Chicken Spaghetti Lo Mein (Printable Version)
Juicy chicken and tons of veggies get tossed with spaghetti in a yummy, Asian-style sauce for a flavorful dish.
# What You'll Need:
→ Main Ingredients
01 -
2 green onions, cut up for topping
02 -
3 garlic cloves, chopped up
03 -
2 cups of chopped veggies (grab bell peppers, broccoli, or carrots)
04 -
2 tablespoons of any vegetable oil you have
05 -
1 pound chicken breast, cut into thin pieces
06 -
8 ounces of dry spaghetti
→ For the Sauce
07 -
Salt and pepper—just shake in however much you want
08 -
1 teaspoon cornstarch stirred into 2 teaspoons water
09 -
1/2 cup chicken broth
10 -
1/2 teaspoon ground ginger
11 -
1 teaspoon sugar
12 -
2 teaspoons sesame oil
13 -
2 tablespoons oyster sauce
14 -
1/4 cup soy sauce
# Steps to Follow:
01 -
Toss everything in the skillet with the spaghetti you cooked and mix well. Sprinkle with the onions and enjoy it hot.
02 -
Pop the chicken back in with the veggies. Pour in soy sauce, oyster sauce, chicken broth, ginger, sesame oil, and sugar. Let it all bubble for a couple minutes. Add the cornstarch slurry till it thickens up.
03 -
Still using the skillet, toss in another spoonful of oil and cook up the garlic for about half a minute. Add your veggies and cook for a few minutes until they're just soft but still holding up.
04 -
Get your big pan over medium-high with a spoonful of oil. Throw in the chicken, salt, and pepper. Fry and stir until it's browned, should take 5–6 minutes. Take it out and set aside for now.
05 -
Boil your spaghetti till it's just done—it'll say how on the box. Drain it, rinse under cold water, and put it off to the side for now.
# Additional Notes:
01 -
Add red pepper flakes or a splash of your favorite hot sauce if you want some spice
02 -
Switch things up by using shrimp or tofu instead of chicken
03 -
Leftovers heat up great for tomorrow’s lunch