Chicken Lo Mein Recipe
- 1 tablespoon cornstarch
- 1 teaspoon ground ginger
- 1/4 cup reduced-sodium soy sauce
- 2 tablespoons sherry or chicken broth
- 1-1/2 pounds boneless skinless chicken breast, thinly sliced
- 1 teaspoon reduced-sodium chicken bouillon granules
- 1/2 cup hot water
- 6 ounces uncooked linguine
- 1/2 pound medium fresh mushrooms, sliced
- 1/4 pound fresh snow peas
- 1 large sweet red pepper, julienned
- 2 green onions, cut into 2-inch pieces
- 2 tablespoons canola oil, divided
- 2 teaspoons sesame oil
- In a large bowl, combine the cornstarch, ginger, soy sauce and sherry or broth until smooth. Add chicken and stir to coat; set aside. In a small bowl, dissolve bouillon granules in hot water; set aside. Cook linguine according to package directions.
- In a large nonstick skillet or wok, stir-fry mushrooms, snow peas, red pepper and green onions in 1 tablespoon canola oil for 3-5 minutes or until crisp-tender. Remove with a slotted spoon and set aside.
- In the same skillet, stir-fry chicken mixture in remaining canola oil for 2-3 minutes or until chicken is no longer pink. Stir in dissolved bouillon. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return vegetables to skillet.
- Drain linguine; add sesame oil and linguine to skillet. Toss to coat. Cook 1-2 minutes longer or until heated through. Yield: 6 servings.
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Chicken Lo Mein(7)
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Once everything was cut up this was quick to prepare. I cut in the morning and refrigerated until I was ready to stir-fry in the evening. Very tasty.
I found this recipe good & easy to make, but not quite as flavorful as I would like. Next time I make it I am going to increase the soy sauce & ginger and add some minced garlic. I also like my food a little spicier, so I added red pepper flakes.
I've been making this recipe since it was first published back probably 5 years ago at least. It QUICKLY turned into a family favorite! I do add a whole package of noodles, but use the protein boosted kind to make it a bit healthier. EVERYONE in our house loves this!
I was disappointed the first time I made this. Even with low-sodium soy sauce this was way too salty. Also the picture conveys a dish that is light in color. The soy sauce made everything very brown.
The second time I boiled and shredded a chicken breast, shredded it and marinated in Paul Newman low-cal Asian dressing, reduced the cornstarch and it was wonderful and much lower sodium content.
Really enjoyed this one, added water chestnuts, but everything else the same. A repeat in our house for sure!
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