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Spaghetti strands wrap around juicy chicken pieces and fresh veggies in a delightful sweet-and-savory blend that turns basic ingredients into a mouthwatering dinner. This Chicken Spaghetti Lo Mein brings takeout flavors right to your home with hardly any fuss, making a fulfilling meal that's both familiar and exciting.
I've tried tons of Asian dishes at home, and this lo mein has become the one my family asks for again and again. These days my husband won't even order lo mein from restaurants anymore - he says the crisp veggies and just-right noodles in this homemade version win hands down.
Must-Have Ingredients
- Spaghetti Noodles: Standard spaghetti works wonders for texture and grabs onto sauce really well.
- Chicken Breast: Look for thick, even pieces to get that juicy, tender outcome.
- Bell Peppers: Go for vibrant colors to make your dish pop and add a sweet touch.
- Soy Sauce: Grab the low-sodium kind so you can control how salty your dish turns out.
- Hoisin Sauce: This rich, aromatic sauce gives you that classic sweet-savory base you're after.
Nailing Your Lo Mein
- Noodle Know-How:
- Cook your spaghetti until it's just firm to the bite, then cool it fast under water. This stops them from turning mushy when they meet the hot sauce later.
- Chicken Tips:
- Cut chicken into thin, matching strips for quick, even cooking. A bit of salt and pepper beforehand builds flavor from the ground up.
- Veggie Success:
- Cut everything the same size so it all cooks together nicely. Good stir-fry veggies should stay crunchy but soft enough to blend with everything else.
- Sauce Magic:
- Mix all sauce stuff together before it hits the pan so flavors can mingle properly. Soy sauce, hoisin, and a little sesame oil come together for that true lo mein taste everyone loves.
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When I first tried making this, I wanted to copy what my grandma made after she lived in Hong Kong. She always quickly browned the garlic first - she said it wakes up the flavors that give the whole dish its amazing smell.
Great Side Dishes
Enjoy your lo mein with some crunchy veggie spring rolls and cool cucumber slices tossed in rice vinegar and sesame oil. Want to go all out? Add some steamed dumplings on the side.
Switch It Up
Try using shrimp instead of chicken, or go meatless with hearty mushrooms and extra veggies. If you like it hot, splash in some sriracha or chili oil with your sauce.
Keeping Leftovers
Leftovers stay good in a sealed container for about three days. When you warm it up, add a splash of water or chicken broth to bring the sauce back to life and keep everything from drying out.
I've made this dish so many times for family dinners and potlucks that I've learned its best feature is how flexible it is. Whether you stick to the recipe or throw in whatever veggies are about to go bad in your fridge, you'll end up with a warm, satisfying meal that gets everyone gathering around for seconds.
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Recipe FAQs
- → Can I replace spaghetti with another pasta?
- Sure! Linguine, fettuccine, or even standard lo mein noodles are good options.
- → What should I use instead of oyster sauce?
- You could mix hoisin with a dash of Worcestershire, or use soy sauce with a little sugar.
- → Can I prep this ahead?
- Yes! Store it in the fridge for up to 4 days. Add some water when reheating in a skillet.
- → What vegetables go best?
- Try mushrooms, broccoli, carrots, snow peas, or bell peppers. Use what’s in your fridge!
- → How do I make this gluten-free?
- Switch to gluten-free spaghetti and tamari as a soy sauce alternative.