!

note: we made 1/2 a recipe because we’re a small family.

5.0 from 1 reviews

chicken lo mein

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

Author: Kate H.

Recipe type: entree

Serves: 4

Ingredients

2 teaspoons chicken bouillon
2 cups boiling water
8 oz. chicken breasts, cut into pieces
¼ cup soy sauce
4 teaspoons cornstarch
1 tablespoon vegetable oil
3 cloves garlic, grated
1 teaspoon chopped fresh ginger (or 1 teaspoon ginger powder)
2 cups finely shredded cabbage
1 cup thinly sliced celery
1 cup frozen peas, thawed
1 carrot, shredded
8 oz. spaghetti, cooked
4 green onions, chopped

Instructions

Dissolve bouillon in water in small saucepan. Pour ½ cup broth into large skillet. Let remaining liquid in saucepan cool.
Bring broth in skillet to boiling. Add chicken and simmer 5 minutes, until no longer pink. Remove chicken and discard excess liquid from skillet.
Stir soy sauce and cornstarch in small bowl with approximately ¼ cup water until smooth. Stir into broth in sauce pan.
Heat oil in skillet over medium-high heat. Add garlic and ginger; cook 30 seconds, stirring constantly so it won’t burn. Add cabbage, celery, peas, and carrot. Cook, stirring, 1-2 minutes, until heated through.
Stir cornstarch mixture in saucepan; add to skillet. Cook, stirring, 2-3 minutes until slightly thick. Add cooked spaghetti noodles. Top with onion.

Notes

If you’d rather not use chicken bouillon, just use the same amount of water called for in the recipe and substitute it with chicken broth. Also, you can use a coleslaw mix for the cabbage instead of shredding your own.