From the Cook
1/2
Chicken and Vegetable Lo Mein
Instructions
1
Cook spaghetti in a 5- to 6-quart pot or Dutch oven according to package directions until barely tender (al dente”), about 10 minutes. Drain and set aside in a colander.
2
While spaghetti cooks, prepare all the ingredients and the sauce. Using the edge of a spoon, scrape peel from the ginger. Then mince ginger and garlic and set aside.
3
In a glass measuring cup, stir together chicken broth, reduced-sodium soy sauce, hoisin sauce, sesame oil for sauce, and cornstarch until cornstarch dissolves. Set sauce mixture aside.
4
Slice chicken breasts crosswise into pieces about ¼ inch thick and 2 to 3 inches long. Set chicken aside. If vegetables aren’t already prepared, cut broccoli into florets and remove stems from the snap peas. Slice bell pepper and shred carrot. Set vegetables aside.
5
In the same pot you used for the spaghetti (or in a 12-inch frying pan) over medium-high heat, warm the vegetable oil and sesame oil for chicken until shimmering. Using tongs, add chicken and spread it out into an even layer. Cook until underside is lightly brown, about 3 minutes. Turn chicken over and cook until it’s no longer pink but is still juicy, about 2 minutes. Transfer chicken from pot to a plate, reserving the drippings in the pot.
6
Add ginger and garlic and to the pot and cook, stirring often, until fragrant, about 30 seconds. Add vegetables and water and stir to loosen any browned bits. Cover pot with a lid and let vegetables steam until colors are bright and broccoli is barely tender when pierced with a fork, about 3 minutes.
7
Return chicken to the pot. Stir sauce mixture and pour it into the pot. Reduce heat and simmer until sauce thickens, about 1 minute. Remove from heat. Add spaghetti and toss gently to coat. Transfer lo mein to serving bowls or plates and serve immediately, adding more soy sauce and toasted sesame oil if you like.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Master the Mise en Place 🎯Prep and arrange all ingredients in small bowls before cooking—this prevents overcooking vegetables while you're still prepping, ensuring perfect texture and timing for this quick-cooking dish.
- Slice Chicken Against the Grain 🔪Cut chicken breasts against the grain into bite-sized pieces to maximize tenderness and ensure even, quick cooking in just 3-4 minutes over high heat.
- Bloom Your Aromatics 🧄Toast minced ginger and garlic in oil for 15-20 seconds before adding other ingredients to unlock their essential oils and create a deeply flavorful sauce base.
- Create the Perfect Sauce Slurry 🥣Mix cornstarch with a little cold broth before adding to your hot sauce to prevent lumps and achieve a silky, glossy coating that clings beautifully to noodles and vegetables.
- Finish with Sesame Oil Last ✨Add toasted sesame oil in the final 30 seconds off heat to preserve its delicate nutty flavor and aromatic qualities that would diminish if cooked too long.
Recipe Facts
Diet at a Glance
High Protein
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.