Chicken Lo Mein

"This recipe looks like a lot of work, but its really not, and believe me, it is WELL worth it! I made this recipe early in the afternoon one day to plan on having for dinner, and my mother and I ended up eating ALL OF IT for lunch! You can add any other veggies that you like. I have added broccoli, mushrooms, and bamboo shoots...yum!"
 
Download
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Jonathan Melendez photo by Jonathan Melendez
photo by Satyne photo by Satyne
photo by Kuchenchef Speasl photo by Kuchenchef Speasl
Ready In:
50mins
Ingredients:
16
Serves:
4
Advertisement

ingredients

Advertisement

directions

  • Dissolve broth granules in boiling water in small saucepan.
  • Pour 1/2 cup broth mixture into large skillet.
  • Let remaining liquid in saucepan cool.
  • Bring mixture in skillet to boiling.
  • Add chicken and simmer 5 minutes, until no longer pink in center.
  • Remove chicken with slotted spoon to platter.
  • Pour off liquid from skillet.
  • Stir wine, soy, and cornstarch in small bowl until smooth.
  • Stir into remaining cooled broth in saucepan.
  • Heat oil in same skillet over medium-high heat.
  • Add garlic and ginger; cook 30 seconds, stirring.
  • Add all veggies; cook, stirring 2-3 minutes until veggies are crisp-tender.
  • Add chicken and pasta; toss 2 minutes until heated through.
  • Stir cornstarch mixture in saucepan; add to skillet.
  • Cook 2-3 minutes, stirring, until slightly thickened.
  • Top with additional sliced green onion if desired.

Questions & Replies

  1. Do you have some good ideas for sides that would go well with this meal.
     
Advertisement

Reviews

  1. Get up from your computer and go in your kitchen and make this right now! You will thank me when you taste it. This tastes just like my favortite chinese restaurants...except not so overwhelmingly salty. Chicken Lo Mein is a winner I say.
     
  2. Have tried this recipe a few times. It's a great recipe to start with and tweak according to taste. I stir fry the chicken instead of boiling it, seasoning with McCormick's Montreal Chicken Seasoning, added more oil (coconut oil) to the vegetable stir fry step, used Xiaosing Rice wine instead of white wine, used low sodium soy, then added salt, pepper, garlic to taste. For a little zing, I added just a little Sriracha sauce. It's getting closer to Mom's homemade lo mein. I think the vegetable mix is great.
     
  3. Great- I sub'd beef and beef broth for chicken; otherwise left it all the same and it was terrific! This recipe makes a lot! Something to look forward to for lunch today.
     
  4. Don't need to order take out anymore because this chicken lo mein is legit. I loved it. It came together easily and was so good! I can't recommend it enough.
     
  5. Not terrible- but not delicious either. I feel that I can make a better asian sauce just by experimenting. I think that the chicken was ruined by the method of making broth. If you make this recipe, your chicken becomes much more tender if you just stir fry it. <br/><br/> Also, the recipe was confusing and misleading about how to best cook the sauce. <br/><br/>It wasnt terrible, but it used a lot of all of the sauces, didnt taste great, and wasnt filling at all.
     
Advertisement

Tweaks

  1. OK, so our family likes things a bit more "saucy" so I doubled the soy sauce and white wine, and added a bit more cornstarch to thicken. It turned out restaurant quality. I cooked the chicken in the sesame oil also to give the taste a bit of a boost.Thank you for a fun recipe
     
  2. We made this for dinner tonight and it was ok. We both thought that it needed more flavor and that cooking the chicken differently may be the answer. Maybe cooking it in sesame oil or soy sauce instead of the bouillon and water. It just seemed bland.
     
  3. I used turkey gravy mix and reduction instead of cornstarch. I left out the water chestnuts (don't like). I used multi-colored bell pepper slices instead of celery, and corn instead of peas. I varied the technique (cooked chicken last, cooked spaghetti separately, then deglazed the pan with the wine) because I just can't follow a recipe. Still: Yum! If I weren't feeding this to kids, I'd recommend some red pepper flakes as well.
     
  4. Have tried this recipe a few times. It's a great recipe to start with and tweak according to taste. I stir fry the chicken instead of boiling it, seasoning with McCormick's Montreal Chicken Seasoning, added more oil (coconut oil) to the vegetable stir fry step, used Xiaosing Rice wine instead of white wine, used low sodium soy, then added salt, pepper, garlic to taste. For a little zing, I added just a little Sriracha sauce. It's getting closer to Mom's homemade lo mein. I think the vegetable mix is great.
     
  5. Loved it!!! Left out celery and cabbage and subbed chicken broth for white wine. Not a fan of soy sauce but used the exact amount called for anyway just to see. It was perfect! Not too strong at all. Daughter loved this. Have been looking for a "white" sauce to try and duplicate since our favorite Chinese restaurant recently closed. I think this receipe will be a perfect base to "tweek" and build upon. Thanks so much for sharing!
     

RECIPE SUBMITTED BY

I am a single gal, living on my own; currently working as an Occupational Therapist & living in Cumberland, MD. (It is "God's Country" out here...beautiful!) I LOVE to cook and bake, and love anything that looks, tastes, smells, or even closely resembles a veggie. I LOVE moo-cows, and therefore, cannot bring myself to eat any part of the adorable critters (i.e. NO RED MEAT!!) I love the outdoors, and pride myself on being the master griller on the fire pit. My mother's side of the family is 100% Polish, so I have an inborn passion for cooking...unfortunately, along with that comes a love of eating, too!! But, hey..u only live once, so I say "EAT, DRINK, and BE MERRY!!!"
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes