Chicken Lo Mein Spaghetti (Print)
A flavorful mix of tender chicken, vibrant veggies, and spaghetti coated in a rich, Asian-inspired sauce. Simple and satisfying.
# Ingredients:
→ Main Ingredients
01 -
2 green onions, chopped for topping
02 -
2 cups mixed vegetables (carrots, broccoli, bell peppers)
03 -
3 cloves of garlic, finely chopped
04 -
1 pound chicken breast, cut into thin strips
05 -
8 ounces of spaghetti noodles
06 -
2 tablespoons of cooking oil
→ For the Sauce
07 -
1/4 cup of soy sauce
08 -
1 tablespoon cornstarch blended with 2 teaspoons water
09 -
2 teaspoons of sesame oil
10 -
1/2 cup of chicken stock
11 -
1/2 teaspoon of ground ginger
12 -
2 tablespoons oyster sauce
13 -
Salt and pepper as needed
14 -
1 teaspoon sugar
# Steps:
01 -
Follow package instructions to cook the pasta. Drain it, rinse with cool water, and leave aside for now.
02 -
Heat 1 spoonful of oil in a big pan over medium heat. Season the chicken with salt and pepper, stir-fry for 5–6 minutes until nicely browned. Move it out of the pan and set it aside.
03 -
Pour the leftover oil into the same pan and cook the garlic for no more than 30 seconds. Toss in the mixed veggies, stirring for 3–4 minutes until they're just softened.
04 -
Add the chicken back to the pan. Pour in the soy sauce, oyster sauce, sesame oil, sugar, ginger, and chicken broth. Simmer for a couple of minutes before thickening it up with the cornstarch mixture.
05 -
Stir in the cooked spaghetti until everything's well blended. Top with the chopped green onions and serve while still warm.
# Notes:
01 -
Sprinkle in some chili flakes or hot sauce if you like extra heat.
02 -
Try switching out chicken for shrimp or tofu for more variety.
03 -
Store leftovers for an easy lunch the next day—they reheat well!