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Juicy chicken mingles with snappy veggies and spaghetti, all tossed in a sweet and savory sauce you’ll want to lick off your plate. Making this Chicken Spaghetti Lo Mein is a total breeze, wrapping up bold takeout vibes with way less fuss right at home. Comfort and excitement all in one dish—that’s what you get here.
I’ve played with a ton of homemade lo mein ideas, but this is the one my crew keeps begging for. My husband—former takeout champion—says he’s switched sides because the noodles turn out right every time, and the veggies hit that perfect fresh crunch.
Must-Have Kitchen Staples
- Bell Peppers: Grab the most colorful ones you spot—they're sweet and add a pop of color.
- Soy Sauce: Reach for low-salt if you don’t want things too salty.
- Chicken Breast: Go for even-sized pieces so everything cooks together and turns out juicy.
- Spaghetti Noodles: This classic pasta soaks up any sauce you throw at it.
- Hoisin Sauce: This thick, sweet-smelling ingredient is the big flavor booster.
Irresistible Lo Mein Tips
- Sauce Blend:
- Stir your sauce bits together before pouring so every bite tastes balanced. Soy sauce, a little hoisin, and maybe a drip of sesame oil bring out those real lo mein flavors.
- Veggie Game:
- Slicing those veggies the same size means they all cook just right. You want them a little soft but still snappy for max texture fun in each forkful.
- Chicken Steps:
- Slice your chicken thin and even—it'll cook fast and stay juicy. A tiny shake of salt and pepper before cooking goes a long way to flavor city.
- Noodle Know-How:
- Stop the spaghetti at just-cooked, then hit it with cold water so it doesn’t go mushy when tossed with the rest.
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The first round I ever made was my shot at copying my grandma’s version from her Hong Kong days. She’d always give garlic a fast toast first, saying it released all the aroma and flavor that screamed classic lo mein.
Awesome Pairing Ideas
This lively lo mein goes great next to crunchy veggie spring rolls or a cool cucumber salad with that bright sesame-rice vinegar thing going on. Want a full-on spread? Slide in some hot steamed dumplings too.
Fun Switch-Ups
Feeling bold? Use shrimp instead of chicken, or leave the meat out and pile in juicy mushrooms and more veggies. If you like it hot, toss in some chili oil or sriracha right into the sauce.
Easy Storage
Stash leftovers in a sealed container and you’re good for three days. Toss in a splash of broth or water when you warm it back up so things stay nice and saucy, never dry.
After sharing this for potlucks and our table alike, I’m convinced the magic of Chicken Spaghetti Lo Mein is how easy you can twist it to fit your mood. Toss in whatever veggies you want or stick to the plan—either way, you’re getting a crowd-pleaser that always brings folks together.
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Recipe Questions & Answers
- → Is spaghetti the only noodle I can use?
- Nope! Swap in linguine, lo mein noodles, or even fettuccine—whatever you like.
- → What’s a good oyster sauce alternative?
- Go for hoisin with a splash of Worcestershire, or up the soy sauce and add a little sugar.
- → Can I store this for later?
- Definitely. Keep it in the fridge up to 4 days and heat it in a pan with a bit of water.
- → Which veggies are best to toss in?
- Try bell peppers, broccoli, mushrooms, carrots, or snow peas. It’s up to you.
- → Want to make it gluten-free?
- Use gluten-free spaghetti and swap in tamari instead of soy sauce.