I love chicken and all the versatile ways you can prepare it. I try a new chicken recipe almost every week. I also love Asian-inspired dishes, so I really enjoyed trying a take on Chicken and Vegetable Lo-Mein.
Like most recipes I make, almost everything can be substituted with any ingredients of your choice. And though I provide measurements, I rarely measure anything exact myself. In this recipe, you could use shrimp or pork or even beef if you prefer instead of chicken. You could also substitute any vegetables you prefer. And if you don’t have lo mein noodles on hand, thin spaghetti will work too!
I really believe the ingredient that seals the deal with this recipe is the addition of a lot of fresh spinach in the end that you cook only long enough to wilt. It adds such great texture, color, taste, and nutritional value. I also very highly recommend using low-sodium soy sauce. I am a salt lover, and it has taken me a long time to realize this, but most soy sauce is way too salty. The low-sodium version gives you just enough saltiness, but the full soy sauce flavor. And the sesame oil is a must. This cannot be substituted with corn or vegetable or canola or olive oil. To get that great Asian lo mein flavor, the sesame oil is key.
Hope you will give this yet another winner winner of a chicken dinner a try.
Easy Chicken & Vegetable Lo Mein
- 1 pound boneless, skinless chicken breasts, sliced thinly
- 10 ounces lo mein egg noodles*
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup red, yellow, orange bell pepper, julienned
- 1 large carrot, julienned or 1/2 cup matchstick carrots
- 1 cup sliced celery stalks
- ½ cup green onions, sliced
- 2 cups baby spinach
- 2 tablespoons reduced sodium soy sauce, or more, to taste
- 2 teaspoons sugar
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Sriracha, or more, to taste
In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
In a large pot of boiling water, cook noodles according to package instructions; drain well.
Heat olive oil in a large skillet or wok over medium high heat. Add chicken, and cook thorough for several minutes. Add garlic, bell pepper, celery, carrots, and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach until wilted, about 2-3 minutes.
Stir in noodles and soy sauce mixture, and gently toss to combine.
*If lo mein egg noodles cannot be found, spaghetti can be substituted.
Cheers & Hugs,
*Recipe slightly adapted from DamnDelicious