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homemade chicken lo mein

  • Author: kate
  • Total Time: 30 mins
  • Yield: 4 1x


  • 2 teaspoons chicken bouillon, or 2 cups chicken broth/stock
  • 2 cups boiling water
  • 2 chicken breasts, cut into pieces
  • 1/4 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


  1. Dissolve bouillon in water in small saucepan. Pour 1/2 cup broth into large skillet. Let remaining liquid in saucepan cool.
  2. Bring broth in skillet to boiling. Add chicken and simmer 5 minutes, until no longer pink. Remove chicken and discard excess liquid from skillet.
  3. Stir soy sauce and cornstarch in a bowl with approximately 1/4 cup water until smooth. Stir into broth in saucepan and set aside.
  4. 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.
  5. Stir cornstarch mixture in saucepan; add to skillet. Cook, stirring, 2-3 minutes until sauce has thickened slightly. Add cooked chicken and cooked spaghetti noodles and toss. Top with onion.
  • Prep Time: 15 mins
  • Cook Time: 15 mins
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